Colour in food :improving quality

• 其他作者: MacDougall, D. B.
• 出版: Boca Raton, Fla. :Cambridge, England : CRC Press ;Woodhead Pub. 2002.
• 稽核項: 1 online resource (xiii, 378 pages) :illustrations.
• 叢書名: Woodhead Publishing in food science and technology
• 標題: e-book [online only] Knovel. , TECHNOLOGY & ENGINEERING , Electronic books. , Food Coloring Agents , Food Science. , Food , Colorants dans les aliments. , Couleur. , Color of food. , Food Quality. , Aliments Qualité. , TECHNOLOGY & ENGINEERING Food Science. , Qualité. , e-book2 [online only] CRC. , Quality. , Aliments , Coloring matter in food. , Aliments Couleur.
• ISBN: 1855735903 , 9781855735903
• ISBN: 0849315425 , 9780849315428 , 1280372702 , 9781280372704
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• 附註: Includes bibliographical references and index. Preliminaries; Contents; Contents; 1 Introduction; 2 The perception and sensory assessment of colour; 3 Colour measurement of food principles and practice; 5 Colour measurement of foods by colour reflectance; 6 Colour sorting for the bulk food industry; 7 The chemistry of food colour; 8 Colour stability in vegetables; 9 Modelling colour stability in meat; 10 Analysing changes in fruit pigments; 11 Improving natural pigments by genetic modification of crop plants; 12 Food colorings; 13 Developments in natural colourings; 14 Calibrated colour imaging analysis of food; Index.
• 摘要: 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.
• 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=101375
• 系統號: 005298874
• 資料類型: 電子書
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• 引用網址: 複製連結
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