Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 2,368

The DOI matches its Crossref record; 116 of the 116 references it cites were found in a registry or an index.

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Open access
Pathare, Pankaj B., Opara, Umezuruike Linus, Al-Said, Fahad Al-Julanda·2013·Food and Bioprocess Technology
DOI 10.1007/s11947-012-0867-9
Open this paper in CoChat — free account

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1007/s11947-012-0867-9

Cites

116 of 116 references verified0 citation errors · 0 not checkable

Statistics

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

Show all 116 references

Research works printed but not linked: 126

  1. Abe, S., Yamamuro, Y., Tau, K., Takenaga, F., Suzuki, К., & Oda, M. (2011). High-pressure and heat pretreatment effects on rehydration and quality of sweet potato. American Journal of Food Technology, 6, 63–71. · doi:10.3923/ajft.2011.63.71
  2. Ahmed, J., Shivhare, U., & Raghavan, G. (2000). Rheological characteristics and kinetics of colour degradation of green chilli puree. Journal of Food Engineering, 44(4), 239–244. · doi:10.1016/s0260-8774(00)00034-0
  3. Ahmed, J., Kaur, A., & Shivhare, U. (2002a). Color degradation kinetics of spinach, mustard leaves, and mixed puree. Journal of Food Science, 67(3), 1088–1091. · doi:10.1111/j.1365-2621.2002.tb09457.x
  4. Ahmed, J., Shivhare, U., & Sandhu, K. (2002c). Thermal degradation kinetics of carotenoids and visual color of papaya puree. Journal of Food Science, 67(7), 2692–2695. · doi:10.1111/j.1365-2621.2002.tb08800.x
  5. Almela, L., Javaloy, S., Fernández-López, J. A., & Lôpez-Roca, J. M. (1995). Comparison between the tristimulus measurements Yxy and L* a* b* to evaluate the colour of young red wines. Food Chemistry, 53(3), 321–327. · doi:10.1016/0308-8146(95)93940-s
  6. Alvarez, M. D., Fernández, C., & Canet, W. (2010). Oscillatory rheological properties of fresh and frozen/thawed mashed potatoes as modified by different cryoprotectants. Food and Bioprocess Technology, 3(1), 55–70. · doi:10.1007/s11947-007-0051-9
  7. Ameur, L. A., Trystram, G., & Birlouez-Aragon, I. (2006). Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: validation of an extraction method. Food Chemistry, 98(4), 790–796. · doi:10.1016/j.foodchem.2005.07.038
  8. Arabhosseini, A., Padhye, S., Huisman, W., van Boxtel, A., & Müller, J. (2011). Effect of drying on the color of tarragon (Artemisia dracunculus L.) leaves. Food and Bioprocess Technology, 4, 1281–1287. · doi:10.1007/s11947-009-0305-9
  9. Assawarachan, R., & Noomhorm, A. (2010). Changes in color and rheological behavior of pineapple concentrate through various evaporation methods. International Journal of Agricultural and Biological Engineering, 3(1), 74–84.
  10. Baini, R., & Langrish, T. (2009). Assessment of colour development in dried bananas—measurements and implications for modelling. Journal of Food Engineering, 93(2), 177–182. · doi:10.1016/j.jfoodeng.2009.01.012
  11. BeMiller, J. N., & Whistler, R. L. (1996). Carbohydrates. In O. R. Fennema (Ed.), Food chemistry (pp. 157–224). New York: Marcel Dekker.
  12. Benlloch-Tinoco, M., Varela, P., Salvador, A., & Martínez-Navarrete, N. (2012). Effects of microwave heating on sensory characteristics of kiwifruit puree. Food and Bioprocess Technology. doi: 10.1007/s11947-011-0652-1 . · doi:10.1007/s11947-011-0652-1
