Natural Colorants for Food and Nutraceutical Uses: 1st Edition (Hardback) book cover

Natural Colorants for Food and Nutraceutical Uses

1st Edition

By Francisco Delgado-Vargas, Octavio Paredes-Lopez

CRC Press

344 pages | 81 B/W Illus.

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pub: 2002-12-26
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Description

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 basics, the book creates an understanding of physical colors, discusses color measurement, and analyzes why natural pigments are preferred today. The authors present an overview of global colorants, including safety, toxicity and regulatory aspects. Information about inorganic and synthetic colorants is included. The book then focuses on applications of natural colorants, with special attention given to characteristics, extraction and processing stability, and the use of biotechnology and molecular biology to increase colorant production. Finally, the book examines the nutraceutical properties of natural colorants and compares them to other well-known nutraceutical components.

From the basics to highly specialized concepts and applications, Natural Colorants for Food and Nutraceutical Uses presents essential, practical information about pigments in the food industry. With its coverage of state-of-the-art technologies and future trends in the application of color to food, this book provides the most comprehensive, up-to-date survey of the field.

Reviews

"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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Table of Contents

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

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science