Colour in Food : Improving Quality

Colour in Food : Improving Quality

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  • 製本 Hardcover:ハードカバー版／ページ数 378 p.
  • 言語 ENG
  • 商品コード 9780849315428
  • DDC分類 664.062

Full Description


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.

Contents

Introduction PERCEIVING AND MEASURING COLOUR The Perception and Sensory Assessment of Colour, J. HutchingsColour Measurement of Food: Principles and Practice, D.B. MacDougall Changing Models of Colour Perception and Colour Appearance, S. WestlandColour Measurement of Foods by Colour Reflectance, P. Joshi and C.J.B. BrimelowColour Sorting for the Bulk Food Industry, S.C. Bee and M.J. HoneywoodThe Chemistry of Food Colour, B. MossColour Stability in Vegetables, U. Kidmose, M. Edelenbos, R. Norbaek and L.P. ChristensenModelling 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. ValpuestaFood Colorings, F.J. FrancisDevelopments in Natural Colourings, S.R. Nielson and S. Holst