Buch, Englisch, 513 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 791 g
ISBN: 978-1-4613-5885-5
Verlag: Springer US
Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being. In day-to-day survival and marketing situations, we can tell whether or not most foods are fit to eat from their optical properties. Although vision and colour perception are the means by which we appreciate our surroundings, visual acceptance depends on more than just colour. It depends on total appearance. In the recent past the food technologist has been under pressure to increase his/her understanding of first, the behaviour of raw materials under processing, and second, the behaviour and motivation of his/her customers in a growing, more discriminating, and worldwide market. The chapters which follow describe the philosophy of total ap pearance, the factors comprising it, and its application to the food industry. Included are: considerations of the evolutionary, historical, and cultural aspects of food appearance; the physics and food chemistry of colour and appearance; the principles of sensory ap pearance assessment and appearance profile analysis, as well as instrumental measurement; the interaction of product appearance, control, and acceptance in the varied environments of the laboratory, production line, supermarket, home and restaurant. A broad examination has been made in an attempt to get into perspective the importance of appearance to all sectors of the industry.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1 Food Colour and Appearance in Perspective.- The Evolution of Food Colour.- The Physiological Role of Pigments.- Food Colour and the Use of Food Colorants.- Rules Governing Other Appearance Attributes.- The Relative Importance of Appearance, Flavour and Texture as Product Attributes.- Colour in Food Packaging.- Food Colour in the English Language.- References.- 2 The Philosophy of Total Appearance.- The Place of Appearance in Total Perception.- Factors Affecting Total Appearance.- Total Appearance Philosophy and the Gestalt.- Mathematical Calculation of Consumer Images.- Total Appearance as a Science.- References.- 3 Light and Interaction with Materials.- Light and Lighting.- Absorption and Scattering of Light.- Delayed Light Emission.- References.- 4 Vision.- The Eye.- Colour Perception.- Colour Constancy and Chromatic Adaptation.- Contrast Phenomena.- Colour Memory.- Colour Harmony.- Colour Vision Deficiency.- References.- 5 Sensory Evaluation of Appearance— Methodology.- Panel Selection, Screening and Training.- Physical Requirements for Food Appearance Assessment.- Types of Sensory Test.- Statistics and Mathematics in Appearance Sensory Testing.- References.- 6 Appearance Profile Analysis and Sensory Scales.- Colour and Appearance Memory Descriptors and Scales.- Appearance Comparative Scales.- Scales and Anchors for Specific Foods.- References.- 7 Instrumental Specification.- Colour Measurement.- Fluorescence.- Translucency.- Gloss.- Colour Measuring Instruments used for Foods.- References.- 8 Colour Specification of Food.- The Sample and the Instrument.- Understanding Sensory Quality.- Understanding Process Materials—Quality Determination and Control.- Understanding Processing.- Understanding Chemistry.- References.- 9 Specification of Appearance PropertiesOther Than Colour.- Physical Form.- Translucency.- Gloss.- Uniformity and Pattern.- Temporal Aspects.- Analysis of Complex Scenes.- References.- 10 The Chemistry of Food Colour.- Chlorophylls.- Carotenoids.- Flavonoids.- Meat Colour.- Fish Colour.- Browning.- Other Natural Colorants.- Synthetic Colours and Colour Additives in General.- References.- 11 The Environment and Food Display.- Photochemistry in Food Display.- Colour Rendering in Food Display.- Appearance in Food Display.- References.
