The influence of non-thermal technologies on color pigments of food materials: An updated review

• Published in: Current research in food science Vol. 6; p. 100529
• Main Authors: Pandiselvam, R., Mitharwal, Swati, Rani, Poonam, Shanker, M. Anjaly, Kumar, Amit, Aslam, Raouf, Barut, Yeliz Tekgül, Kothakota, Anjineyulu, Rustagi, Sarvesh, Bhati, Dolly, Siddiqui, Shahida Anusha, Siddiqui, Mohammed Wasim, Ramniwas, Seema, Aliyeva, Aynura, Mousavi Khaneghah, Amin
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.01.2023; Elsevier
• Subjects: Color measurement; Food quality; Non-thermal technologies; Pigments; Review; Color measurement; Pigments; Food quality; Non-thermal technologies

The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemic...