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Synopsis
This text presents our current progress in the understanding of the chemistry and physiology of various categories of food colorants. It includes reviews of the chemistry and physiology of food colorants, carotenoids, anthocyanins and the oxidative transformation of tea catechins. There are also examinations of the aspects of non-enzymatic browning including the structures, color and formation of Maillard reaction products, the polymerization in browning of chicken skin, the Maillard reaction in beer and the influence of non-enzymatically formed melanoidins on human gut bacteria.
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About the Author
Jennifer M. Ames is at The University of Reading.
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- PublisherAmerican Chemical Society
- Publication date2001
- ISBN 10 0841237050
- ISBN 13 9780841237056
- BindingHardcover
- Edition number1
- Number of pages240
- EditorAmes Jennifer M., Hofmann Thomas
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Chemistry and Physiology of Selected Food Colorants (ACS Symposium Series)
Published by
American Chemical Society, 2001
ISBN 10: 0841237050
ISBN 13: 9780841237056
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Chemistry and Physiology of Selected Food Colorants
Published by
American Chemical Society, 2000
ISBN 10: 0841237050
ISBN 13: 9780841237056
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Chemistry and Physiology of Selected Ames, Jennifer M.; Hofmann, Thom
Published by
American Chemical Society, 2001
ISBN 10: 0841237050
ISBN 13: 9780841237056
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Chemistry and Physiology of Selected Food Colorants (Hardback)
Published by
American Chemical Society, 2001
ISBN 10: 0841237050
ISBN 13: 9780841237056
Used
Hardcover
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