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

Author(s)
Gormley, T. R. (Thomas Ronan)  
Uri
http://hdl.handle.net/10197/6888
Date Issued
1975
Date Available
2015-09-07T10:01:48Z
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
Subjects

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Not peer reviewed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/
File(s)
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Name

Colour of food pdf.pdf

Size

997.56 KB

Format

Adobe PDF

Checksum (MD5)

bfde1ae2c5d6f765b1fd6a3f20ec665b

Owning collection
Agriculture and Food Science Research Collection

Item descriptive metadata is released under a CC-0 (public domain) license: https://creativecommons.org/public-domain/cc0/.
All other content is subject to copyright.

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