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Food Color And Appearance
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Book Synopsis Food Colour and Appearance by : Hutchings
Download or read book Food Colour and Appearance written by Hutchings and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. In day-to-day survival and marketing situations, we can or not most foods are fit to eat from their optical tell whether properties. Although vision and colour perception are the means by which we appreciate our surroundings, visual acceptance depends on more than just colour. It depends on total appearance. In the recent past the food technologist has been under pressure to increase his/her understanding of first, the behaviour of raw materials under processing, and second, the behaviour and motivation of his/her customers in a growing, more discriminating, and worldwide market. The chapters which follow describe the philosophy of total ap pearance, the factors comprising it, and its application to the food industry. Included are: considerations of the evolutionary, historical, and cultural aspects of food appearance; the physics and food chemistry of colour and appearance; the principles of sensory ap pearance assessment and appearance profile analysis, as well as instrumental measurement; the interaction of product appearance, control, and acceptance in the varied environments of the laboratory, production line, supermarket, home and restaurant. A broad examination has been made in an attempt to get into perspective the importance of appearance to all sectors of the industry.
Book Synopsis Food Color and Appearance by : John B. Hutchings
Download or read book Food Color and Appearance written by John B. Hutchings and published by Springer. This book was released on 2010-12-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes the philosophy of total appearance of food, the factors comprising it, and its application to the food industry. The new edition has been thoroughly updated, and includes new material on information transfer theory covering all sectors of the industry.
Book Synopsis Sensory Evaluation of Food by : Harry T. Lawless
Download or read book Sensory Evaluation of Food written by Harry T. Lawless and published by Springer Science & Business Media. This book was released on 2010-09-27 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
Book Synopsis Color in Food by : José Luis Caivano
Download or read book Color in Food written by José Luis Caivano and published by CRC Press. This book was released on 2012-04-05 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Gastrophysics written by Charles Spence and published by Penguin. This book was released on 2018-07-03 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Book Synopsis Color Appearance Models by : Mark D. Fairchild
Download or read book Color Appearance Models written by Mark D. Fairchild and published by John Wiley & Sons. This book was released on 2013-06-07 with total page 485 pages. Available in PDF, EPUB and Kindle. Book excerpt: The essential resource for readers needing to understand visual perception and for those trying to produce, reproduce and measure color appearance in various applications such as imaging, entertainment, materials, design, architecture and lighting. This book builds upon the success of previous editions, and will continue to serve the needs of those professionals working in the field to solve practical problems or looking for background for on-going research projects. It would also act as a good course text for senior undergraduates and postgraduates studying color science. The 3rd Edition of Color Appearance Models contains numerous new and expanded sections providing an updated review of color appearance and includes many of the most widely used models to date, ensuring its continued success as the comprehensive resource on color appearance models. Key features: Presents the fundamental concepts and phenomena of color appearance (what objects look like in typical viewing situations) and practical techniques to measure, model and predict those appearances. Includes the clear explanation of fundamental concepts that makes the implementation of mathematical models very easy to understand. Explains many different types of models, and offers a clear context for the models, their use, and future directions in the field.
Download or read book Colour in Food written by D MacDougall and published by Woodhead Publishing. This book was released on 2002-08-16 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: The colour of a food is central to consumer perceptions of quality. This important collection reviews key issues in controlling colour quality in food, from the chemistry of colour in food to measurement issues, improving natural colour and the use of colourings to improve colour quality.
Book Synopsis Encyclopedia of Food and Color Additives by : George A. Burdock
Download or read book Encyclopedia of Food and Color Additives written by George A. Burdock and published by CRC Press. This book was released on 1997 with total page 1130 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 3-volume reference set you'll use every day. • Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural". Your boss needs to know if this claim is true. How do you find out? • Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips: You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid. After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance. List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS Number: The current FDA number for the substance. Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical Formula: Indicates the relative proportion of elements in a molecule. Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more. Where? Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies. Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances. Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories. How? Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products. You get all this data, plus an index by CAS number and synonym to make your research even easier The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.
Book Synopsis Expectations and the Food Industry by : John B. Hutchings
Download or read book Expectations and the Food Industry written by John B. Hutchings and published by Springer. This book was released on 2003-04-30 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: We purchase an object or enter a scene not for their own sake but for the expectations we have of them. When we purchase an orange we do so in the expectation that it will quench our thirst or that it will taste good, or that it will make us healthy. On the other hand, our orange is so perfect looking (because it has been dosed with insecticide and herbicide) and shiny (because it has been coated with wax) that if we do not wash it thoroughly before eating we will eat it in the expectation that it will poison us. The activity of the moment is pursued not only for duty or immediate pleasure, but also with the dread, excitement, or merely boredom of that which we have a plate of food in front of us, we are lies ahead. This applies whether entering a room, shopping, at work or play, or merely doing the washing up. We are continually experiencing expectations, most of them subconsciously. However, all lead to motivation and state of mind. Joy or disappointment results from the fulfilment or otherwise of prior expectations. In other words, the stimulus provided by the total appearance of an object or scene engenders expectations of the outcome of our involvement with the object or event.
