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Colour Measurement of Foods

  • Chapter
Food Colour and Appearance

Abstract

There are several reasons for specifying colour and appearance. These include the need to: develop realistic quality control methods; help in unravelling the chemistry and physics of appearance changes taking place during processing and marketing; quantify and back up sensory assessment; and understand and possibly predict consumer response. The emphasis of this chapter is on the principles of colour measurement as applied to different physical forms of food. Examples are given to illustrate the problems, and the solutions sought by various workers.

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    John B. Hutchings

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Hutchings, J.B. (1994). Colour Measurement of Foods. In: Food Colour and Appearance. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2123-5_8

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