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Author: Gisbert Otterstätter
Publisher: CRC Press
ISBN: 9780824702151
Category : Technology & Engineering
Languages : en
Pages : 416
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Book Description
"Provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. Tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. Thoroughly describes the relationships between coloring reactions."
Author: José Luis Caivano
Publisher: CRC Press
ISBN: 1439876932
Category : Technology & Engineering
Languages : en
Pages : 481
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Book Description
Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a multidisciplinary panel of food experts gathered to discuss the importance of color in food from perspectives ranging from chemistry to psychology to engineering. Select individuals from this elite symposium were invited to expand upon their presentations for publication in Color in Food: Technological and Psychophysical Aspects. 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.
Author: Natasha Bowens
Publisher:
ISBN: 9780865717893
Category : Minority farmers
Languages : en
Pages : 0
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Book Description
The Color of Food sheds light on the issues that lie at the intersection of race and farming. It challenges the status quo of agrarian identity for people of color, honoring a history richer than slavery and migrant labor. By sharing and celebrating their stories, this collection reveals the remarkable face of the American farmer.
Author: Ralf Schweiggert
Publisher: Elsevier
ISBN: 0323996094
Category : Technology & Engineering
Languages : en
Pages : 643
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Book Description
Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. - Provides a fully revised and updated resource on current regulatory standards and legislation - Includes new chapters on both emerging ingredients and the latest technologies - Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter - Contains a current and comprehensive overview of product-specific coloration approaches
Author: Georganne Bell
Publisher: Horizon Publishers
ISBN: 9781462136087
Category : Cooking
Languages : en
Pages :
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Book Description
Craft the ultimate cookie creations for holidays and parties! In this comprehensive guide, master sugar artist and internationally popular blogger Georganne Bell shares all her insider tips and inspiring ideas. Learn how to create decadent designs and colorful cookies that look and taste amazing! With a wealth of resources you won't find elsewhere, this book is perfect for beginning decorators and seasoned pros alike.
Author: Gisbert Otterstätter
Publisher: CRC Press
ISBN: 9780824702151
Category : Technology & Engineering
Languages : en
Pages : 416
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Book Description
"Provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. Tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. Thoroughly describes the relationships between coloring reactions."
Author: Reinhold Carle
Publisher: Woodhead Publishing
ISBN: 0081003927
Category : Technology & Engineering
Languages : en
Pages : 540
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Book Description
Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations
Author: Douglas M. Considine
Publisher: Springer Science & Business Media
ISBN: 1468485113
Category : Technology & Engineering
Languages : en
Pages : 2324
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Book Description
Author: John B. Hutchings
Publisher: Springer Science & Business Media
ISBN: 1461521238
Category : Technology & Engineering
Languages : en
Pages : 524
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Book Description
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.
Author: National Congress of Parents and Teachers. Georgia Branch
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 814
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Book Description
Author: United States. Congress. Senate. Select Committee on Small Business
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 360
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Book Description
