Handbook of Food Coloring Technology - Food Colours, Flavours, Flavors, Gums, Stabilizers, Hydrocolloids and Additives

The book contains chapters on Starch (Composition, Production, Modification and Starch Soup), Starch Structure, Manufacture of Starch from Maize (Structure, Composition and Quality), Manufacture of Acetylated Corn Starches, Activated Carbon from Corn Starch for Treating Dye Waste Water, Potato St..

The Book Manufacture of Perfumes, Fragrances, Scents, Essences and Incense Sticks (Agarbatti) with Formulations (A Complete Hand Book of Perfumes with Formulations)  covers Perfume Selection and Techniques, Formulations of Various Fragrance and Essences, Perfumes for Cosmetic Creams, Perfumes for..

 Banana Introduction World scenario . Major producing states Good Agricultural Practices (GAP) Description of commercial banana varieties Arrival pattern in market Concentrated pockets Criteria and description of grades Harvesting seas..

The book coversChap. I : Creating PERFUME : 1. Introduction 2. Working within a Framework 3. Price 4. Packaging 5. Inspiration 6. The Practical Foundation 7. Inspiration : Response to Stimuli 8. Trial and Error 9. Colours 10. Jeancard on Composition 11. Limitations of F..

HAND BOOK OF PERFUMES  & FLAVOURS PERFUMES Natural Odours Simulated with Aromatic Chemicals Balsamic Citrus Fatty Flowery Grassy Green Floral Harsh Pungent Herb Like Leaf Green Musky Odourless Faint Waxy Woody Simulated Flower Scents Acacia Bergam..