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Colour in food : improving quality /

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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.

Bibliographic Details
Corporate Author: Knovel (Firm)
Other Authors: MacDougall, D. B.
Format: eBook
Language:English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2002.
Series:Woodhead Publishing in food science and technology.
Subjects:
Color of food.
Coloring matter in food.
Food > Quality.
TECHNOLOGY & ENGINEERING > Food Science.
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary: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.
Item Description:Electronic resource.
Physical Description:1 online resource (xiii, 378 pages) : illustrations.
Bibliography:Includes bibliographical references and index.
ISBN:1591244331
9781591244332
1855736675
9781855736672
1855735903
9781855735903