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Pigments

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Essentials of Food Chemistry
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Abstract

This chapter gives an overall introduction of food pigments including their roles in the food industry, coloring mechanisms behind their chemical nature and their classification. Based on the chemical structures, some important and common natural pigments are illustrated according to their chemical molecules, changes and treatments during food processing, and related protective techniques including heme, chlorophylls, carotenoids and flavonoids with anthocyanins, catechins and tannins emphasized. In this chapter, plenty of detailed information about surrounding environmental effects on the changes of pigment molecules and the related color is provided to help readers understand the reaction mechanisms and to associate them with food processing techniques such as acid/alkaline treatment, modified atmospheric package and heat treatment.

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Correspondence to Kewei Chen .

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Chen, K. (2021). Pigments. In: Kan, J., Chen, K. (eds) Essentials of Food Chemistry. Springer, Singapore. https://doi.org/10.1007/978-981-16-0610-6_9

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