The chromatic perception of foods is affected not only by pigment development but also by changes in optical properties that are caused by supramolecular transitions (crystallization, gelatinization), formation of bubbles, and other structural changes affecting sample microstructure, which depend on the degree of hydration. Many changes produced during food processing involve the destruction or generation of interfaces and affect the way in which light interacts with the sample matrix. The extension of most of those changes is defined by water content. An integral approach that takes into account color, pigment concentration, as well as the effect of water on the microstructure and the effect of water on the physical changes is important in order to understand visual color perception of foods.
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