part Section 1 -- chapter 1 Physics of Color -- part Section 2: Biochemistry of Color: Pigments -- chapter 2 1 Chlorophylls: Properties, Biosynthesis, Degradation and Functions -- chapter 2 2 Carotenoids as Natural Colorants -- chapter 2 3 Stability and Analysis of Phenolic Pigments -- chapter 2 4N-Heterocyclic Pigments: Betalains -- chapter 2 5 Other Natural Pigments -- part Section 3: Pigment Stability, Bioavailability, and Impacts on Human Health -- chapter 3 1 Plant Pigments as Bioactive Substances -- chapter 3 2 Bioavailability of Natural Pigments -- chapter 3 3 Antioxidant and Prooxidant Actions and Stabilities of Carotenoids In Vitro and In Vivo and Carotenoid Oxidation Products -- part Section 4: Food Pigments: Major Sources and Stability during Storage and Processing -- chapter 4 1 Chlorophylls in Foods: Sources and Stability -- chapter 4 2 Carotenoids in Foods: Sources and Stability during Processing and Storage -- chapter 4 3 Anthocyanins in Foods: Occurrence and Physicochemical Properties -- chapter 4 4 Betalains in Food: Occurrence, Stability, and Postharvest Modifications -- part Section 5: Food Colorant Production -- chapter 5 1 Updated Technologies for Extracting and Formulating Food Colorants -- chapter 5 2 Food Colorants Derived from Natural Sources by Processing -- chapter 5 3 Biotechnology of Food Colorant Production -- chapter 5 Pigments from Microalgae and Microorganisms: Sources of Food Colorants -- part Section 6: Analysis of Pigments and Colorants -- chapter 6 1 Analysis of Chlorophylls -- chapter 6 2 Analysis of Carotenoids -- chapter 6 3 Analysis of Anthocyanins -- chapter 6 4 Analysis of Betalains -- chapter 6 5 Analysis of Other Natural Food Colorants -- chapter 6 6 Analysis of Synthetic Food Colorants -- part Section 7: Quality and Safety of Food Colorants -- chapter 7 1 Colorants and Food Quality Management -- chapter 7 2 Natural Pigments as Food Colorants -- chapter 7 3 Synthetic Colorants.