For students and professionals in India’s vibrant food sector, this definitive text unlocks the intricate chemical and functional properties of food colorants. Gain deep insights into pigment structure-function relationships, biosynthesis, stability, and degradation impacts on food quality and safety. Expertly covers natural and synthetic colorants, antioxidant actions, bioavailability, and advanced analytical methods. Essential for researchers and food technologists, it provides critical knowledge on health implications and international regulations, empowering informed decision-making in food science and technology.