Anthocyanins as Food Colors

Voorkant
Pericles Markakis
Elsevier, 2 dec 2012 - 280 pagina's
Anthocyanins as Food Colors aims to assemble scattered information on anthocyanins pertinent to food coloration. Both basic and applied aspects of these pigments are discussed. Organized into nine chapters, this book begins with a discussion of the chemical structure of anthocyanins, followed by its copigmentation and biosynthesis. It then discusses the distribution of anthocyanin in food plants, as well as the compounds' stability in food. This work also looks into the analysis of anthocyanins and their presence in grapes and wine. Utilization of anthocyanins as food additives is addressed in the last chapter. This book will provide additional information in order to maximize the visual appeal of these pigments both in products in which they are naturally present and in products to which they may be added as colorants.
 

Inhoudsopgave

Chapter 1 Chemical Structure of Anthocyanins
1
Chapter 2 Copigmentation of Anthocyanins
41
Chapter 3 Biosynthesis of Anthocyanins
69
Chapter 4 Proanthocyanidins
93
Chapter 5 Distribution of Anthocyanins in Food Plants
125
Chapter 6 Stability of Anthocyanins in Foods
163
Chapter 7 Analysis of Anthocyanins
181
Chapter 8 The Anthocyanins of Grapes and Wines
209
Chapter 9 Anthocyanins as Food Additives
245
Subject Index
255
Genus and Species Index
261
Copyright

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