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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Food Colorants - Chemical and Functional Properties (Hardcover)
Loot Price: R7,692
Discovery Miles 76 920
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Food Colorants - Chemical and Functional Properties (Hardcover)
Series: Chemical & Functional Properties of Food Components
Expected to ship within 12 - 19 working days
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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.
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