Natural Colorants for Food and Nutraceutical Uses
Title | Natural Colorants for Food and Nutraceutical Uses PDF eBook |
Author | Francisco Delgado-Vargas |
Publisher | CRC Press |
Total Pages | 344 |
Release | 2002-12-26 |
Genre | Technology & Engineering |
ISBN | 1420031716 |
As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their science, technology, and applications as well as t
Handbook on Natural Pigments in Food and Beverages
Title | Handbook on Natural Pigments in Food and Beverages PDF eBook |
Author | Ralf Schweiggert |
Publisher | Elsevier |
Total Pages | 643 |
Release | 2023-10-24 |
Genre | Technology & Engineering |
ISBN | 0323996094 |
Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. Provides a fully revised and updated resource on current regulatory standards and legislation Includes new chapters on both emerging ingredients and the latest technologies Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter Contains a current and comprehensive overview of product-specific coloration approaches
Natural Food Colorants
Title | Natural Food Colorants PDF eBook |
Author | J.D. Houghton |
Publisher | Springer Science & Business Media |
Total Pages | 363 |
Release | 2012-12-06 |
Genre | Technology & Engineering |
ISBN | 1461521556 |
In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.
Natural Food Colorants
Title | Natural Food Colorants PDF eBook |
Author | Gabriel J. Lauro |
Publisher | CRC Press |
Total Pages | 344 |
Release | 2000-08-24 |
Genre | Technology & Engineering |
ISBN | 148227051X |
This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia. It presents studies that investigate whether natural colorants reduce risk of heart disease, specific types of cancer, and other conditi
Food Colorants
Title | Food Colorants PDF eBook |
Author | Carmen Socaciu |
Publisher | CRC Press |
Total Pages | 652 |
Release | 2007-10-24 |
Genre | Technology & Engineering |
ISBN | 1420009281 |
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 boo
Nutraceutical and Functional Food Components
Title | Nutraceutical and Functional Food Components PDF eBook |
Author | Charis M. Galanakis |
Publisher | Academic Press |
Total Pages | 633 |
Release | 2021-10-24 |
Genre | Technology & Engineering |
ISBN | 0323850537 |
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims
Biotechnology of Natural Products
Title | Biotechnology of Natural Products PDF eBook |
Author | Wilfried Schwab |
Publisher | Springer |
Total Pages | 316 |
Release | 2017-11-16 |
Genre | Technology & Engineering |
ISBN | 3319679031 |
This text comprehensively covers the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry that are attractive targets for biotechnological production. The focus is on the recent advances made to achieve this goal. This unique work is the first book to focus on biotechnological production of important natural products in food additives, fragrances and flavorings, and other bioactive compounds in food. The chapters offer a deep insight into modern research and the development of low molecular weight natural products. Biotechnology of Natural Products covers products in the Phenolic, Terpenoid, and Alkaloid categories, providing a full overview of the biotechnology of food additives and other low molecular weight natural products. Gene clustering and the evolution of pathways are covered, as well as future perspectives on the topic. Due to limited oil resources and increasing consumer demand for naturalness, bioprocesses are increasingly needed to meet these requirements. Novel sophisticated technologies have facilitated the elucidation of new chemical molecules, their biosynthetic pathways and biological functions. This book provides researchers with a full overview of the technologies and processes involved in the biotechnology of natural products.