Color Quality of Fresh and Processed Foods

Content: 1. Communicating Food Color Effectively with Physical Color Standards; 2. Color Measurement Techniques for Food Products; 3. Color Quality of Fresh and Processed Strawberries; 4. Color Quality of Maraschino Cherries; 5. Color Quality of Cranberry Products; 6. Anthocyanin Colors from Fruits and Vegetables; 7. Betalain Pigments and Color Quality; 8. Achieving Phytonutrient Enhancement in Potato by Breeding for Increased Pigment; 9. Expanding the Potato Industry: Exotic Colored-Fleshed Tubers; 10. Color Quality of Tomato Products; 11. Stability of Carotenoids in Vegetables, Fruits, Functional Foods and Dietary Supplements with Particular Reference to trans-cis-Isomerization; 12. Role of Color and Pigments in Breeding, Genetics, and Nutritional Improvement of Carrots; 13. The Chemistry of Red Wine Color; 14. Measuring Color in Wine; 15. Assessing Color Quality of Beer; 16. Pigment Composition and Stability in Berry Juices and Wines; 17. Non-Enzymatic Browning in Orange Juice and Mango Puree; 18. Global Color Quality of Beverages Utilizing Caramel Color; 19. Color Quality of Salmon; 20. Coloring Technology for Surimi Seafood; 21. Color Quality in Meat; 22. Color Quality in Olive Products; 23. Color Quality in Red Pepper (Capsicum annuum, L.) and Derived Prodcuts; 24. Avocado Oil-The Color of Quality; 25. Sweet Whey Powder Color; 26. Understanding Colors in Emulsions; 27. Polyphenols, Polyphenol Oxidase and Discoloration of Barley-Based Food Products; 28. Regulatory Aspects of Colorants-Regulations, Regulations, Regulations in the USA; 29. Food Color Regulations: A Latin American Perspective; 30. European Perspective on Sudan Dyes and the Structure of Food Colour Legislation; 31. Color Regulations in Asia; 32. Impact of Color Regulations on a Global Beverage Company; 33. Color Regulations- Challenges in the Global Regulatory Environment