Plant Pigments, Flavors and Textures

The Chemistry and Biochemistry of Selected Compounds

N.A.M. Eskin

• Publisher: Academic Press
• Year: 2012
• Print ISBN: 9780122422508
• eBook ISBN: 9780323159531
• Topic: Technology & Engineering
• Subtopic: Biophysics
• Index: Technology & Engineering

Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables. Since much of the information presented is scattered in the scientific literature, an attempt has been made to integrate the material into a concise yet comprehensive text. The book is organized into three sections that deal separately with pigments, flavors, and textures. Section I discusses pigment degradation during processing and storage as well as attempts to prevent color deterioration. Section II examines the biogenesis of several groups of compounds that contribute to flavor. Section III deals with the chemistry and biochemistry of plant cell wall components and their relation to texture. This book will be useful to food scientists as well as those interested in foods. The extensive references cited in the text will enable the reader to pursue any of the topics discussed, in more depth.

Table of contents

• Front Cover
• Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds
• Copyright Page
• Table of Contents
• Preface
• SECTION I: Food Pigments: Deterioration and Stabilization
• SECTION II: Natural Flavor Compounds of Foods: Their Biogenesis and Effects on Quality
• SECTION III: Textural Components of Food: Chemistry, Physical Structure, and Effects on Quality
• Subject Index