COLOR IN FOOD TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS (HB 2012). Cet article n’est pas disponible.
Langue : anglais
Edité par TAYLOR & FRANCIS EXCLUSIVE(CBS), 2012
- Livre relié
- Neuf
Vendeur : UK BOOKS STORE, London, London, Royaume-UniUK BOOKS STORE
Vendeur AbeBooks depuis 11 mars 2024
Etat: Neuf
EUR 472,73
A propos de cet article
Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
N° de réf. du vendeur CBS 9781439876930
- Titre
- COLOR IN FOOD TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS (HB 2012)
- Auteur
- CAIVANO J.L.
- Éditeur
- TAYLOR & FRANCIS EXCLUSIVE(CBS)
- Année de publication
- 2012
- État de l'article
- New
- Reliure
- Couverture rigide
- Langue
- anglais
- ISBN à 10 chiffres
- 1439876932
- ISBN à 13 chiffres
- 9781439876930
- Édition
- Edition internationale
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.
« Synopsis » peut appartenir à une autre édition de cet ouvrage.
À propos de l’auteur
Jose Luis Caivano and Maria del Pilar Buera are with the University of Buenos Aires, Argentina.
« A propos de ce titre » peut appartenir à une autre édition de cet ouvrage.