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Food colorants. Chemical and functional properties.

Titre :	Food colorants. Chemical and functional properties. Ajouter au panier
Auteur(s) :	C. Socaciu, Éditeur scientifique
Type de document :	Livre
Sujets :	COLORANT NATUREL ; PRODUIT ALIMENTAIRE ; PIGMENT ; CHLOROPHYLLE ; CAROTENOIDE ; SANTE ; EXTRACTION ; FABRICATION ; MICROORGANISME ; CHROMATOGRAPHIE ; IDENTIFICATION ; DOSAGE ; QUALITE ; COLORANT ARTIFICIEL ; COMPOSE PHENOLIQUE ; ANTIOXYGENE ; ANTHOCYANE ; TECHNIQUE ANALYTIQUE
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2008
Collection :	Chemical and functional properties of food components series
Format :	633 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	SECTION 1 1 Physics of Color SECTION 2: Biochemistry of Color: Pigments 2.1 Chlorophylls: Properties, Biosynthesis, Degradation and Functions 2.2 Carotenoids as Natural Colorants 2.3 Stability and Analysis of Phenolic Pigments 2.4 N-Heterocyclic Pigments: Betalains 2.5 Other Natural Pigments SECTION 3: Pigment Stability, Bioavailability, and Impacts on Human Health 3.1 Plant Pigments as Bioactive Substances 3.2 Bioavailab[...] SECTION 1 1 Physics of Color SECTION 2: Biochemistry of Color: Pigments 2.1 Chlorophylls: Properties, Biosynthesis, Degradation and Functions 2.2 Carotenoids as Natural Colorants 2.3 Stability and Analysis of Phenolic Pigments 2.4 N-Heterocyclic Pigments: Betalains 2.5 Other Natural Pigments SECTION 3: Pigment Stability, Bioavailability, and Impacts on Human Health 3.1 Plant Pigments as Bioactive Substances 3.2 Bioavailability of Natural Pigments 3.3 Antioxidant and Prooxidant Actions and Stabilities of Carotenoids ln Vitro and ln Vivo and Carotenoid Oxidation Products SECTION 4: Food Pigments: Major Sources and Stability during Storage and Processing 4.1 Chlorophylls in Foods: Sources and Stability 4.2 Carotenoids in Foods: Sources and Stability during Processing and Storage 4.3 Anthocyanins in Foods: Occurrence and Physicochemical Properties 4.4 Betalains in Food: Occurrence, Stability, and Postharvest Modifications SECTION 5: Food Colorant Production 5.1 Updated Technologies for Extracting and Formulating Food Colorants 5.2 Food Colorants Derived from Natural Sources by Processing 5.3 Biotechnology of Food Colorant Production 5.4 Pigments from Microalgae and Microorganisms: Sources of Food Colorants SECTION 6: Analysis of Pigments and Colorants 6.1 Analysis of Chlorophylls 6.2 Analysis of Carotenoids 6.3 Analysis of Anthocyanins 6.4 Analysis of Betalains 6.5 Analysis of Other Natural Food Colorants 6.6 Analysis of Synthetic Food Colorants SECTION 7: Quality and Safety of food Colorants 7.1 Colorants and Food Quality Management 7.2 Natural Pigments as Food Colorants 7.3 Synthetic Colorants Index
Langue(s) :	Anglais
Identifiant :	978-0-8493-9357-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67975

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