Buch, Englisch, 478 Seiten, Format (B × H): 161 mm x 245 mm, Gewicht: 808 g
Technological and Psychophysical Aspects
Buch, Englisch, 478 Seiten, Format (B × H): 161 mm x 245 mm, Gewicht: 808 g
ISBN: 978-1-4398-7693-0
Verlag: CRC Press
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.
Zielgruppe
Food technologists, color researchers, manufacturers of color measurement devices, and chemists and physicists working in the food industry.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Food Color and Appearance. Food Colorimetry and Color Scales. Color Change as Quality Index of Food. Food Environment: Color in Packaging, Sensory Evaluation, and Preferences. Index.