This book is intended for food scientists, food technologists, and

Chemistry and Physiology of Selected Food Colorants Downloaded from pubs.acs.org by 185.89.101.45 on 12/18/18. For personal use only.

Preface Attractive appearance, including color, is crucial to the selection of foods and beverages. Therefore, the food industry is interested in how to maximize color retention in colorful items, such as fruits, and how to optimize color in processed commodities, for example, breakfast cereals and beer. The consumer is very con-cerned about artificial colorants and wishes to avoid them, thus creating a need for natural alternatives. During the past few years, attention has turned to the nonnutritive physiological effects of certain food components, including those with antioxidant properties, for example, /3-carotene. Thus research in the field has grown and there were many reasons for holding a symposium focusing on food colorants. The symposium brought together leading scientists from around the world: the United Kingdom, Germany, Switzerland, Brazil, Japan, Spain, and the United States. This book is based on the presentations. The book is unique because of its specific focus: the chemical and physiological properties of selected food colorants, that is, carotenoids, anthocyanins, the products of enzymatic browning, and components formed by non-enzymatic browning. Following an overview chapter, sections cover analytical aspects, anthocyanins, other plant-derived colorants (including carotenoids and those formed by enzymatic browning), and non-enzymatic browning. This book is intended for food scientists, food technologists, and sensory analysts in both academia and the food industry.

JENNIFER M. AMES

Department of Food Science & Technology The University of Reading Whiteknights Reading R G 6 6 A P , United Kingdom THOMAS HOFMANN

German Centre for Food Chemistry Lichtenbergstrasse 4 D-85748 Garching, Germany

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