  13. Brandt, S., Pék, Z., Barna, É., Lugasi, A., & Helyes, L. (2006). Lycopene content and colour of ripening tomatoes as affected by environmental conditions. Journal of the Science of Food and Agriculture, 86(4), 568–572. · doi:10.1002/jsfa.2390
  14. Buera, M., Lozano, R., & Petriella, C. (1986). Definition of colour in the non-enzymatic browning process. Die Farbe, 32, 318–322.
  15. Buslig, B., Wagner, C., Jr., & Berry, R. (1987). A general purpose tristimulus colorimeter for the measurement of orange juice color. Proceedings of Florida State Horticultural Society, 100, 47–49.
  16. Campbell, C., Huber, D., & Koch, K. (1989). Postharvest changes in sugars, acids, and color of carambola fruit at various temperatures. HortScience, 24(3), 472–475. · doi:10.21273/hortsci.24.3.472
  17. Cárcel, J., García-Pérez, J., Sanjuán, N., & Mulet, A. (2010). Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon. LWT- Food Science and Technology, 43(8), 1191–1196. · doi:10.1016/j.lwt.2010.04.011
  18. Chen, H. U. I. H., & Chiu, E. (1997). Color and gel–forming properties of horse mackerel (Trachurus japonicus) as related to washing conditions. Journal of Food Science, 62(5), 985–991. · doi:10.1111/j.1365-2621.1997.tb15021.x
  19. Corzo, O., Bracho, N., & Marjal, J. (2006). Color change kinetics of sardine sheets during vacuum pulse osmotic dehydration. Journal of Food Engineering, 75(1), 21–26. · doi:10.1016/j.jfoodeng.2005.03.046
  20. Crisosto, C. H., Crisosto, G. M., & Metheney, P. (2003). Consumer acceptance of ‘Brooks’ and ‘Bing’ cherries is mainly dependent on fruit SSC and visual skin color. Postharvest Biology and Technology, 28(1), 159–167. · doi:10.1016/s0925-5214(02)00173-4
  21. Dadali, G., Apar, D. K., & Ozbek, B. (2007a). Color change kinetics of okra undergoing microwave drying. Drying Technology, 25(5), 925–936. · doi:10.1080/07373930701372296
  22. Dadali, G., Demirhan, E., & Ozbek, B. (2007b). Microwave heat treatment of spinach: drying kinetics and effective moisture diffusivity. Drying Technology, 25(10), 1703–1712. · doi:10.1080/07373930701590954
  23. Das, I., Das, S. K., & Bal, S. (2004). Specific energy and quality aspects of infrared (IR) dried parboiled rice. Journal of Food Engineering, 62(1), 9–14. · doi:10.1016/s0260-8774(03)00164-x
  24. Ekpong, A., Ngarmsak, T., & Winger, R. J. (2006). Comparing sensory methods for the optimisation of mango gel snacks. Food Quality and Preference, 17(7–8), 622–628. · doi:10.1016/j.foodqual.2006.06.001
  25. Eksteen, G. J., & Truter, A. B. (1987). Controlled atmosphere storage of deciduous fruit in South Africa. International Journal of Refrigeration, 10(1), 14–17. · doi:10.1016/0140-7007(87)90091-0
  26. Emmambux, N. M., & Minnaar, A. (2003). The effect of edible coatings and polymeric packaging films on the quality of minimally processed carrots. Journal of the Science of Food and Agriculture, 83(10), 1065–1071. · doi:10.1002/jsfa.1509
  27. Esti, M., Cinquanta, L., Sinesio, F., Moneta, E., & Di Matteo, M. (2002). Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage. Food Chemistry, 76(4), 399–405. · doi:10.1016/s0308-8146(01)00231-x
  28. Fennema, O. R. (1996). Food chemistry (3rd ed.). New York: Marcel Dekker.
  29. Figura, L. O., & Teixeira, A. A. (2007). Food physics: physical properties-measurement and application. New York: Springer. · doi:10.1007/978-3-540-34194-9
  30. Francis, F. (1980). Colour quality evaluation of horticultural crops. HortScience, 15(1), 14–15. · doi:10.21273/hortsci.15.1.58
