Food Colorants : Chemical and Functional Properties

ISBN-13: 9780849393570 / Angielski / Twarda / 2007 / 633 str.

Socaciu Socaciu; Carmen Socaciu; Carmen Socaciu

Opis

Offers 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. This book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action.

Spis treści

Physics of Color, H.A. Diehl

BIOCHEMISTRY OF COLOR: PIGMENTS
Chlorophylls: Properties, Biosynthesis, Degradation and Functions, U.M. Lanfer Marquez and P. Sinnecker

Carotenoids as Natural Colorants, S. Ötles and Ö. Çagindi

Stability and Analysis of Phenolic Pigments, P. Brat, F. Tourniaire, and M. Josèphe Amiot

N-Heterocyclic Pigments: Betalains, F.C. Stintzing and R. Carle

Other Natural Pigments, A.M. Pintea

PIGMENT STABILITY, BIOAVAILABILITY, AND IMPACTS ON HUMAN HEALTH
Plant Pigments as Bioactive Substances, M. Josèphe Amiot, C. Babot-Laurent, and F. Tourniaire

Bioavailability of Natural Pigments, A. During

Antioxidant and Prooxidant Actions and Stabilities of Carotenoids In Vitro and In Vivo and Carotenoid Oxidation Products, C. Caris-Veyrat

FOOD PIGMENTS: MAJOR SOURCES AND STABILITY DURING STORAGE AND PROCESSING
Chlorophylls in Foods: Sources and Stability, U.M. Lanfer Marquez and P. Sinnecker

Carotenoids in Foods: Sources and Stability during Processing and Storage, A.Z. Mercadante

Anthocyanins in Foods: Occurrence and Physicochemical Properties, A.Z. Mercadante and F.O. Bobbio

Betalains in Food: Occurrence, Stability, and Postharvest Modifications, F.C. Stintzing and R. Carle

FOOD COLORANT PRODUCTION
Updated Technologies for Extracting and Formulating Food Colorants, C. Socaciu

Food Colorants Derived from Natural Sources by Processing, A.M. Pintea

Biotechnology of Food Colorant Production, P.D. Matthews and E.T. Wurtzel

Pigments from Microalgae and Microorganisms: Sources of Food Colorants, L. Dufossé

ANALYSIS OF PIGMENTS AND COLORANTS
Analysis of Chlorophylls, U.M. Lanfer Marquez and P. Sinnecker

Analysis of Carotenoids, A.Z. Mercadante

Analysis of Anthocyanins, M.M. Giusti and P. Jing

Analysis of Betalains, F.C. Stintzing and R. Carle

Analysis of Other Natural Food Colorants, C. Socaciu

Analysis of Synthetic Food Colorants, C. Socaciu

QUALITY AND SAFETY OF FOOD COLORANTS
Colorants and Food Quality Management, P. Luning, M. Van der Spiegel, and W.J. Marcelis

Natural Pigments as Food Colorants, C. Socaciu

Synthetic Colorants, A.M. Pintea

Index

O autorze

Carmen Socaciu