Colour in Food
- D MacDougall, formerly University of Reading, UK
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.
Colour in food is a standard work on both understanding, measuring and controlling one of the most important quality attributes of any food product.
Food scientists, product developers, food technologists and ingredient manufacturers; Food marketers and distributors; Undergraduate and postgraduate students in food technology
- Published: August 2002
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-590-3
…contains a wealth of valuable information for food technologists, ingredient manufacturers and researchers., Food Science and Technology
…a comprehensive review of the subject. …food scientists should have access to it, so persuade your library to buy it., Food Technology in New Zealand
This important collection reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food., Middle East Food