Colour in Food: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Colour in Food: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)


Yazar D MacDougall
Yayınevi Woodhead Publishing
ISBN 9781855735903
Baskı yılı 2002
Sayfa sayısı 392
Ağırlık 0.70 kg
Stok durumu Tükendi   

Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individuals response to the visual signals generated by the light on a product. This important collection reviews how colour is pe
Part 1 Perceiving and measuring colour: The perception and sensory measurement of colour; Colour measurement of food: principles and practice; Models of colour perception and colour appearance; Colour measurement of foods by colour reflectance; Colour sor