Food Colour and Appearance

Häftad, Engelska, 2012

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Beskrivning

Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being.

Produktinformation

Utgivningsdatum:2012-10-20
Mått:155 x 235 x 29 mm
Vikt:791 g
Format:Häftad
Språk:Engelska
Antal sidor:513
Upplaga:1994
Förlag:Springer-Verlag New York Inc.
ISBN:9781461358855

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

1 Food Colour and Appearance in Perspective.- The Evolution of Food Colour.- The Physiological Role of Pigments.- Food Colour and the Use of Food Colorants.- Rules Governing Other Appearance Attributes.- The Relative Importance of Appearance, Flavour and Texture as Product Attributes.- Colour in Food Packaging.- Food Colour in the English Language.- References.- 2 The Philosophy of Total Appearance.- The Place of Appearance in Total Perception.- Factors Affecting Total Appearance.- Total Appearance Philosophy and the Gestalt.- Mathematical Calculation of Consumer Images.- Total Appearance as a Science.- References.- 3 Light and Interaction with Materials.- Light and Lighting.- Absorption and Scattering of Light.- Delayed Light Emission.- References.- 4 Vision.- The Eye.- Colour Perception.- Colour Constancy and Chromatic Adaptation.- Contrast Phenomena.- Colour Memory.- Colour Harmony.- Colour Vision Deficiency.- References.- 5 Sensory Evaluation of Appearance— Methodology.- Panel Selection, Screening and Training.- Physical Requirements for Food Appearance Assessment.- Types of Sensory Test.- Statistics and Mathematics in Appearance Sensory Testing.- References.- 6 Appearance Profile Analysis and Sensory Scales.- Colour and Appearance Memory Descriptors and Scales.- Appearance Comparative Scales.- Scales and Anchors for Specific Foods.- References.- 7 Instrumental Specification.- Colour Measurement.- Fluorescence.- Translucency.- Gloss.- Colour Measuring Instruments used for Foods.- References.- 8 Colour Specification of Food.- The Sample and the Instrument.- Understanding Sensory Quality.- Understanding Process Materials—Quality Determination and Control.- Understanding Processing.- Understanding Chemistry.- References.- 9 Specification of Appearance PropertiesOther Than Colour.- Physical Form.- Translucency.- Gloss.- Uniformity and Pattern.- Temporal Aspects.- Analysis of Complex Scenes.- References.- 10 The Chemistry of Food Colour.- Chlorophylls.- Carotenoids.- Flavonoids.- Meat Colour.- Fish Colour.- Browning.- Other Natural Colorants.- Synthetic Colours and Colour Additives in General.- References.- 11 The Environment and Food Display.- Photochemistry in Food Display.- Colour Rendering in Food Display.- Appearance in Food Display.- References.