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
其它主题
Food coloring
语言
英语
注释
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.
2019-12-05
类型
Journal Article; Text
2024-02-27
2026-02-03
MODS