Natural Food Colorants / Edition 2

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The first edition of this book proved to be of practical value both fo r food manufacturers using natural colorants as important industrial i ngredients, to food colorant producers and to those at research and ac ademic institutions, requiring a thorough treatment of the subject wit h extensive references. In this second edition, the applied aspects ha ve been enhanced with two new chapters on the role of biotechnology in the production of colorants, and on safety aspects. All the other cha pters have been extensively revised and updated resulting in an expans ion of the text to incorporate much new material. Color plates have be en added to illustrate the major pigments of interest to the food indu stry.

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Editorial Reviews

Provides information on the increasing range of natural pigments available as commercial food coloring, and on the technology of using them, for food technologists and scientists. Emphasizes such industrially important properties as chemical stability and solubility for the major pigments now used, and for those that are presently rare, of limited distribution in biology, or expensive to produce, but which may become commonplace soon under the gentle hands of biotechnology. Also considers the biochemistry, chemistry, biology, and natural occurrence of the 400 colorants covered. Distributed in the US by VNR. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780751402315
  • Publisher: Springer US
  • Publication date: 12/31/1995
  • Edition description: 2nd ed. 1996
  • Edition number: 2
  • Pages: 348
  • Product dimensions: 6.30 (w) x 9.50 (h) x 1.10 (d)

Table of Contents

1 Natural pigments in biology 1
2 Natural food colours 40
3 Biotechnology in natural food colours: The role of bioprocessing 80
4 Safety of food colorants 112
5 Chlorophylls and chlorophyll derivatives 131
6 Haems and bilins 157
7 Carotenoids 197
8 Anthocyanins and betalains 244
9 Less common natural colorants 310
Index 343
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