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Functionality of Food Phytochemicals pp 201–222Cite as

Food Colorants from Plant Cell Cultures

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Part of the book series: Recent Advances in Phytochemistry ((RAPT,volume 31))

Abstract

Food colorants are often considered simply cosmetic in nature, but the role they play in our food supply is actually very significant. Color is the first sensory quality by which foods are judged, and food quality and flavor are closely associated with color. Consumers are conditioned to expect foods of certain colors and to reject any deviation from their expectations. The physiological basis of the need for food colors is well established.1

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Author information

Authors and Affiliations

  1. Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada, J2S 8E3

    François Cormier

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  1. François Cormier
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Editors and Affiliations

  1. McGill University, Ste. Anne de Bellevue, Quebec, Canada

    Timothy Johns

  2. University of South Florida, Tampa, Florida, USA

    John T. Romeo

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Cormier, F. (1997). Food Colorants from Plant Cell Cultures. In: Johns, T., Romeo, J.T. (eds) Functionality of Food Phytochemicals. Recent Advances in Phytochemistry, vol 31. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5919-1_9

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  • DOI: https://doi.org/10.1007/978-1-4615-5919-1_9

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7714-6

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