Woodhead Publishing Series in Food Science, Technology and Nutrition: Handbook on Natural Pigments in Food and Beverages : Industrial Applications for Improving Food Colour (2016, Hardcover) in MOBI
9780081003718 0081003714 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, The Handbook on Natural Pigments in Food and Beverages provides a comprehensive overview of food colorants. The book is novel in its approach in that several chapters focus on color solutions for a specific commodity, allowing food scientists tasked with improving the color of a particular product a one-stop reference for all relevant pigments for the foodstuffs with which they are working. The book is divided into four sections. The volume opens by reviewing consumer expectations and the legal framework of food colorants. Part Tow examines more general considerations about the most important natural pigment classes, namely anthocyanins, betalains, carotenoids, and chlorophyll. Part Three explores industrial applications of natural colorants, including application notes contributed by authors working in specialized companies dealing with coloring of diverse food commodities. Also, the direct and indirect coloring of various animal foodstuffs is considered. The final section look at the recent advances and future perspectives of natural pigments. Chapters of this section analyze developments such as improving color sources by plant breeding and cultivation, natural solutions for blue color, and finally, health aspects associated with natural food coloring as exemplified by carotenoids. With an internationally respected editorial team and renowned authors both from academia and from the food industry, the book is highly relevant for industrial researchers, industrial product developers, and food inspection boards, as well as academic researchers and postgraduate students of food science. Book jacket.
9780081003718 0081003714 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, The Handbook on Natural Pigments in Food and Beverages provides a comprehensive overview of food colorants. The book is novel in its approach in that several chapters focus on color solutions for a specific commodity, allowing food scientists tasked with improving the color of a particular product a one-stop reference for all relevant pigments for the foodstuffs with which they are working. The book is divided into four sections. The volume opens by reviewing consumer expectations and the legal framework of food colorants. Part Tow examines more general considerations about the most important natural pigment classes, namely anthocyanins, betalains, carotenoids, and chlorophyll. Part Three explores industrial applications of natural colorants, including application notes contributed by authors working in specialized companies dealing with coloring of diverse food commodities. Also, the direct and indirect coloring of various animal foodstuffs is considered. The final section look at the recent advances and future perspectives of natural pigments. Chapters of this section analyze developments such as improving color sources by plant breeding and cultivation, natural solutions for blue color, and finally, health aspects associated with natural food coloring as exemplified by carotenoids. With an internationally respected editorial team and renowned authors both from academia and from the food industry, the book is highly relevant for industrial researchers, industrial product developers, and food inspection boards, as well as academic researchers and postgraduate students of food science. Book jacket.