Introduction PERCEIVING AND MEASURING COLOUR The Perception and Sensory Assessment of Colour, J. Hutchings Colour Measurement of Food: Principles and Practice, D.B. MacDougall Changing Models of Colour Perception and Colour Appearance, S. Westland Colour Measurement of Foods by Colour Reflectance, P. Joshi and C.J.B. Brimelow Colour Sorting for the Bulk Food Industry, S.C. Bee and M.J. Honeywood COLOUR CONTROL IN FOOD The Chemistry of Food Colour, B. Moss Colour Stability in Vegetables, U. Kidmose, M. Edelenbos, R. Norbaek and L.P. Christensen Modelling Colour Stability in Meat, J.M. Jakobsen and G. Bertelsen Analysing Changes in Fruit Pigments, F. Artes, M.I. Minguez, and D. Hornero Improving Natural Pigments by Genetic Modification of Crop Plants, I. Amaya and V. Valpuesta Food Colorings, F.J. Francis Developments in Natural Colourings, S.R. Nielson and S. Holst
Colour in Food: Improving Qualityby D. MacDougall, Douglas B. Macdougall, Macdougall Macdougall
Pub. Date: 09/12/2002
Publisher: Taylor & Francis
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
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.
- Taylor & Francis
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- Product dimensions:
- 6.40(w) x 9.50(h) x 1.01(d)
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