Color in Food Technological and Psychophysical Aspects
Coordonnateurs : Caivano José Luis, del Pilar Buera María
Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a multidisciplinary panel of food experts gathered to discuss the importance of color in food from perspectives ranging from chemistry to psychology to engineering. Select individuals from this elite symposium were invited to expand upon their presentations for publication in Color in Food: Technological and Psychophysical Aspects.
The thematic scope of this volume comprises issues related to color research and application in various stages of food production, processing, marketing, purchasing, and consumption. Some of the questions raised in this thought-provoking volume include:
- What is the color of a glass of wine?
- What colors work best for "light" or diet products?
- Is the color measured in food the color we actually see?
- How does blueberry color change during storage?
- How are consumers motivated to buy bottled water based on packaging?
- What are the psychological effects of tablecloths and tray color on diners?
Examining the latest developments in color research and application in relation to food science and technology, the book?s multidisciplinary approach makes it a critical resource for food technologists, color researchers, manufacturers of color measurement devices, and chemists and physicists working in the food industry.
Food Color and Appearance. Food Colorimetry and Color Scales. Color Change as Quality Index of Food. Food Environment: Color in Packaging, Sensory Evaluation, and Preferences. Index.
Jose Luis Caivano and Maria del Pilar Buera are with the University of Buenos Aires, Argentina.
Date de parution : 11-2016
15.6x23.4 cm
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
Prix indicatif 117,69 €
Ajouter au panierDate de parution : 03-2012
Ouvrage de 482 p.
15.6x23.4 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 256,94 €
Ajouter au panierThème de Color in Food :
Mots-clés :
CIE; Color Measurements; food color research; Polyphenol Oxidase; food processing; RGB; food packaging; CIELAB Units; food production; Moisture Content; food technology; PICT; Sample Preparation; Enzymatic Browning; CIELAB Space; Honey Samples; Chlorophyll Degradation; Anthocyanin Content; Chromaticity Coordinates; CIELAB Coordinates; Universidad De Buenos Aires; Grape Seeds; Potassium Sorbate; Ill; Total Chlorophyll Concentration; Green Tea Drinks; Diplotaxis Tenuifolia; CIE Chromaticity Coordinate; Centaurea Solstitialis; Total Anthocyanin Content