Color in food : technological and psychophysical aspects

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Title:

Publication Information:

Boca Raton, FL. : Taylor & Francis, 2012

Physical Description:

xxiii, 454 p. : ill. ; 24 cm.

ISBN:

9781439876930

General Note:

Selections from a meeting of the International Color Association, held in Mar del Plata, Argentina, from October 12 to 15, 2010.

Abstract:

"Focusing on food technology and psychophysical aspects of food color and appearance, this book covers color research and its application in various stages of food production, processing, commercialization and consumption. It comprises selected best keynote lectures and papers presented from the Meeting of the International Color Association held at Mar del Plata, Argentina, in October 2010. The text is organized into five sections that describe food color and appearance, food colorimetry and color scales, color change as a quality index of food, color as an index of food composition and properties, color in packaging, sensory evaluation and preferences, and the food environment"-- Provided by publisher.

Subject Term:

Color of food -- Congresses

Color -- Psychological aspects -- Congresses

Added Author:

Caivano, José Luis

Pilar Buera, María del

Added Corporate Author:

International Colour Association

Available:*

Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... PSZ JB	30000010324892	TP370.9.C64 C65 2012	Open Access Book	Book	Searching... Unknown

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Summary

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.

Author Notes

Jose Luis Caivano and Maria del Pilar Buera are with the University of Buenos Aires, Argentina.