Bahan Pustaka Digital Universitas Bakrie
Book's Detail
| Colour in food: improving quality | |
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The colour of a food is central to consumer perceptions of quality. This important collection reviews key issues in controlling colour quality in food, from the chemistry of colour in food to measurement issues, improving natural colour and the use of colourings to improve colour quality. |
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| Statement of Responsibility | |
| Author(s) | MacDougall, Douglas B. - Personal Name |
| Edition | |
| Call Number | [ITP-LIB-336] |
| Subject(s) | Food Coloring matter in food Color of food |
| Language | English |
| Publisher | CRC Press |
| Publishing Year | 2002 |
| Specific Detail Info | Preliminaries; Contents; Contents; 1 Introduction; 2 The perception and sensory assessment of colour; 3 Colour measurement of food principles and practice; 5 Colour measurement of foods by colour reflectance; 6 Colour sorting for the bulk food industry; 7 The chemistry of food colour; 8 Colour stability in vegetables; 9 Modelling colour stability in meat; 10 Analysing changes in fruit pigments; 11 Improving natural pigments by genetic modification of crop plants; 12 Food colorings; 13 Developments in natural colourings; 14 Calibrated colour imaging analysis of food; Index; |
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