Food Colorants
| Series: | Industrial biotechnology |
| Publisher: | Taylor & Francis |
| Subject: | Color of food, Food additives--Specifications, Coloring matter |
| Authors: | Carmen Socaciu |
| Pages: | 648 pages |
| Binding: | Hardcover |
| ISBN: | 9780849393570 |
| Call No: | TP 456.C65 F649 2007 |
Beginning with an overview of the physics and biochemistry of color, the book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action. It reviews the influence of pigments on health and metabolism, incorporating results of in vivo and in vitro studies. It addresses the occurrence of pigment in food matrices and their stability during processing and storage. Conventional technologies as well as new, environmentally friendly methods are presented along with recent advances in biotechnology to produce colorants. There is also a chapter on novel approaches to the biosynthesis of colorants by microalgae, microorganisms, and genetic engineering.