Natural Food ColorantsG.A.F. Hendry, J.D. Houghton Springer Science & Business Media, 1996 - 348페이지 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. |
목차
I | 1 |
V | 2 |
VI | 4 |
VII | 6 |
VIII | 7 |
IX | 9 |
XII | 12 |
XIV | 15 |
CV | 119 |
CVI | 120 |
CVIII | 121 |
CX | 122 |
CXIV | 123 |
CXVI | 124 |
CXIX | 125 |
CXXIV | 126 |
XV | 17 |
XVI | 23 |
XVII | 25 |
XIX | 26 |
XX | 27 |
XXI | 28 |
XXIII | 29 |
XXIV | 33 |
XXV | 37 |
XXVI | 38 |
XXVII | 39 |
XXIX | 40 |
XXXII | 41 |
XXXIII | 42 |
XXXVII | 44 |
XXXVIII | 45 |
XLI | 46 |
XLV | 47 |
XLVI | 49 |
XLVII | 50 |
XLIX | 51 |
L | 53 |
LI | 55 |
LII | 56 |
LIII | 57 |
LIV | 59 |
LV | 60 |
LVI | 61 |
LVII | 62 |
LVIII | 63 |
LIX | 66 |
LX | 67 |
LXII | 69 |
LXIV | 70 |
LXV | 71 |
LXVIII | 72 |
LXIX | 74 |
LXXI | 76 |
LXXII | 77 |
LXXIII | 78 |
LXXV | 80 |
LXXVIII | 82 |
LXXIX | 83 |
LXXXII | 90 |
LXXXIII | 91 |
LXXXIV | 92 |
LXXXV | 97 |
LXXXVI | 98 |
LXXXVII | 99 |
LXXXVIII | 101 |
XC | 102 |
XCI | 103 |
XCIII | 105 |
XCIV | 106 |
XCV | 107 |
XCVI | 108 |
XCVIII | 112 |
CI | 114 |
CII | 116 |
CIII | 117 |
CXXVI | 133 |
CXXVII | 135 |
CXXIX | 138 |
CXXX | 140 |
CXXXI | 141 |
CXXXII | 142 |
CXXXIII | 146 |
CXXXIV | 147 |
CXXXV | 149 |
CXXXVI | 150 |
CXXXVII | 151 |
CXXXVIII | 152 |
CXXXIX | 153 |
CXL | 155 |
CXLI | 157 |
CXLIV | 165 |
CXLV | 170 |
CXLVI | 173 |
CXLVII | 200 |
CXLVIII | 202 |
CL | 212 |
CLI | 213 |
CLIII | 215 |
CLIV | 217 |
CLVI | 218 |
CLVII | 219 |
CLX | 220 |
CLXI | 221 |
CLXIV | 225 |
CLXV | 226 |
CLXVI | 227 |
CLXIX | 228 |
CLXX | 229 |
CLXXI | 230 |
CLXXII | 240 |
CLXXIII | 244 |
CLXXVI | 246 |
CLXXVIII | 251 |
CLXXX | 257 |
CLXXXI | 270 |
CLXXXII | 278 |
CLXXXIII | 281 |
CLXXXIV | 284 |
CLXXXV | 286 |
CLXXXVI | 290 |
CLXXXVII | 294 |
CLXXXVIII | 296 |
CXC | 305 |
CXCI | 310 |
CXCIII | 315 |
CXCIV | 318 |
CXCV | 325 |
CXCVI | 327 |
CXCVII | 328 |
CXCVIII | 332 |
CXCIX | 334 |
CC | 335 |
343 | |
기타 출판본 - 모두 보기
자주 나오는 단어 및 구문
absorbance absorption Academic Press acylated addition Agric algae algal annatto anthocyanins application astaxanthin B-carotene bacteria beetroot betacyanins betalains betanin bilins biliproteins Biochem biological biosynthesis biotechnology bixin blue Britton canthaxanthin carminic acid carotene carotenoids cell culture CH₂ CH₂ chemical chlorophyll chlorophyllin chromatography chromophore co-pigmentation colourless commercial complex compounds concentration contain COOH copigment curcumin degradation derivatives Dunaliella effect enzymes esters example extracts fermentation Figure flavonoids flavour flavylium Food Chem food colorants Food Sci fruit glycosyl grape green haem haemoglobin HPLC hydrolysis increase industry Japan Patent juice light lycopene metabolism metabolites methods molecules Monascus natural colours norbixin OH OH organisms oxidation oxygen pathway photosynthetic phycobilins phycocyanin phycoerythrin Phytochem pigments plant cells porphyrin powder present proteins purification red beet reported soluble solution solvent sources species spectra stability structure sugar synthesis synthetic Table Technol tetrapyrroles tissue culture Toxicol turmeric water-soluble wavelength xanthophylls yellow yield