Coverart for item
The Resource Handbook on natural pigments in food and beverages : industrial applications for improving food color, edited by Reinhold Carle, Ralf M. Schweiggert, (electronic resource)

Handbook on natural pigments in food and beverages : industrial applications for improving food color, edited by Reinhold Carle, Ralf M. Schweiggert, (electronic resource)

Label
Handbook on natural pigments in food and beverages : industrial applications for improving food color
Title
Handbook on natural pigments in food and beverages
Title remainder
industrial applications for improving food color
Statement of responsibility
edited by Reinhold Carle, Ralf M. Schweiggert
Contributor
Subject
Language
eng
Member of
Cataloging source
IDEBK
Dewey number
664.1
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Carle, Reinhold
  • Schweiggert, Ralf M
Series statement
Woodhead Publishing series in food science, technology, and nutrition
Series volume
number 295
http://library.link/vocab/subjectName
Coloring matter in food
Label
Handbook on natural pigments in food and beverages : industrial applications for improving food color, edited by Reinhold Carle, Ralf M. Schweiggert, (electronic resource)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • 3.
  • References
  • P. Esquivel
  • 5.
  • Carotenoids
  • P. Esquivel
  • 1.
  • Introduction
  • A. Schieber
  • F. Weber
  • 2.
  • Coloring Food With Food
  • Chemical and Physical Properties of Carotenoids
  • A. Schieber
  • F. Weber
  • 3.
  • Effects of Food Processing on the Stability of Carotenoids
  • A. Schieber
  • F. Weber
  • 4.
  • Analytical Perspectives
  • A. Schieber
  • E. Stich
  • F. Weber
  • 5.
  • Conclusions
  • A. Schieber
  • F. Weber
  • References
  • A. Schieber
  • F. Weber
  • 6.
  • Chlorophylls
  • 4.
  • A. Schieber
  • F. Weber
  • 1.
  • Introduction
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 2.
  • Structure, Localization, and Function
  • M. Roca
  • Food Colors: EU Regulations
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 3.
  • Biosynthesis and Catabolism
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 4.
  • Structures Present in Foods
  • M. Roca
  • E. Stich
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 5.
  • Biological Actions
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 6.
  • Analysis
  • M. Roca
  • 5.
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 7.
  • Chlorophylls as Food Additives
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 8.
  • Future Trends
  • M. Roca
  • Guidance Notes
  • K. Chen
  • A. P⥲ez-G⡬vez
  • References
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • Further Reading
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • E. Stich
  • Section One Application Notes
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 7.
  • Coloring Aqueous Food Types
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 1.
  • 6.
  • Introduction
  • A. Kendrick
  • 2.
  • General Note on Coloring Foods
  • A. Kendrick
  • 3.
  • Aqueous Food Systems Challenges
  • A. Kendrick
  • 4.
  • Examples of Aqueous Food Systems
  • 1.
  • Food Color Regulations in the United States
  • A. Kendrick
  • 5.
  • Summary
  • A. Kendrick
  • References
  • A. Kendrick
  • 8.
  • Coloring of Low-Moisture and Gelatinized Food Products
  • A. Kendrick
  • 1.
  • E. Stich
  • Introduction
  • E.M. Hubbermann
  • 2.
  • Confectionery Products
  • E.M. Hubbermann
  • 3.
  • Aerated Confectionery
  • E.M. Hubbermann
  • 4.
  • Hard-Boiled Candy
  • 7.
  • E.M. Hubbermann
  • 5.
  • Dragees
  • E.M. Hubbermann
  • 6.
  • Fruit Preparations, Jams, and Fruit-Based Spreads
  • E.M. Hubbermann
  • 7.
  • Conclusions
  • E.M. Hubbermann
  • Consumer Expectations
  • References
  • E.M. Hubbermann
  • 9.
  • Ice Cream
  • E.M. Hubbermann
  • 1.
  • Definition and Classification of Frozen Desserts
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • E. Stich
  • 2.
