Color quality of fresh and processed foods /
| Corporate Author: | |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Washington, DC : [New York] :
American Chemical Society ; Distributed by Oxford University Press,
©2008.
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| Series: | ACS symposium series ;
983. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Communicating Food Color Effectively with Physical Color Standards / Schmehling, Arthur C.
- Color Measurement Techniques for Food Products / Leggett, Gordon J.
- Color Quality of Fresh and Processed Strawberries / Wrolstad, Ronald E., Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602; Ngo, Thao, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602; Finn, Chad E., Horticultural Crops Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 3420 NW Orchard Avenue, Corvallis, OR 97330; Zhao, Yanyun, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602
- Color Quality of Maraschino Cherries / Giusti, M. Monica, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210; Wrolstad, Ronald E., Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331-6602
- Color Quality of Cranberry Products / Cunningham, David G.; Santos, Antelmo F.; Serres, Rodney A.
- Anthocyanin Colorants from Fruits and Vegetables> / Hake, S.; Quinn, J
- Betalain Pigments and Color Quality / Stintzing, Florian C.; Herbach, Kirsten M.; Mosshammer, Markus R.; Kugler, Florian; Carle, Reinhold
- Achieving Phytonutrient Enhancement in a Potato by Breeding for Increased Pigment / Brown, Charles R., Agricultural Research Service, U.S. Department of Agriculture, Prosser, WA 99350; Culley, David, Batelle Pacific Northwest Laboratory, Richland, WA 99352; Wrolstad, Ronald E., Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; Durst, Robert W., Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
- Expanding the Potato Industry: Exotic-Colored Fleshed Tubers / Rodriguez-Saona, Luis E., Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210; Giusti, M. Monica, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210; Wrolstad, Ronald E., Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
- Color Quality of Tomato Products / Barrett, Diane M.; Anthon, Gordon E.
- Stability of Carotenoids in Vegetables, Fruits, Functional Foods, and Dietary Supplements with Particular Reference to frans-cis-Isomerization / Schieber, Andreas; Carle, Reinhold
- Role of Color and Pigments in Breeding, Genetics, and Nutritional Improvement of Carrots / Simon, P. W., Agricultural Research Service, U.S. Department of Agriculture, Vegetable Crops Research Unit, Department of Horticulture, University of Wisconsin at Madison, WI 53706; Tanumihardjo, S. A., Department of Nutritional Sciences, University of Wisconsin at Madison, Madison, WI 53706; Clevidence, B. A., Agricultural Research Service, U.S. Department of Agriculture, Diet and Human Performance Laboratory, Beltsville Human Nutrition Research Center, Beltsville, MD 20705; Novotny, J. A., Agricultural Research Service, U.S. Department of Agriculture, Diet and Human Performance Laboratory, Beltsville Human Nutrition Research Center, Beltsville, MD 20705-- The Chemistry of Red Wine Color / Kennedy, James A.
- Measuring Color in Wine: One Laboratory's Approach to Introducing a Color Measuring System / Price, Steven F.
- Assessing Color Quality of Beer / Shellhammer, Thomas H., Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331; Bamforth, Charles W., Department of Food Science and Technology, University of California at Davis, 127 Cruess Hall, Davis, CA 95616
- Pigment Composition and Stability in Berry Juices and Wines / Rein, Maarit J., Department of Applied Chemistry and Microbiology, Food Chemistry Division, University of Helsinki, Helsinki FIN00014, Finland, Current address: Nestlé Research Center, Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland; Heinonen, Marina, Department of Applied Chemistry and Microbiology, Food Chemistry Division, University of Helsinki, Helsinki FIN00014, Finland
- Non-Enzymatic Browning in Orange Juice and Mango Puree / Greenberg, Robert S., Pepsi-Cola Company, R&D Center, 100 Stevens Avenue, Valhalla, NY 10595; Culver, Catherine A., Pepsi-Cola Company, R&D Center, 100 Stevens Avenue, Valhalla, NY 10595; Kretchman, Nicholas S., Pepsi-Cola Company, R&D Center, 100 Stevens Avenue, Valhalla, NY 10595; DiCicco, Jennifer, Sensory Consultant, Beavercreek, OH 45432
- Global Color Quality of Beverages Utilizing Caramel Color / Sepe, Hilary A., FB3 Development, LLC, 624 East Market Street, Louisville, KY 40202; Parker, Owen D., D. D. Williamson Company, Incorporated, 100 South Spring Street, Louisville, KY 40206; Nixon, Alexander R., FB3 Development, LLC, 624 East Market Street, Louisville, KY 40202; Kamuf, William E., D. D. Williamson Company, Incorporated, 100 South Spring Street, Louisville, KY 40206
- Color Quality of Salmon / Skrede, Grete; Wold, Jens-Petter /-- Coloring Technology for Surimi Seafood / Park, Jae W.
- Color Quality in Meat / Kropf, Donald H.
- Color Quality in Olive Products / Mínguez-Mosquera, M. I.; Gandul-Rojas, B.; Gallardo-Guerrero, L.; Roca, M.; Hornero-Méndez, D.
- Color Quality in Red Pepper (Capsicum annuum, L.) and Derived Products / Mínguez-Mosquera, M. I.; Pérez-Gálvez, A.; Hornero-Méndez, D.
- Avocado Oil: The Color of Quality / Wong, M., Institute of Food, Nutrition, and Human Health, Massey University, Auckland, New Zealand; Ashton, O., Institute of Food, Nutrition, and Human Health, Massey University, Auckland, New Zealand; Requejo-Jackman, C., The Horticulture and Food Research Institute of New Zealand, Auckland, New Zealand; McGhie, T., The Horticulture and Food Research Institute of New Zealand, Auckland, New Zealand; White, A., The Horticulture and Food Research Institute of New Zealand, Auckland, New Zealand; Eyres, L., Oils and Fats Group, N. Z. Institute of Chemistry, Auckland, New Zealand; Sherpa, N., Institute of Food, Nutrition, and Human Health, Massey University, Auckland, New Zealand; Woolf, A., The Horticulture and Food Research Institute of New Zealand, Auckland, New Zealand
- Sweet Whey Powder Color / Dattatreya, Anupama; Rankin, Scott A.
- Understanding Colors in Emulsions / Chantrapornchai, Withida, Department of Product Development, Faculty of Agro-Industry, Kasetsart University, 50 Phaholyothin Road, Chatujak, Bangkok, 10900, Thailand; Clydesdale, Fergus M., Department of Food Science, University of Massachusetts, Amherst, MA 01003; McClements, D. Julian, Department of Food Science, University of Massachusetts, Amherst, MA 01003
- Polyphenols, Polyphenol Oxidase, and Discoloration of Barley-Based Food Products / Baik, B.-K., Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420; Ullrich, S. E., Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420; Quinde-Axtell, Z., Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376
- Regulatory Aspects of Colorants: Regulations, Regulations, Regulations in the United States of America! / Lipman, Arthur L.
- Food Color Regulations: A Latin American Perspective / López-García, Rebeca
- European Perspective on Sudan Dyes and the Structure of Food Color Legislation / Rayner, Valerie
- Color Regulations in Asia / Koda, Takatoshi
- Impact of Color Regulations on a Global Beverage Company / Margiotta, Victor V.; Higley, Nancy A.
- Color Regulations: Challenges in the Global Regulatory Environment / McAvoy, Sue Ann