Colour in food: Improving quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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Color is one of the most significant cues used by consumers to determine the quality of a food. While color is usually assumed to be a property of the food itself, it is actually the individual's response to the visual signals generated by light on the product.An authoritative reference can best explain the ways that food color and quality are assessed and how they can be improved to benefit consumers and the food industry. This book reviews how color is perceived and measured, discusses food color chemistry and stability, and presents ways that color can be better controlled in food. Part one introduces the concept of the total appearance of food and examines the principles of instrumental color measurement, models of color appearance, color measurement by color reflectance, and sorting by color. Part two covers color control in food, focusing on the chemistry of food colorants, color stability, genetic modification for color enhancement, and developments in natural colorings.

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Dr. Douglas MacDougall retired recently from the University of Reading, UK, where his research concentrated on sensory analysis and the relationship of instrumental color measurement to the visual color and appearance of food.