Colour in Food: Improving Quality



CRC | 378 pages | 2002-09-12 | ISBN:0849315425 | 7.5MB

Colour is one of the most significant cues used by consumers to determine the quality of a food. While colour is usually assumed to be a property of the food itself, it is actually the individual's response to the visual signals generated by light on the product. An authoritative reference can best explain the ways that food colour and quality are assessed and how they can be improved to benefit consumers and the food industry. Colour in Food: Improving Quality reviews how colour is perceived and measured, discusses food colour chemistry and stability, and presents ways that colour can be better controlled in food. With an emphasis on colour perception and measurement, Part 1 introduces the concept of the total appearance of food and examines the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part 2 covers colour control in food, focusing on the chemistry of food colorants, colour stability, genetic modification for colour enhancement, and developments in natural colourings. Research into the colour of food, its chemistry, and the factors that affect it continues to attract enormous attention. This book is a valuable contribution to the field and a useful resource for food scientists and product developers, food marketers and distributors, and undergraduate and postgraduate students in food technology.

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