Food Color and Appearance / Edition 2

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Overview

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.

"...describes the philosophy of total appearance of food, factors comprising it, & application to the food industry... encourages interdisciplinary cross-fertilization of method & approach among different segments of the industry."

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Editorial Reviews

From the Publisher
about the first edition:
'This excellent volume provides a base in the science and methodology of food colour and appearance.'
Food Science and Technology
'A fascinating introduction to the subject and a valuable resource of up-to-date literature.'
Food Manufacture, March 1994
'This book will fill an obvious void... the definitive work on food color and appearance for the next decade. The author has an exceptional understanding of the wide range of disciplines related to the appearance of food. In addition, this book is remarkably free of minor errors.'
Food Technology, Fehruary 1995
'...important in providing an unconventional perspective into an under-researched area of great importance in understanding and predicting consumer behaviour.'
Chemistry & Industry
'This book is written on a very high intellectual plane, and is likely to become the reference book on food appearance for years to come.'
Trends in Food Science and Technology
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Product Details

  • ISBN-13: 9780834216204
  • Publisher: Springer-Verlag New York, LLC
  • Publication date: 7/31/1999
  • Edition description: 2nd ed. 1999
  • Edition number: 2
  • Pages: 618
  • Product dimensions: 9.21 (w) x 6.14 (h) x 1.38 (d)

Table of Contents

Food Color And Appearance In Perspective. Appearance of Objects and Scenes: The Information Transfer Process. Light and Its Interaction with Food Materials. Vision. Sensory Assessment of Appearance. Methodology. Appearance Scales. Appearance Profile Analysis. Instrumental Specification. Color Specification of Foods. Measurement of Other Appearance Properties. Food Color Mechanisms. Index.

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