A

Abscisic acid (ABA), 125 Absorption, 1-7, 8

and color, 8 Acetyl-CoA transferase, 118 Acceptable daily intake (ADI), 43, 53 8-Acetylharpagide, 270-271 Achromatic mechanism, 23-25 Acylation, and bathochromic shift, 186-187 Adhyperforin, 269

Agrobacterium aurantiacum, 133-134 Aizoacea, 195 Ajuga pyramidalis, 187 Alizarine, 71 Allophycocyanin, 93 Allura red (E129), 72 toxicology, 55-56

production and the chemical reactions involved, 76-78 uses and legislation, 76-78 Alternative oxidase, 122 Aluminum hydroxide, 37 Amanita muscaria, 195, 196-197 Amanita, Hygrocybe, 195 Amaranth toxicology, 54 Amaranthaceae, 195, 208 Amaranthus, 205-206, 208-209, 210

Amaranthus tricolor, 192 Ames test, antimutagenic assay, 54 Anatase, 63 Annatto, 48-56

as food colorants, 144, 145-146 toxicology, 49-56 Anonia melanocarpa, 331 Anthocyanidins, 3, 167 Anthocyanin 3-glucosides, 184—187 Anthocyanins, 3, 57, 167 biosynthesis, 3, 171 -174 acylation reactions, 174 and chalcone synthase, 172 glycosylation reactions, 174 methylation reactions, 174

modified atmospheres to improve color quality, 189

molecular biology techniques introduced with anthocyanin biosynthesis pathway, 175-176 classification, 167 color, 3

copigmentation phenomenon, 171 definition, 167 distribution, 168-171 extraction of red radish as food colorants, 183 use of sulfite, 179-180 with acidic solutions, 179-180 functions, 3

as a protective mechanism against low temperatures, 178 as an agent of biological control, 177 as antioxidant protective mechanism in leaves, 177-178 as quality markers in foods, 178-179 as quality markers of jams and wines,

0 0

Post a comment