Book Synopsis Principles of Colour and Appearance Measurement by : Asim Kumar Roy Choudhury
Download or read book Principles of Colour and Appearance Measurement written by Asim Kumar Roy Choudhury and published by Elsevier. This book was released on 2014-02-19 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Colour and appearance perceptions are very complex psychological phenomena. Written by one of the foremost authorities in the field, Principles of Colour and Appearance Measurement is a major two-volume work addressing the key topics required to understand the issues and manage colour effectively. The book addresses how objects appear to viewers, how viewers perceive colour, and the major types of instrumentation used to measure colour. Chapters detail the characteristics of light sources and object colour and appearance attributes. They encompass the complexities of human visual perception, including the various causes and types of colour blindness, and other unusual visual phenomena. The book also covers colour measurement instruments and methods, as well as fluorescence and whiteness. Principles of Colour Appearance and Measurement is a comprehensive resource for designers, colour technologists, colour quality inspectors, product developers, and anyone who uses colour in their work. - Addresses the key topics required to understand the issues of colour measure and management - Examines how viewers perceive colour and how objects appear to them - Reviews the major types of instrumentation used to measure colour
Download or read book Visualizing Taste written by Ai Hisano and published by Harvard University Press. This book was released on 2019-11-19 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.
Book Synopsis Multisensory Flavor Perception by : Betina Piqueras-Fiszman
Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Book Synopsis Advances in Dairy Products by : Francesco Conto
Download or read book Advances in Dairy Products written by Francesco Conto and published by John Wiley & Sons. This book was released on 2017-09-05 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Book Synopsis Natural Food Colorants by : J.D. Houghton
Download or read book Natural Food Colorants written by J.D. Houghton and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.
Download or read book A Psychology of Food written by B. Lyman and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: Writing this book has been a pleasure, but it has also been frustrating. It was a delight to see that the facts of food preferences, eating, and food behavior conform in many ways to the general principles of psychology. Matching these, however, was often like putting together a jigsaw puz zle-looking at a fact and trying to figure out which psychological theories or principles were relevant. This was made more difficult by conflicting principles in psychology and contradictory findings in psychological as well as food-preference research. The material cited is not meant to be exhaustive. Undoubtedly, I have been influenced by my own research interests and points of view. When conflicting data exist, I selected those that seemed to me most representa tive or relevant, and I have done so without consistently pointing out contrary findings. This applies also to the discussion of psychological prin ciples. Much psychological research is done in very restrictive conditions. Therefore, it has limited applicability beyond the confines of the context in which it was conducted. What holds true of novelty, complexity, and curiosity when two-dimensional line drawings are studied, for example, may not have much to do with novelty, complexity, and curiosity in rela tion to foods, which vary in many ways such as shape, color, taste, texture, and odor. Nevertheless, I have tried to suggest relationships between psy chological principles and food preferences.
Book Synopsis Color Appearance Models by : Mark D. Fairchild
Download or read book Color Appearance Models written by Mark D. Fairchild and published by John Wiley & Sons. This book was released on 2013-08-19 with total page 485 pages. Available in PDF, EPUB and Kindle. Book excerpt: The essential resource for readers needing to understand visual perception and for those trying to produce, reproduce and measure color appearance in various applications such as imaging, entertainment, materials, design, architecture and lighting. This book builds upon the success of previous editions, and will continue to serve the needs of those professionals working in the field to solve practical problems or looking for background for on-going research projects. It would also act as a good course text for senior undergraduates and postgraduates studying color science. The 3rd Edition of Color Appearance Models contains numerous new and expanded sections providing an updated review of color appearance and includes many of the most widely used models to date, ensuring its continued success as the comprehensive resource on color appearance models. Key features: Presents the fundamental concepts and phenomena of color appearance (what objects look like in typical viewing situations) and practical techniques to measure, model and predict those appearances. Includes the clear explanation of fundamental concepts that makes the implementation of mathematical models very easy to understand. Explains many different types of models, and offers a clear context for the models, their use, and future directions in the field.
Download or read book Color Imaging written by Erik Reinhard and published by CRC Press. This book was released on 2008-07-22 with total page 1044 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the reader with an understanding of what color is, where color comes from, and how color can be used correctly in many different applications. The authors first treat the physics of light and its interaction with matter at the atomic level, so that the origins of color can be appreciated. The intimate relationship between energy levels, orbital states, and electromagnetic waves helps to explain why diamonds shimmer, rubies are red, and the feathers of the Blue Jay are blue. Then, color theory is explained from its origin to the current state of the art, including image capture and display as well as the practical use of color in disciplines such as computer graphics, computer vision, photography, and film.
