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Food Colour and Appearance

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 tell whether or not most foods are fit to eat from their optical properties. Although vision and c...

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Bibliographic Details
Other Authors: Hutchings, John B. (Editor)
Format: eBook
Language:English
Published: New York, NY Springer US 1994, 1994
Edition:1st ed. 1994
Subjects:
Food Science
Online Access:
Collection: Springer Book Archives -2004 - Collection details see MPG.ReNa
Table of Contents:
  • 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
  • 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

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