Color Quality of Fresh and Processed Foods

Ronald E. Wrolstad earned his B.S. in Food Technology at Oregon State University and his Ph.D. in Agricultural Chemistry at the University of California at Davis. He was a faculty member of Oregon State University's Food Science and Technology Department for 40 years before retiring in 2004. He is author or co-author of 169 research publications. He is a Fellow of both IFT and ACS's Division of Agricultural and Food Chemistry. Catherine A. Culver holds a Ph.D. in Food Science from North Carolina State University. She has seventeen years of experience in the food industry, including seven years as an applied enzymologist/biochemist with Kraft General Foods and seven years as a color specialist with Pepsi-Cola.

1. Communicating Food Color Effectively with Physical Color Standards ; 2. Color Measurement Techniques for Food Products ; 3. Color Quality of Fresh and Processed Strawberries ; 4. Color Quality of Maraschino Cherries ; 5. Color Quality of Cranberry Products ; 6. Anthocyanin Colors from Fruits and Vegetables ; 7. Betalain Pigments and Color Quality ; 8. Achieving Phytonutrient Enhancement in Potato by Breeding for Increased Pigment ; 9. Expanding the Potato Industry: Exotic Colored-Fleshed Tubers ; 10. Color Quality of Tomato Products ; 11. Stability of Carotenoids in Vegetables, Fruits, Functional Foods and Dietary Supplements with Particular Reference to trans-cis-Isomerization ; 12. Role of Color and Pigments in Breeding, Genetics, and Nutritional Improvement of Carrots ; 13. The Chemistry of Red Wine Color ; 14. Measuring Color in Wine ; 15. Assessing Color Quality of Beer ; 16. Pigment Composition and Stability in Berry Juices and Wines ; 17. Non-Enzymatic Browning in Orange Juice and Mango Puree ; 18. Global Color Quality of Beverages Utilizing Caramel Color ; 19. Color Quality of Salmon ; 20. Coloring Technology for Surimi Seafood ; 21. Color Quality in Meat ; 22. Color Quality in Olive Products ; 23. Color Quality in Red Pepper (Capsicum annuum, L.) and Derived Prodcuts ; 24. Avocado Oil-The Color of Quality ; 25. Sweet Whey Powder Color ; 26. Understanding Colors in Emulsions ; 27. Polyphenols, Polyphenol Oxidase and Discoloration of Barley-Based Food Products ; 28. Regulatory Aspects of Colorants-Regulations, Regulations, Regulations in the USA ; 29. Food Color Regulations: A Latin American Perspective ; 30. European Perspective on Sudan Dyes and the Structure of Food Colour Legislation ; 31. Color Regulations in Asia ; 32. Impact of Color Regulations on a Global Beverage Company ; 33. Color Regulations- Challenges in the Global Regulatory Environment