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...
Other Authors: | |
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Format: | eBook |
Language: | English |
Published: |
New York, NY
Springer US
1994, 1994
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Edition: | 1st ed. 1994 |
Subjects: | |
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