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Food Colorants from Plant Cell Cultures
Publication Date Jan 1, 1997
Abstract
Food colorants are often considered simply cosmetic in nature, but the role they play in our food supply is actually very significant. Color is the first sensory quality by which foods are judged, and food quality and flavor are closely associated with color. Consumers are conditioned to expect foods of certain colors and to reject any deviation from their expectations. The physiological basis of the need for food colors is well established.1
Concepts
Food Colorants Plant Cell Cultures Sensory Quality Food Supply Food Quality Food Flavor Physiological Basis Plant Cell Cell Cultures
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