By Jennifer M. Ames, Thomas Hofmann
This article offers our present growth within the realizing of the chemistry and body structure of varied different types of meals colorants. It contains experiences of the chemistry and body structure of nutrition colorants, carotenoids, anthocyanins and the oxidative transformation of tea catechins. There also are examinations of the points of non-enzymatic browning together with the constructions, colour and formation of Maillard response items, the polymerization in browning of bird dermis, the Maillard response in beer and the effect of non-enzymatically shaped melanoidins on human intestine bacteria.
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Additional resources for Chemistry and Physiology of Selected Food Colorants
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