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Color Quality of Fresh and Processed Foods
Posted on 2011-02-20
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More Color is a critical measure of quality in foods and beverages. Researchers and technical personnel in quality assurance and product development need appropriate objective methods for measuring color. This book contains chapters by scientists from throughout the world with expertise on the pigment and color stability of many different commodities. While a broad range of foods are represented, there is particular emphasis on fruits and vegetables and beverages. There is heightened interest in the natural food pigments today because of their health benefits and roles in reducing the risk of coronary heart disease, cancer and other diseases. However, research on the health benefits of natural colorants is not the subject of this book, rather the focus is on color quality- how it can be optimized and how it is appropriately measured. Note 1: If you can not open the downloaded file, and your Adobe Reader reports on the damaged file, then update your Adobe Reader. Because I have installed Adobe Reader 8.1.1 and ALL my uploaded files open fine in version 8.1.1. Note 2: If this publication all links are dead, but you need to download files from this publication, please send me a private message and I'll try to help you.
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