Colour in food : improving quality /

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:	ScienceDirect (Online service)
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. Food Coloring Agents Aliments > Couleur. Colorants dans les aliments. Aliments > Qualité. TECHNOLOGY & ENGINEERING > Food Science. Color of food Coloring matter in food Food > Quality Electronic books.
Online Access:	Connect to the full text of this electronic book