Colour in Food: Improving Quality

Colour in Food: Improving Quality


Yazar D. MacDougall
Yayınevi CRC Press
ISBN 9780849315428
Baskı yılı 2002
Sayfa sayısı 378
Ağırlık 0.69 kg
Stok durumu Tükendi   

Color is one of the most significant cues used by consumers to determine the quality of a food. While color is usually assumed to be a property of the food itself, it is actually the individuals response to the visual signals generated by light on the product. An authoritative reference can best explain the ways that food color and quality are assessed and how they can be improved to benefit consumers and the food industry."Color in Food: Improving Quality" reviews how color is perceived and measured, discusses food color chemistry and stability, and presents ways that color can be better controlled in food. With an emphasis on color perception and measurement, Part 1 introduces the concept of the total appearance of food and examines the principles of instrumental color measurement, models of color appearance, color measurement by color reflectance, and sorting by color. Part 2 covers color control in food, focusing on the chemistry of food colorants, color stability, genetic modification for color enhancement, and developments in natural colorings. Research into the color 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.
List of contributors
1 Introduction by D. B. MacDougall 1
Pt. I Perceiving and measuring colour 7
2 The perception and sensory assessment of colour by J. Hutchings 9
3 Colour measurement of food: principles and practice by D. B. MacDougall 33
4 Models of colour perception and colour appearance by S. Westland 64
5 Colour measurement of foods by colour reflectance by P. Joshi and C. J. B. Brimelow 80
6 Colour sorting for the bulk food industry by S. C. Bee and M. J. Honeywood 115
Pt. II Colour control in food 143
7 The chemistry of food colour by B. W. Moss 145
8 Colour stability in vegetables by U. Kidmose and M. Edelenbos and R. Norboek and L. P. Christensen 179
9 Modelling colour stability in meat by M. Jakobsen and G. Bertelsen 233
10 Analysing changes in fruit pigments by F. Artes and M. I. Minguez and D. Hornero 248
11 Improving natural pigments by genetic modification of crop plants by I. Amaya and V. Valpuesta 283
12 Food colorings by F. Jack Francis 297
13 Developments in natural colourings by S. Roenfeldt Nielsen and S. Holst 331
14 Calibrated colour imaging analysis of food by J. Hutchings and R. Luo and W. Ji 352
Index 367