Book Description
This book describes the structures and properties of the main groups of natural pigments.
Author : G. Britton
Publisher : Cambridge University Press
Page : 396 pages
File Size : 36,90 MB
Release : 1983-03-10
Category : Science
ISBN : 9780521248921
This book describes the structures and properties of the main groups of natural pigments.
Author :
Publisher :
Page : pages
File Size : 40,70 MB
Release : 1982
Category :
ISBN :
Author : Neason Akivah Michael Eskin
Publisher :
Page : 248 pages
File Size : 50,56 MB
Release : 1979
Category : Science
ISBN :
Deterioration and stabilization: tetrapyrrole derivtives: chlorophylls. Isprenoid derivatives: carotenoids. Benzopyran derivatives: anthocyanins and flavonoids. Natural flavor compounds of foods: their biogenesis and effects on quality. Textural components of food: chemistry, physical structure, and effects on quality.
Author : J.D. Houghton
Publisher : Springer Science & Business Media
Page : 363 pages
File Size : 46,10 MB
Release : 2012-12-06
Category : 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.
Author : Eduardo Jacob-Lopes
Publisher : Springer Nature
Page : 654 pages
File Size : 32,47 MB
Release : 2020-08-08
Category : Science
ISBN : 3030509710
The Pigments from Microalgae Handbook presents the current state of knowledge on pigment production using microalgae-based processes, and covers both the scientific fundamentals of this technology and its practical applications. It addresses biology, chemistry, biochemistry, analysis and engineering aspects, as well as applications of natural pigments in photosynthetic organisms. The book also describes the analytical procedures associated with the characterization of pigments and the engineering aspects of microalgal pigment production. It considers the three major classes of pigments(chlorophylls, carotenoids and phycobiliproteins) produced and surveys the main commercial applications of these chemicals. The book offers a valuable source of information for industrial researchers and practitioners in industrial biotechnology, as it covers various engineering aspects of microalgal pigment production, such as bioreactors and bioprocesses, industrial extraction processes, and the bioeconomy of production including life-cycle assessment. The book will also be of interest to undergraduate and graduate students of biochemistry, food chemistry, and industrial microbiology.
Author : David Lee
Publisher : University of Chicago Press
Page : 427 pages
File Size : 32,63 MB
Release : 2010-09-03
Category : Science
ISBN : 0226471055
Though he didn’t realize it at the time, David Lee began this book twenty-five years ago as he was hiking in the mountains outside Kuala Lumpur. Surrounded by the wonders of the jungle, Lee found his attention drawn to one plant in particular, a species of fern whose electric blue leaves shimmered amidst the surrounding green. The evolutionary wonder of the fern’s extravagant beauty filled Lee with awe—and set him on a career-long journey to understand everything about plant colors. Nature’s Palette is the fully ripened fruit of that journey—a highly illustrated, immensely entertaining exploration of the science of plant color. Beginning with potent reminders of how deeply interwoven plant colors are with human life and culture—from the shifting hues that told early humans when fruits and vegetables were edible to the indigo dyes that signified royalty for later generations—Lee moves easily through details of pigments, the evolution of color perception, the nature of light, and dozens of other topics. Through a narrative peppered with anecdotes of a life spent pursuing botanical knowledge around the world, he reveals the profound ways that efforts to understand and exploit plant color have influenced every sphere of human life, from organic chemistry to Renaissance painting to the highly lucrative orchid trade. Lavishly illustrated and packed with remarkable details sure to delight gardeners and naturalists alike, Nature’s Palette will enchant anyone who’s ever wondered about red roses and blue violets—or green thumbs.
Author : Francisco Delgado-Vargas
Publisher : CRC Press
Page : 344 pages
File Size : 14,7 MB
Release : 2002-12-26
Category : 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
Author : Carmen Socaciu
Publisher : CRC Press
Page : 652 pages
File Size : 32,84 MB
Release : 2007-10-24
Category : 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
Author : Akira Fujishima
Publisher : Elsevier
Page : 616 pages
File Size : 25,81 MB
Release : 2005
Category : Science
ISBN : 9780444519085
Provides an overview of research in Diamond Electrochemistry, as well as practical applications of diamond electrodes. With chapters written by experts in their respective fields, this book serves as a useful source of information for electrochemists working in physical or analytical chemistry.
Author : Ralf Schweiggert
Publisher : Elsevier
Page : 643 pages
File Size : 13,38 MB
Release : 2023-10-24
Category : 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