Abstract
Color is important to many foods, both those that are unprocessed and those that are manufactured. Together with flavor and texture, color plays an important role in food acceptability. In addition, color may provide an indication of chemical changes in a food, such as browning and caramelization. For a few clear liquid foods, such as oils and beverages, color is mainly a matter of transmission of light. Other foods are opaque they derive their color mostly from reflection.
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© 1999 Springer Science+Business Media New York
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deMan, J.M. (1999). Color. In: Principles of Food Chemistry. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-6390-0_6
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DOI: https://doi.org/10.1007/978-1-4614-6390-0_6
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