Food

Wine Color Analysis Many winemakers use color analysis to characterize wine quality and consistency between batches or vintages, allowing for the grading of wines. Control of additives during the clarification… Read More

How the Maillard Reaction Affects Food Color The Maillard Reaction describes a non-enzymatic chemical reaction between amino acids (proteins) and reducing sugars that accelerates with heat and produces a browning effect on many… Read More

Tortilla Manufacturing and Color Quality Tortillas are a fast-growing consumer favorite in colors from pale white, yellow, red and bluish purple. Tortillas are typically made from corn maize, wheat flour… Read More