Impact of proteins on food color

Proteins are not normally associated with color; however, pigments and proteins in food impart or impact food color and appearance. In this chapter, we discuss food color measurement and food properties such as water-binding protein that affect the appearance. We then look at protein pigments and how processing can create alterations in proteins creating changes in color and appearance. Finally, browning reactions involving proteins with a focus on the Maillard reaction are reviewed.

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