Mapelli Brahm, PaulaRodríguez Pulido, Francisco JoséStinco Scanarotti, Carla MariaHeredia Mira, Francisco JoséMeléndez Martínez, Antonio Jesús2025-01-082025-01-082019-11-20Mapelli Brahm, P., Rodríguez Pulido, F.J.,...,Meléndez Martínez, A.J. (2019). Applications of Visible Spectroscopy and Color Measurements in the Assessments of Carotenoid Levels in Foods. En Plant and Food Carotenoids: Methods and Protocols (pp. 103-116). Springer Nature.978-1-4939-9951-4https://hdl.handle.net/11441/166258The color of the food can be evaluated visually or instrumentally. The instrumental measurement allows to measure the color objectively and can be carried out by different techniques, most of them fast, cheap, and simple. Carotenoids are responsible for the color of many plants and foods. The measurement of color can be an effective tool to determine indirectly the concentration of carotenoids in plants and foods. In this chapter, we describe both traditional and recent methodologies for color measurement.application/pdf15 p.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/Digital image analysis (DIA)ReflectionSpectrophotometrySpectroradiometryTransmissionTristimulus colorimetryinfo:eu-repo/semantics/bookPartinfo:eu-repo/semantics/openAccesshttps://doi.org/10.1007/978-1-4939-9952-1_8