  31. Gómez-Sanchis, J., Gómez-Chova, L., Aleixos, N., Camps-Valls, G., Montesinos-Herrero, C., Moltó, E., & Blasco, J. (2008). Hyperspectral system for early detection of rottenness caused by Penicillium digitatum in mandarins. Journal of Food Engineering, 89(1), 80–86. · doi:10.1016/j.jfoodeng.2008.04.009
  32. Granato, D., & Masson, M. L. (2010). Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach. Ciência e Tecnologia de Alimentos, 30(4), 1090–1096. · doi:10.1590/s0101-20612010000400039
  33. Hertog, M. L. (2002). The impact of biological variation on postharvest population dynamics. Postharvest Biology and Technology, 26(3), 253–263. · doi:10.1016/s0925-5214(02)00044-3
  34. Hertog, M. L., Lammertyn, J., Desmet, M., & Scheerlinck, N. (2004). The impact of biological variation on postharvest behaviour of tomato fruit. Postharvest Biology and Technology, 34(3), 271–284. · doi:10.1016/j.postharvbio.2004.05.014
  35. Hobson, G. (1987). Low-temperature injury and the storage of ripening tomatoes. Journal of Horticultural Science, 62(1), 55–62. · doi:10.1080/14620316.1987.11515748
  36. Hosoda, H., Inoue, E., Iwahashi, Y., Sakaue, K., Tada, M., & Nagata, T. (2005). Inhibitory effect of sulfides on browning of apple slice. Journal of the Japanese Society for Food Science and Technology, 52(3), 120–124. · doi:10.3136/nskkk.52.120
  37. HunterLab. (1995). Colorimeters vs. spectrophotometers. Applications note. Insight on Color, 5(6), 1–2.
  38. Hur, S. J., Park, G. B., & Joo, S. T. (2008). A comparison of the meat qualities from the Hanwoo (Korean native cattle) and Holstein steer. Food and Bioprocess Technology, 1(2), 196–200. · doi:10.1007/s11947-008-0061-2
  39. Ibanoglu, E. (2002). Kinetic study on colour changes in wheat germ due to heat. Journal of Food Engineering, 51(3), 209–213. · doi:10.1016/s0260-8774(01)00057-7
  40. Iwahori, S., Tominaga, S., & Oohata, J. T. (1986). Ethychlozate accelerates colouration and enhances fruit quality of ponkan, Citrus reticulata Blanco. Scientia Horticulturae, 28(3), 243–250. · doi:10.1016/0304-4238(86)90006-3
  41. Jackman, P., Sun, D. W., & Allen, P. (2011). Recent advances in the use of computer vision technology in the quality assessment of fresh meats. Trends in Food Science & Technology, 22, 185–197. · doi:10.1016/j.tifs.2011.01.008
  42. Jha, S., Chopra, S., & Kingsly, A. (2007). Modeling of color values for nondestructive evaluation of maturity of mango. Journal of Food Engineering, 78(1), 22–26. · doi:10.1016/j.jfoodeng.2005.08.048
  43. Jiménez-Cuesta, M., Cuquerella, J., & Martínez-Jávega, J. (1981). Determination of a color index for citrus fruit degreening. Proceedings of the International Society Citriculture.
  44. Jin, S. K., Kim, I. S., Jung, H. J., Kim, D. H., Choi, Y. J., & Hur, S. J. (2011). Effect of cryoprotectants on chemical, mechanical and sensorial characteristics of spent laying hen surimi. Food and Bioprocess Technology, 4(8), 1407–1413. · doi:10.1007/s11947-010-0392-7
  45. Kang, K., Oh, G., Go, Y., Kim, Y., Park, D., & Kim, H. (2004). Inhibition of enzymatic browning in Paeoniae radix rubra by citric acid. Food Science and Biotechnology, 13, 119–125.
  46. Kaya, A., Ko, S., & Gunasekaran, S. (2011). Viscosity and color change during in situ solidification of grape pekmez. Food and Bioprocess Technology, 4(2), 241–246. · doi:10.1007/s11947-008-0169-4
  47. Kaymak-Ertekin, F., & Gedik, A. (2005). Kinetic modelling of quality deterioration in onions during drying and storage. Journal of Food Engineering, 68(4), 443–453. · doi:10.1016/j.jfoodeng.2004.06.022
