Chemistry and Physiology of Selected Food Colorants

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Chemistry and Physiology of Selected...

Chemistry and Physiology of Selected Food Colorants

Name: Chemistry and Physiology of Selected Food Colorants
ISBN: 9780841237056

Jennifer M. Ames and Thomas Hofmann (Eds.)

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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.

Kategori:

Medicine

Tahun:

2001

Penerbit:

American Chemical Society

Bahasa:

english

Halaman:

224

ISBN 10:

0841237050