Natural Colorants For Food And Nutraceutical Uses

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Natural Colorants for Food and Nutraceutical Uses

Author : Francisco Delgado-Vargas
Publisher : CRC Press
ISBN 13 : 1420031716
Total Pages : 344 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Natural Colorants for Food and Nutraceutical Uses by : Francisco Delgado-Vargas

Download or read book Natural Colorants for Food and Nutraceutical Uses written by Francisco Delgado-Vargas and published by CRC Press. This book was released on 2002-12-26 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 their nutraceutical properties. Starting with the basics, the book creates an understanding of physical colors, discusses color measurement, and analyzes why natural pigments are preferred today. The authors present an overview of global colorants, including safety, toxicity and regulatory aspects. Information about inorganic and synthetic colorants is included. The book then focuses on applications of natural colorants, with special attention given to characteristics, extraction and processing stability, and the use of biotechnology and molecular biology to increase colorant production. Finally, the book examines the nutraceutical properties of natural colorants and compares them to other well-known nutraceutical components. From the basics to highly specialized concepts and applications, Natural Colorants for Food and Nutraceutical Uses presents essential, practical information about pigments in the food industry. With its coverage of state-of-the-art technologies and future trends in the application of color to food, this book provides the most comprehensive, up-to-date survey of the field.

Handbook on Natural Pigments in Food and Beverages

Author : Ralf Schweiggert
Publisher : Elsevier
ISBN 13 : 0323996094
Total Pages : 643 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Handbook on Natural Pigments in Food and Beverages by : Ralf Schweiggert

Download or read book Handbook on Natural Pigments in Food and Beverages written by Ralf Schweiggert and published by Elsevier. This book was released on 2023-10-24 with total page 643 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. Provides a fully revised and updated resource on current regulatory standards and legislation Includes new chapters on both emerging ingredients and the latest technologies Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter Contains a current and comprehensive overview of product-specific coloration approaches

Natural Food Colorants

Author : J.D. Houghton
Publisher : Springer Science & Business Media
ISBN 13 : 1461521556
Total Pages : 363 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Natural Food Colorants by : J.D. Houghton

Download or read book Natural Food Colorants written by J.D. Houghton and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Natural Food Colorants

Author : Gabriel J. Lauro
Publisher : CRC Press
ISBN 13 : 148227051X
Total Pages : 344 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Natural Food Colorants by : Gabriel J. Lauro

Download or read book Natural Food Colorants written by Gabriel J. Lauro and published by CRC Press. This book was released on 2000-08-24 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia. It presents studies that investigate whether natural colorants reduce risk of heart disease, specific types of cancer, and other conditi

Nutraceutical and Functional Food Components

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0323850537
Total Pages : 633 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Nutraceutical and Functional Food Components by : Charis M. Galanakis

Download or read book Nutraceutical and Functional Food Components written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-10-24 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Food Colorants

Author : Carmen Socaciu
Publisher : CRC Press
ISBN 13 : 9781420009286
Total Pages : 648 pages
Book Rating : 4.0/5 (92 download)

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Book Synopsis Food Colorants by : Carmen Socaciu

Download or read book Food Colorants written by Carmen Socaciu and published by CRC Press. This book was released on 2007-10-24 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 book emphasizes the structure-function relationships of pigment molecules to explain biosynthesis, modifications and degradation during storage and processing, and the effect of these changes on quality and safety. Understanding the rate and nature of degradation assists in selecting optimum processing parameters. 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. Contributions give significant attention to analytical methods and recent advances in detecting both natural and synthetic colorants, their quality, quantity, and degradation during processing and storage. The book rounds out its comprehensive coverage with a look at quality and safety risk assessments and international regulations, as well as lists of formerly and newly approved colorants and additives. Peer reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food.

Biotechnology of Natural Products

Author : Wilfried Schwab
Publisher : Springer
ISBN 13 : 3319679031
Total Pages : 316 pages
Book Rating : 4.3/5 (196 download)

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Book Synopsis Biotechnology of Natural Products by : Wilfried Schwab

Download or read book Biotechnology of Natural Products written by Wilfried Schwab and published by Springer. This book was released on 2017-11-16 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text comprehensively covers the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry that are attractive targets for biotechnological production. The focus is on the recent advances made to achieve this goal. This unique work is the first book to focus on biotechnological production of important natural products in food additives, fragrances and flavorings, and other bioactive compounds in food. The chapters offer a deep insight into modern research and the development of low molecular weight natural products. Biotechnology of Natural Products covers products in the Phenolic, Terpenoid, and Alkaloid categories, providing a full overview of the biotechnology of food additives and other low molecular weight natural products. Gene clustering and the evolution of pathways are covered, as well as future perspectives on the topic. Due to limited oil resources and increasing consumer demand for naturalness, bioprocesses are increasingly needed to meet these requirements. Novel sophisticated technologies have facilitated the elucidation of new chemical molecules, their biosynthetic pathways and biological functions. This book provides researchers with a full overview of the technologies and processes involved in the biotechnology of natural products.

