Characterization and specifications of caramel colours: an overview.

Characterization and specifications of caramel colours: an overview.
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DOI：
10.1016/0278-6915(92)90061-o
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发表时间：
1992-05
期刊：
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
影响因子：
--
通讯作者：
D. V. Myers;J. C. Howell
D. V. Myers;J. C. Howell
中科院分区：
其他
文献类型：
--
作者：
D. V. Myers;J. C. Howell

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概述了四类焦糖色素的化学特性和规格、四类焦糖色素的历史发展以及制造方法。给出了用于表征焦糖颜色的方法的基本原理和规格的推导。表征程序的结果和衍生的规格将在本期《食品和化学毒理学》的后续论文中介绍。
An overview of the chemical characterization and specifications of the four classes of caramel colour, the historical development of the four classes, and the methods of manufacture is presented. The rationale for the approach used to characterize caramel colour and the derivation of the specifications are given. Results of the characterization programme and the derived specifications are presented in subsequent papers in this issue ofFood and Chemical Toxicology.