مشخصات کتاب

Color in food : technological and psychophysical aspects

ویرایش:  
نویسندگان: José Luis Caivano,  María del Pilar Buera,  International Colour Association  
سری:  
ISBN (شابک) : 9781439876930, 1439876932 
ناشر: CRC Press 
سال نشر: 2012 
تعداد صفحات: 478 
زبان: English 
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 100 مگابایت 

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توضیحاتی درمورد کتاب به خارجی

"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. Read more... Content: Food Color and Appearance Food Appearance and Expectations; J. B. Hutchings, M. R. Luo, and W. Ji Color and Visual Appearance in Foods; R. D. Lozano Colors Seen through Transparent Objects; O. Da Pos and C. Rao What Is the Color of a Glass of Wine? I. Jung, P. Jokela, P. Brandt, and O. Victor Color as a Code in Food Packaging: An Argentine Case; M. L. Musso Effect of Illuminance and Correlated Color Temperature on Visibility of Food Color in Making Meals; S. Okuda , Y. Fukumoto, N. Hara , H. Iwade, and W. Iwai Effect of Hydrothermal Conditions on Translucence of Milled Rice; M. O. Bello, R. J. Aguerre, M. P. Tolaba, and C. Suarez Measuring Banana Appearance Aspects Using Spectrophotometer and Digital Camera; W. Ji, M. R. Luo, and J. B. Hutchings Food Colorimetry and Color Scales Is the Color Measured in Food the Color That We See? A. I. Negueruela Whiteness, Yellowness, and Browning in Food Colorimetry: A Critical Review; R. Hirschler Color Classification of Veal Carcasses: Past, Present, and Future; M. l Lucassen, J. Alferdinck, and R. Van Megen Application of Image Analysis to the Color--Phenolic Composition Relationships of Grape Seeds; F. J. Rodriguez-Pulido, F. J. Heredia, J. M. Zaldivar -Cruz, and M. L. Gonzalez-Miret Sensing Chlorophyll, Carotenoids, and Anthocyanins Concentrations in Leaves with Spatial Resolution from Digital Image; G. Cordon and M. G. Lagorio Color of Honeys from the Southwestern Pampas Region: Relationship between the Pfund Color Scale and CIELAB Coordinates; L. M. Gallez, A. Marconi, E. Tourn, M. L. Gonzalez-Miret, and F. J. Heredia Influence of Different Backgrounds on the Instrumental Color Specification of Orange Juices; C. M. Stinco, R. Fernandez-Vazquez, A. J. Melendez-Martinez, F. J. Heredia, E. Bejines Mejias, and I. M. Vicario Color Change as Quality Index of Food Color Determination in Dehydrated Fruits: Image Analysis and Photocolorimetry; L. M. Agudelo Laverde, N. Acevedo, C. Schebor, and M. P. Buera Color Study at Storage of Lyophilized Carrot Systems; A. V. Gallo, M. P. Buera, and C. Petriella Temperature Abuses during Lettuce Postharvest: Impact on Color and Chlorophyll; M. V. Aguero, A. E. Bevilacqua, and S. I. Roura Changes in Color and Anthocyanin Content of Different Dried Products Based on Sweet Cherries; L. Franceschinis, C. Schebor, and D. M. Salvatori Color Measurement of Nova Mandarins Submitted to Heat and Degreening Treatments during Long Storage; S. Guidi, A. M. Sancho, G. Polenta, G. Meier , D. Vazquez, and C. Gonzalez Color of Vacuum-Packed Squid (Illex argentinus) Mantle Rings Treated with Gamma Radiation; A. Tomac and M. I. Yeannes Evaluation of Blueberry Color during Storage by Image Analysis; S. Matiacevich, P. Silva, F. Osorio, and J. Enrione Effect of Washing-Disinfection Conditions on Total Anthocyanin Retention and Color of Fresh-Cut Strawberries; F. Van de