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Applications of Visible Spectroscopy and Color Measurements in the Assessments of Carotenoid Levels in Foods

  • Paula Mapelli-Brahm
  • Francisco J. Rodríguez-Pulido
  • Carla M. Stinco
  • Francisco J. Heredia
  • Antonio J. Meléndez-MartínezEmail author
Protocol
Part of the Methods in Molecular Biology book series (MIMB, volume 2083)

Abstract

The color of the food can be evaluated visually or instrumentally. The instrumental measurement allows to measure the color objectively and can be carried out by different techniques, most of them fast, cheap, and simple. Carotenoids are responsible for the color of many plants and foods. The measurement of color can be an effective tool to determine indirectly the concentration of carotenoids in plants and foods. In this chapter, we describe both traditional and recent methodologies for color measurement.

Key words

Spectrophotometry Spectroradiometry Digital image analysis (DIA) Tristimulus colorimetry Transmission Reflection 

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2020

Authors and Affiliations

  • Paula Mapelli-Brahm
    • 1
  • Francisco J. Rodríguez-Pulido
    • 1
  • Carla M. Stinco
    • 1
  • Francisco J. Heredia
    • 1
  • Antonio J. Meléndez-Martínez
    • 1
    Email author
  1. 1.Food Colour and Quality Laboratory, Area of Nutrition and Food ScienceUniversidad de SevillaSevilleSpain

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