http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Color quality of fresh and processed foods
Catherine A. Culver; editor; Ronald E. Wrolstad
American Chemical Society,Distributed by Oxford University Press
The book opens with a section on color measurement covering the basic principles and practical aspects of color measurement. Sixteen chapters are devoted to fruits, vegetables and beverages. The perspective of plant breeders is given along with that of academic and industrial scientists. Food colorants are given intense scrutiny when it comes to regulation, and there is considerable variation from country to country with respect to both basic principles and specific rules for use and labeling of colorants. The six chapters in the final section on regulatory aspects give a very comprehensive update on colorant regulations in the USA, Europe, Central and South America and Asia. The viewpoint from regulatory agencies is given along with that from manufacturers and users of food colorants. This section provides a very clear picture of food colorant regulations at the present time. Much of this information is also relevant to other food ingredients. The book contains a number of color plates that were selected to make for a clearer presentation of the author's concepts
Catherine A. Culver, editor, Ronald E. Wrolstad
Color of food; Coloring matter in food; Food