Häftad, Engelska, 2026

Natural Food Colorants

Chemistry, Health Aspects, and Industrial Applications

Av Mohamed Fawzy Ramadan, Ahmad Cheikhyoussef, Ahmed A. Hussein Mohammed

2327 kr

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Beskrivning

Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications is a comprehensive resource designed for food scientists, food technologists, and food chemists interested in the use of sustainable food colorants for product development, functional foods, and nutraceuticals. The volume is divided into three comprehensive sections that offer readers an in-depth exploration of the chemistry and functionality of various natural pigments, including anthocyanins, carotenoids, betalains, and chlorophylls. Emphasizing innovative extraction techniques, the book highlights methods that enhance yield and stability, paving the way for the development of healthier functional foods devoid of harmful additives.

Further sections address critical themes of sustainability, environmental impact, and regulatory considerations, providing a holistic view of the industry landscape. With 15 chapters written by a global team of experts, readers will encounter topics ranging from food colorant diversity and classification-such as brown algae, licorice, phycocyanin, and anthocyanidin-to specific applications of colorants in various industries.

Discusses the production, processing, chemistry, and functional properties of natural food colors
Highlights the health benefits of natural food colors
Explores the potential applications of natural food colorants in food, cosmetics, and pharmaceutical products
Demonstrates natural food colors chemistry, technology, and analytical approaches to ensure regulatory compliance, safety, and health concerns

Produktinformation

Utgivningsdatum: 2026-11-30
Mått: 216 x 276 x undefined mm
Vikt: 450 g
Format: Häftad
Språk: Engelska
Antal sidor: 420
Förlag: Elsevier Science
ISBN: 9780443440687

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Mer om författaren

Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food. Dr. Cheikhyoussef is an Associate Research Professor at the Multidisciplinary Research (MR), Center of Research Services, University of Namibia. His research focuses on the ethnobotanical knowledge of medicinal plants, traditional fruits, and vegetables; the development of food-grade supplements with biological activity for product safety and potential applications as well as examining the nutrition and safety of traditional food and beverages. Prof. Ahmed A. Hussein is a group leader of a natural products group and a professor of organic chemistry in the Department of Chemistry at CPUT, Cape Town, South Africa. His research interests cover natural products chemistry and green nanotechnology. His main research focus is understanding the chemical and physical interaction(s) of different natural capping agents at the interface of metal nanoparticles. Additionally, the group is dedicated to unlocking the potential of Cape flora for new and potent natural bioactive compounds with health benefits. Professor Hussein is the co-author of 120 papers covering different aspects of natural products and green nanotechnology.

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