CHEMICAL ASPECTS AND TECHNOLOGICAL USE OF COLOR MEASUREMENTS

Colour is such an important aspect of foods that it often guides the c hoice of consumers. It can be due both to natural components present i n raw materials and to new products formed during preservation and foo d processings. In this paper chemical aspects that determine colour ch aracteristics of raw materials and some reactions that contribute to t he colour development are considered. Some applications of colour meas urements in the food industry are also examined.