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

Preface 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


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© 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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