  48. Kramer, A. (1976). Use of colour measurements in quality control of food. Food Technology, 30, 62–64. 66, 68, 70–71.
  49. Krokida, M., Karathanos, V., & Maroulis, Z. (2000). Effect of osmotic dehydration on color and sorption characteristics of apple and banana. Drying Technology, 18(4), 937–950. · doi:10.1080/07373930008917745
  50. Labell, F. (1993). Pink grapefruit beverages: mainstream refreshment. Food Process, 54(5), 66.
  51. Lambrecht, H. (1995). Sulfite substitutes for the prevention of enzymatic browning in foods. In Enzymatic Browning and its Prevention. ACM Symposium Series No. 600, pp 313–324. · doi:10.1021/bk-1995-0600.ch024
  52. Lang, C., & Hübert, T. (2012). A colour ripeness indicator for apples. Food and Bioprocess Technology. doi: 10.1007/s11947-011-0694-4 . · doi:10.1007/s11947-011-0694-4
  53. Larrauri García, J. A., & Saura Calixto, F. (2000). Evaluation of CIE–lab colour parameters during the clarification of a sugar syrup from Mesquite pods (Prosopis pallida L.). International Journal of Food Science and Technology, 35(4), 385–389. · doi:10.1046/j.1365-2621.2000.00394.x
  54. Lee, H. S. (2000). Objective measurement of red grapefruit juice color. Journal of Agricultural and Food Chemistry, 48(5), 1507–1511. · doi:10.1021/jf9907236
  55. Leemans, V., Magein, H., & Destain, M. F. (1998). Defects segmentation on ‘Golden Delicious’ apples by using colour machine vision. Computers and Electronics in Agriculture, 20(2), 117–130. · doi:10.1016/s0168-1699(98)00012-x
  56. Little, A. (1975). Off on a tangent. Journal of Food Science, 40, 410–411. · doi:10.1111/j.1365-2621.1975.tb02213.x
  57. Liu, Y., Fan, X., Chen, Y. R., & Thayer, D. W. (2003). Changes in structure and color characteristics of irradiated chicken breasts as a function of dosage and storage time. Meat Science, 63(3), 301–307. · doi:10.1016/s0309-1740(02)00086-4
  58. Lopez, A., Pique, M., Boatella, J., Romero, A., Ferran, A., & Garcia, J. (1997). Influence drying conditions on the hazelnut quality. III. Browning. Drying Technology, 15(3–4), 989–1002. · doi:10.1080/07373939708917273
  59. Lu, S., Luo, Y., Turner, E., & Feng, H. (2007). Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Food Chemistry, 104(2), 824–829. · doi:10.1016/j.foodchem.2006.12.050
  60. Lunadei, L., Galleguillos, P., Diezma, B., Lleó, L., & Ruiz-Garcia, L. (2011). A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices. Postharvest Biology and Technology, 60, 225–234. · doi:10.1016/j.postharvbio.2011.02.001
  61. Lv, B., Li, B., Chen, S., Chen, J., & Zhu, B. (2009). Comparison of color techniques to measure the color of parboiled rice. Journal of Cereal Science, 50(2), 262–265. · doi:10.1016/j.jcs.2009.06.004
  62. Mangaraj, S., & Goswami, T. (2011). Modeling of respiration rate of litchi fruit under aerobic conditions. Food and Bioprocess Technology, 4(2), 272–281. · doi:10.1007/s11947-008-0145-z
  63. Marquez, G., & Anon, M. (1986). Influence of reducing sugars and amino acids in the color development of fried potatoes. Journal of Food Science, 51(1), 157–160. · doi:10.1111/j.1365-2621.1986.tb10859.x
  64. Martins, R. C., & Silva, C. L. M. (2002). Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.). International Journal of Refrigeration, 25(7), 966–974. · doi:10.1016/s0140-7007(01)00050-0
  65. Maskan, A., Kaya, S., & Maskan, M. (2002). Effect of concentration and drying processes on color change of grape juice and leather (pestil). Journal of Food Engineering, 54(1), 75–80. · doi:10.1016/s0260-8774(01)00187-x
