Color Quality of Fresh and Processed Foods

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Автор: Catherine A Culver

Название: Color Quality of Fresh and Processed Foods

Издательство: Oxford University Press

Год: 2008

Страниц: 574

ISBN: 0841274193

Формат: pdf

Размер: 40,3 Мб

Язык: Английский

Качество: хорошее

Color is a critical measure of quality in foods and beverages. Researchers and technical personnel in quality assurance and product development need appropriate objective methods for measuring color. This book contains chapters by scientists from throughout the world with expertise on the pigment and color stability of many different commodities. While a broad range of foods are represented, there is particular emphasis on fruits and vegetables and beverages. There is heightened interest in the natural food pigments today because of their health benefits and roles in reducing the risk of coronary heart disease, cancer and other diseases. However, research on the health benefits of natural colorants is not the subject of this book, rather the focus is on color quality- how it can be optimized and how it is appropriately measured.

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