Natural and Artificial Flavoring Agents and Food Dyes

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128112697
Total Pages : 566 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Natural and Artificial Flavoring Agents and Food Dyes by : Alexandru Mihai Grumezescu

Download or read book Natural and Artificial Flavoring Agents and Food Dyes written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-09-15 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Nutritional Genomics

Author : Wayne R. Bidlack
Publisher : CRC Press
ISBN 13 : 1439844534
Total Pages : 448 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Nutritional Genomics by : Wayne R. Bidlack

Download or read book Nutritional Genomics written by Wayne R. Bidlack and published by CRC Press. This book was released on 2016-04-19 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: The notion of matching diet with an individual's genetic makeup is transforming the way the public views nutrition as a means of managing health and preventing disease. To fulfill the promise of nutritional genomics, researchers are beginning to reconcile the diverse properties of dietary factors with our current knowledge of genome structure and g

Spray Drying Encapsulation of Bioactive Materials

Author : Seid Mahdi Jafari
Publisher : CRC Press
ISBN 13 : 1000416445
Total Pages : 501 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Spray Drying Encapsulation of Bioactive Materials by : Seid Mahdi Jafari

Download or read book Spray Drying Encapsulation of Bioactive Materials written by Seid Mahdi Jafari and published by CRC Press. This book was released on 2021-09-12 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the latest research outcomes related to spray drying technology in regards to encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Discusses computational fluid dynamics, advanced control of drying process, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at those working in food engineering, pharmaceutical engineering, and chemical engineering

Applications in Food Sciences

Author : Atta-ur-Rahman
Publisher : Bentham Science Publishers
ISBN 13 : 1681081431
Total Pages : 304 pages
Book Rating : 4.6/5 (81 download)

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Book Synopsis Applications in Food Sciences by : Atta-ur-Rahman

Download or read book Applications in Food Sciences written by Atta-ur-Rahman and published by Bentham Science Publishers. This book was released on 2016-04-12 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Applications of NMR Spectroscopy is a book series devoted to publishing the latest advances in the applications of nuclear magnetic resonance (NMR) spectroscopy in various fields of organic chemistry, biochemistry, health and agriculture. The fourth volume of the series features several reviews focusing on NMR spectroscopic techniques in food sciences. Readers will find references on methods used to test food quality, food color analysis, the role of Tannins in wine taste as well as NMR studies on lipid oxidation and large protein complexes.

Biotechnological Production of Natural Ingredients for Food Industry

Author : Juliano Lemos Bicas
Publisher : Bentham Science Publishers
ISBN 13 : 1681082659
Total Pages : 512 pages
Book Rating : 4.6/5 (81 download)

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Book Synopsis Biotechnological Production of Natural Ingredients for Food Industry by : Juliano Lemos Bicas

Download or read book Biotechnological Production of Natural Ingredients for Food Industry written by Juliano Lemos Bicas and published by Bentham Science Publishers. This book was released on 2016-06-27 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingredients and environmental friendly food production and processing chains are more aligned to meeting the demand for healthy food. There is a wide array of food additives and chemicals that have nutritional value. The biotechnological food production processes, therefore, vary for different types of food chemicals and ingredients accordingly. Biotechnological Production of Natural Ingredients for Food Industry explains the main aspects of the production of food ingredients from biotechnological sources. The book features 12 chapters which cover the processes for producing and adding a broad variety of food additives and natural products, such as sweeteners, amino acids, nucleotides, organic acids, vitamins, nutraceuticals, aromatic (pleasant smelling) compounds, colorants, edible oils, hydrocolloids, antimicrobial compounds, biosurfactants and food enzymes. Biotechnological Production of Natural Ingredients for Food Industry is a definitive reference for students, scientists, researchers and professionals seeking to understand the biotechnology of food additives and functional food products, particularly those involved in courses or activities in the fields of food science and technology, food chemistry, food biotechnology, food engineering, bioprocess engineering, biotechnology, applied microbiology and nutrition.

Harnessing Microbial Potential for Multifarious Applications

Author : Kiran Bala
Publisher : Springer Nature
ISBN 13 : 9819711525
Total Pages : 574 pages
Book Rating : 4.8/5 (197 download)

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Book Synopsis Harnessing Microbial Potential for Multifarious Applications by : Kiran Bala

Download or read book Harnessing Microbial Potential for Multifarious Applications written by Kiran Bala and published by Springer Nature. This book was released on with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Plant Extracts: Applications in the Food Industry

Author : Shabir Ahmad Mir
Publisher : Academic Press
ISBN 13 : 0128224932
Total Pages : 341 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Plant Extracts: Applications in the Food Industry by : Shabir Ahmad Mir

Download or read book Plant Extracts: Applications in the Food Industry written by Shabir Ahmad Mir and published by Academic Press. This book was released on 2021-12-04 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition. Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product. Presents chapters that deal with different sources of plant extracts and their applications in the food industry Covers the various extraction procedures which are used for plant extracts Includes the health benefits and stability of plant extracts Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents

Food: The Chemistry of its Components

Author : Tom Coultate
Publisher : Royal Society of Chemistry
ISBN 13 : 1839168145
Total Pages : 500 pages
Book Rating : 4.8/5 (391 download)

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Book Synopsis Food: The Chemistry of its Components by : Tom Coultate

Download or read book Food: The Chemistry of its Components written by Tom Coultate and published by Royal Society of Chemistry. This book was released on 2023-10-11 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Food Analysis Instruments

Author : Semih Otles
Publisher : CRC Press
ISBN 13 : 1420045679
Total Pages : 544 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Food Analysis Instruments by : Semih Otles

Download or read book Handbook of Food Analysis Instruments written by Semih Otles and published by CRC Press. This book was released on 2016-04-19 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or

Microbial Pigments

Author : Mohammed Kuddus
Publisher : CRC Press
ISBN 13 : 1003837980
Total Pages : 422 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis Microbial Pigments by : Mohammed Kuddus

Download or read book Microbial Pigments written by Mohammed Kuddus and published by CRC Press. This book was released on 2024-03-08 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects. Key features Explores the various microbial pigments and their sources Reviews the pigment isolation, production, and processing techniques Discusses the potential application of pigments across a range of products in the food and beverage industry Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.