Chemistry and Physiology of Selected Food Colorants

by Ames, Jennifer M.; Hofmann, Thomas

• ISBN13: 9780841237056
• ISBN10: 0841237050
• Format: Hardcover
• Copyright: 2001-01-04
• Publisher: American Chemical Society

Summary

This text presents our current progress in the understanding of the chemistry and physiology of various categories of food colorants. It includes reviews of the chemistry and physiology of food colorants, carotenoids, anthocyanins and the oxidative transformation of tea catechins. There are also examinations of the aspects of non-enzymatic browning including the structures, color and formation of Maillard reaction products, the polymerization in browning of chicken skin, the Maillard reaction in beer and the influence of non-enzymatically formed melanoidins on human gut bacteria.

Table of Contents

Preface	ix
Selected Natural Colorants in Foods and Beverages	1	(21)
Jennifer M. Ames
Thomas Hofmann
Analysis
Separation of Natural Food Colorants by High-Speed Countercurrent Chromatography	22	(21)
Andreas Degenhardt
Holger Knapp
Peter Winterhalter
Physical Aspects of Color in Foods	43	(13)
P. Joshi
Anthocyanins
Changes in Anthocyanins during Food Processing: Influence on Color	56	(10)
Cristina Garcia-Viguera
Pilar Zafrilla
Anthocyanins from Radishes and Red-Fleshed Potatoes	66	(26)
Ronald E. Wrolstad
M. Monica Giusti
Luis E. Rodriguez-Saona
Robert W. Durst
Other Plant-Derived Colorants
Composition of Carotenoids from Annatto	92	(10)
Adriana Zerlotti Mercadante
Oxidative Transformation of Tea Catechins	102	(11)
Chi-Tang Ho
Nanqun Zhu
Tzou-Chi Huang
Green Pigment Formed by the Reaction of Chlorogenic Acid (or Caffeic Acid Esters) with a Primary Amino Compound during Food Processing	113	(21)
Mitsuo Namiki
Goro Yabuta
Yukimichi Koizumi
Non-Enzymatic Browning
Structure, Color, and Formation of Low- and High-Molecular Weight Products Formed by Food-Related Maillard-Type Reactions	134	(18)
T. Hofmann
Chemistry and Possible Physiological Function of Selected Components of a Glucose-Lysine Model System	152	(16)
Jennifer M. Ames
Glenn R. Gibson
Richard G. Bailey
Anthony Wynne
The Color Activity Concept: An Emerging Technique to Characterize Key Chromophores Formed by Non-Enzymatic Browning Reactions	168	(12)
T. Hofmann
O. Frank
S. Heuberger
Maillard Modifications in Beer	180	(7)
M. A. Glomb
D. Rosch
R. H. Hagaraj
Peanut Roast Color and Sensory Attribute Relationships	187	(14)
H. E. Pattee
T. H. Sanders
T. G. Isleib
F. G. Giesbrecht
Contribution of Pyrrole Formation and Polymerization to Non-Enzymatic Browning during Chicken Roasting	201	(12)
Francisco J. Hidalgo
Manuel Alaiz
Rosario Zamora
Author Index	213	(2)
Subject Index	215