Coverart for item
The Resource Color quality of fresh and processed foods, Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc

Color quality of fresh and processed foods, Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc

Label
Color quality of fresh and processed foods
Title
Color quality of fresh and processed foods
Statement of responsibility
Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
Contributor
Subject
Genre
Language
eng
Cataloging source
DLC
Illustrations
  • illustrations
  • plates
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1939-
http://library.link/vocab/relatedWorkOrContributorName
  • Culver, Catherine A
  • Wrolstad, Ronald E.
  • American Chemical Society
Series statement
ACS symposium series
Series volume
983
http://library.link/vocab/subjectName
  • Color of food
  • Coloring matter in food
  • Food
Label
Color quality of fresh and processed foods, Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
Instantiates
Publication
Note
Proceedings of a symposium entitled "Color quality of fresh and processed foods" held in Atlanta, Georgia, Mar. 2006
Bibliography note
Includes bibliographical references and indexes
Contents
  • 3.
  • Takatoshi Koda
  • 32.
  • Impact of Color Regulations on a Global Beverage Company
  • Victor V. Margiotta and Nancy A. Higley
  • 33.
  • Color Regulations: Challenges in the Global Regulatory Environment
  • Sue Ann McAvoy
  • Color Quality of Fresh and Processed Strawberries
  • Ronald E. Wrolstad, Thao Ngo, Chad E. Finn and Yanyun Zhao
  • 4.
  • Color Quality of Maraschino Cherries
  • M. Monica Giusti and Ronald E. Wrolstad
  • 5.
  • Color Quality of Cranberry Products
  • David G. Cunningham, Antelmo F. Santos and Rodney A. Serres
  • 6.
  • Color Measurement
  • Anthocyanin Colorants from Fruits and Vegetables
  • S. Hake and J. Quinn
  • 7.
  • Betalain Pigments and Color Quality
  • Florian C. Stintzing, Kirsten M. Herbach, Markus R. Mosshammer, Florian Kugler and Reinhold Carle
  • 8.
  • Achieving Phytonutrient Enhancement in a Potato by Breeding for Increased Pigment
  • Charles R. Brown, David Culley, Ronald E. Wrolstad and Robert W. Durst
  • 9.
  • Expanding the Potato Industry: Exotic-Colored Fleshed Tubers
  • 1.
  • Luis E. Rodriguez-Saona, M. Monica Giusti and Ronald E. Wrolstad
  • 10.
  • Color Quality of Tomato Products
  • Diane M. Barrett and Gordon E. Anthon
  • 11.
  • Stability of Carotenoids in Vegetables, Fruits, Functional Foods, and Dietary Supplements with Particular Reference to trans-cis-Isomerization
  • Andreas Schieber and Reinhold Carle
  • 12.
  • Role of Color and Pigments in Breeding, Genetics, and Nutritional Improvement of Carrots
  • P. W. Simon, S. A. Tanumihardjo, B. A. Clevidence and J. A. Novotny
  • Communicating Food Color Effectively with Physical Color Standards
  • Beverages
  • 13.
  • The Chemistry of Red Wine Color
  • James A. Kennedy
  • 14.
  • Measuring Color in Wine: One Laboratory's Approach to Introducing a Color Measuring System
  • Steven F. Price
  • 15.
  • Assessing Color Quality of Beer
  • Thomas H. Shellhammer and Charles W. Bamforth
  • Arthur C. Schmehling
  • 16.
  • Pigment Composition and Stability in Berry Juices and Wines
  • Maarit J. Rein and Marina Heinonen
  • 17.
  • Non-Enzymatic Browning in Orange Juice and Mango Puree
  • Robert S. Greenberg, Catherine A. Culver, Nicholas S. Kretchman and Jennifer DiCicco
  • 18.
  • Global Color Quality of Beverages Utilizing Caramel Color
  • Hilary A. Sepe, Owen D. Parker, Alexander R. Nixon and William E.: Kamuf
  • Meats and Seafood
  • 2.
  • 19.