  • Legislation
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 3.
  • Ice Cream
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • References
  • 4.
  • Sorbets
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 5.
  • Packaging and Light Stability
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • E. Stich
  • 6.
  • Distribution and Storage
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • References
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • Further Reading
  • 2.
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 10.
  • Applications of Different Curing Approaches and Natural Colorants in Meat Products
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 1.
  • Introduction
  • The Psychological Effects of Food Colors
  • H. P诨nl
  • 2.
  • General Considerations and History
  • H. P诨nl
  • 3.
  • Stabilization of Meat Color by Complexing Myoglobin
  • H. P诨nl
  • 4.
  • Red Colorants of Animal Origin: Carmine/Cochenille
  • H. P诨nl
  • E. Stich
  • 5.
  • Applications of Plant-Derived Colorants
  • H. P诨nl
  • 6.
  • Applications of Microbial Pigments
  • H. P诨nl
  • 7.
  • Toxicology, Food Safety Considerations, and Risk Assessment
  • H. P诨nl
  • 8.
  • Food Color and Coloring Food: Quality, Differentiation and Regulatory Requirements in the European Union and the United States
  • 1.
  • Regulatory Aspects Regarding Natural Curing Agents and Meat Colorants
  • H. P诨nl
  • 9.
  • Conclusions
  • H. P诨nl
  • References
  • H. P诨nl
  • 11.
  • Coloration of Cereal-Based Products
  • H. P诨nl
  • Introduction
  • 1.
  • Definition and Classification of Cereal-Based Products
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 2.
  • Legislation
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • C. Spence
  • 3.
  • Extruded Ready-To-Eat Cereals
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 4.
  • Fine Bakery
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 2.
  • References
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • Section Two Reviews
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 12.
  • Improvement and Stabilization of Red Wine Color
  • Psychological Effects of Food Color: Setting Sensory Expectations
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 1.
  • Introduction
  • D. Durner
  • 2.
  • Chemistry of Red Wine Pigments
  • D. Durner
  • 3.
  • C. Spence
  • Modulation of Anthocyanin Composition and Concentration in Red Wines
  • D. Durner
  • 4.
  • Enological Practices to Improve and Stabilize Red Wine Color
  • D. Durner
  • 5.
  • Conclusions and Outlook
  • D. Durner
  • Acknowledgments
  • D. Durner
  • 3.
  • References
  • D. Durner
  • 13.
  • Feed Additives for Influencing the Color of Fish and Crustaceans
  • D. Durner
  • 1.
  • Introduction
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 2.
  • Names, Brands, and Colors
  • Sources of Coloring Additives
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 3.
  • Legal Requirements for Fish Feed
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 4.
  • Routine Analytical Methods for Measuring Color in Fish Flesh
  • J. Oehlenschl衧er
  • C. Spence
  • U. Ostermeyer
  • 5.
  • Analytical Methods Based on Differences in Color
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 6.
  • Outlook
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • References
  • 4.
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • Further Reading
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 14.
  • Feed Additives for Influencing Chicken Meat and Egg Yolk Color
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 1.
  • 1.
  • Psychological Effects of Food Color on Behavior
  • Definition and Measurement of Color
  • M. Grashorn
  • 2.
  • Consumer Preferences of Color
  • M. Grashorn
  • 3.
  • Sources for Pigmentation and Legal Approval
  • M. Grashorn
  • 4.
  • Coloring Efficiency
  • C. Spence
  • M. Grashorn
  • 5.
  • Metabolism of Carotenoids in Poultry
  • M. Grashorn
  • 6.
  • Deposition of Carotenoids in Egg Yolk and Tissues
  • M. Grashorn
  • 7.
  • Factors Affecting Yolk and Tissue Pigmentation
  • M. Grashorn
  • 5.
  • 8.
  • Human Intake Estimates
  • M. Grashorn
  • 9.
