1st Edition
Natural Colorants for Food and Nutraceutical Uses
342 Pages
81 B/W Illustrations
by
CRC Press
344 Pages
by
CRC Press
Also available as eBook on:
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 tendency to use natural pigments. It details their science, technology, and applications as well as their nutraceutical properties. Starting with the... Read more
Colorants: From the Physical Phenomenon to their Nutraceutical Properties: An Overview
The Color Phenomenon
Definition
Human Perception
Measurement
Pigments
Definition
A World of Colorless Compounds
Pigments in Biology
Molecular Affinities of Pigments
Natural Distribution of Pigments
Classification of Food Colors
Choice and Application of Colors
Pigments as Food Colorants
Colorants as Food Additives
Safety of Food Colorants
Inorganic and Synthetic Pigments: History, Sources and Uses
Inorganic
Synthetic
Analytical Techniques and the Evaluation of Color Purity
Natural Pigments: A Global Perspective
Distribution
Functions
Carotenoids
Definition
Classification and Nomenclature
Distribution
Biosynthesis: Biochemistry and Molecular Biology
Functions
Methodological Aspects
Carotenoids as Food Colors
Processing and Stability
Production of Carotenoids in Bioreactors
Anthocyanins and Betalains
Anthocyanins
Betalains
Other Natural Pigments
Chlorophylls
Caramel
Turmeric
Cochineal, Carmine and other Natural Pigments from Insects
Monascus
Iridoids
Chemicals and Colorants as Nutraceuticals
Fundamentals
Nutraceuticals and Related Terms: Definitions
Food Items as Nutraceuticals
Natural Colorants as Nutraceuticals
Nutraceuticals: The Perspective
Appendix: List of Abbreviations
The Color Phenomenon
Definition
Human Perception
Measurement
Pigments
Definition
A World of Colorless Compounds
Pigments in Biology
Molecular Affinities of Pigments
Natural Distribution of Pigments
Classification of Food Colors
Choice and Application of Colors
Pigments as Food Colorants
Colorants as Food Additives
Safety of Food Colorants
Inorganic and Synthetic Pigments: History, Sources and Uses
Inorganic
Synthetic
Analytical Techniques and the Evaluation of Color Purity
Natural Pigments: A Global Perspective
Distribution
Functions
Carotenoids
Definition
Classification and Nomenclature
Distribution
Biosynthesis: Biochemistry and Molecular Biology
Functions
Methodological Aspects
Carotenoids as Food Colors
Processing and Stability
Production of Carotenoids in Bioreactors
Anthocyanins and Betalains
Anthocyanins
Betalains
Other Natural Pigments
Chlorophylls
Caramel
Turmeric
Cochineal, Carmine and other Natural Pigments from Insects
Monascus
Iridoids
Chemicals and Colorants as Nutraceuticals
Fundamentals
Nutraceuticals and Related Terms: Definitions
Food Items as Nutraceuticals
Natural Colorants as Nutraceuticals
Nutraceuticals: The Perspective
Appendix: List of Abbreviations
Biography
Octavio Paredes-Lopez, Francisco Delgado-Vargas
"With its coverage of state-of-the-art technologies and future trends in the application of colour to food, this book provides a comprehensive, up-to-date survey of the field and will be of interest to food scientists, technologists, food biotechnologists, food and flavour chemists, and biochemists."
- Food Trade Review, April 2003
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