Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST )

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  Año 2005, Vol. 16, Número 9

  • Pigments in food, more than colours¿

    Laurent Dufossé, Adela Pintea

    págs. 368-369

    

  • Characterization and application of betalain pigments from plants of the Amaranthaceae

    Yi-Zhong Cai, Mei Sun, Harold Corke

    págs. 370-376

    

  • Regulating the composition of anthocyanins and phenolic acids in a sweetpotato cell culture towards production of polyphenolic complex with enhanced physiological activity

    Makoto Nakatani, Makoto Yoshimoto, Osamu Yamakawa, Izabela Konczak, Norihiko Terahara, Masaru Yoshinaga

    págs. 377-388

    

  • Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality?

    Patrick Galaup, Gokare A. Ravishankar, Anina Yaron, Laurent Dufossé, Shoshana Malis Arad, Kotamballi N. Chidambara Murthy, Philippe Blanc

    págs. 389-406

    

  • Not just colors¿carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit

    Yaakov Tadmor, Mwafaq Ibdah, Ayala Meir, Einat Bar, Yaniv Azulay, Efraim Lewinsohn, Dani Zamir, Yaron Sitrit, Emanuel Yosef

    págs. 407-415

    

  • Occurrence of carotenoid cis-isomers in food: Technological, analytical, and nutritional implications

    Andreas Schieber, Reinhold Carle

    págs. 416-422

    

  • Tracking color and pigment changes in anthocyanin products

    Ronald E. Wrolstad, Robert W. Durst, Jungmin Lee

    págs. 423-428

    

  • Calendar (16/9)

    págs. 429-430