Velde, M. Pirovani, D. Guemes, and A. Piagentini Effects of Postharvest Treatments in Ruby Red Grapefruit Quality; A. M. Sancho, S. Guidi, A. Biolatto, A. Pazos, and G. M. Grigioni Color Variation in Nut Kernels During Storage under Different Drying Methods; L. Pilatti, A. M. Sancho, M. Irurueta, and G. M. Grigioni Kinetics of Melanosis in Shrimp: Effect of Pretreatment Using Chemical Additives; M. A. Loubes, C. A. Almada, and M. P. Tolaba Color of Dried Pears as Affected by Prior Blanching and Sugar Infusion; S. B. Maidana, M. B. Vullioud, and D. M. Salvatori Color Changes in Fresh-Cut Fruits as Affected by Cultivar, Chemical Treatment, and Storage Time and Temperature; A. Piagentini, L. Martin, C. Bernardi, D. Guemes, and M. Pirovani Cross-Sectional Color Evaluation in Borage Stems; G. Alcuson, A. M. Ruiz De Castro, M. C. Urzola, R. Oria, and A. I. Negueruela Color as an Index of Food Composition and Properties Spectral Signatures: A Way to Identify Species and Conditions of Vegetables; J. D. Sandoval , S. R. Gor, J. Ramallo, A. Sfer, E. Colombo, M. Vilaseca, and J. Pujol Control of Animal Stress and Welfare with Measurements of Skin Color Variation: A New Field of Applications of Colorimetry in Applied Psychology; P. F. M. Conceicao Relationship between Mineral Content and Color in Honeys from Two Ecological Regions in Argentina; G. P. Balbarrey , A. Andrada , J. Echazarreta, D. Iaconis, and L. M. Gallez Importance of Anthocyanic Copigmentation on the Color Expression of Red Wine in Warm Climate; B. Gordillo, M. L.Gonzalez-Miret, and F. J. Heredia Color--Composition Relationships of Seeds from Red Grape Varieties; M. J. Jara-Palacios, J. M. Zaldivar-Cruz, F. J. Rodriguez-Pulido, D. Hernanz, F. J. Heredia, and M. L. Escudero-Gilete Color as an Indicator for the Maillard Reaction at Mild Temperatures: The Effect of Reducing Sugars; G. Leiva , L. Guida, G. Naranjo, and L. Malec Statistical Relationships between Soil Color and Some Factors of Soil Formation; A. Marques-Mateu, S. Ibanez, H. Moreno, J. M. Gisbert, S. Balasch, and M. Aguilar Color Characteristics of Raw Milk from Silage and Alfalfa-Fed Cows; L. Langman, L. Rossetti, A. M. Sancho, E. Comeron, A. Descalzo, and G. M. Grigioni Food Environment: Color in Packaging, Sensory Evaluation, and Preferences Study and Analysis of the Consistency of the Color from the Piece of Food to the Virtual Representation in the Screen and in the Packaging; M. M. B. Rojas and J. I. Fossati Influence of Package Color for Mineral Water Plastic Bottle to Consumers' Purchase Motivation; S. Kitaguchi, Y. Yonemaru, Y. Kitani, O. Panyarjun, and T. Sato Legal Value of Color and Form in the "Small Print"; D. G. Bardier Color Temperature Variation for Fresh Food Lighting: A Test on User Preferences; M. Rossi and A. Rizzi Psychological Effects of Tablecloth Color and Tray Color on Diners; K. Tomita, T. Aiba, J. Kang, M. Matsui, and K. Ohtani Color Evaluation in Association with Consumer Expectations of Green Tea Drinks in Thailand; S. Sueeprasan and C. Traisiwakul Orange Juice Color: Visual Evaluation and Consumer Preference; R. Fernandez-Vazquez, C. M. Stinco, A. J. Melendez-Martinez, F. J. Heredia, and I. M. Vicario Index Abstract: Selections from a meeting of the International Color Association, held in Mar del Plata, Argentina, from October 12 to 15, 2010. Read more...

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