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

Cover

Table of contents

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006 m o d
007 cr cn|||||||||
008 020911s2002 flua ob 001 0 eng d
040 |a KNOVL  |b eng  |e pn  |c KNOVL  |d OCLCQ  |d TEF  |d OCLCQ  |d N$T  |d YDXCP  |d IDEBK  |d MERUC  |d AU@  |d IWA  |d LGG  |d COO  |d TULIB  |d OCLCQ  |d KNOVL  |d OCLCO  |d NLGGC  |d KNOVL  |d OCLCF  |d OPELS  |d KNOVL  |d OCLCQ  |d SINTU  |d CRCPR  |d OCLCQ  |d UAB  |d BUF  |d D6H  |d OCLCQ  |d CEF  |d RRP  |d UKAHL  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCL 
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020 |a 9781591244332  |q (electronic bk.) 
020 |a 1855736675  |q (electronic bk.) 
020 |a 9781855736672  |q (electronic bk.) 
020 |a 1855735903  |q (electronic bk.) 
020 |a 9781855735903  |q (electronic bk.) 
020 |z 0849315425 
020 |z 9780849315428 
020 |z 1280372702 
020 |z 9781280372704 
035 |a (OCoLC)50745506  |z (OCoLC)53969182  |z (OCoLC)62408789  |z (OCoLC)271043926  |z (OCoLC)733801766  |z (OCoLC)747721101  |z (OCoLC)779914262  |z (OCoLC)814377308  |z (OCoLC)824545828  |z (OCoLC)838927765  |z (OCoLC)1058054224 
245 0 0 |a Colour in food :  |b improving quality /  |c edited by Douglas B. MacDougall. 
246 3 |a Color in food 
260 |a Boca Raton, Fla. :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c 2002. 
300 |a 1 online resource (xiii, 378 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
505 0 |a 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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Color of food. 
650 0 |a Coloring matter in food. 
650 0 |a Food  |x Quality. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a MacDougall, D. B. 
776 0 8 |i Print version:  |t Colour in food.  |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2002  |z 1855735903  |z 0849315425 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpCFIQ0001/colour-in-food?kpromoter=marc  |y Full text 

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