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| Titre : |
Pigments in food, more than colours... : 3rd international congress on pigments in food (14/06/2004 - 17/06/2004, Quimper, France)
|
| Auteur(s) : | Laurent Dufossé, Éditeur scientifique |
| Type de document : | Livre |
| Sujets : | Congrès et conférences ; Pigments ; Aliments ; Biosynthèse ; Biotechnologie ; Microorganismes ; Microalgues ; Aliments -- Toxicologie ; Biodisponibilité ; Anthocyanes ; Chlorophylle ; Huile d'olive ; Épinard ; Traitement thermique ; Aliments -- Couleur ; Antioxydants ; Métabolisme ; Raisin CAROTENOIDE ; XANTHOPHYLLE |
| Résumé : |
Two international congresses on Pigments in Food were previously held in Europe : “Pigments in Food Technology” in Sevilla (Spain) - 1999, and “Functionalities of Pigments in Food” in Lisbon (Portugal) - 2002. The Université de Bretagne Occidentale, Quimper, France, hosted the Third International Congress on “Pigments in Food, more than colours...” in June 2004 with the aim to contribute to the successful series started by our two colleagues, María Isabel Mínguez Mosquera and José Empis. This conference was aimed at bringing together scientists, clinicians, physicians and food industry managers from all over the world currently working on different aspects of pigments in food. All topics regarding pigments in food were considered. Important trends included production of natural food c[...] Two international congresses on Pigments in Food were previously held in Europe : “Pigments in Food Technology” in Sevilla (Spain) - 1999, and “Functionalities of Pigments in Food” in Lisbon (Portugal) - 2002. The Université de Bretagne Occidentale, Quimper, France, hosted the Third International Congress on “Pigments in Food, more than colours...” in June 2004 with the aim to contribute to the successful series started by our two colleagues, María Isabel Mínguez Mosquera and José Empis. This conference was aimed at bringing together scientists, clinicians, physicians and food industry managers from all over the world currently working on different aspects of pigments in food. All topics regarding pigments in food were considered. Important trends included production of natural food colourings, new processes for the recovery of natural pigments, formulation of synthetic pigments, Maillard products, pigments from microalgae, microbial production of pigments for food use (fermentation), health effects of pigments, bioactivities, nutraceutical or functional pigments, safety of colorants, analytical techniques applied to pigments, formulation, design of food containing pigments, sensory analysis on colorants and coloured food, effect of food processes on pigments, regulatory requirements and marketing issues... |
| Editeur(s) : | Quimper : Pigments Publishing |
| Date de publication : | 2004 |
| Format : | 1 vol. (XVI-414 p.) / ill. en noir et blanc, couv. ill. en coul. / 24 cm |
| Note(s) : |
Bibliogr. Index |
| Table des matières : |
Chapter 1: Biosynthesis, production, quality and stability of pigments |
| Langue(s) : | Anglais |
| Identifiant : | 978-2-9521516-0-3 |
| Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=210202 |
Exemplaires (1)
| Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
|---|---|---|---|---|---|---|
| Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU1.206 DUF | Papier | Empruntable Disponible |