  66. McMinn, W., & Magee, T. (1997). Kinetics of ascorbic acid degradation and non-enzymic browning in potatoes. Food and Bioproducts Processing, 75(4), 223–231. · doi:10.1205/096030897531621
  67. Medlicott, A., Semple, A., Thompson, A., Blackbourne, H., & Thompson, A. (1992). Measurement of colour changes in ripening bananas and mangoes by instrumental, chemical and visual assessments. Tropical Agriculture, 69(2), 161–166.
  68. Meléndez-Martínez, A., Gómez-Robledo, L., Melgosa, M., Vicario, I., & Heredia, F. (2012). Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data. Journal of Food Composition and Analysis, 26(6), 837–844. · doi:10.1016/j.jfca.2011.05.001
  69. Mendoza, F., & Aguilera, J. (2004). Application of image analysis for classification of ripening bananas. Journal of Food Science, 69(9), E471–E477. · doi:10.1111/j.1365-2621.2004.tb09932.x
  70. Mendoza, F., Dejmek, P., & Aguilera, J. M. (2006). Calibrated color measurements of agricultural foods using image analysis. Postharvest Biology and Technology, 41(3), 285–295. · doi:10.1016/j.postharvbio.2006.04.004
  71. Minolta, K. (1994). Precise color communication. Ramsey, NJ: Minolta Co.
  72. Mitcham, B., Cantwell, M., & Kader, A. (1996). Methods for determining quality of fresh commodities. Perishables Handling Newsletter, 85, 1–6.
  73. Mohapatra, D., Bira, Z. M., Kerry, J. P., Frías, J. M., & Rodrigues, F. A. (2010). Postharvest hardness and color evolution of white button mushrooms (Agaricus bisporus). Journal of Food Science, 75(3), E146–E152. · doi:10.1111/j.1750-3841.2010.01518.x
  74. Mottur, G. (1989). A scientific look at potato chips: the original savory snack. Cereal Foods World (USA), 34, 620–626.
  75. Narender Raju, P., & Pal, D. (2009). The physico-chemical, sensory, and textural properties of misti dahi prepared from reduced fat buffalo milk. Food and Bioprocess Technology, 2(1), 101–108. · doi:10.1007/s11947-008-0137-z
  76. Nevares, I., Del Alamo, M., Cárcel, L., Crespo, R., Martin, C., & Gallego, L. (2009). Measure the dissolved oxygen consumed by red wines in aging tanks. Food and Bioprocess Technology, 2(3), 328–336. · doi:10.1007/s11947-008-0109-3
  77. Nieto-Sandoval, J. M., Fernández-López, J. A., Almela, L., & Muñoz, J. A. (1999). Dependence between apparent color and extractable color in paprika. Color Research and Application, 24, 93–97. · doi:10.1002/(sici)1520-6378(199904)24:2<93::aid-col4>3.0.co;2-w
  78. Nisha, P., Singhal, R. S., & Pandit, A. B. (2011). Kinetic modelling of colour degradation in tomato puree (Lycopersicon esculentum L.). Food and Bioprocess Technology, 4, 781–787. · doi:10.1007/s11947-009-0300-1
  79. North, M., Cook, N. (2006). Effect of six rootstocks on ‘Forelle’ pear tree growth, production, fruit quality and leaf mineral content. XXVII International Horticultural Congress-IHC2006: International Symposium on Enhancing Economic and Environmental 772.
  80. O’Leary, E., Gormley, T., Butler, F., & Shilton, N. (2000). The effect of freeze-chilling on the quality of ready-meal components. Lebensmittel-Wissenschaft und Technologie, 33(3), 217–224. · doi:10.1006/fstl.2000.0645
  81. Ochoa, M. R., Kesseler, A. G., De Michelis, A., Mugridge, A., & Chaves, A. R. (2001). Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: light and room temperature effects. Journal of Food Engineering, 49(1), 55–62. · doi:10.1016/s0260-8774(00)00184-9
  82. Oliver, J., Blakeney, A., & Allen, H. (1992). Measurement of flour color in color space parameters. Cereal Chemistry, 69(5), 546–551.
