Food Colorants
Chemical and Functional Properties
Series: Chemical & Functional Properties of Food Components; 0;
- Publisher's listprice GBP 250.00
-
126 525 Ft (120 500 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 20% (cc. 25 305 Ft off)
- Discounted price 101 220 Ft (96 400 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
126 525 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 24 October 2007
- ISBN 9780849393570
- Binding Hardback
- No. of pages650 pages
- Size 234x156 mm
- Weight 1065 g
- Language English
- Illustrations 65 Illustrations, black & white; 2 Illustrations, color; 44 Tables, black & white 0
Categories
Short description:
This book integrates information on the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. It emphasizes structure--function relationships to explain biosynthesis, modification and degradation during storage and processing, and reviews fundamental physics and biochemistry, traditional and novel production technologies, analytical methods, quality, and safety. Peer reviewed contributions ensure a systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food.
More
Long description:
Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, 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. Understanding the rate and nature of degradation assists in selecting optimum processing parameters.
Beginning with an overview of the physics and biochemistry of color, the book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action. It reviews the influence of pigments on health and metabolism, incorporating results of in vivo and in vitro studies. It addresses the occurrence of pigment in food matrices and their stability during processing and storage. Conventional technologies as well as new, environmentally friendly methods are presented along with recent advances in biotechnology to produce colorants. There is also a chapter on novel approaches to the biosynthesis of colorants by microalgae, microorganisms, and genetic engineering.
Contributions give significant attention to analytical methods and recent advances in detecting both natural and synthetic colorants, their quality, quantity, and degradation during processing and storage. The book rounds out its comprehensive coverage with a look at quality and safety risk assessments and international regulations, as well as lists of formerly and newly approved colorants and additives. Peer reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food.
Table of Contents:
Physics of Color. BIOCHEMISTRY OF COLOR: PIGMENTS. Chlorophylls: Properties, Biosynthesis, Degradation and Functions. Carotenoids as Natural Colorants. Stability and Analysis of Phenolic Pigments. N-Heterocyclic Pigments: Betalains. Other Natural Pigments. PIGMENT STABILITY, BIOAVAILABILITY, AND IMPACTS ON HUMAN HEALTH. Plant Pigments as Bioactive Substances. Bioavailability of Natural Pigments. 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. Chlorophylls in Foods: Sources and Stability. Carotenoids in Foods: Sources and Stability during Processing and Storage. Anthocyanins in Foods: Occurrence and Physicochemical Properties. Betalains in Food: Occurrence, Stability, and Postharvest Modifications. FOOD COLORANT PRODUCTION. Updated Technologies for Extracting and Formulating Food Colorants. Food Colorants Derived from Natural Sources by Processing. Biotechnology of Food Colorant Production. Pigments from Microalgae and Microorganisms: Sources of Food Colorants. ANALYSIS OF PIGMENTS AND COLORANTS. Analysis of Chlorophylls. Analysis of Carotenoid. Analysis of Anthocyanins. Analysis of Betalains. Analysis of Other Natural Food Colorants. Analysis of Synthetic Food Colorants. QUALITY AND SAFETY OF FOOD COLORANTS. Colorants and Food Quality Management. Natural Pigments as Food Colorants. Synthetic Colorants. Index
More
