Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology and Technology gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as: Structures and physicochemical properties Biosynthetic pathways and metabolism Analysis and composition of foods Stability and reactions during processing Commercial production as food colorants and precursors of aroma compounds Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.

Natural food colors. Carotenoids as food color. Oxycarotenoids in poultry feed. Carotenoids in fish feeds. Carotenoids in wild and captive birds. Carotenes and other vitamin A precursors in animal feed. Carotenoids in pharmaceutical and cosmetic products. Carotenoid in medical applications. Carotenoids as photoconductors. Carotenoid analytical methods.

Functional foods and nutraceuticals have become 'hot topics', with an increasing number of books, college courses, and meetings devoted to this area of interest. Foods can be regarded as functional if they can be satisfactorily demonstrated to contain bio-active molecules that reduce the risk of disease or act positively to promote good health. The active ingredients and components of functional foods and neutraceuticals often include lipids. They are required in their own right and also for the important minor components such as carotenoids, tocols, and sterols which accompany the oils and fats. This is the first book to address specifically the use of lipids in functional foods and neutraceuticals and it will be essential reading for those who produce the lipids and those who seek to incorporate them into appropriate food products. The first chapter is an overview of the development of functional foods. This is followed by chapters devoted to materials which are either lipids or are compounds that are fat-soluble and co-occur with oils and fats. These include: carotenoids, tocopherols, phytosterols, n-3 (omega-3) oils, diacylglycerols, structured lipids, sesame oil, rice bran oil, and oils and preparations containing palmitoleic acid, y-linolenic acid, stearidonic acid, or conjugated linoleic acid.

Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Volume 3 of the Carotenoids series moves into the area of biochemistry & biology, concentrating on how the carotenoid molecules are formed in nature & utilized or modified by living organisms. Animals cannot biosynthesize carotenoids de novo. Dietary carotenoids provide most of the vitamin A that is vital for health & development in humans & other mammals. The formation of vitamin A & the absorption, transport & deposition of carotenoids in tissues in mammals are described, followed by a detailed account of the diverse metabolic reactions by which dietary carotenoids undergo structural & stereochemical changes in birds, fish & invertebrate animals. The relevance of carotenoids for use as markers to trace food chains is also discussed. In keeping with the philosophy of the carotenoid series guidance on the application of some of the most important experimental procedures for studies of biosynthesis & metabolism are given in the final chapter. The information presented & analyzed by expert authors in this volume will serve as a useful reference source, & give valuable guidance on practical strategies & procedures, as a foundation for the exciting advances that can be expected in carotenoid biosynthesis & metabolism in the next few years.