Color is one of the most significant cues used by consumers to determine the quality of a food. While color is usually assumed to be a property of the food itself, it is actually the individual's response to the visual signals generated by light on the product. An authoritative reference can best explain the ways that food color and quality are assessed and how they can be improved to benefit consumers and the food industry. Color in Food: Improving Quality reviews how color is perceived and measured, discusses food color chemistry and stability, and presents ways that color can be better controlled in food. With an emphasis on color perception and measurement, Part 1 introduces the concept of the total appearance of food and examines the principles of instrumental color measurement, models of color appearance, color measurement by color reflectance, and sorting by color. Part 2 covers color control in food, focusing on the chemistry of food colorants, color stability, genetic modification for color enhancement, and developments in natural colorings. Research into the color of food, its chemistry, and the factors that affect it continues to attract enormous attention. This book is a valuable contribution to the field and a useful resource for food scientists and product developers, food marketers and distributors, and undergraduate and postgraduate students in food technology.