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This book integrates information on the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. It emphasizes structure--function relationships to explain biosynthesis, modification and degradation during storage and processing, and reviews fundamental physics and biochemistry, traditional and novel production technologies, analytical methods, quality, and safety. Peer reviewed contributions ensure a systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food.
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