The Biochemistry of Natural Pigments PDF Download
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Author: G. Britton
Publisher: Cambridge University Press
ISBN: 9780521248921
Category : Science
Languages : en
Pages : 396
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Book Description
This book describes the structures and properties of the main groups of natural pigments.
Author: G. Britton
Publisher: Cambridge University Press
ISBN: 9780521248921
Category : Science
Languages : en
Pages : 396
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Book Description
This book describes the structures and properties of the main groups of natural pigments.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276347
Category : Technology & Engineering
Languages : en
Pages : 786
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Book Description
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Author: Neason Akivah Michael Eskin
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 248
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Book Description
Deterioration and stabilization: tetrapyrrole derivtives: chlorophylls. Isprenoid derivatives: carotenoids. Benzopyran derivatives: anthocyanins and flavonoids. Natural flavor compounds of foods: their biogenesis and effects on quality. Textural components of food: chemistry, physical structure, and effects on quality.
Author: Om V. Singh
Publisher: John Wiley & Sons
ISBN: 1119166144
Category : Science
Languages : en
Pages : 318
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Book Description
Recent technological advances have provided unique opportunities for the exploration of alternatives to the industrial use of chemically produced synthetic colors. The most promising developments in this area have been in bio-pigmentation derived from microorganisms. This groundbreaking book reviews the current state of the science of bio-pigmentation, providing important insights into the molecular mechanisms of microbial biosynthesis of industrial pigments. Featuring contributions by leading researchers from both industry and academe, it explores the latest advances in the use of bio-pigments as safe, sustainable alternatives to chemically synthesized pigments, and provides extensive coverage the most promising sources of bio-pigments within the food, feed, and pharmaceutical industries. • Proposes microbial uniqueness of coloration in variety of food, feed and pharmaceuticals • Covers the basic science behind bio-pigmentation as well as the latest advances in the field • Describes detection strategies for screening and identifying color producing microorganisms under varying environmental conditions • Provides an exhaustive review of the literature on color producing extremophiles and offers fascinating insights into color production as a stress response in extremophiles • Explores microbial molecular mechanisms of color production, with special coverage of color production as secondary metabolites under environmental stress Bio-pigmentation and Biotechnological Implementations is required reading for professionals and post-doctoral students of microbiology, applied microbiology, food microbiology, food science, and food biochemistry. It is a valuable working resource for scientists working in color-dependent food, feed, and pharmaceuticals.
Author: Eduardo Jacob-Lopes
Publisher: Springer Nature
ISBN: 3030509710
Category : Science
Languages : en
Pages : 654
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Book Description
The Pigments from Microalgae Handbook presents the current state of knowledge on pigment production using microalgae-based processes, and covers both the scientific fundamentals of this technology and its practical applications. It addresses biology, chemistry, biochemistry, analysis and engineering aspects, as well as applications of natural pigments in photosynthetic organisms. The book also describes the analytical procedures associated with the characterization of pigments and the engineering aspects of microalgal pigment production. It considers the three major classes of pigments(chlorophylls, carotenoids and phycobiliproteins) produced and surveys the main commercial applications of these chemicals. The book offers a valuable source of information for industrial researchers and practitioners in industrial biotechnology, as it covers various engineering aspects of microalgal pigment production, such as bioreactors and bioprocesses, industrial extraction processes, and the bioeconomy of production including life-cycle assessment. The book will also be of interest to undergraduate and graduate students of biochemistry, food chemistry, and industrial microbiology.
Author: Carmen Socaciu
Publisher: CRC Press
ISBN: 1420009281
Category : Technology & Engineering
Languages : en
Pages : 652
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Book Description
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 boo
Author: J.D. Houghton
Publisher: Springer Science & Business Media
ISBN: 1461521556
Category : Technology & Engineering
Languages : en
Pages : 363
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Book Description
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.
Author: Kevin M. Davies
Publisher: CRC Press
ISBN: 9780849323508
Category : Plant pigments
Languages : en
Pages : 0
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Book Description
Plant pigments represent a large and active field of research that impacts fundamental studies of plant function and gene expression, agriculture, the processing of foods and human health. Plant Pigments and Their Manipulation provides a broad review of all the major plant pigment groups, considering the underlying biology, genetic manipulation, and applications of plant pigments within agriculture, food technology and human health. This text is directed at researchers and professionals working in plant genetics, biochemistry, physiology and molecular biology.
Author: George Britton
Publisher: Springer Science & Business Media
ISBN: 3764374993
Category : Science
Languages : en
Pages : 400
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Book Description
The Carotenoids book series provides an introduction to the fundamental chemistry, detailed accounts of the basic methods used in carotenoid research, and critical discussions of the biochemistry, functions and applications of carotenoids. Part 1 discusses the fundamental properties on which the biological functions and effects of carotenoids depend. Part 2 describes important natural functions of carotenoids in all kinds of living organisms.