  • Conclusions
  • M. Grashorn
  • References
  • M. Grashorn
  • 15.
  • Underutilized Fruits and Vegetables as Potential Novel Pigment Sources
  • Marketing Color
  • M. Grashorn
  • 1.
  • Introduction
  • J.E. Brauch
  • 2.
  • Present Regulatory Hurdles and Incentives for Application of Novel Pigment Sources
  • J.E. Brauch
  • 3.
  • Potential Novel Natural Pigment Sources
  • J.E. Brauch
  • C. Spence
  • 4.
  • Conclusion
  • J.E. Brauch
  • References
  • J.E. Brauch
  • 16.
  • Current and Potential Natural Pigments From Microorganisms (Bacteria, Yeasts, Fungi, Microalgae)
  • J.E. Brauch
  • 1.
  • Introduction
  • 6.
  • L. Dufoss⥠--
  • 2.
  • Carotenoids
  • L. Dufoss⥠--
  • 3.
  • Azaphilones
  • L. Dufoss⥠--
  • 4.
  • Anthraquinones
  • L. Dufoss⥠--
  • Individual Differences in the Psychological Effects of Color
  • 5.
  • Phycobiliproteins
  • L. Dufoss⥠--
  • 6.
  • Conclusion
  • L. Dufoss⥠--
  • References
  • L. Dufoss⥠--
  • 17.
  • Natural Solutions for Blue Colors in Food
  • C. Spence
  • L. Dufoss⥠--
  • 1.
  • Introduction
  • M. Buchweitz
  • 2.
  • Spirulina
  • M. Buchweitz
  • 3.
  • Anthocyanins
  • M. Buchweitz
  • 7.
  • 4.
  • Genipin
  • M. Buchweitz
  • 5.
  • Further Potential Sources for Natural Blue Colorants
  • M. Buchweitz
  • 6.
  • Conclusion
  • M. Buchweitz
  • References
  • The Future of Color in Food
  • M. Buchweitz
  • 18.
  • The "Carmine Problem" and Potential Alternatives
  • M. Buchweitz
  • 1.
  • Introduction
  • J. M赬ler-Maatsch
  • C. Gras
  • 2.
  • Carmine[—]Chemistry and Sources
  • Introduction
  • C. Spence
  • J. M赬ler-Maatsch
  • C. Gras
  • 3.
  • Production of Cochineal
  • J. M赬ler-Maatsch
  • C. Gras
  • 4.
  • Problems
  • J. M赬ler-Maatsch
  • C. Gras
  • 8.
  • 5.
  • Potential Substitutes and Future Trends
  • J. M赬ler-Maatsch
  • C. Gras
  • References
  • J. M赬ler-Maatsch
  • C. Gras
  • 19.
  • Improving Color Sources by Plant Breeding and Cultivation
  • J. M赬ler-Maatsch
  • Conclusions
  • C. Gras
  • 1.
  • Introduction to Plant Breeding
  • R. Baranski
  • I. Goldman
  • T. Nothnagel
  • J.W. Scott
  • 2.
  • Tomato Breeding for Lycopene Content
  • R. Baranski
  • C. Spence
  • I. Goldman
  • T. Nothnagel
  • J.W. Scott
  • 3.
  • Beetroot Breeding for Betalain Content
  • J.W. Scott
  • R. Baranski
  • I. Goldman
  • T. Nothnagel
  • 4.
  • References
  • Carrot Breeding for Anthocyanin Content
  • R. Baranski
  • J.W. Scott
  • T. Nothnagel
  • I. Goldman
  • 5.
  • Perspectives
  • R. Baranski
  • I. Goldman
  • T. Nothnagel
  • C. Spence
  • J.W. Scott --
  • 3.
  • Anthocyanins
  • C. Spence
  • 1.
  • E. Stich
  • Structural Diversity of Anthocyanins and Their Occurrence in Food Plants
  • D.R. Kammerer
  • 2.
