Pigments in Food, more than
colours...
DUFOSSE L. (Ed.)
Soft cover, 16*24 cm, 442 pages
ISBN 2-9521516-0-1
© PIGMENTS Publishing
Table of contents (Download here the whole file
in PDF)
Chapter 1:
Biosynthesis, production, quality and stability of pigments
Chapter 2: Food processing
Chapter 3: Pigments from Biotechnology (microorganisms, microalgae,
plant cell cultures)
Chapter 4: Biological activity, bioavailibility, and toxicology
Chapter 5: Composition, characterization and analytical aspects of
pigments and their derivatives
Late posters (titles only)