Digital Library / STP / STP914-EB / STP18347S

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

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Source: STP914-EB

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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