  • Intrinsic and Extrinsic Factors Having an Impact on Color Evolution and Anthocyanin Stability
  • D.R. Kammerer
  • 3.
  • Factors Affecting Anthocyanin Stability Upon Processing and Storage
  • D.R. Kammerer
  • 4.
  • Future Perspectives
  • 2.
  • D.R. Kammerer
  • References
  • D.R. Kammerer
  • 4.
  • Betalains
  • D.R. Kammerer
  • 1.
  • Introduction
  • P. Esquivel
  • 2.
  • Coloring Principles Used for Food Coloring
  • Stability Related to Structure and Degradation Pathways
  • P. Esquivel
  • 3.
  • Factors Affecting Betalain Stability
  • P. Esquivel
  • 4.
  • Effect of Processing on Betalain Stability
  • P. Esquivel
  • 5.
  • Effect of Storage Conditions on Betalain Stability
  • E. Stich
  • P. Esquivel
  • 6.
  • Improving Betalain Stability in the Production of Betalain-Based Natural Colorants
  • P. Esquivel
  • 7.
  • Biological Effects of Betalains
  • P. Esquivel
  • 8.
  • Conclusions
  • P. Esquivel
  • R. Baranski
  • I. Goldman
  • T. Nothnagel
  • J.W. Scott
  • 1.
  • Introduction
  • S.J. Schwartz
  • J.L. Cooperstone
  • 2.
  • Mechanisms of Action
  • Contents note continued:
  • J.L. Cooperstone
  • S.J. Schwartz
  • 3.
  • Carotenoids and Diseases
  • J.L. Cooperstone
  • S.J. Schwartz
  • 4.
  • Conclusions
  • S.J. Schwartz
  • J.L. Cooperstone
  • References
  • References
  • J.L. Cooperstone
  • S.J. Schwartz
  • T. Nothnagel
  • J.W. Scott
  • I. Goldman
  • R. Baranski
  • 20.
  • Recent Insights Into Health Benefits of Carotenoids
Control code
ocn948249962
Dimensions
unknown
Extent
1 online resource (538)
Form of item
online
Isbn
9780081003923
Isbn Type
(electronic book)
Media category
computer
Media MARC source
rdamedia
Media type code
c
http://library.link/vocab/ext/overdrive/overdriveId
916501
Specific material designation
remote
System control number
(OCoLC)948249962
Label
Handbook on natural pigments in food and beverages : industrial applications for improving food color, edited by Reinhold Carle, Ralf M. Schweiggert, (electronic resource)
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • 3.
  • References
  • P. Esquivel
  • 5.
  • Carotenoids
  • P. Esquivel
  • 1.
  • Introduction
  • A. Schieber
  • F. Weber
  • 2.
  • Coloring Food With Food
  • Chemical and Physical Properties of Carotenoids
  • A. Schieber
  • F. Weber
  • 3.
  • Effects of Food Processing on the Stability of Carotenoids
  • A. Schieber
  • F. Weber
  • 4.
  • Analytical Perspectives
  • A. Schieber
  • E. Stich
  • F. Weber
  • 5.
  • Conclusions
  • A. Schieber
  • F. Weber
  • References
  • A. Schieber
  • F. Weber
  • 6.
  • Chlorophylls
  • 4.
  • A. Schieber
  • F. Weber
  • 1.
  • Introduction
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 2.
  • Structure, Localization, and Function
  • M. Roca
  • Food Colors: EU Regulations
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 3.
  • Biosynthesis and Catabolism
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 4.
  • Structures Present in Foods
  • M. Roca
  • E. Stich
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 5.
  • Biological Actions
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 6.
  • Analysis
  • M. Roca
  • 5.
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 7.
  • Chlorophylls as Food Additives
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 8.
  • Future Trends
  • M. Roca
  • Guidance Notes
  • K. Chen
  • A. P⥲ez-G⡬vez
  • References
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • Further Reading
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • E. Stich
  • Section One Application Notes
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 7.
  • Coloring Aqueous Food Types
  • M. Roca
  • K. Chen
  • A. P⥲ez-G⡬vez
  • 1.
  • 6.
  • Introduction
  • A. Kendrick
  • 2.
  • General Note on Coloring Foods
  • A. Kendrick
  • 3.
  • Aqueous Food Systems Challenges
  • A. Kendrick
  • 4.
  • Examples of Aqueous Food Systems
  • 1.
  • Food Color Regulations in the United States
  • A. Kendrick
  • 5.
  • Summary
  • A. Kendrick
  • References
  • A. Kendrick
  • 8.
  • Coloring of Low-Moisture and Gelatinized Food Products
  • A. Kendrick
  • 1.
  • E. Stich
  • Introduction
  • E.M. Hubbermann
  • 2.
  • Confectionery Products
  • E.M. Hubbermann
  • 3.
  • Aerated Confectionery
  • E.M. Hubbermann
  • 4.
  • Hard-Boiled Candy
  • 7.
  • E.M. Hubbermann
  • 5.
  • Dragees
  • E.M. Hubbermann
  • 6.
  • Fruit Preparations, Jams, and Fruit-Based Spreads
  • E.M. Hubbermann
  • 7.
  • Conclusions
  • E.M. Hubbermann
  • Consumer Expectations
  • References
  • E.M. Hubbermann
  • 9.
  • Ice Cream
  • E.M. Hubbermann
  • 1.
  • Definition and Classification of Frozen Desserts
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • E. Stich
  • 2.
  • Legislation
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 3.
  • Ice Cream
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • References
  • 4.
  • Sorbets
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 5.
  • Packaging and Light Stability
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • E. Stich
  • 6.
  • Distribution and Storage
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • References
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • Further Reading
  • 2.
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 10.
  • Applications of Different Curing Approaches and Natural Colorants in Meat Products
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 1.
  • Introduction
  • The Psychological Effects of Food Colors
  • H. P诨nl
  • 2.
  • General Considerations and History
  • H. P诨nl
  • 3.
  • Stabilization of Meat Color by Complexing Myoglobin
  • H. P诨nl
  • 4.
  • Red Colorants of Animal Origin: Carmine/Cochenille
  • H. P诨nl
  • E. Stich
  • 5.
  • Applications of Plant-Derived Colorants
  • H. P诨nl
  • 6.
  • Applications of Microbial Pigments
  • H. P诨nl
  • 7.
  • Toxicology, Food Safety Considerations, and Risk Assessment
  • H. P诨nl
  • 8.
  • Food Color and Coloring Food: Quality, Differentiation and Regulatory Requirements in the European Union and the United States
  • 1.
  • Regulatory Aspects Regarding Natural Curing Agents and Meat Colorants
  • H. P诨nl
  • 9.
  • Conclusions
  • H. P诨nl
  • References
  • H. P诨nl
  • 11.
  • Coloration of Cereal-Based Products
  • H. P诨nl
  • Introduction
  • 1.
  • Definition and Classification of Cereal-Based Products
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 2.
  • Legislation
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • C. Spence
  • 3.
  • Extruded Ready-To-Eat Cereals
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 4.
  • Fine Bakery
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 2.
  • References
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • Section Two Reviews
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 12.
  • Improvement and Stabilization of Red Wine Color
  • Psychological Effects of Food Color: Setting Sensory Expectations
  • T. Krahl
  • H. Fuhrmann
  • S. Dimassi
  • 1.
  • Introduction
  • D. Durner
  • 2.
  • Chemistry of Red Wine Pigments
  • D. Durner
  • 3.
  • C. Spence
  • Modulation of Anthocyanin Composition and Concentration in Red Wines
  • D. Durner
  • 4.
  • Enological Practices to Improve and Stabilize Red Wine Color
  • D. Durner
  • 5.
  • Conclusions and Outlook
  • D. Durner
  • Acknowledgments
  • D. Durner
  • 3.
