Pigments in your food

Attila Agócs, J. Deli

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Twelve years ago the first Pigments in Food conference was organized to bring together scientists specialized in the research of pigments to share their results and problems with each other. The most important aim of the congress was to offer a possibility for scientists such as pigment chemists, food chemists, food technologists, agriculturists, nutritionists, and also industry people from all over the world to meet and discuss the different aspects of food pigments. The content of the conference primarily, but not exclusively, addresses anthocyanins, carotenoids and chlorophylls. This special issue allows the reader to take a look at the versatility of topics that were presented on the most recent congress in the series, namely, the 6th International Congress on Pigments in Food entitled "Chemical, Biological and Technological Aspects" held in Budapest, Hungary, from 20 to 24 June, 2010.

Original languageEnglish
Pages (from-to)757-759
Number of pages3
JournalJournal of Food Composition and Analysis
Volume24
Issue number6
DOIs
Publication statusPublished - Sep 2011

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Keywords

  • Anthocyanins
  • Antioxidants
  • Carotenoids
  • Chlorophylls
  • Colorants
  • Food analysis
  • Food composition
  • Food pigments

ASJC Scopus subject areas

  • Food Science

Cite this

Pigments in your food. / Agócs, Attila; Deli, J.

In: Journal of Food Composition and Analysis, Vol. 24, No. 6, 09.2011, p. 757-759.

Research output: Contribution to journalArticle

Agócs, Attila ; Deli, J. / Pigments in your food. In: Journal of Food Composition and Analysis. 2011 ; Vol. 24, No. 6. pp. 757-759.
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