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.

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Bibliographic Details
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.
elektronické knihy
electronic books
ISBN: 1591244331
9781591244332
1855736675
9781855736672
1855735903
9781855735903
0849315425
9780849315428
1280372702
9781280372704
Physical Description: 1 online resource (xiii, 378 pages) : illustrations

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Table of contents

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.
Bibliography: Includes bibliographical references and index.
ISBN: 1591244331
9781591244332
1855736675
9781855736672
1855735903
9781855735903
0849315425
9780849315428
1280372702
9781280372704
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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