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

D Jungman; RD Lozano; CM de Bellora

doi:10.1520/STP18347S

SYMPOSIA PAPER Published: 01 January 1986

STP18347S

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

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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.

Author Information

Jungman, D

INTI, B.A., Argentina

Lozano, RD

INTI, B.A., Argentina

de Bellora, CM

INTI, B.A., Argentina

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Details

Developed by Committee: E12

Pages: 62–68

DOI: 10.1520/STP18347S

ISBN-EB: 978-0-8031-4979-3

ISBN-13: 978-0-8031-0480-8

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

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