Colour is one of the first characteristics perceived by the sense and is indispensable for rapid identification and ultimate acceptance of any food products. In many food systems, colour acts as an indicator of quality, particularly in terms of microbial safety. Commonly in food industries, colours are used to enhance (or) restore the original appearance of food products. Serious legislative changes resulted in the progressive reduction in the number of synthetic colours permitted in foods. So the important of alternative colour, mainly derived from natural sources as realized. Natural...

The book on DEVELOPMENT AND STANDARDIZATION OF VALUE ADDED PRODUCTS FROM MILLETS highlights the widespread use of millets in value addition and food processing improvement and innovation and explaining their health importance. Millets are one of the oldest, nutritious and healthy food grains. It has been main staple food for people of semi-arid tropics of Asia and African countries. This book gives details on the history and background of millets, their nutritive value, value addition, analysis, supporting studies, importance and advantages. This book is an invaluable reference tool for...