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Natural Colors

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Basic Food Chemistry

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Abstract

Pigments are very important in foods and food products—they impart eye appeal. Unfortunately, many people have a tendency to “eat with their eyes,” and it is possible to satisfy many people more because of appearance than flavor.

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  1. New York State Agricultural Experiment Station, Cornell University, Geneva, New York, USA

    Frank A. Lee Ph.D. (Professor of Chemistry, Emeritus)

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  1. Frank A. Lee Ph.D.
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Lee, F.A. (1983). Natural Colors. In: Basic Food Chemistry. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7376-6_11

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  • DOI: https://doi.org/10.1007/978-94-011-7376-6_11

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