Color In Foud

Colour in food

Related titles from Woodhead’s food science, technology and
nutrition list:
The stability and shelf-life of food (ISBN: 1 85573 500 8)
The stability and shelf-life of a food product are critical to its success in the market
place, yet companies experience considerable difficulties in defining and understanding
the factors that influence stability over a desired storageperiod. This book is the most
up-to-date and comprehensive guide to understanding and controlling the factors that
determine the shelf-life of food products.
Food chemical safety: Contaminants Volume 1 (ISBN: 1 85573 462 1)
Chemical contaminants in food, from pesticides and veterinary drug residues to
contamination from food packaging, are a major concern of the food industry. Written
by adistinguished international team of contributors, this authoritative collection
describes the main chemical contaminants, their health implications, how they
contaminate food products, methods for their detection, and how such contaminants
can be controlled.
Food chemical safety: Additives Volume 2 (ISBN: 1 85573 563 6)
The use of additives in foods remains both widespread and, for someconsumers,
controversial. Additives are used for a wide range of purposes, particularly in
improving the quality of food products. Whilst valuing products with the right taste,
colour and texture and shelf-life, consumers have expressed reservations about the
safety of additives used to enhance these qualities. These concerns have increased the
pressure on the food industry to demonstrate the safeuse of additives in food. With its
distinguished international team of experts, this important collection reviews both the
regulatory context and the methods used to analyse, assess and control the use of
additives in food processing.
Details of these books and a complete list of Woodhead’s food science, technology
and nutrition titles can be obtained by:
• visiting our web site atwww.woodhead-publishing.com
• contacting Customer Services (email: sales@woodhead-publishing.com; fax: +44
(0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 30; address: Woodhead Publishing
Limited, Abington Hall, Abington, Cambridge CB1 6AH, England)
If you would like to receive information on forthcoming titles in this area, please send
your address details to: Francis Dodds (address, tel. and fax asabove; e-mail:
francisd@woodhead-publishing.com). Please confirm which subject areas you are
interested in.

Colour in food
Improving quality
Edited by
Douglas B. MacDougall

Published by Woodhead Publishing Limited
Abington Hall, Abington
Cambridge CB1 6AH
England
www.woodhead-publishing.com
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First published 2002, Woodhead Publishing Limited and CRC Press LLC
ß 2002, Woodhead Publishing Limited
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