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  5. Colour and its measurement in Foods
 
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Colour and its measurement in Foods

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Download Colour of food pdf.pdf997.56 KB
Author(s)
Gormley, T. R. (Thomas Ronan) 
Uri
http://hdl.handle.net/10197/6888
Date Issued
1975
Date Available
07T10:01:48Z September 2015
Abstract
The three main aspects of food sensory quality are appearance, sense of feel or texture and flavour. Of the three, appearance characteristics are probably the most important and the saying 'We eat with our eyes' is very true in most cases. Appearance factors can be subdivided into a number of areas: colour, gloss, shape, size, defects, oiliness, viscosity, etc. Colour is very important in food and is used to judge the quality, maturity and age after harvest of many foods. Leafy vegetables are expected to be a fresh green colour, carrots should be a deep orange, strawberries and meat a bright red, tomatoes yellow-red to red and pastries a nice golden brown . . Consumers often demand colours in foods that are not natural to the foods themselves and consumers in different countries have different colour preferences.
Type of Material
Journal Article
Journal
Food Progress
Volume
2
Issue
13
Start Page
2
End Page
2
Keywords
  • Colour preferences

  • Objective and subject...

  • Hunter colour differe...

Language
English
Status of Item
Not peer reviewed
This item is made available under a Creative Commons License
https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
Owning collection
Agriculture and Food Science Research Collection
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1477
Acquisition Date
Feb 2, 2023
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Acquisition Date
Feb 2, 2023
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