عنوان

Anthocyanins as Food Colors.

0323157904

9780323157902

b552493

Anthocyanins as Food Colors.

[Book]

Pericles Markakis

Saint Louis

Elsevier Science

2014

(280 pages)

Front Cover ; Anthocyanins as Food Colors; Copyright Page ; Table of Contents ; Contributors ; Preface ; Chapter 1. Chemical Structure of Anthocyanins ; I. INTRODUCTION; II. PRINCIPAL HYDROXYLATION, METHOXYLATION, GLYCOSYLATION, AND ACYLATION PATTERNS OF NATURAL ANTHOCYANINS ; III. STRUCTURAL TRANSFORMATIONS IN WATER ; IV. COLOR STABILIZATION EFFECTS ; REFERENCES ; Chapter 2. Copigmentation of Anthocyanins ; I. INTRODUCTION; II. ANTHOCYANIN COLORATION OF FLOWERS ; III. COPIGMENTATION IN SOME DETAIL ; IV. CONCLUDING REMARKS ; REFERENCES ; Chapter 3. Biosynthesis of Anthocyanins. I. INTRODUCTIONII. BIOSYNTHESIS OF ANTHOCYANINS IN THE GENERAL CONTEXT OF FLAVONOID BIOSYNTHESIS ; III. GENERAL PHENYLPROPANOID METABOLISM ; IV. BIOSYNTHESIS OF ANTHOCYANINS ; V. SUMMARY AND OUTLOOK ; REFERENCES ; Chapter 4. Proanthocyanidins ; I. INTRODUCTION; II. THE NATURAL LEUCOANTHOCYANIDlN S ; III. THE NATURALLY OCCURRING PROANTHOCYANIDINOCATECHING ; IV. PROSPECTS ; REFERENCE S; Chapter 5. Distribution of Anthocyanins in Food Plants ; I. INTRODUCTION; II. ANTHOCYANINS OF THE DICOTYEDONS: ARCHICHLAMYDEAE ; III. ANTHOCYANINS OF THE DICOTYLEDONS: SYMPETALAE. IV. ANTHOCYANINS OF THE MONOCOTYLEDONS V. CONCLUSIONS ; REFERENCES ; Chapter 6. Stability of Anthocyanins in Foods ; I. INTRODUCTION; II. CHEMICAL STRUCTURE ; III. ENZYMES; IV. TEMPERATURE ; V. LIGHT; VI. pH; VII. OXYGEN; VIII. ASCORBIC ACID ; IX. SUGARS AND THEIR DEGRADATION PRODUCTS ; X. METALS; XI. CONDENSATION ; XII. SULFUR DIOXIDE ; REFERENCES ; Chapter 7. Analysis of Anthocyanins ; I. QUALITATIVE ANALYSIS; II. QUANTITATIVE ANALYSIS; III. DIFFERENTIATION BETWEEN GROUPS OF COMPOUNDS ; REFERENCE S; Chapter 8. The Anthocyanins of Grapes and Wines ; I. INTRODUCTION. II. IDENTIFICATION METHODS FOR THE ANTHOCYANINS OF GRAPE SIII. DISTRIBUTION OF ANTHOCYANINS IN THE DIFFERENT SPECIES OF VITIS ; IV. DIFFERENTIATION OF RED WINES ACCORDING TO THEIR ANTHOCYANIN CONTENT; V. CHANGE S IN ANTHOCYANIN CONTENT DURING GRAPE RIPENING; VI. DETERMINATION OF ANTHOCYANIN CONTENT AND COLOR IN RED WINES ; VII. ANTHOCYANIN EXTRACTION FROM GRAPES DURING VINDICATION ; VIII. TRANSFORMATION OF ANTHOCYANINS DURING WINE STORAGE AND AGING ; IX. CONCLUSIONS ; REFERENCES ; Chapter 9 . Anthocyanins as Food Additives ; I. INTRODUCTION; II. SOURCES OF ANTHOCYANINS. III. PROCESSING OF THE RAW MATERIAL IV. ANTHOCYANIN COLORANTS ; V. SYNTHETIC FLAVYLIA; REFERENCES ; Subject Index ; Genus and Species Index.

Anthocyanins as Food Colors aims to assemble scattered information on anthocyanins pertinent to food coloration. Both basic and applied aspects of these pigments are discussed. Organized into nine chapters, this book begins with a discussion of the chemical structure of anthocyanins, followed by its copigmentation and biosynthesis. It then discusses the distribution of anthocyanin in food plants, as well as the compounds' stability in food. This work also looks into the analysis of anthocyanins and their presence in grapes and wine. Utilization of anthocyanins as food additives is addresse.

Anthocyanins.

Coloring matter in food.

Pericles Markakis

Pericles Markakis

[Book]

Y