  • References
  • D. Durner
  • 13.
  • Feed Additives for Influencing the Color of Fish and Crustaceans
  • D. Durner
  • 1.
  • Introduction
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 2.
  • Names, Brands, and Colors
  • Sources of Coloring Additives
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 3.
  • Legal Requirements for Fish Feed
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 4.
  • Routine Analytical Methods for Measuring Color in Fish Flesh
  • J. Oehlenschl衧er
  • C. Spence
  • U. Ostermeyer
  • 5.
  • Analytical Methods Based on Differences in Color
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 6.
  • Outlook
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • References
  • 4.
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • Further Reading
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 14.
  • Feed Additives for Influencing Chicken Meat and Egg Yolk Color
  • J. Oehlenschl衧er
  • U. Ostermeyer
  • 1.
  • 1.
  • Psychological Effects of Food Color on Behavior
  • Definition and Measurement of Color
  • M. Grashorn
  • 2.
  • Consumer Preferences of Color
  • M. Grashorn
  • 3.
  • Sources for Pigmentation and Legal Approval
  • M. Grashorn
  • 4.
  • Coloring Efficiency
  • C. Spence
  • M. Grashorn
  • 5.
  • Metabolism of Carotenoids in Poultry
  • M. Grashorn
  • 6.
  • Deposition of Carotenoids in Egg Yolk and Tissues
  • M. Grashorn
  • 7.
  • Factors Affecting Yolk and Tissue Pigmentation
  • M. Grashorn
  • 5.
  • 8.
  • Human Intake Estimates
  • M. Grashorn
  • 9.
  • Conclusions
  • M. Grashorn
  • References
  • M. Grashorn
  • 15.
  • Underutilized Fruits and Vegetables as Potential Novel Pigment Sources
  • Marketing Color
  • M. Grashorn
  • 1.
  • Introduction
  • J.E. Brauch
  • 2.
  • Present Regulatory Hurdles and Incentives for Application of Novel Pigment Sources
  • J.E. Brauch
  • 3.
  • Potential Novel Natural Pigment Sources
  • J.E. Brauch
  • C. Spence
  • 4.
  • Conclusion
  • J.E. Brauch
  • References
  • J.E. Brauch
  • 16.
  • Current and Potential Natural Pigments From Microorganisms (Bacteria, Yeasts, Fungi, Microalgae)
  • J.E. Brauch
  • 1.
  • Introduction
  • 6.
  • L. Dufoss⥠--
  • 2.
  • Carotenoids
  • L. Dufoss⥠--
  • 3.
  • Azaphilones
  • L. Dufoss⥠--
  • 4.
  • Anthraquinones
  • L. Dufoss⥠--
  • Individual Differences in the Psychological Effects of Color
  • 5.
  • Phycobiliproteins
  • L. Dufoss⥠--
  • 6.
  • Conclusion
  • L. Dufoss⥠--
  • References
  • L. Dufoss⥠--
  • 17.
  • Natural Solutions for Blue Colors in Food
  • C. Spence
  • L. Dufoss⥠--
  • 1.
  • Introduction
  • M. Buchweitz
  • 2.
  • Spirulina
  • M. Buchweitz
  • 3.
  • Anthocyanins
  • M. Buchweitz
  • 7.
  • 4.
  • Genipin
  • M. Buchweitz
  • 5.
  • Further Potential Sources for Natural Blue Colorants
  • M. Buchweitz
  • 6.
  • Conclusion
  • M. Buchweitz
  • References
  • The Future of Color in Food
  • M. Buchweitz
  • 18.
  • The "Carmine Problem" and Potential Alternatives
  • M. Buchweitz
  • 1.
  • Introduction
  • J. M赬ler-Maatsch
  • C. Gras
  • 2.
  • Carmine[—]Chemistry and Sources
  • Introduction
  • C. Spence
  • J. M赬ler-Maatsch
  • C. Gras
  • 3.
