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Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with

Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commo

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colour

The Color of Food sheds light on the issues that lie at the intersection of race and farming. It challenges the status quo of agrarian identity for people of co

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more