The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Food color is arguably one of the most important determinants of acceptability, and is, therefore, an important specification for many food products. The development of compact and easy-to-use colorimeters has made the quantitative measurement of color a routine part of product development and quality assurance. There are several widely employed systems of color specification: notably Munsell,...
Color, flavor, and texture are the three principal quality attributes that determine food acceptance, and color has a far greater influence on our judgment than most of us appreciate. We use color to determine if a banana is at our preferred ripeness level, and a discolored meat product can warn us that the product may be spoiled. The marketing departments of our food corporations know that, for their...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.