  • Production of Cochineal
  • J. M赬ler-Maatsch
  • C. Gras
  • 4.
  • Problems
  • J. M赬ler-Maatsch
  • C. Gras
  • 8.
  • 5.
  • Potential Substitutes and Future Trends
  • J. M赬ler-Maatsch
  • C. Gras
  • References
  • J. M赬ler-Maatsch
  • C. Gras
  • 19.
  • Improving Color Sources by Plant Breeding and Cultivation
  • J. M赬ler-Maatsch
  • Conclusions
  • C. Gras
  • 1.
  • Introduction to Plant Breeding
  • R. Baranski
  • I. Goldman
  • T. Nothnagel
  • J.W. Scott
  • 2.
  • Tomato Breeding for Lycopene Content
  • R. Baranski
  • C. Spence
  • I. Goldman
  • T. Nothnagel
  • J.W. Scott
  • 3.
  • Beetroot Breeding for Betalain Content
  • J.W. Scott
  • R. Baranski
  • I. Goldman
  • T. Nothnagel
  • 4.
  • References
  • Carrot Breeding for Anthocyanin Content
  • R. Baranski
  • J.W. Scott
  • T. Nothnagel
  • I. Goldman
  • 5.
  • Perspectives
  • R. Baranski
  • I. Goldman
  • T. Nothnagel
  • C. Spence
  • J.W. Scott --
  • 3.
  • Anthocyanins
  • C. Spence
  • 1.
  • E. Stich
  • Structural Diversity of Anthocyanins and Their Occurrence in Food Plants
  • D.R. Kammerer
  • 2.
  • Intrinsic and Extrinsic Factors Having an Impact on Color Evolution and Anthocyanin Stability
  • D.R. Kammerer
  • 3.
  • Factors Affecting Anthocyanin Stability Upon Processing and Storage
  • D.R. Kammerer
  • 4.
  • Future Perspectives
  • 2.
  • D.R. Kammerer
  • References
  • D.R. Kammerer
  • 4.
  • Betalains
  • D.R. Kammerer
  • 1.
  • Introduction
  • P. Esquivel
  • 2.
  • Coloring Principles Used for Food Coloring
  • Stability Related to Structure and Degradation Pathways
  • P. Esquivel
  • 3.
  • Factors Affecting Betalain Stability
  • P. Esquivel
  • 4.
  • Effect of Processing on Betalain Stability
  • P. Esquivel
  • 5.
  • Effect of Storage Conditions on Betalain Stability
  • E. Stich
  • P. Esquivel
  • 6.
  • Improving Betalain Stability in the Production of Betalain-Based Natural Colorants
  • P. Esquivel
  • 7.
  • Biological Effects of Betalains
  • P. Esquivel
  • 8.
  • Conclusions
  • P. Esquivel
  • R. Baranski
  • I. Goldman
  • T. Nothnagel
  • J.W. Scott
  • 1.
  • Introduction
  • S.J. Schwartz
  • J.L. Cooperstone
  • 2.
  • Mechanisms of Action
  • Contents note continued:
  • J.L. Cooperstone
  • S.J. Schwartz
  • 3.
  • Carotenoids and Diseases
  • J.L. Cooperstone
  • S.J. Schwartz
  • 4.
  • Conclusions
  • S.J. Schwartz
  • J.L. Cooperstone
  • References
  • References
  • J.L. Cooperstone
  • S.J. Schwartz
  • T. Nothnagel
  • J.W. Scott
  • I. Goldman
  • R. Baranski
  • 20.
  • Recent Insights Into Health Benefits of Carotenoids
Control code
ocn948249962
Dimensions
unknown
Extent
1 online resource (538)
Form of item
online
Isbn
9780081003923
Isbn Type
(electronic book)
Media category
computer
Media MARC source
rdamedia
Media type code
c
http://library.link/vocab/ext/overdrive/overdriveId
916501
Specific material designation
remote
System control number
(OCoLC)948249962

Library Locations

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