Citation
(2007), "Discoloration of foods a new review from CCFRA", Nutrition & Food Science, Vol. 37 No. 6. https://doi.org/10.1108/nfs.2007.01737fab.025
Publisher
:Emerald Group Publishing Limited
Copyright © 2007, Emerald Group Publishing Limited
Discoloration of foods a new review from CCFRA
Discoloration of foods – a new review from CCFRA
A new review from CCFRA will help food industry personnel understand what causes the many types of discoloration that are sometimes seen in food products.
Discoloration in raw and processed foods (Review No. 54) looks in turn at black, brown, red, yellow, green and white discolorations. For each discoloration, raw and processed foods are considered separately and there are separate subsections on fruits, vegetables, cereals, meats, fish and dairy products. The foods are arranged alphabetically within each sub-section. The text is supplemented by an extensive list of references which enable the reader to follow up specific discolorations of interest.
For more information contact: CCFRA Technology Ltd, Chipping Campden, Glos GL55 6LD, UK, www.campden.co.uk