Plant Pigments, Flavors and Textures - 1st Edition - ISBN: 9780122422508, 9780323159531

Plant Pigments, Flavors and Textures

1st Edition

The Chemistry and Biochemistry of Selected Compounds

Authors: N.A.M. Eskin
eBook ISBN: 9780323159531
Imprint: Academic Press
Published Date: 28th January 1979
Page Count: 236
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Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables. Since much of the information presented is scattered in the scientific literature, an attempt has been made to integrate the material into a concise yet comprehensive text. The book is organized into three sections that deal separately with pigments, flavors, and textures. Section I discusses pigment degradation during processing and storage as well as attempts to prevent color deterioration. Section II examines the biogenesis of several groups of compounds that contribute to flavor. Section III deals with the chemistry and biochemistry of plant cell wall components and their relation to texture. This book will be useful to food scientists as well as those interested in foods. The extensive references cited in the text will enable the reader to pursue any of the topics discussed, in more depth.

Table of Contents


Section I Food Pigments: Deterioration and Stabilization

Chapter 1 Tetrapyrrole Derivatives: Chlorophylls

I. Introduction

II. Pheophytin Formation

III. Chlorophyllide and Pheophorbide Formation

IV. Oxidative Changes

V. Effect of Thermal Processing

VI. Regreening of Processed Vegetables

VII. Preservation of Chlorophyll Pigments

Chapter 2 Isoprenoid Derivatives: Carotenoids

I. Introduction

II. Oxidative Changes

III. Isomerization

IV. Physical State of Carotenes

Chapter 3 Benzopyran Derivatives: Anthocyanins and Flavonoids

I. Introduction

II. Enzymatic Degradation

III. Nonenzymatic Degradation

IV. Metal Complexing Effects

Section II Natural Flavor Compounds of Foods: Their Biogenesis and Effects on Quality

Chapter 4 Sulfur Compounds: Biogenesis

I. Introduction

II. Alliums

III. Shiitake Mushroom C-S Lyase System

IV. Brassica

Chapter 5 Terpenoids and Flavonoids

I. Introduction

II. Biosynthesis of Terpenoids

III. Limonin and Delayed Bitterness

IV. Flavonoids and Bitterness in Citrus Fruits

Chapter 6 Aldehydes, Alcohols, and Esters: Biogenesis

I. Introduction

II. Tomato Volatiles

III. Sensory Properties of Short-Chain Aldehydes and Alcohols

IV. Regeneration of Tomato Volatiles

V. Banana Volatiles

Section III Textural Components of Food: Chemistry, Physical Structure, and Effects on Quality

Chapter 7 The Plant Cell Wall: Cellulose and Hemicellulose

I. Introduction

II. Cellulose Microfibrils

III. Cellulases

IV. Hemicelluloses

V. Hemicellulases

Chapter 8 Pectic Substances

I. Introduction

II. Cell Wall Components

III. Pectic Enzymes

IV. Pectolytic Enzymes and Cell Wall Isolates

V. EflFect of Calcium Ions on the Texture of Canned Fruits and Vegetables

Chapter 9 Lignin

I. Introduction

II. Chemical Nature of Lignin

III. Lignin Biosynthesis

IV. Enzymatic Control of Lignification in Swede Root Disks

V. Pentose Phosphate Pathway and Lignification

VI. Sclereid Formation in Pears

VII. Lignification and the Quality of Asparagus

Chapter 10 Proteins

I. Introduction

II. Structure of Extensin

III. Extensin Biosynthesis

IV. Callose Formation in Fruits


Subject Index


No. of pages:
© Academic Press 1979
Academic Press
eBook ISBN:

About the Author

N.A.M. Eskin

Affiliations and Expertise

Department of Foods & Nutrition Faculty of Human Ecology, University of Manitoba, Winnipeg, Canada R3T 2N2

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