Food Colorants: Chemical and Functional PropertiesCarmen Socaciu Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The boo |
Contents
3 | |
Biochemistry of Color Pigments | 23 |
Properties Biosynthesis Degradation and Functions | 25 |
Chapter 22 Carotenoids as Natural Colorants | 51 |
Chapter 23 Stability and Analysis of Phenolic Pigments | 71 |
Betalains | 87 |
Chapter 25 Other Natural Pigments | 101 |
Pigment Stability Bioavailability and Impacts on Human Health | 125 |
Chapter 52 Food Colorants Derived from Natural Sources by Processing | 329 |
Chapter 53 Biotechnology of Food Colorant Production | 347 |
Sources of Food Colorants | 399 |
Analysis of Pigments and Colorants | 427 |
Chapter 61 Analysis of Chlorophylls | 429 |
Chapter 62 Analysis of Carotenoids | 447 |
Chapter 63 Analysis of Anthocyanins | 479 |
Chapter 64 Analysis of Betalains | 507 |
Chapter 31 Plant Pigments as Bioactive Substances | 127 |
Chapter 32 Bioavailability of Natural Pigments | 147 |
Chapter 33 Antioxidant and Prooxidant Actions and Stabilities of Carotenoids In Vitro and In Vivo and Carotenoid Oxidation Products | 177 |
Food Pigments Major Sources and Stability during Storage and Processing | 193 |
Sources and Stability | 195 |
Sources and Stability during Processing and Storage | 213 |
Occurrence and Physicochemical Properties | 241 |
Occurrence Stability and Postharvest Modifications | 277 |
Food Colorant Production | 301 |
Chapter 51 Updated Technologies for Extracting and Formulating Food Colorants | 303 |
Chapter 65 Analysis of Other Natural Food Colorants | 521 |
Chapter 66 Analysis of Synthetic Food Colorants | 533 |
Quality and Safety of Food Colorants | 549 |
Chapter 71 Colorants and Food Quality Management | 551 |
Chapter 72 Natural Pigments as Food Colorants | 583 |
Chapter 73 Synthetic Colorants | 603 |
617 | |
Back cover | 637 |
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Common terms and phrases
absorption accumulation acid activity acylated aglycone Agric algae all-trans analysis annatto anthocyanins antioxidant astaxanthin beta-carotene betacyanins betalains betanin bioavailability Biochem Biol biological biosynthesis bixin cactus pear cancer caramel carotene carotenoids cells characterization chemical chlorophyll chlorophyllin Chromatogr cis isomers color additives complex compounds concentration cultivars curcumin curcuminoids cyanidin degradation derivatives desaturase detection determination dietary double bonds dyes effects enzymes esters ethanol extraction flavonoids fluorescence Food Chem food colorants Food Res Food Sci formation fruits function gene genetic green HPLC human identification intestinal isolated juice light lipid liquid chromatography lutein lycopene metabolites methods molecular molecules Monascus natural colorants Nutr oxidation oxygen pathway Phytochemistry phytoene pigments plants plasma polyphenols properties quantitative reaction red beet sample separation soluble solvent sources specific spectra spectrometry spectroscopy stability Stintzing structures studies synthetic colorants techniques Technol temperature tissues tomato turmeric vegetables vitamin vitro vivo xanthophylls yellow zeaxanthin