Plant Pigments, Flavors and Textures [electronic resource].

Description based upon print version of record.

Cover -- Title Page -- Copyright -- ABOUT THE EDITOR -- TABLE OF CONTENTS -- Glossary of Terms -- List of Figures -- List of Tables -- List of Abbreviations -- Preface -- Chapter 1 Introduction to Pigments, Flavors and Textures -- 1.1. Introduction to Pigments -- 1.2. Classification of Pigments -- 1.3. Primary and Secondary Metabolites In Plants -- 1.4. History of Pigments -- 1.5. Different Classes of Natural Pigments -- 1.6. Different Types of Synthetic Pigments -- 1.7. Difference Between Pigments And Dyes -- 1.8. Pigments and Their Properties Based on Their Types

1.9. Relationship Between Lights and Pigments -- 1.10. Future Trends and Challenges -- 1.11. Conclusion -- References -- Chapter 2 Major Plant Pigments and Their Biosynthesis -- 2.1. Introduction -- 2.2. Some Important Plant Pigments -- 2.3. Chloroplast and Plant Pigments -- 2.4. Plant Metabolism And Phytochemicals -- 2.5. Chlorophyll -- 2.6. Carotenoids -- 2.7. Anthocyanins and Flavonoids -- 2.8. Classification of Flavonoids -- 2.9. Betalains -- 2.10. Future Trends and Challenges -- 2.11. Conclusion -- References -- Chapter 3 Natural Flavor Compounds Of Plants And Their Uses -- 3.1. Introduction

3.2. Meaning of Flavor -- 3.3. Formulation of Natural Flavors From Plant Materials -- 3.4. Use of Natural Flavors In Food Industry -- 3.5. Biological Functions of Plant Volatiles -- 3.6. The Aroma And Flavor Compounds of The Major Fruits -- 3.7. Biosynthetic Pathways -- 3.8. Biosynthesis of Some Food Flavors -- 3.9. Conclusion -- References -- Chapter 4 Plant Textures and the Factors Responsible For Different Textures -- 4.1. Introduction to Plant Textures -- 4.2. The Basic Elements of Plant Texture -- 4.3. Textures of Fruits And Vegetables

4.4. The Structural And Biochemical Basis of Texture of Plant Materials -- 4.5. Evaluation of Texture -- 4.6. Conclusion -- References -- Chapter 5 Techniques For Extraction, Identification, And Purification of Plant Pigments and Flavors -- 5.1. Introduction -- 5.2. Extraction of Plant Pigments and Nutrients -- 5.3. Solvent Extraction Methods -- 5.4. Identification And Purification of Phytochemicals -- 5.5. Structural Clarification of The Plant Pigments -- 5.6. Conclusion -- References -- Chapter 6 Functions and Applications of Plant Pigments, Textures and Flavors -- 6.1. Introduction

6.2. Functions of Plant Pigments In Photosynthesis and Chlorophyll -- 6.3. Pigments and Role in Energy Transfers -- 6.4. Pigments and Fall Colors -- 6.5. Role of Anthocyanins In Plant Defence -- 6.6. Pigments and Their Role In Pollination -- 6.7. Plant Pigments In The Cosmetic Industry -- 6.8. Plant Pigments In Ink -- 6.9. Plant Pigments Usage In Solar Cells -- 6.10. Pharmaceutical Importance of Plant Pigments -- 6.11. Plant Pigments as Dyes -- 6.12. Plant Pigments In Food Industry -- 6.13. Conclusion -- References -- Chapter 7 Plant Pigments and Their Application In The Food Industry

7.1. Introduction.

WorldCat record variable field(s) change: 050, 082, 650