A technical overview focuses on 4 of the lesser known groups of food colorants that appear to be receiving more attention, viz.: (1) the colorants from annatto (carotenoid pigments), saffron, and gardenia (iridoid pigments and flavonoid compounds); (2) the cochineals and related pigments (anthraquinone pigments); (3) the colorants from Monascus; and (4) the biliproteins from algae. The identification, isolation, and chemical structures of a number of these colorants are described. Several miscellaneous pigments also are discussed.(wz).
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书目信息
页码
v.62-68(4)
其它主题
Propiedades fisico quimicas; Propriete physico chimique
语言
英语
注释
ill. 46 ref. Based on a paper presented during the symposium "Modern technologies in food colorants," at the 46th annual meeting of the Institute of Food Technologists, June 15-18, 1986, Dallas, TX.
类型
Journal Article; Journal Part
来源
Food-technology (USA). (Apr 1987). v. 41(4) p. 62-68.
团体作者
Centro Nacional de Pesquisa de Tecnologia Agroindustrial de Alimentos, Rio de Janeiro, RJ (Brazil).
2012-11-15
AGRIS AP