Food colorants : chemical and functional properties /: chemical and functional properties. (©2008)

• Record Type: Book
• Further Information: Note: Editor, Carmen Socaciu.
• Other Names: Socaciu, Carmen
• Contents: Physics of Color, H.A. Diehl; ; BIOCHEMISTRY OF COLOR: PIGMENTS; Chlorophylls: Properties, Biosynthesis, Degradation and Functions, U.M. Lanfer Marquez and P. Sinnecker; ; Carotenoids as Natural Colorants, S. Ötles and Ö. Çagindi; ; Stability and Analysis of Phenolic Pigments, P. Brat, F. Tourniaire, and M. Josèphe Amiot; ; N-Heterocyclic Pigments: Betalains, F.C. Stintzing and R. Carle; ; Other Natural Pigments, A.M. Pintea; ; PIGMENT STABILITY, BIOAVAILABILITY, AND IMPACTS ON HUMAN HEALTH; Plant Pigments as Bioactive Substances, M. Josèphe Amiot, C. Babot-Laurent, and F. Tourniaire; ; Bioavailability of Natural Pigments, A. During; ; Antioxidant and Prooxidant Actions and Stabilities of Carotenoids In Vitro and In Vivo and Carotenoid Oxidation Products, C. Caris-Veyrat; ; FOOD PIGMENTS: MAJOR SOURCES AND STABILITY DURING STORAGE AND PROCESSING; Chlorophylls in Foods: Sources and Stability, U.M. Lanfer Marquez and P. Sinnecker; ; Carotenoids in Foods: Sources and Stability during Processing and Storage, A.Z. Mercadante; ; Anthocyanins in Foods: Occurrence and Physicochemical Properties, A.Z. Mercadante and F.O. Bobbio; ; Betalains in Food: Occurrence, Stability, and Postharvest Modifications, F.C. Stintzing and R. Carle; ; FOOD COLORANT PRODUCTION; Updated Technologies for Extracting and Formulating Food Colorants, C. Socaciu; ; Food Colorants Derived from Natural Sources by Processing, A.M. Pintea; ; Biotechnology of Food Colorant Production, P.D. Matthews and E.T. Wurtzel; ; Pigments from Microalgae and Microorganisms: Sources of Food Colorants, L. Dufossé; ; ANALYSIS OF PIGMENTS AND COLORANTS; Analysis of Chlorophylls, U.M. Lanfer Marquez and P. Sinnecker; ; Analysis of Carotenoids, A.Z. Mercadante; ; Analysis of Anthocyanins, M.M. Giusti and P. Jing; ; Analysis of Betalains, F.C. Stintzing and R. Carle; ; Analysis of Other Natural Food Colorants, C. Socaciu; ; Analysis of Synthetic Food Colorants, C. Socaciu; ; QUALITY AND SAFETY OF FOOD COLORANTS; Colorants and Food Quality Management, P. Luning, M. Van der Spiegel, and W.J. Marcelis; ; Natural Pigments as Food Colorants, C. Socaciu; ; Synthetic Colorants, A.M. Pintea; ; Index
• Publisher Details: Boca Raton : Taylor & Francis
• Publication Date: 2008
• Copyright Date: 2008
• Extent: 1 online resource (633 pages), illustrations
• Subjects: 664/.062; Coloring matter in food; Color of food; Food additives -- Specifications; Coloring matter; Color of food; Coloring matter; Coloring matter in food; Food additives; Electronic books; Specifications
• Languages: English
• ISBNs: 9781420009286; 1420009281; 0849393574; 9780849393570
• Related ISBNs: 9780849393570
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.