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| Author | : G. Britton |
| Publisher | : Cambridge University Press |
| Total Pages | : 396 |
| Release | : 1983-03-10 |
| Genre | : Science |
| ISBN | : 9780521248921 |
This book describes the structures and properties of the main groups of natural pigments.
| Author | : Y. H. Hui |
| Publisher | : John Wiley & Sons |
| Total Pages | : 786 |
| Release | : 2008-02-15 |
| Genre | : Technology & Engineering |
| ISBN | : 0470276347 |
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
| Author | : Neason Akivah Michael Eskin |
| Publisher | : |
| Total Pages | : 248 |
| Release | : 1979 |
| Genre | : Science |
| ISBN | : |
Deterioration and stabilization: tetrapyrrole derivtives: chlorophylls. Isprenoid derivatives: carotenoids. Benzopyran derivatives: anthocyanins and flavonoids. Natural flavor compounds of foods: their biogenesis and effects on quality. Textural components of food: chemistry, physical structure, and effects on quality.
| Author | : Eduardo Jacob-Lopes |
| Publisher | : Springer Nature |
| Total Pages | : 653 |
| Release | : 2020-08-08 |
| Genre | : Science |
| ISBN | : 3030509710 |
The Pigments from Microalgae Handbook presents the current state of knowledge on pigment production using microalgae-based processes, and covers both the scientific fundamentals of this technology and its practical applications. It addresses biology, chemistry, biochemistry, analysis and engineering aspects, as well as applications of natural pigments in photosynthetic organisms. The book also describes the analytical procedures associated with the characterization of pigments and the engineering aspects of microalgal pigment production. It considers the three major classes of pigments(chlorophylls, carotenoids and phycobiliproteins) produced and surveys the main commercial applications of these chemicals. The book offers a valuable source of information for industrial researchers and practitioners in industrial biotechnology, as it covers various engineering aspects of microalgal pigment production, such as bioreactors and bioprocesses, industrial extraction processes, and the bioeconomy of production including life-cycle assessment. The book will also be of interest to undergraduate and graduate students of biochemistry, food chemistry, and industrial microbiology.
| Author | : Om V. Singh |
| Publisher | : John Wiley & Sons |
| Total Pages | : 318 |
| Release | : 2017-08-07 |
| Genre | : Science |
| ISBN | : 1119166144 |
Recent technological advances have provided unique opportunities for the exploration of alternatives to the industrial use of chemically produced synthetic colors. The most promising developments in this area have been in bio-pigmentation derived from microorganisms. This groundbreaking book reviews the current state of the science of bio-pigmentation, providing important insights into the molecular mechanisms of microbial biosynthesis of industrial pigments. Featuring contributions by leading researchers from both industry and academe, it explores the latest advances in the use of bio-pigments as safe, sustainable alternatives to chemically synthesized pigments, and provides extensive coverage the most promising sources of bio-pigments within the food, feed, and pharmaceutical industries. • Proposes microbial uniqueness of coloration in variety of food, feed and pharmaceuticals • Covers the basic science behind bio-pigmentation as well as the latest advances in the field • Describes detection strategies for screening and identifying color producing microorganisms under varying environmental conditions • Provides an exhaustive review of the literature on color producing extremophiles and offers fascinating insights into color production as a stress response in extremophiles • Explores microbial molecular mechanisms of color production, with special coverage of color production as secondary metabolites under environmental stress Bio-pigmentation and Biotechnological Implementations is required reading for professionals and post-doctoral students of microbiology, applied microbiology, food microbiology, food science, and food biochemistry. It is a valuable working resource for scientists working in color-dependent food, feed, and pharmaceuticals.
| Author | : Francisco Delgado-Vargas |
| Publisher | : CRC Press |
| Total Pages | : 344 |
| Release | : 2002-12-26 |
| Genre | : Technology & Engineering |
| ISBN | : 1420031716 |
As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their science, technology, and applications as well as t
| Author | : David Lee |
| Publisher | : University of Chicago Press |
| Total Pages | : 427 |
| Release | : 2010-09-03 |
| Genre | : Science |
| ISBN | : 0226471055 |
Though he didn’t realize it at the time, David Lee began this book twenty-five years ago as he was hiking in the mountains outside Kuala Lumpur. Surrounded by the wonders of the jungle, Lee found his attention drawn to one plant in particular, a species of fern whose electric blue leaves shimmered amidst the surrounding green. The evolutionary wonder of the fern’s extravagant beauty filled Lee with awe—and set him on a career-long journey to understand everything about plant colors. Nature’s Palette is the fully ripened fruit of that journey—a highly illustrated, immensely entertaining exploration of the science of plant color. Beginning with potent reminders of how deeply interwoven plant colors are with human life and culture—from the shifting hues that told early humans when fruits and vegetables were edible to the indigo dyes that signified royalty for later generations—Lee moves easily through details of pigments, the evolution of color perception, the nature of light, and dozens of other topics. Through a narrative peppered with anecdotes of a life spent pursuing botanical knowledge around the world, he reveals the profound ways that efforts to understand and exploit plant color have influenced every sphere of human life, from organic chemistry to Renaissance painting to the highly lucrative orchid trade. Lavishly illustrated and packed with remarkable details sure to delight gardeners and naturalists alike, Nature’s Palette will enchant anyone who’s ever wondered about red roses and blue violets—or green thumbs.
| Author | : J.D. Houghton |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 363 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461521556 |
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 | : Carmen Socaciu |
| Publisher | : CRC Press |
| Total Pages | : 652 |
| Release | : 2007-10-24 |
| Genre | : Technology & Engineering |
| ISBN | : 1420009281 |
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
