Anthocyanins As Food Colors

Author : Pericles Markakis
Publisher : Elsevier
Page : 280 pages
File Size : 54,6 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323157902

Get Book

Anthocyanins as Food Colors by Pericles Markakis Pdf

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.

Author : Pericles Markakis
Publisher : Unknown
Page : 263 pages
File Size : 52,9 Mb
Release : 1982-01-01
Category : Technology & Engineering
ISBN : 0124725503

Get Book

Anthocyanins as Food Colors by Pericles Markakis Pdf

Author : Kevin Gould,Kevin M Davies,Chris Winefield
Publisher : Springer Science & Business Media
Page : 345 pages
File Size : 46,5 Mb
Release : 2008-12-19
Category : Science
ISBN : 9780387773353

Get Book

Anthocyanins by Kevin Gould,Kevin M Davies,Chris Winefield Pdf

In recent years there has been an unprecedented expansion of knowledge about anthocyanins pigments. Indeed, the molecular genetic control of anthocyanins biosynthesis is now one of the best understood of all secondary metabolic pathways. There have also been substantial improvements in analytical technology that have led to the discovery of novel anthocyanin compounds. Armed with this knowledge and the tools for genetic engineering, plant breeders are now introducing vibrant new colors into horticultural crops. The food industry has also benefited from the resurgence of interest in anthocyanins. A greater understanding of the chemistry of these pigments has led to improved methods for stabilizing the color of anthocyanins extracts, so that they are more useful as food colorings. Methods for the bulk production of anthocyanins from cell cultures have been optimized for this purpose. Possible benefits to human health from the ingestion of anthocyanin-rich foods have also been a major feature of the recent scientific literature. Anthocyanins are remarkably potent antioxidants, and their ingestion has been postulated to stave off the effects of oxidative stress. These pigments, especially in conjunction with other flavonoids, have been associated with reductions in the incidence and severity of many other non-infectious diseases, including diabetes, cardiovascular disease and certain cancers. An industry is developing around anthocyanins as nutritional supplements. Finally, there has been significant progress in our understanding of the benefits of anthocyanins to plants themselves. Originally considered an extravagance without a purpose, anthocyanins are now implicated in multifarious vital functions. These include the attraction of pollinators and frugivores, aposematic defense from herbivores, and protection from environmental stressors such as strong light, UVB, drought, and free radical attacks. Anthocyanins are evidently highly versatile, and enormously useful to plants. This book covers all aspects of the biosynthesis and function of anthocyanins (and related compounds such as proanthocyanidins) in plants, and their applications in agriculture, food products, and human health. Featured areas include their relevance to: * Plant stress * Flower and fruit color * Human health * Wine quality and health attributes * Food colorants and ingredients * Cell culture production systems * The pastoral sector

Author : J.D. Houghton,G.A.F. Hendry
Publisher : Springer Science & Business Media
Page : 363 pages
File Size : 44,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521556

Get Book

Natural Food Colorants by J.D. Houghton,G.A.F. Hendry Pdf

In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.

Author : Giuseppe Mazza
Publisher : CRC Press
Page : 630 pages
File Size : 55,5 Mb
Release : 2018-01-10
Category : Science
ISBN : 9781351086608

Get Book

Anthocyanins in Fruits, Vegetables, and Grains by Giuseppe Mazza Pdf

This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins. Topics discussed include types of anthocyanins, structural transformations, colour stabilization and intensification factors, biosynthesis and intensification factors, biosynthesis, analysis and functions of anthocyanins. An in-depth review of the literature discussing anthocyanins of fruits, cereals, legumes, roots, tubers, bulbs, cole crops, oilseeds, herbs, spices, and minor crops is included as well

Author : Carmen Socaciu
Publisher : CRC Press
Page : 652 pages
File Size : 50,9 Mb
Release : 2007-10-24
Category : Technology & Engineering
ISBN : 9781420009286

Get Book

Food Colorants by Carmen Socaciu Pdf

Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The boo

Author : Judith Thea Ludwiga Müller-Maatsch
Publisher : Unknown
Page : 128 pages
File Size : 44,6 Mb
Release : 2018
Category : Electronic
ISBN : 3844063889

Get Book

Investigation Into Food Coloring Using Anthocyanin- and Carotenoid-based Preparations by Judith Thea Ludwiga Müller-Maatsch Pdf

Author : Marianne Su-Ling Brooks,Giovana B Celli
Publisher : Royal Society of Chemistry
Page : 315 pages
File Size : 49,7 Mb
Release : 2019-02-11
Category : Anthocyanins
ISBN : 9781788012157

Get Book

Anthocyanins from Natural Sources by Marianne Su-Ling Brooks,Giovana B Celli Pdf

Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural colorant, orange-red to blue-violet, found in fruits such as berries and in vegetables. This book discusses ways of targeting the delivery of these compounds, through manipulation of exploitation mechanisms. It addresses all aspects from extraction of anthocyanins from natural sources, their health benefits and metabolism to specialized controlled release applications. It will serve as a unique reference for those specializing in the fate of anthocyanins in the body (pharmacokinetics) and the research related to controlled release systems. It will provide an insight for pharmaceutical scientists, food engineers, food scientists and those interested in human health and nutrition.

