Food Colorants: Chemical and Functional Properties (Chemical & Functional Properties of Food Components)

Carmen Socaciu, Semih Otles, Maria Monica Giusti, Ursula Maria L. Marquez, Catherine Caris-Veyrat, Alexandrine During, Adriana Zerloti Mercandante, Adela M. Pintea, Pieternel Luning, Laurent Dufosse, Florian C. Stintzing, Marie Josephe Amiot, Pierre Brat, Paul D. Matthews, Horst A. Diehl, Reinhold Carle, Eleanore Tamar Wurtzel, Patricia Sinnecker, Florinda O. Bobbio, Pu Jing, Caroline Babot Laurent, Franck Tourniaire, Zdzislaw E. Sikorski

ISBN 10: 0849393574 / ISBN 13: 9780849393570

Published by CRC Press 2007-10-24, 2007

About this Item

Seller Inventory # 6666-TNFPD-9780849393570

Bibliographic Details

• Title: Food Colorants: Chemical and Functional Properties (Chemical & Functional Properties of Food Components)
• Publisher: CRC Press 2007-10-24
• Publication Date: 2007
• Language: English
• ISBN 10: 0849393574
• ISBN 13: 9780849393570
• Binding: Hardcover
• Condition: New

About this title

Synopsis

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.

About the Author

Carmen Socaciu