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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.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2002.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 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. | ||
| 588 | 0 | |a Print version record. | |
| 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. | |
| 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 ACADEMIC - Food Science | ||
| 650 | 0 | |a Color of food. | |
| 650 | 0 | |a Coloring matter in food. | |
| 650 | 0 | |a Food |x Quality. | |
| 650 | 2 | |a Food Coloring Agents | |
| 650 | 6 | |a Aliments |x Couleur. | |
| 650 | 6 | |a Colorants dans les aliments. | |
| 650 | 6 | |a Aliments |x Qualité. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Color of food. |2 fast |0 (OCoLC)fst00868594 | |
| 650 | 7 | |a Coloring matter in food. |2 fast |0 (OCoLC)fst00868743 | |
| 650 | 7 | |a Food |x Quality. |2 fast |0 (OCoLC)fst00930583 | |
| 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://appknovel.uam.elogim.com/kn/resources/kpCFIQ0001/toc |z Texto completo |
| 936 | |a BATCHLOAD | ||
| 938 | |a Askews and Holts Library Services |b ASKH |n AH20348604 | ||
| 938 | |a CRC Press |b CRCP |n CRC0NE10117PDF | ||
| 938 | |a EBSCOhost |b EBSC |n 101375 | ||
| 938 | |a ProQuest MyiLibrary Digital eBook Collection |b IDEB |n 37270 | ||
| 938 | |a YBP Library Services |b YANK |n 2361379 | ||
| 994 | |a 92 |b IZTAP | ||