  83. Osanai, Y., Motomura, Y., & Sakurai, N. (2003). Effect of methyl bromide on the internal browning, firmness and elasticity of flesh in un-bagged apple ‘Fuji’ fruit. Journal of the Japanese Society for Food Science and Technology, 50(5), 254–258. · doi:10.3136/nskkk.50.254
  84. Ozdemir, M., & Devres, O. (2000a). Analysis of color development during roasting of hazelnuts using response surface methodology. Journal of Food Engineering, 45(1), 17–24. · doi:10.1016/s0260-8774(00)00036-4
  85. Ozdemir, M., & Devres, O. (2000b). Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering, 44(1), 31–38. · doi:10.1016/s0260-8774(99)00162-4
  86. Papadakis, S. E., Abdul-Malek, S., Kamdem, R. E., & Yam, K. L. (2000). A versatile and inexpensive technique for measuring color of foods. Food Technology, 54(12), 48–51.
  87. Park, C., & Lee, K. (1975). A study on influence of drying methods upon the chemical changes in red pepper: Part 2. Changes of free amino acid, free sugar. Korean Journal of Nutrition, 8, 33–37.
  88. Pedreschi, F., Mery, D., Mendoza, F., & Aguilera, J. (2004). Classification of potato chips using pattern recognition. Journal of Food Science, 69(6), E264–E270. · doi:10.1111/j.1365-2621.2004.tb10996.x
  89. Pedreschi, F., Bunger, A., Skurtys, O., Allen, P., & Rojas, X. (2012). Grading of potato chips according to their sensory quality determined by color. Food and Bioprocess Technology. doi: 10.1007/s11947-011-0559-x . · doi:10.1007/s11947-011-0559-x
  90. Pék, Z., Helyes, L., & Lugasi, A. (2010). Color changes and antioxidant content of vine and postharvest-ripened tomato fruits. HortScience, 45(3), 466–468. · doi:10.21273/hortsci.45.3.466
  91. Pereira, A. C., Reis, M. S., & Saraiva, P. M. (2009). Quality control of food products using image analysis and multivariate statistical tools. Industrial and Engineering Chemistry Research, 48(2), 988–998. · doi:10.1021/ie071610b
  92. Pristijono, P., Wills, R., & Golding, J. (2006). Inhibition of browning on the surface of apple slices by short term exposure to nitric oxide (NO) gas. Postharvest Biology and Technology, 42(3), 256–259. · doi:10.1016/j.postharvbio.2006.07.006
  93. Purlis, E., & Salvadori, V. O. (2009). Modelling the browning of bread during baking. Food Research International, 42(7), 865–870. · doi:10.1016/j.foodres.2009.03.007
  94. Quevedo, R., Aguilera, J., & Pedreschi, F. (2010). Color of salmon fillets by computer vision and sensory panel. Food and Bioprocess Technology, 3(5), 637–643. · doi:10.1007/s11947-008-0106-6
  95. Rhim, J., Nunes, R., Jones, V., & Swartzel, K. (1989). Kinetics of color change of grape juice generated using linearly increasing temperature. Journal of Food Science, 54(3), 776–777. · doi:10.1111/j.1365-2621.1989.tb04710.x
  96. Rodriguez-Aguilera, R., Oliveira, J. C., Montanez, J. C., & Mahajan, P. V. (2011). Effect of modified atmosphere packaging on quality factors and shelf-life of mould surface-ripened cheese: Part II varying storage temperature. LWT- Food Science and Technology, 44(1), 337–342. · doi:10.1016/j.lwt.2010.06.014
  97. Rosales-Juárez, M., González-Mendoza, B., López-Guel, E. C., Lozano-Bautista, F., Chanona-Pérez, J., Gutiérrez-López, G., Farrera-Rebollo, R., & Calderón-Domínguez, G. (2008). Changes on dough rheological characteristics and bread quality as a result of the addition of germinated and non-germinated soybean flour. Food and Bioprocess Technology, 1(2), 152–160. · doi:10.1007/s11947-007-0004-3
