The first single volume reference on the use of genetic engineering and molecular biology for plant food production, this book provides basic to in-depth approaches at the molecular level combining agricultural technology with food science and technology. It focuses on biotechnology 's role in the manipulation of cell and plant growth for enhanced productivities. Includes over 2100 key literature references.

Provides thorough coverage of natural colorants and other pigments. Emphasizes nutraceutical properties and uses. Relates chemical structure to biochemical and functional properties and applications. Addresses the extraction and processing stability of individual pigments. Covers the use of biotechnology for increasing production of colorants. As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current...