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Practical Food Color Technology Book
from C.H.I.P.S.

Food Colorants
Chemical and Functional Properties
edited by Carmen Socaciu

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 book emphasizes the structure-function relationships of pigment molecules to explain biosynthesis, modifications and degradation during storage and processing, and the effect of these changes on quality and safety.

Features:

  • Evaluates the health impact of pigment molecules obtained in both in vivo and in vitro studies
  • Addresses safety, quality, and regulatory issues
  • Discusses advanced and new technologies for synthesizing colorants
  • Covers the structure and function of a wide range of natural and synthetic pigments
  • Examines the nature and rate of pigment degradation during processing and storage

Contents

Biochemistry of Color: Pigments

  1. Chlorophylls: Properties, Biosynthesis, Degradation and Functions
  2. Carotenoids as Natural Colorants
  3. Stability and Analysis of Phenolic Pigments
  4. N-Heterocyclic Pigments: Betalains
  5. Other Natural Pigments

Pigment Stability, Bioavailability, and Impacts on Human Health

  1. Plant Pigments as Bioactive Substances
  2. Bioavailability of Natural Pigments
  3. Antioxidant and Prooxidant Actions and Stabilities of Carotenoids In Vitro and In Vivo and Carotenoid Oxidation Products

Food Pigments: Major Sources and Stability During Storage and Processing

  1. Chlorophylls in Foods: Sources and Stability
  2. Carotenoids in Foods: Sources and Stability during Processing and Storage
  3. Anthocyanins in Foods: Occurrence and Physicochemical Properties
  4. Betalains in Food: Occurrence, Stability, and Postharvest Modifications

Food Colorant Production

  1. Updated Technologies for Extracting and Formulating Food Colorants
  2. Food Colorants Derived from Natural Sources by Processing
  3. Biotechnology of Food Colorant Production
  4. Pigments from Microalgae and Microorganisms: Sources of Food Colorants

Analysis of Pigments and Colorants

  1. Analysis of Chlorophylls
  2. Analysis of Carotenoids
  3. Analysis of Anthocyanins
  4. Analysis of Betalains
  5. Analysis of Other Natural Food Colorants
  6. Analysis of Synthetic Food Colorants

Quality and Safety of Food Colorants

  1. Colorants and Food Quality Management
  2. Natural Pigments as Food Colorants
  3. Synthetic Colorants

Index

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Food Colorants
Chemical and Functional Properties
edited by Carmen Socaciu

2007 648 pages $178.95 + shipping

Texas residents please add 6.75 % sales tax

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