The colors of natural foods are among the substances defined as pigment they contain. is caused by. Many natural products such as fruits and vegetables to various colors It has and their attractiveness is related to their colors. In terms of sensory properties of color foods It plays an important role in the attractiveness of food in terms of consumer preference. . Foods; heat, light, pH, oxygen at various stages such as processing, storage and sale It is due to physical and chemical conditions. Therefore, food The color differences that occur during the processing and the losses of the food to protect the color, to ensure the uniformity of the product and to increase its attractiveness. is going. With this course, color by recognizing phenolic compounds and natural color substances in foods You will be able to prevent losses. When you complete this course with success, phenolic in herbal and animal foods You will be able to examine compounds and natural color materials.
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