  • Color Quality of Salmon
  • Grete Skrede and Jens-Petter Wold
  • 20.
  • Coloring Technology for Surimi Seafood
  • Jae W. Park
  • 21.
  • Color Quality in Meat
  • Donald H. Kropf
  • Oils, Emulsion, Cereals, and Dairy Products
  • Color Measurement Techniques for Food Products
  • 22.
  • Color Quality in Olive Products
  • M. I. Minguez-Mosquera, B. Gandul-Rojas, L. Gallardo-Guerrero, M. Roca and D. Hornero-Mendez
  • 23.
  • Color Quality in Red Pepper (Capsicum annuum, L.) and Derived Products
  • M. I. Minguez-Mosquera, A. Perez-Galvez and D. Hornero-Mendez
  • 24.
  • Avocado Oil: The Color of Quality
  • M. Wong, O. Ashton, C. Requejo-Jackman, T. McGhie, A. White, L. Eyres, N. Sherpa and A. Woolf
  • 25.
  • Gordon J. Leggett
  • Sweet Whey Powder Color
  • Anupama Dattatreya and Scott A. Rankin
  • 26.
  • Understanding Colors in Emulsions
  • Withida Chantrapornchai, Fergus M. Clydesdale and D. Julian McClements
  • 27.
  • Polyphenols, Polyphenol Oxidase, and Discoloration of Barley-Based Food Products
  • B.-K. Baik, S. E. Ullrich and Z. Quinde-Axtell
  • Regulatory Aspects
  • 28.
  • Fruits and Vegetables
  • Regulatory Aspects of Colorants: Regulations, Regulations, Regulations in the United States of America!
  • Arthur L. Lipman
  • 29.
  • Food Color Regulations: A Latin American Perspective
  • Rebeca Lopez-Garcia
  • 30.
  • European Perspective on Sudan Dyes and the Structure of Food Color Legislation
  • Valerie Rayner
  • 31.
  • Color Regulations in Asia
Control code
12129256
Dimensions
24 cm
Extent
xiii, 549 p., 27 p. of plates
Isbn
9780841274198
Isbn Type
(alk. paper)
Lccn
2007060564
Other physical details
ill. (some col.)
System control number
  • (OCoLC)ocn173368793
  • (OCoLC)173368793
  • 12129256
  • (BNAtoc) 2007060564
Label
Color quality of fresh and processed foods, Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
Publication
Note
Proceedings of a symposium entitled "Color quality of fresh and processed foods" held in Atlanta, Georgia, Mar. 2006
Bibliography note
Includes bibliographical references and indexes
Contents
  • 3.
  • Takatoshi Koda
  • 32.
  • Impact of Color Regulations on a Global Beverage Company
  • Victor V. Margiotta and Nancy A. Higley
  • 33.
  • Color Regulations: Challenges in the Global Regulatory Environment
  • Sue Ann McAvoy
  • Color Quality of Fresh and Processed Strawberries
  • Ronald E. Wrolstad, Thao Ngo, Chad E. Finn and Yanyun Zhao
  • 4.
  • Color Quality of Maraschino Cherries
  • M. Monica Giusti and Ronald E. Wrolstad
  • 5.
  • Color Quality of Cranberry Products
  • David G. Cunningham, Antelmo F. Santos and Rodney A. Serres
  • 6.
  • Color Measurement
  • Anthocyanin Colorants from Fruits and Vegetables
  • S. Hake and J. Quinn
  • 7.
  • Betalain Pigments and Color Quality
  • Florian C. Stintzing, Kirsten M. Herbach, Markus R. Mosshammer, Florian Kugler and Reinhold Carle
  • 8.
  • Achieving Phytonutrient Enhancement in a Potato by Breeding for Increased Pigment
  • Charles R. Brown, David Culley, Ronald E. Wrolstad and Robert W. Durst
  • 9.
  • Expanding the Potato Industry: Exotic-Colored Fleshed Tubers
  • 1.
