STP914: Measurement of Color on Foods: Some Experiences at INTI, Buenos Aires

    Jungman, D
    Researcher, head of optical division, and researcher, INTI, B.A.

    Lozano, RD
    Researcher, head of optical division, and researcher, INTI, B.A.

    de Bellora, CM
    Researcher, head of optical division, and researcher, INTI, B.A.

    Pages: 7    Published: Jan 1986


    Abstract

    Among problems studied by the Optical Division of The National Institute of Industrial Technology (INTI) in Argentina are efforts related to the food industry. A review of the most relevant projects includes: basic research on non-enzimatic browning, corned-beef, sausage meat, fish, wheat products (semoline, semoline noodles, and flour), tomatoes, and products derived therefrom, apples, apple juice, and yerba maté (Ilex paraguariensis or Ilex theazans). Some discussion is given in each case.

    Keywords:

    colors (materials), foods, meat, fishes, grains (food), fruits, nonenzimatic browning


    Paper ID: STP18347S

    Committee/Subcommittee: E12.04

    DOI: 10.1520/STP18347S


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