Color in food
Subtitle: technological and psychophysical aspects
By: editors, José Luis Caivano, Maria del Pilar Buera
Contributors: International Colour Association
Publisher: Taylor & Francis
Published: 2012
Place of publication: Boca Raton, FL
Language: eng
ISBN-13: 9781439876930
Subjects: Color; Color of food; Congresses; TECHNOLOGY & ENGINEERING / Food Science
Description: "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"--
Notes: Selections from a meeting of the International Color Association, held in Mar del Plata, Argentina, from October 12 to 15, 2010.

Includes bibliographical references and index.