Overview

Color is a critical measure of quality in foods and beverages. Researchers and technical personnel in quality assurance and product development need appropriate objective methods for measuring color. This book contains chapters by scientists from throughout the world with expertise on the pigment and color stability of many different commodities. While a broad range of foods are represented, there is particular emphasis on fruits and vegetables and beverages. There is heightened interest in the natural food pigments today because of their health benefits and roles in reducing the risk of coronary heart disease, cancer and other diseases. However, research on the health benefits of natural colorants is not the subject of this book, rather the focus is on color quality- how it can be optimized and how it is appropriately measured. The book opens with a section on color measurement covering the basic principles and practical aspects of color measurement. Sixteen chapters are devoted to fruits, vegetables and beverages. The perspective of plant breeders is given along with that of academic and industrial scientists. Food colorants are given intense scrutiny when it comes to regulation, and there is considerable variation from country to country with respect to both basic principles and specific rules for use and labeling of colorants. The six chapters in the final section on regulatory aspects give a very comprehensive update on colorant regulations in the USA, Europe, Central and South America and Asia. The viewpoint from regulatory agencies is given along with that from manufacturers and users of food colorants. This section provides a very clear picture of food colorant regulations at the present time. Much of this information is also relevant to other food ingredients. The book contains a number of color plates that were selected to make for a clearer presentation of the author's concepts.

Full Product Details

Author:   Catherine A Culver ,  Ronald E Wrolsdtad
Publisher:   Oxford University Press Inc
Imprint:   Oxford University Press Inc
Volume:   983
Dimensions:   Width: 15.60cm , Height: 3.10cm , Length: 23.60cm
Weight:   0.915kg
ISBN:  

9780841274198

ISBN 10:   0841274193
Pages:   564
Publication Date:   12 June 2008
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   No Longer Our Product
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

1: Arthur C. Schmehling: Communicating Food Color Effectively with Physical Color Standards 2: Gordon J. Leggett: Color Measurement Techniques for Food Products 3: Ronald E. Wrolstad, Thao Ngo, Chad E. Finn and Yanyun Zhao: Color Quality of Fresh and Processed Strawberries 4: M. Monica Giusti and Ronald E. Wrolstad: Color Quality of Maraschino Cherries 5: David G. Cunningham, Antelmo F. Santos and Rodney A. Serres: Color Quality of Cranberry Products 6: Stefan Hake and Jeanette Quinn: Anthocyanin Colors from Fruits and Vegetables 7: Florian C. Stintzing, Kirsten M. Herbach, Markus R. Mosshammer, Florian Kugler and Reinhold Carle: Betalain Pigments and Color Quality 8: Charles R. Brown, David Cullely, Ronald E. Wrolstad and Robert W. Durst: Achieving Phytonutrient Enhancement in Potato by Breeding for Increased Pigment 9: Luis Rodriguez-Saona, M. Monica Giusti and Ronald E. Wrolstad: Expanding the Potato Industry: Exotic Colored-Fleshed Tubers 10: Diane M. Barrett and Gordon E. Anthon: Color Quality of Tomato Products 11: Andreas Schieber and Reinhold Carle: Stability of Carotenoids in Vegetables, Fruits, Functional Foods and Dietary Supplements with Particular Reference to trans-cis-Isomerization 12: P. W. Simon, S. A. Tanumihardjo, B. A. Clevidence, and J. A. Novotny: Role of Color and Pigments in Breeding, Genetics, and Nutritional Improvement of Carrots 13: James A. Kennedy: The Chemistry of Red Wine Color 14: Steven F. Price: Measuring Color in Wine 15: Thomas H. Shell hammer and Charles W. Bamforth: Assessing Color Quality of Beer 16: Maarit J. Rein and Marina Heinonen: Pigment Composition and Stability in Berry Juices and Wines 17: Robert S. Greenberg, Catherine A. Culver, Nicholas S. Ktetchman and Jennifer DiCicco: Non-Enzymatic Browning in Orange Juice and Mango Puree 18: Hilary A. Sepe, Owen D. Parker, Alexander R. Nixon and William E. Kamuf: Global Color Quality of Beverages Utilizing Caramel Color 19: Grete Skrede and Jens-Petter Wold: Color Quality of Salmon 20: Jae W. Park: Coloring Technology for Surimi Seafood 21: Donald H. Kropf: Color Quality in Meat 22: M. Isabel Mínguez-Mosquera, B. Gandul-Rojas, L. Gallardo-Guerrero, M. Roca and D. Hornero-Méndez: Color Quality in Olive Products 23: M. Isabel Mínguez-Mosquera, A. Pérez-Gálvez and D. Hornero-Méndez: Color Quality in Red Pepper (Capsicum annuum, L.) and Derived Prodcuts 24: Marie Wong, Ofelia Batalla-Orlinga-Ashton, Tony McGhie, Cecilia Requejo-Jackman, Laurence Eyres, Nimma Sherpa and Allan Woolf: Avocado Oil-The Color of Quality 25: Scot A. Rankin and Anupama Dattatreya: Sweet Whey Powder Color 26: Withida Chantrapornchai, Fergus M. Clydesdale and D. Julian McClements: Understanding Colors in Emulsions 27: Bung-Kee Baik, Steven E. Ullrich and Zory Quinde-Axtell: Polyphenols, Polyphenol Oxidase and Discoloration of Barley-Based Food Products 28: Arthur L. Lipman: Regulatory Aspects of Colorants-Regulations, Regulations, Regulations in the USA 29: Rebeca López-Garcia: Food Color Regulations: A Latin American Perspective 30: Valerie Rayner: European Perspective on Sudan Dyes and the Structure of Food Colour Legislation 31: Takatoshi Koda: Color Regulations in Asia 32: Victor V. Margiotta and Nancy A. Higley: Impact of Color Regulations on a Global Beverage Company 33: Sue Ann McAvoy: Color Regulations- Challenges in the Global Regulatory Environment

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Author Information

Ronald E. Wrolstad earned his B.S. in Food Technology at Oregon State University and his Ph.D. in Agricultural Chemistry at the University of California at Davis. He was a faculty member of Oregon State University's Food Science and Technology Department for 40 years before retiring in 2004. He is author or co-author of 169 research publications. He is a Fellow of both IFT and ACS's Division of Agricultural and Food Chemistry. Catherine A. Culver holds a Ph.D. in Food Science from North Carolina State University. She has seventeen years of experience in the food industry, including seven years as an applied enzymologist/biochemist with Kraft General Foods and seven years as a color specialist with Pepsi-Cola.

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