Colour effects of co-pigmentation of anthocyanin revisited-3. A further description using CIELAB differences and assessment of matched colours using the CMC model

Author： Gonnet J.-F.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.75, Iss.4, 2001-12, pp. : 473-485

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Colour effects of co-pigmentation of anthocyanins revisited--1. A colorimetric definition using the CIELAB scale

By Gonnet J.-F.  

Food Chemistry, Vol. 63, Iss. 3, 1998-11 ,pp. : 409-415

Elsevier

Access to resources Recommend Favorite

Colour effects of co-pigmentation of anthocyanins revisited-2.A colorimetric look at the solutions of cyanin co-pigmented byrutin using the CIELAB scale

By Gonnet J.-F.  

Food Chemistry, Vol. 66, Iss. 3, 1999-08 ,pp. : 387-394

Elsevier

Access to resources Recommend Favorite

Clinical governance is "ACE" - using the EFQM Excellence Model to support baseline assessment

By Holland Karen   Fennell Sharon  

International Journal of Health Care Quality Assurance, Vol. 13, Iss. 4, 2000-04 ,pp. : 170-177

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Extending shelf-life of peach and pear by using CMC from sugar beet pulp cellulose as a hydrophilic polymer in emulsions

By Togrul H.   Arslan N.  

Food Hydrocolloids, Vol. 18, Iss. 2, 2004-03 ,pp. : 215-226

Elsevier

Access to resources Recommend Favorite

Facile formation of caramel colours using the polysaccharide material that is extracted from the fruit of Azanza garckeana

By Benhura M.A.N.   Mbuya N.   Machirori E.  

Food Chemistry, Vol. 65, Iss. 3, 1999-05 ,pp. : 303-307

Elsevier

Access to resources Recommend Favorite