Colouring our foods in the last and next millennium
- Auteur
- DOWNHAM, A1 ; COLLINS, P1
[1] Overseal Foods Ltd, Park Road, Overseal, Swadlincote, Derbyshire, DE12 6JX, United Kingdom - Source
International journal of food science & technology. 2000, Vol 35, Num 1, pp 5-22 ; ref : 21 ref
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Domaine scientifique
- Food science technology
- Editeur
- Blackwell Science, Oxford
- Pays de publication
- United Kingdom
- Type de document
- Article
- Langue
- English
- Mot clé (fr)
- Analyse tendance Article synthèse Biotechnologie Colorant artificiel Colorant naturel Comportement consommateur Formulation Information marché Innocuité Pigment Processus fabrication Produit alimentaire Prospective Réglementation Siècle 20eme Siècle 21eme Additif alimentaire Analyse économique Commercialisation Etude marché Législation
- Mot clé (en)
- Trend analysis Review Biotechnology Artificial colorant Natural dye Consumer behavior Formulation Market information Harmlessness Pigments Production process Foodstuff Prospective Regulation Century 20th Century 21th Food additive Economic analysis Marketing Market survey Legislation
- Mot clé (es)
- Análisis tendencia Artículo síntesis Biotecnología Colorante artificial Colorante natural Comportamiento consumidor Formulación Información mercado Inocuidad Pigmento Proceso fabricación Producto alimenticio Prospectiva Reglamentación Siglo 20 Siglo 21 Aditivo alimentario Análisis económico Comercialización Estudio mercado Legislación
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35A Généralités / 002A35A01 Méthodes d'analyse et contrôles de fabrication et de qualité, réglementation, normes
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35A Généralités / 002A35A08 Additifs alimentaires
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 1284188
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1046/j.1365-2621.2000.00373.x 
https://dx.doi.org/10.1046/j.1365-2621.2000.00373.x
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