Color Quality of Fresh and Processed Foods


beer color, 194-196 caramel color, 234 perceived wine color, 187. Acceptable Daily Intake (ADI) application, 508 color additives, 507 common U.S. colo...
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Downloaded by NORTHERN ILLINOIS UNIV on September 18, 2016 | http://pubs.acs.org Publication Date: June 13, 2008 | doi: 10.1021/bk-2008-0983.ix002

Subject Index biosynthesis, 152-153 carrots of various colors, 155/ changes in berry juices during storage, 2 0 5 / chemistry, 170-171 color and nutritional value of carrot, 157-161 color enhancement of pure, 2 0 7 208 color of potato tubers, 116-118 content in potato, 105, 107, 109 content of strawberries, 39, 41 cranberry juice cocktail, 58/ extraction for colorants, 71 genetics of, in potato, 103-104 grape berry for wine, 169, 171/ grapes as primary source, 72 high performance liquid chromatography (HPLC), 4 0 / influence of harvesting date on content in fruits and vegetables, 76/ levels in flesh-colored potato cultivars, 120/ natural pigments, 204 patterns and degrees of, pigmentation in potato, 107/ potential health benefits, 52 potential replacements for banned dyes, 118-119 profile of strawberry cultivars, 3 8 39 purple and red flesh potato breeding lines, 110/, 111/ purple carrots as source, 158-159 radish, for coloring maraschino cherries, 46-47 red colors in fruits and vegetables, 75 red pigments in cranberries, 56-57

Abrasion barley grain, 395, 400 polyphenol content, polyphenol oxidase (PPO) activity of barley and brightness of barley dough, 402/ 403/ Absorbance beer color, 194-196 caramel color, 234 perceived wine color, 187 Acceptable Daily Intake (ADI) application, 508 color additives, 507 common U.S. colorants, 508/ Acrylamide levels, snack foods, 126/ Additives, food colors, 497-498 Adulteration, definition, 506 Aging wine color, 174/ 176, 179 See also Storage Alteration, green-staining olive cultivar Gordal, 303, 304/ Amadori rearrangement pH and browning of sweet whey powder (SWP), 353, 355 SWP samples, 356/ See also Sweet whey powder (SWP) American Society of Brewing Chemists (ASBC), ab$orption method for beer, 194-196 Antheraxanthin, chemical structure, 299/317/ Anthocyanins acylated and non-acylated, 160— 161 backbones, 158 betalains versus, 83 519

Culver and Wrolstad; Color Quality of Fresh and Processed Foods ACS Symposium Series; American Chemical Society: Washington, DC, 2008.

Downloaded by NORTHERN ILLINOIS UNIV on September 18, 2016 | http://pubs.acs.org Publication Date: June 13, 2008 | doi: 10.1021/bk-2008-0983.ix002

520 retention in syrups during storage, 34, 3 5 / strawberry genotypes, 20/ Vitis vinifera s p , 172/ See also Maraschino cherries; Red wine; Strawberries Antioxidant properties, cartenoids, 154 Antioxidants, myoglobin chemistry, 278-279 Applications, caramel color, 238 Arbequina cultivar authentication pigments, 2 9 8 299 See also Olive products Ascorbic acid, tocopherols, and βcarotene (ATBC) drinks, carotene stereoisomers, 141, 144 Ascorbic acid loss function of storage temperature, 216/ kinetics, 213 NFC (not-from-concentrate) orange juice, 214, 217 NFC orange juice at 45°F, 216/ Aseptic bags. See Mango puree Asia, red carrots, 152 Asian color regulations China, 480, 481/ Hong Kong, 480, 482/, 483/, 484 India, 484 Indonesia, 484, 485/ Japan, 470-480 Korea, 484-485, 486/ Malaysia, 485, 487/ Philippines, 489, 492/ red carrots, 152 Singapore, 485, 488/ Taiwan, 489,490/ Thailand, 489, 491/ See also Japan ATBC drinks. See Ascorbic acid, tocopherols, and β-carotene (ATBC) drinks

Atlantic salmon color standard development for raw, 247-248 color standards in use, 249, 250/ consumer preferences, 250-251 multispectral modeling of visual color and pigment concentration, 251-252 SalmoF