  • Luis E. Rodriguez-Saona, M. Monica Giusti and Ronald E. Wrolstad
  • 10.
  • Color Quality of Tomato Products
  • Diane M. Barrett and Gordon E. Anthon
  • 11.
  • Stability of Carotenoids in Vegetables, Fruits, Functional Foods, and Dietary Supplements with Particular Reference to trans-cis-Isomerization
  • Andreas Schieber and Reinhold Carle
  • 12.
  • Role of Color and Pigments in Breeding, Genetics, and Nutritional Improvement of Carrots
  • P. W. Simon, S. A. Tanumihardjo, B. A. Clevidence and J. A. Novotny
  • Communicating Food Color Effectively with Physical Color Standards
  • Beverages
  • 13.
  • The Chemistry of Red Wine Color
  • James A. Kennedy
  • 14.
  • Measuring Color in Wine: One Laboratory's Approach to Introducing a Color Measuring System
  • Steven F. Price
  • 15.
  • Assessing Color Quality of Beer
  • Thomas H. Shellhammer and Charles W. Bamforth
  • Arthur C. Schmehling
  • 16.
  • Pigment Composition and Stability in Berry Juices and Wines
  • Maarit J. Rein and Marina Heinonen
  • 17.
  • Non-Enzymatic Browning in Orange Juice and Mango Puree
  • Robert S. Greenberg, Catherine A. Culver, Nicholas S. Kretchman and Jennifer DiCicco
  • 18.
  • Global Color Quality of Beverages Utilizing Caramel Color
  • Hilary A. Sepe, Owen D. Parker, Alexander R. Nixon and William E.: Kamuf
  • Meats and Seafood
  • 2.
  • 19.
  • Color Quality of Salmon
  • Grete Skrede and Jens-Petter Wold
  • 20.
  • Coloring Technology for Surimi Seafood
  • Jae W. Park
  • 21.
  • Color Quality in Meat
  • Donald H. Kropf
  • Oils, Emulsion, Cereals, and Dairy Products
  • Color Measurement Techniques for Food Products
  • 22.
  • Color Quality in Olive Products
  • M. I. Minguez-Mosquera, B. Gandul-Rojas, L. Gallardo-Guerrero, M. Roca and D. Hornero-Mendez
  • 23.
  • Color Quality in Red Pepper (Capsicum annuum, L.) and Derived Products
  • M. I. Minguez-Mosquera, A. Perez-Galvez and D. Hornero-Mendez
  • 24.
  • Avocado Oil: The Color of Quality
  • M. Wong, O. Ashton, C. Requejo-Jackman, T. McGhie, A. White, L. Eyres, N. Sherpa and A. Woolf
  • 25.
  • Gordon J. Leggett
  • Sweet Whey Powder Color
  • Anupama Dattatreya and Scott A. Rankin
  • 26.
  • Understanding Colors in Emulsions
  • Withida Chantrapornchai, Fergus M. Clydesdale and D. Julian McClements
  • 27.
  • Polyphenols, Polyphenol Oxidase, and Discoloration of Barley-Based Food Products
  • B.-K. Baik, S. E. Ullrich and Z. Quinde-Axtell
  • Regulatory Aspects
  • 28.
  • Fruits and Vegetables
  • Regulatory Aspects of Colorants: Regulations, Regulations, Regulations in the United States of America!
  • Arthur L. Lipman
  • 29.
  • Food Color Regulations: A Latin American Perspective
  • Rebeca Lopez-Garcia
  • 30.
  • European Perspective on Sudan Dyes and the Structure of Food Color Legislation
  • Valerie Rayner
  • 31.
  • Color Regulations in Asia
Control code
12129256
Dimensions
24 cm
Extent
xiii, 549 p., 27 p. of plates
Isbn
9780841274198
Isbn Type
(alk. paper)
Lccn
2007060564
Other physical details
ill. (some col.)
System control number
  • (OCoLC)ocn173368793
  • (OCoLC)173368793
  • 12129256
  • (BNAtoc) 2007060564

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