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Sistema de medición del color como parámetro de calidad en la industria de alimentos

Color: measurement systems and their importance in the food industry



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Valdes Restrepo, M., Delgado Ospina, J. ., Londoño-Hernández, L. ., & Rodríguez Restrepo, R. A. . (2023). Sistema de medición del color como parámetro de calidad en la industria de alimentos. Temas Agrarios, 28(1), 69-81. https://doi.org/10.21897/rta.v28i1.3200

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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.

Magda Valdes Restrepo
Johannes Delgado Ospina
Liliana Londoño-Hernández
Robert Augusto Rodríguez Restrepo

El color en los alimentos es una de las principales características que permite establecer la calidad de los mismos. Técnicamente se define como respuesta mental al estímulo que una radiación visible produce en la retina que se transmite al cerebro por el nervio óptico, por lo cual está relacionado estrechamente con el sistema nervioso y de esta manera, dicho atributo en los alimentos marca la preferencia de un individuo por los mismos. Dada su importancia, se han desarrollado diferentes sistemas que permitan medir de manera objetiva el color en los alimentos, evaluando los cambios obtenidos en un producto a causa del procesamiento y durante su almacenamiento, logrando determinar entre otros, su vida útil. Considerando lo anterior, esta revisión se presenta con el objetivo de reconocer los principales métodos de determinación del color de los alimentos, y las aplicaciones del concepto en la Industria de Alimentos.


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