  98. Sabanis, D., & Tzia, C. (2009). Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food and Bioprocess Technology, 2(1), 68–79. · doi:10.1007/s11947-007-0037-7
  99. Sacks, E. J., & Francis, D. M. (2001). Genetic and environmental variation for tomato flesh color in a population of modern breeding lines. Journal of the American Society for Horticultural Science, 126(2), 221–226. · doi:10.21273/jashs.126.2.221
  100. Sapers, G. M., & Douglas, F. W., Jr. (1987). Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits. Journal of Food Science, 52(5), 1258–1285. · doi:10.1111/j.1365-2621.1987.tb14057.x
  101. Saxena, A., Maity, T., Raju, P., & Bawa, A. (2010). Degradation kinetics of colour and total carotenoids in jackfruit (Artocarpus heterophyllus) bulb slices during hot air drying. Food and Bioprocess Technology, 5, 672–679. · doi:10.1007/s11947-010-0409-2
  102. Scanlon, M., Roller, R., Mazza, G., & Pritchard, M. (1994). Computerized video image analysis to quantify color of potato chips. American Journal of Potato Research, 71(11), 717–733. · doi:10.1007/bf02849210
  103. Schouten, R. E., Jongbloed, G., Tijskens, L., & van Kooten, O. (2004). Batch variability and cultivar keeping quality of cucumber. Postharvest Biology and Technology, 32(3), 299–310. · doi:10.1016/j.postharvbio.2003.12.005
  104. Segnini, S., Dejmek, P., & Öste, R. (1999). A low cost video technique for colour measurement of potato chips. Lebensmittel-Wissenschaft und Technologie, 32(4), 216–222. · doi:10.1006/fstl.1999.0536
  105. Sharma, R., Kaur, D., Oberoi, D., & Sogi, D. (2008). Thermal degradation kinetics of pigments and visual color in watermelon juice. International Journal of Food Properties, 11(2), 439–449. · doi:10.1080/10942910701530826
  106. Shewfelt, R. L. (2000). Fruit & vegetable quality. In R. L. Shewfelt & B. Brückner (Eds.), Fruit & vegetable quality: an integrated view (pp. 144–157). Lancaster: Technomic Press. · doi:10.1201/9781482293937
  107. Shewfelt, R., Heaton, E., & Batal, K. (1984). Nondestructive color measurement of fresh broccoli. Journal of Food Science, 49(6), 1612–1613. · doi:10.1111/j.1365-2621.1984.tb12857.x
  108. Shin, S., & Bhowmik, S. R. (1995). Thermal kinetics of color changes in pea puree. Journal of Food Engineering, 24(1), 77–86. · doi:10.1016/0260-8774(94)p1609-2
  109. Silva, F. M., & Silva, C. L. M. (1999). Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling. International Journal of Food Science and Technology, 34(1), 87–94. · doi:10.1046/j.1365-2621.1999.00246.x
  110. Skrede, G. (1985). Color quality of blackcurrant syrups during storage evaluated by hunter L′, a′, b′ values. Journal of Food Science, 50(2), 514–517. · doi:10.1111/j.1365-2621.1985.tb13440.x
  111. Stamp, J., & Labuza, T. (1983). Kinetics of the Maillard reaction between aspartame and glucose in solution at high temperatures. Journal of Food Science, 48(2), 543–544. · doi:10.1111/j.1365-2621.1983.tb10785.x
  112. Stewart, I., Wheaton, T. (1971). Effects of ethylene and temperature on carotenoid pigmentation of citrus peel. Proceedings of Florida State Horticultural Society.
  113. Suh, H. J., Noh, D. O., Kang, C. S., Kim, J. M., & Lee, S. W. (2003). Thermal kinetics of color degradation of mulberry fruit extract. Food/Nahrung, 47(2), 132–135. · doi:10.1002/food.200390024
  114. Tao, Y., Heinemann, P., Varghese, Z., Morrow, C., & Sommer, H. (1995). Machine vision for color inspection of potatoes and apples. Transactions of ASAE, 38(5), 1555–1562. · doi:10.13031/2013.27982
