Handbook on Natural Pigments in Food and Beverages. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 3504074
  • Book
  • 538 Pages
  • Elsevier Science and Technology
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Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product.

The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics.

The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings.

- Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants- Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter - this makes the book extremely useable for industrialists working in a specific sector - Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations

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Part I: Consumer expectations and legal framework of food colorants 1. Safety, quality, and regulatory requirements for colouring food 2. Psychological effects of food colours 3. Regional differences of consumer expectations Part II: Specific industrial applications of natural colorants 4. Colouring of aqueous food products 5. Improvement and stabilization of wine colour 6. Colouring of lipid-rich products 7. Colouring of low-moisture and gelatinized food products 8. Application of natural colorants in frozen foods 9. Application of natural colorants in dairy products 10. Applications for natural colorants in meat products 11. Coloration of cereal-based products 12. Feed additives for influencing meat, fish, and egg yolk colour
applications and consumer expectations Part III: Recent developments and future perspectives 13. Recent insights into health benefits of natural pigments 14. Underutilized fruits and vegetables as potential novel pigment sources 15. Potential natural pigments of microbial origin 16. Natural solutions for blue colours in food 17. The "carmine problem" and potential alternatives 18. Improving colour sources by plant breeding

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Carle, Reinhold
Reinhold Carle holds a chair in food technology and analysis with particular focus on natural colors (antho¬cyanins, betalains, carotenoids and chlorophylls). He has published > 280 peer reviewed papers in this field. According to the Thomson Reuters' Institute of Scientific Information (ISI), he ranks among the world's highly cited researchers in the field of agricultural sciences including nutrition (H-Index 45), and has been a member of the European Food Safety Authority (EFSA) CONTAM panel. He is an active member of the Commission on Food Additives of the BfR (Federal Institute of Risk Assessment) and holds a position as Distinguished Adjunct Professor at the King Abdulaziz University in Jeddah, Saudi Arabia. Due to his scientific achievements in food science and technology, he is an elected member of the Life Science Panel for Advanced Research Grants of the European Research Council (ERC) and has been awarded the designation of a fellow of the Institute of Food Technologists (IFT, Chicago, USA).
Schweiggert, Ralf
Ralf Schweiggert is a post-doctoral researcher at the Chair of Plant Food Technology and Analysis of the University of Hohenheim (working with Prof. Reinhold Carle). The main research interests of his workgroup are plant pigments, e.g., the elucidation of their structure, their stabilization for food applications, their antioxidant activity, and their bioavailability in humans. He has published 15 peer-reviewed publications and 2 book chapters in this field and was an invited speaker at the Pigments in Food Conference in 2013 (Novara, Italy). Besides Hohenheim, he conducted several research stays at the Universidad de Costa Rica (working with Prof. Patricia Esquivel) and the Ohio State University (working with Prof. Steven J. Schwartz). His research and Ph.D. thesis was awarded with the Baumann-Gonser-Research Award (2012), the research award of the German Association for Quality Research (2014), and the Prof. Wild Award of the University of Hohenheim (2014).
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