Stability and safety assessment of the exudates from Lentinula edodes sp. used as a food colorant
Jin, Lei. ; Thesis (M.Phil.)--Chinese University of Hong Kong, 2010. ; Includes bibliographical references (leaves 150-170). ; Abstracts in English and Chinese. ; THESIS COMMITTEE --- p.II ; ABSTRACT --- p.IV ; 摘要 --- p.VI ; TABLE OF CONTENTS --- p.VIII ; LIST OF TABLES --- p.XII ; LIST OF FIGURES --- p.",XIV" ; LIST OF ABBREVIATIONS --- p.XVII ; Chapter CHAPTER 1 --- GENERAL INTRODUCTION --- p.1 ; Chapter 1.1 --- Background of Mushroom --- p.1 ; Chapter 1.1.1 --- Mushroom --- p.1 ; Chapter 1.1.2 --- Shiitake Mushroom --- p.2 ; Chapter 1.1.3 --- Production of Shiitake mushroom --- p.3 ; Chapter 1.1.4 --- Taxonomy of Shiitake --- p.4 ; Chapter 1.1.5 --- Nutrients of Shiitake --- p.5 ; Chapter 1.1.6 --- Taste Substances of Shiitake --- p.10 ; Chapter 7.1.7 --- Aroma Components of Shiitake --- p.11 ; Chapter 1.1.8 --- Color of Shiitake --- p.12 ; Chapter 1.2 --- Food Additives --- p.13 ; Chapter 1.2.1 --- Food Additives --- p.13 ; Chapter 1.2.2 --- Definition of Food Additives Given by FA O/WHO Joint Expert Committee for Food Additives (JECFA) --- p.13 ; Chapter 1.2.3 --- Definition of Food Additives Given by the Commission of the European Union --- p.14 ; Chapter 1.3 --- Food Colorants and Stability Assessment --- p.15 ; Chapter 1.3.1 --- "Define a Color: Color Space, Hue, and Chroma" --- p.15 ; Chapter 1.3.2 --- Natural Pigment --- p.17 ; Chapter 1.3.3 --- Food Color and use of Colorant --- p.17 ; Chapter 1.3.4 --- Microbial Colors as Food Colorant --- p.19 ; Chapter 1.3.5 --- Stability of Food Colorant --- p.23 ; Chapter 1.4 --- Food Safety and Risk Assessment --- p.23 ; Chapter 1.4.1 --- Food Safety --- p.23 ; Chapter 1.4.2 --- The Codex Alimentarius --- p.24 ; Chapter 1.4.3 --- National and Regional Authorities --- p.24 ; Chapter 1.4.4 --- The Acceptable Daily Intake (ADI) and Other Related Safety Levels --- p.25 ; Chapter 1.4.5 --- Toxicity Tests for Safety Assessment --- p.26 ; Chapter 1.4.6 --- Sensitive Organs to Toxin (Liver and Kidney) --- p.29 ; Chapter 1.5 --- Safety Assessment of Food Color Additives ...