colour Is One Of The Most Significant Cues Used By Consumers To Determine The Quality Of A Food. While Colour Is Usually Assumed To Be A Property Of The Food Itself, It Is Actually The Individual's Response To The Visual Signals Generated By Light On The Product. An Authoritative Reference Can Best Explain The Ways That Food Colour And Quality Are Assessed And How They Can Be Improved To Benefit Consumers And The Food Industry. colour In Food: Improving Quality Reviews How Colour Is Perceived And Measured, Discusses Food Colour Chemistry And Stability, And Presents Ways That Colour Can Be Better Controlled In Food. With An Emphasis On Colour Perception And Measurement, Part 1 Introduces The Concept Of The Total Appearance Of Food And Examines The Principles Of Instrumental Colour Measurement, Models Of Colour Appearance, Colour Measurement By Colour Reflectance, And Sorting By Colour. Part 2 Covers Colour Control In Food, Focusing On The Chemistry Of Food Colorants, Colour Stability, Genetic Modification For Colour Enhancement, And Developments In Natural Colourings. research Into The Colour Of Food, Its Chemistry, And The Factors That Affect It Continues To Attract Enormous Attention. This Book Is A Valuable Contribution To The Field And A Useful Resource For Food Scientists And Product Developers, Food Marketers And Distributors, And Undergraduate And Postgraduate Students In Food Technology. Preliminaries......Page 1 Contents......Page 5 1 Introduction......Page 15 2 The perception and sensory assessment of colour......Page 23 3 Colour measurement of food principles and practice......Page 47 5 Colour measurement of foods by colour reflectance......Page 94 6 Colour sorting for the bulk food industry......Page 129 7 The chemistry of food colour......Page 159 8 Colour stability in vegetables......Page 193 9 Modelling colour stability in meat......Page 247 10 Analysing changes in fruit pigments......Page 262 11 Improving natural pigments by genetic modification of crop plants......Page 297 12 Food colorings......Page 311 13 Developments in natural colourings......Page 345 14 Calibrated colour imaging analysis of food......Page 366 Index......Page 381 "Part 1 looks at colour perception and measurement. Chapter 2 discusses the concept of the total appearance of food, of which colour is one component, and relates this to sensory assessment techniques. The following chapters consider the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour." "Part 2 begins with a review of the chemistry of food colorants. This provides a context for the following chapters which focus on the factors determining colour stability in vegetables, fruits and meat. A final group of chapters then look at colour enhancement of foods from the use of genetic modification to developments in natural colourings."--Jacket Of our five senses, vision, hearing, touch, taste and smell, the sense of vision plays a continuous and important role in daily experience.
