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  Section: General Biochemistry » Food Colors
 
 
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Bibliography of Food Colors

 
     
 


Association of Official Analytical Chemists (1995). “Official Methods of Analysis” 16 ed., Washington, DC.

Food & Drug Administration (1982). “Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives in Food,” (The Redbook), Washington, DC.

Francis, F. J. (1986). “Handbook of Food Colorant Patents,” Food & Nutrition Press (1999). Westport, CT.

Hutchings, J. B. (1999). “Food Color and Appearance,” 2nd ed., Aspen Frederick, MD.

Ilker, R. (1987). “In-vitro pigment production,” Food Technol. 41(4), 70. Markakis, P., (ed.). (1982). “Anthocyanins as Food Colors,” Academic Press, New York.

Marmion, D. M. (1991). “Handbook of U.S. Colorants for Foods, Drugs and Cosmetics,” 3rd ed., Wiley-Interscience, New York.

Walford, J., (ed.). (1984). “Developments in Food Colours,” Vols 1 and 2, Elsevier, London.





 
     
 
 
     



     
 
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