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Format: 1 online resource (280 pages)

ISBN: 1-299-36388-1 , 0-323-15790-4

Series Statement: Food science and technology : a series of monographs

Note: "A subsidiary of Harcourt Brace Jovanovich, Publishers." , Front Cover; Anthocyanins as Food Colors; Copyright Page; Table of Contents; Contributors; Preface; Chapter 1. Chemical Structure of Anthocyanins; I. INTRODUCTION; II. PRINCIPAL HYDROXYLATION, METHOXYLATION, GLYCOSYLATION, AND ACYLATION PATTERNS OF NATURAL ANTHOCYANINS; III. STRUCTURAL TRANSFORMATIONS IN WATER; IV. COLOR STABILIZATION EFFECTS; REFERENCES; Chapter 2. Copigmentation of Anthocyanins; I. INTRODUCTION; II. ANTHOCYANIN COLORATION OF FLOWERS; III. COPIGMENTATION IN SOME DETAIL; IV. CONCLUDING REMARKS; REFERENCES; Chapter 3. Biosynthesis of Anthocyanins; I. INTRODUCTION , II. BIOSYNTHESIS OF ANTHOCYANINS IN THE GENERAL CONTEXT OF FLAVONOID BIOSYNTHESIS; III.GENERAL PHENYLPROPANOID METABOLISM; IV. BIOSYNTHESIS OF ANTHOCYANINS; V. SUMMARY AND OUTLOOK; REFERENCES; Chapter 4. Proanthocyanidins; I. INTRODUCTION; II. THE NATURAL LEUCOANTHOCYANIDlN S; III. THE NATURALLY OCCURRING PROANTHOCYANIDINOCATECHING; IV. PROSPECTS; REFERENCE S; Chapter 5. Distribution of Anthocyanins in Food Plants; I. INTRODUCTION; II. ANTHOCYANINS OF THE DICOTYEDONS: ARCHICHLAMYDEAE; III. ANTHOCYANINS OF THE DICOTYLEDONS: SYMPETALAE; IV. ANTHOCYANINS OF THE MONOCOTYLEDONS; V. CONCLUSIONS , REFERENCES; Chapter 6. Stability of Anthocyanins in Foods; I. INTRODUCTION; II. CHEMICAL STRUCTURE; III. ENZYMES; IV. TEMPERATURE; V. LIGHT; VI. pH; VII. OXYGEN; VIII. ASCORBIC ACID; IX. SUGARS AND THEIR DEGRADATION PRODUCTS; X. METALS; XI. CONDENSATION; XII. SULFUR DIOXIDE; REFERENCES; Chapter 7. Analysis of Anthocyanins; I. QUALITATIVE ANALYSIS; II. QUANTITATIVE ANALYSIS; III. DIFFERENTIATION BETWEEN GROUPS OF COMPOUNDS; REFERENCE S; Chapter 8. The Anthocyanins of Grapes and Wines; I. INTRODUCTION; II. IDENTIFICATION METHODS FOR THE ANTHOCYANINS OF GRAPE S , III. DISTRIBUTION OF ANTHOCYANINS IN THE DIFFERENT SPECIES OF VITIS; IV. DIFFERENTIATION OF RED WINES ACCORDING TO THEIR ANTHOCYANIN CONTENT; V. CHANGES IN ANTHOCYANIN CONTENT DURING GRAPE RIPENING; VI. DETERMINATION OF ANTHOCYANIN CONTENT AND COLOR IN RED WINES; VII. ANTHOCYANIN EXTRACTION FROM GRAPES DURING VINDICATION; VIII. TRANSFORMATION OF ANTHOCYANINS DURING WINE STORAGE AND AGING; IX. CONCLUSIONS; REFERENCES; Chapter 9 . Anthocyanins as Food Additives; I. INTRODUCTION; II. SOURCES OF ANTHOCYANINS; III. PROCESSING OF THE RAW MATERIAL; IV. ANTHOCYANIN COLORANTS; V. SYNTHETIC FLAVYLIA; REFERENCES; Subject Index; Genus and Species Index , English

Additional Edition: ISBN 0-12-472550-3

Language: English