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The basis of color in muscle foods
C R C Critical Reviews in Food Science and Nutrition, 1977The basis of color in heme‐pigmented muscle food resides in the physicochemical/electromagnetic properties of the intracellular oxygen‐carrying heme protein, myoglobin. This critical review of pertinent recent literature explores and attempts to interrelate properties of this color‐imparting molecule in the context of the underlying nature of red meat ...
George G. Giddings, Myron Solberg
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Betanin—A food colorant with biological activity
Molecular Nutrition & Food Research, 2014Betalains are water‐soluble nitrogen‐containing pigments that are subdivided in red‐violet betacyanins and yellow‐orange betaxanthins. Due to glycosylation and acylation betalains exhibit a huge structural diversity. Betanin (betanidin‐5‐O‐β‐glucoside) is the most common betacyanin in the plant kingdom.
Esatbeyoglu, Tuba +3 more
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2007
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.
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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.
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Natural Colorants: Food Colorants from Natural Sources
Annual Review of Food Science and Technology, 2017The color of food is often associated with the flavor, safety, and nutritional value of the product. Synthetic food colorants have been used because of their high stability and low cost. However, consumer perception and demand have driven the replacement of synthetic colorants with naturally derived alternatives.
Gregory T, Sigurdson +2 more
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2012
Food Color and Appearance Food Appearance and Expectations J. B. Hutchings, M. R. Luo, and W. Ji Color and Visual Appearance in Foods R. D. Lozano Colors Seen through Transparent Objects O. Da Pos and C. Rao What Is the Color of a Glass of Wine? I. Jung, P. Jokela, P. Brandt, and O. Victor Color as a Code in Food Packaging: An Argentine Case M.
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Food Color and Appearance Food Appearance and Expectations J. B. Hutchings, M. R. Luo, and W. Ji Color and Visual Appearance in Foods R. D. Lozano Colors Seen through Transparent Objects O. Da Pos and C. Rao What Is the Color of a Glass of Wine? I. Jung, P. Jokela, P. Brandt, and O. Victor Color as a Code in Food Packaging: An Argentine Case M.
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Color as a factor in food choice
Critical Reviews in Food Science and Nutrition, 1993From birth, nature teaches us to make judgements on our environment based in large measure on color. As such, it plays a key role in food choice by influencing taste thresholds, sweetness perception, food preference, pleasantness, and acceptability. Its role is elusive and difficult to quantify, however, which at times has placed color in a secondary ...
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Natural Food Pigments and Colorants
Current Opinion in Food Science, 2016The natural color of foods is due primarily to carotenoids, anthocyanins, betanin and chlorophylls, either as inherent food constituents or as food or feed additives. These compounds have drawn considerable attention in recent years, not because of their coloring properties, but due to their potential health-promoting effects.
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Bio-synthesis of food additives and colorants-a growing trend in future food
Biotechnology Advances, 2021Lichao Sun, Hal S. Alper, Fengjiao Xin
exaly