Colour in Food : Improving Quality

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.MacDougall, D. is the author of 'Colour in Food : Improving Quality', published 2002 under ISBN 9781855735903 and ISBN 1855735903.