Author : G.A.F. Hendry,J.D. Houghton
Publisher : Springer Science & Business Media
Page : 380 pages
File Size : 46,8 Mb
Release : 1996
Category : Health & Fitness
ISBN : 0751402311

Get Book

Natural Food Colorants by G.A.F. Hendry,J.D. Houghton Pdf

Natural pigments in biology, natural food colour, biotechnology in na tural food colours, safety of food colorants, chlorophylls and chlorophyll derivatives, haems and bilins, carotenoids, anthocyanins and be talains, less common natural colorant.

Author : Xiaonan Sui
Publisher : Springer
Page : 129 pages
File Size : 44,7 Mb
Release : 2016-11-02
Category : Technology & Engineering
ISBN : 9789811026126

Get Book

Impact of Food Processing on Anthocyanins by Xiaonan Sui Pdf

This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits.

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 566 pages
File Size : 50,8 Mb
Release : 2017-09-15
Category : Technology & Engineering
ISBN : 9780128112694

Get Book

Natural and Artificial Flavoring Agents and Food Dyes by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the newest technologies and evidence-based research methods, the book demonstrates how natural flavoring agents and dyes can be produced by plants, microorganisms and animals to produce higher quality foods that are more economical and safe to the consumer. Explores the most common natural compounds and how to utilize them with cutting edge technologies Includes information on the purification and production processes under various conditions Presents the latest research to show benefits of using natural additives

Author : Bin Li,Li Wang,Weibin Bai,Wei Chen,Fang Chen,Chi Shu
Publisher : Springer Nature
Page : 443 pages
File Size : 53,8 Mb
Release : 2022-01-03
Category : Science
ISBN : 9789811670558

Get Book

Anthocyanins by Bin Li,Li Wang,Weibin Bai,Wei Chen,Fang Chen,Chi Shu Pdf

This book summarizes the current knowledge of anthocyanins, provides systematic information for future exploration of anthocyanin applications. It focuses on several aspects regarding the studying progression in the field of anthocyanins. The first section of the book provides a brief introduction to the scope and progress on anthocyanins, which is followed by the second section that describes the natural sources, structure, extraction approaches, bioavailability, and current stabilizing approach of anthocyanins. Then in the third part, the book focuses on the industrial processing of anthocyanins in foods by discussing the impact of food processing on anthocyanin structure and composition as well as classical processing techniques on anthocyanin-containing foods, including high-pressure, encapsulation, microwave, and combined application of the above techniques. In the last section of the book, the authors explore the currently most popular application of anthocyanins in improving human health, such as the effect of anthocyanin on vision, metabolism, neural system, cardiovascular system, and cancers. The book will facilitate readers’ understanding of the progress of anthocyanin studies. And it will benefit researchers and graduate students in the fields of natural products, functional food, and nutrition, etc.

Author : Giuseppe Mazza
Publisher : CRC Press
Page : 384 pages
File Size : 53,5 Mb
Release : 2018-01-10
Category : Science
ISBN : 9781351078153

Get Book

Anthocyanins in Fruits, Vegetables, and Grains by Giuseppe Mazza Pdf

This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins. Topics discussed include types of anthocyanins, structural transformations, colour stabilization and intensification factors, biosynthesis and intensification factors, biosynthesis, analysis and functions of anthocyanins. An in-depth review of the literature discussing anthocyanins of fruits, cereals, legumes, roots, tubers, bulbs, cole crops, oilseeds, herbs, spices, and minor crops is included as well

Author : Marcos Soto-Hernández,Mariana Palma Tenango,Rosario García-Mateos
Publisher : BoD – Books on Demand
Page : 458 pages
File Size : 53,7 Mb
Release : 2017-03-15
Category : Science
ISBN : 9789535129578

Get Book

Phenolic Compounds by Marcos Soto-Hernández,Mariana Palma Tenango,Rosario García-Mateos Pdf

Phenolic compounds as a large class of metabolites found in plants have attracted attention since long time ago due to their properties and the hope that they will show beneficial health effects when taken as dietary supplements. This book presents the state of the art of some of the natural sources of phenolic compounds, for example, medicinal plants, grapes or blue maize, as well as the modern methods of extraction, quantification, and identification, and there is a special section discussing the treatment, removal, and degradation of phenols, an important issue in those phenols derived from the pharmaceutical or petrochemical industries.

Author : Hutchings
Publisher : Springer Science & Business Media
Page : 524 pages
File Size : 47,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461523734

Get Book

Food Colour and Appearance by Hutchings Pdf

Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being. In day-to-day survival and marketing situations, we can or not most foods are fit to eat from their optical tell whether properties. Although vision and colour perception are the means by which we appreciate our surroundings, visual acceptance depends on more than just colour. It depends on total appearance. In the recent past the food technologist has been under pressure to increase his/her understanding of first, the behaviour of raw materials under processing, and second, the behaviour and motivation of his/her customers in a growing, more discriminating, and worldwide market. The chapters which follow describe the philosophy of total ap pearance, the factors comprising it, and its application to the food industry. Included are: considerations of the evolutionary, historical, and cultural aspects of food appearance; the physics and food chemistry of colour and appearance; the principles of sensory ap pearance assessment and appearance profile analysis, as well as instrumental measurement; the interaction of product appearance, control, and acceptance in the varied environments of the laboratory, production line, supermarket, home and restaurant. A broad examination has been made in an attempt to get into perspective the importance of appearance to all sectors of the industry.