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Food Colour and Appearance (Paperback, Softcover reprint of the original 1st ed. 1994)
Loot Price: R1,609
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Food Colour and Appearance (Paperback, Softcover reprint of the original 1st ed. 1994)
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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."
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