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American Journal of Food Technology
  Year: 2007 | Volume: 2 | Issue: 7 | Page No.: 570-581
DOI: 10.3923/ajft.2007.570.581
Polyphenols as Natural Food Pigments: Changes During Food Processing
Toshihiko Shoji

Abstract:
The colors of the foods and beverages contribute not only to their appearance but also to their agreeableness, which linked to both taste and flavor. Polyphenols, particularly flavonoids, are important pigments for determining food color, similar to carotenoids and chlorophylls. Foods and beverages contain a mixture of intact pigments, which are derived from raw materials and artificial pigments that are generated by chemical and enzymatic reactions during processing and storage. This study provides an overview of the characteristics and contributions of native polyphenol pigments from plants materials, as well as those generated by chemical and enzymatic reactions during food and beverage production.
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How to cite this article:

Toshihiko Shoji , 2007. Polyphenols as Natural Food Pigments: Changes During Food Processing. American Journal of Food Technology, 2: 570-581.

DOI: 10.3923/ajft.2007.570.581

URL: https://scialert.net/abstract/?doi=ajft.2007.570.581

 
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