Color: measurement systems and their importance in the food industry

Sistema de medición del color como parámetro de calidad en la industria de alimentos

dc.creatorValdes Restrepo, Magda
dc.creatorDelgado Ospina, Johannes
dc.creatorLondoño-Hernández, Liliana
dc.creatorRodríguez Restrepo, Robert Augusto
dc.date2023-08-08
dc.date.accessioned2023-09-06T21:41:26Z
dc.date.available2023-09-06T21:41:26Z
dc.identifierhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/3200
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8708446
dc.descriptionColor is one of the main characteristics that allows to establish the quality of food. Technically, it is defined as a mental response to the stimulus that a visible radiation produces in the retina that is transmitted to the brain by the optic nerve, so it is closely related to the nervous system and thus, this attribute in food marks the preference of an individual. Given its importance, different systems have been developed to objectively measure color in food, evaluating the changes obtained in a product due to processing and storage, determining, among other things, its shelf life. Considering the above, this review is presented with the objective of recognizing the main methods for determining color of food, and its applications in the food industry.en-US
dc.descriptionEl color en los alimentos es una de las principales características que permite establecer la calidad de los mismos. Técnicamente se define como respuesta mental al estímulo que una radiación visible produce en la retina que se transmite al cerebro por el nervio óptico, por lo cual está relacionado estrechamente con el sistema nervioso y de esta manera, dicho atributo en los alimentos marca la preferencia de un individuo por los mismos. Dada su importancia, se han desarrollado diferentes sistemas que permitan medir de manera objetiva el color en los alimentos, evaluando los cambios obtenidos en un producto a causa del procesamiento y durante su almacenamiento, logrando determinar entre otros, su vida útil. Considerando lo anterior, esta revisión se presenta con el objetivo de reconocer los principales métodos de determinación del color de los alimentos, y las aplicaciones del concepto en la Industria de Alimentos.es-ES
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languagespa
dc.languageeng
dc.publisherUniversidad de Córdobaes-ES
dc.relationhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/3200/5460
dc.relationhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/3200/5461
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dc.rightsDerechos de autor 2023 Temas Agrarioses-ES
dc.rightshttp://creativecommons.org/licenses/by-nc/4.0es-ES
dc.sourcesour topics; Vol. 28 No. 1 (2023): Continuous publication - Volume 28(1) of 2023; 69-81en-US
dc.sourceTemas Agrarios; Vol. 28 Núm. 1 (2023): Publicación continua - Volumen 28(1) de 2023; 69-81es-ES
dc.source2389-9182
dc.source10.21897/rta.v28i1
dc.subjectaditivoes-ES
dc.subjectcolorantes sintéticoses-ES
dc.subjectindustria alimentariaes-ES
dc.subjectpigmentoses-ES
dc.subjectnúmeros Ees-ES
dc.subjectadditiveen-US
dc.subjectsynthetic colorantsen-US
dc.subjectfood industryen-US
dc.subjectpigmentsen-US
dc.titleColor: measurement systems and their importance in the food industryen-US
dc.titleSistema de medición del color como parámetro de calidad en la industria de alimentoses-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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