Colour In Food Improving Quality at Meripustak

Colour In Food Improving Quality

Books from same Author: D MacDougall

Books from same Publisher: Wood Head Publishing

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  • General Information  
    Author(s)D MacDougall
    PublisherWood Head Publishing
    ISBN9781855735903
    Pages392
    BindingHardbound
    LanguageEnglish
    Publish YearAugust 2002

    Description

    Wood Head Publishing Colour In Food Improving Quality by D MacDougall

    Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individual's response to the visual signals generated by the light on a product. This important collection reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food. Part one looks at colour perception and measurement. Chapter 2 discusses the concept of the total appearance of food, of which colour is one component, and relates this to sensory assessment techniques. The following chapters consider the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part two begins with a review of the chemistry of food colorants. This provides a context for the following chapters which focus on the factors determining colour stability in vegetables, fruits and meat. A final group of chapters then look at colour enhancement of foods from the use of genetic modification to developments in natural colourings.