Natural Food Colorants

1. Front Matter

   Pages i-xi

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2. Natural pigments in biology

   • G. A. F. Hendry

   Pages 1-39

3. Natural food colours

   • B. S. Henry

   Pages 40-79

4. Biotechnology in natural food colours: The role of bioprocessing

   • M. C. O’Callaghan

   Pages 80-111

5. Safety of food colorants

   • F. J. Francis

   Pages 112-130

6. Chlorophylls and chlorophyll derivatives

   • G. A. F. Hendry

   Pages 131-156

7. Haems and bilins

   • J. D. Houghton

   Pages 157-196

8. Carotenoids

   • G. Britton

   Pages 197-243

9. Anthocyanins and betalains

   • R. L. Jackman, J. L. Smith

   Pages 244-309

10. Less common natural colorants

    • F. J. Francis

    Pages 310-341

11. Back Matter

    Pages 343-348

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In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa­ chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.

• biotechnology
• food
• food industry
• processing

• NERC Unit of Comparative Plant Ecology, University of Sheffield, UK

  G. A. F. Hendry

• Department of Biochemistry and Molecular Biology, University of Leeds, UK

  J. D. Houghton

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