  115. Tijskens, L., & Evelo, R. (1994). Modelling colour of tomatoes during postharvest storage. Postharvest Biology and Technology, 4(1–2), 85–98. · doi:10.1016/0925-5214(94)90010-8
  116. Tijskens, L. M. M., Konopacki, P., & Simcic, M. (2003). Biological variance, burden or benefit? Postharvest Biology and Technology, 27(1), 15–25. · doi:10.1016/s0925-5214(02)00191-6
  117. Tijskens, L., Heuvelink, E., Schouten, R., Lana, M., & Van Kooten, O. (2005). The biological shift factor: biological age as a tool for modelling in pre-and postharvest horticulture. International Conference Postharvest Unlimited Downunder 2004, 687. · doi:10.17660/actahortic.2005.687.3
  118. Tijskens, L., Unuk, T., Tojnko, S., Hribar, J., & Simcic, M. (2011). Colour development in the apple orchard. Journal of Fruit and Ornamental Plant Research, 19(1), 113–121.
  119. Toivonen, P. M. A., Kappel, F., Stan, S., McKenzie, D. L., & Hocking, R. (2004). Firmness, respiration, and weight loss of ‘Bing’, ‘Lapins’ and ‘Sweetheart’ cherries in relation to fruit maturity and susceptibility to surface pitting. HortScience, 39(5), 1066–1069. · doi:10.21273/hortsci.39.5.1066
  120. Tsami, E., & Katsioti, M. (2000). Drying kinetics for some fruits: predicting of porosity and color during dehydration. Drying Technology, 18(7), 1559–1581. · doi:10.1080/07373930008917793
  121. Van Zeebroeck, M., Ramon, H., De Baerdemaeker, J., Nicolai, B., & Tijskens, E. (2007). Impact damage of apples during transport and handling. Postharvest Biology and Technology, 45(2), 157–167. · doi:10.1016/j.postharvbio.2007.01.015
  122. Voegel-Turenne, C., Allaf, K., & Bouvier, J. (1997). Analysis and modeling of browning of the Granny Smith apple during drying. Drying Technology, 15(10), 2587–2596. · doi:10.1080/07373939708917379
  123. Walker, J. R. L. (1975). Enzymic browning in food. A review. Enzyme Technology Digest, 4, 89.
  124. Wand, S. J. E., Theron, K. I., Ackerman, J., & Marais, S. J. S. (2006). Harvest and post-harvest apple fruit quality following applications of kaolin particle film in South African orchards. Scientia Horticulturae, 107(3), 271–276. · doi:10.1016/j.scienta.2005.11.002
  125. Yu, H., MacGregor, J. F., Haarsma, G., & Bourg, W. (2003). Digital imaging for online monitoring and control of industrial snack food processes. Industrial and Engineering Chemistry Research, 42(13), 3036–3044. · doi:10.1021/ie020941f
  126. Zepka, L. Q., Borsarelli, C. D., da Silva, M. A. A. P., & Mercadante, A. Z. (2009). Thermal degradation kinetics of carotenoids in a cashew apple juice model and its impact on the system color. Journal of Agricultural and Food Chemistry, 57(17), 7841–7845. · doi:10.1021/jf900558a

Cited by

See all 2,368

Metadata

Authors
Pathare, P. B., Opara, U. L., & Al-Said, F. A.-J.
Venue
Food and Bioprocess Technology
Publisher
Springer Science and Business Media LLC
Published
2012-05-11
Volume
6
Issue
1
Pages
36-60
ISSN
  • 1935-5130 (ISSN-L)
  • 1935-5149
DOI
10.1007/s11947-012-0867-9
OpenAlex
W2165495745
Cited by
2,368
References
116
FWCI
30.19
Type
journal article
Language
en
Open access
green
Licence
www.springer.com/tdm (tdm)

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Colour Measurement and Analysis in Fresh and Processed Foods: A Review. https://app.cochat.ai/papers/10.1007/s11947-012-0867-9
The paper
Pathare, P. B., Opara, U. L., & Al-Said, F. A.-J. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-012-0867-9

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.