Coverart for item
The Resource Colour in food : improving quality, edited by Douglas B. MacDougall, (electronic resource)

Colour in food : improving quality, edited by Douglas B. MacDougall, (electronic resource)

Label
Colour in food : improving quality
Title
Colour in food
Title remainder
improving quality
Statement of responsibility
edited by Douglas B. MacDougall
Title variation
Color in food
Contributor
Subject
Language
eng
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
Member of
Cataloging source
KNOVL
Dewey number
664/.062
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
MacDougall, D. B
Series statement
Woodhead Publishing in food science and technology
http://library.link/vocab/subjectName
  • Color of food
  • Coloring matter in food
  • Food
Label
Colour in food : improving quality, edited by Douglas B. MacDougall, (electronic resource)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online bron
Carrier category code
cr
Carrier MARC source
rdacarrier/dut
Content category
tekst
Content type code
txt
Content type MARC source
rdacontent/dut
Contents
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;
Control code
ocm50745506
Dimensions
unknown
Extent
1 online resource (xiii, 378 p.)
Form of item
online
Isbn
9781855735903
Isbn Type
(electronic bk.)
Media category
computer
Media MARC source
rdamedia/dut
Media type code
c
Other physical details
ill
Specific material designation
remote
System control number
(EBZ)ebs1025948e
Label
Colour in food : improving quality, edited by Douglas B. MacDougall, (electronic resource)
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online bron
Carrier category code
cr
Carrier MARC source
rdacarrier/dut
Content category
tekst
Content type code
txt
Content type MARC source
rdacontent/dut
Contents
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;
Control code
ocm50745506
Dimensions
unknown
Extent
1 online resource (xiii, 378 p.)
Form of item
online
Isbn
9781855735903
Isbn Type
(electronic bk.)
Media category
computer
Media MARC source
rdamedia/dut
Media type code
c
Other physical details
ill
Specific material designation
remote
System control number
(EBZ)ebs1025948e

Library Locations

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      Albany, Auckland, 0632, NZ
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