The influence of non-thermal technologies on color pigments of food materials: An updated review

The influence of non-thermal technologies on color pigments of food materials: An updated review

The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemic...

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Bibliographic Details
Main Authors: R. Pandiselvam, Swati Mitharwal, Poonam Rani, M. Anjaly Shanker, Amit Kumar, Raouf Aslam, Yeliz Tekgül Barut, Anjineyulu Kothakota, Sarvesh Rustagi, Dolly Bhati, Shahida Anusha Siddiqui, Mohammed Wasim Siddiqui, Seema Ramniwas, Aynura Aliyeva, Amin Mousavi Khaneghah
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Non-thermal technologies
Pigments
Food quality
Color measurement
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123000977

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http://www.sciencedirect.com/science/article/pii/S2665927123000977

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