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This book describes the philosophy of total appearance of food, the factors comprising it, and its application to the food industry.
Beginning with an overview of food color and appearance attributes, the book describes the physics and chemistry of vision and color, sensory appearance and profile analysis, color measurement, color specification of food, and specification of other appearance properties. This new edition has been thoroughly updated, and includes new material on information transfer theory.
The broad examination by the author attempts to bring into perspective the importance of food appearance to all sectors of the industry.
Beginning with an overview of food color and appearance attributes, the book describes the physics and chemistry of vision and color, sensory appearance and profile analysis, color measurement, color specification of food, and specification of other appearance properties. This new edition has been thoroughly updated, and includes new material on information transfer theory.
The broad examination by the author attempts to bring into perspective the importance of food appearance to all sectors of the industry.
about the first edition: `This excellent volume provides a base in the science and methodology of food colour and appearance.' Food Science and Technology `A fascinating introduction to the subject and a valuable resource of up-to-date literature.' Food Manufacture, March 1994 `This book will fill an obvious void... the definitive work on food color and appearance for the next decade. The author has an exceptional understanding of the wide range of disciplines related to the appearance of food. In addition, this book is remarkably free of minor errors.' Food Technology, Fehruary 1995 `...important in providing an unconventional perspective into an under-researched area of great importance in understanding and predicting consumer behaviour.' Chemistry & Industry `This book is written on a very high intellectual plane, and is likely to become the reference book on food appearance for years to come.' Trends in Food Science and Technology