naa a22 4500 510724302 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-012-0867-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0867-9 Colour Measurement and Analysis in Fresh and Processed Foods: A Review [Elektronische Daten] [Pankaj Pathare, Umezuruike Opara, Fahad Al-Said] Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer's choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products. Springer Science+Business Media, LLC, 2012 Colour nationallicence Non-destructive measurement nationallicence Colorimeter nationallicence CIELAB nationallicence Colour index nationallicence Browning index nationallicence Colour kinetics nationallicence Food quality nationallicence A w : Water activity nationallicence a * : CIE red(+)/green(−) colour attribute nationallicence b * : CIE yellow(+)/blue(−) colour attribute nationallicence BI : Browning index nationallicence C * : Chroma nationallicence CI : Colour index nationallicence CIRG : Colour index for red grape nationallicence CN : Citrus number nationallicence cv : Computer vision nationallicence CCI : Citrus colour index nationallicence COL : Tomato colour index nationallicence CY : Citrus yellow nationallicence CR : Citrus red nationallicence CIE : Commission Internationale de l'Eclairage nationallicence E a : Activation energy (watts per gram or kilojoules per mole) nationallicence h * : Hue angle nationallicence H : Hue angle nationallicence HSV : Hue, saturation and value nationallicence K / S : Kubelka-Munk parameter nationallicence L * : CIE lightness coordinate nationallicence PPO : Polyphenol oxidase nationallicence R : Universal gas constant nationallicence RGB : Red, green and blue nationallicence YI : Yellowness index nationallicence WI : Whiteness index nationallicence ∆ E : Total colour difference nationallicence ∆ : Change in measured attribute nationallicence Pathare Pankaj Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Stellenbosch University, Stellenbosch, South Africa aut Opara Umezuruike Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Stellenbosch University, Stellenbosch, South Africa aut Al-Said Fahad Department of Crop Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 36-60 1935-5130 6:1<36 2013 6 11947 https://doi.org/10.1007/s11947-012-0867-9 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0867-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Pathare Pankaj Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Stellenbosch University, Stellenbosch, South Africa aut NATIONALLICENCE 700 1- Opara Umezuruike Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Stellenbosch University, Stellenbosch, South Africa aut NATIONALLICENCE 700 1- Al-Said Fahad Department of Crop Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 36-60 1935-5130 6:1<36 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer