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Colorants

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Mechanism and Theory in Food Chemistry, Second Edition

Abstract

Color compounds constitute a unique class in that they are structurally diverse, and the chemical and physical properties are extremely complex. For many color compounds, their chromophoretic properties can only be adequately explained by referring to their molecular orbital structures.

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Authors and Affiliations

  1. Western Regional Research Center, Albany, California, USA

    Dominic W. S. Wong

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  1. Dominic W. S. Wong
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Wong, D.W.S. (2018). Colorants. In: Mechanism and Theory in Food Chemistry, Second Edition. Springer, Cham. https://doi.org/10.1007/978-3-319-50766-8_4

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