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

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. Key Features: reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food; considers the principles of instrumental colour measurement, models of colour appearance and perception, colour measurement by colour reflectance, and sorting by colour; examines the chemistry of food colorants and focusses on the factors determining colour stability in vegetables, fruits and meat. Contents: 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 sorting for the bulk food industry. Part 2 Colour control in food: Chemistry of food colour; Colour stability in vegetables; Modelling colour stability in meat; Analysing changes in fruit pigments; Improving natural pigments by genetic modification of crop plants; Food colourings; Developments in natural colourings; Calibrated colour imaging analysis of food.