Anthocyanins as Food ColorsAnthocyanins 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. |
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Inhoudsopgave
| 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 |
| 255 | |
Genus and Species Index
| 261 |
Veelvoorkomende woorden en zinsdelen
3-galactoside 3,5-diglucoside absorbance absorption Abstr acid acylated aglycone anthocyanin content anthocyanins aqueous Asen B-ring berries Biochem biosynthesis blue Brouillard carbinol catechin chalcone chalcone isomerase Chem Chromatogr chromatography commelinin complex compounds concentration configurations contain copigment copigmentation coumaric acid cranberry cultivar cyanidin cyanidin 3-glucoside cyanidin 3-rutinoside cyanin defined delphinidin diglucosides enzyme equilibrium extract first flavonoids flavonol flavylium cation flowers FOOD COLORS Food Sci Forkmann Francis fruit Fuleki Geissman genotype glycosides glycosylation grapes Grisebach Harborne Hayashi Hrazdina hydroxyl groups identified influence Ishikura isolated juice Jurd leucoanthocyanidins malvidin malvin Markakis methanol methods molecule monoglucoside occur Osawa pelargonidin peonidin petals petunidin phenolic phenylalanine ammonia-lyase Phytochemistry pigment plant present proanthocyanidins Proc procyanidins proton quinonoidal ratio reaction Ribéreau-Gayon Robinson Roux Saito Seshadri solution solvent Somers species spectra stability structure sugar Takeda tannins tautomers temperature thocyanins Timberlake and Bridle tion values vinifera Weinges Yoshitama
Bibliografische gegevens
| Titel | Anthocyanins as Food Colors |
| Redacteur | Pericles Markakis |
| Uitgever | Elsevier, 2012 |
| ISBN | 0323157904, 9780323157902 |
| Lengte | 280 pagina's |
| Citatie exporteren | BiBTeX EndNote RefMan |