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Author: Hutchings
Publisher: Springer Science & Business Media
ISBN: 1461523737
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 or not most foods are fit to eat from their optical tell whether 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: Hutchings
Publisher: Springer Science & Business Media
ISBN: 1461523737
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 or not most foods are fit to eat from their optical tell whether 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: Harry T. Lawless
Publisher: Springer Science & Business Media
ISBN: 1441964886
Category : Technology & Engineering
Languages : en
Pages : 603
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Book Description
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
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: Charles Spence
Publisher: Penguin
ISBN: 0735223475
Category : Technology & Engineering
Languages : en
Pages : 337
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Book Description
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Author: D MacDougall
Publisher: Woodhead Publishing
ISBN: 9781855735903
Category : Technology & Engineering
Languages : en
Pages : 400
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Book Description
The colour of a food is central to consumer perceptions of quality. This important collection reviews key issues in controlling colour quality in food, from the chemistry of colour in food to measurement issues, improving natural colour and the use of colourings to improve colour quality.
Author: Mark D. Fairchild
Publisher: John Wiley & Sons
ISBN: 1118653106
Category : Technology & Engineering
Languages : en
Pages : 485
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Book Description
The essential resource for readers needing to understand visual perception and for those trying to produce, reproduce and measure color appearance in various applications such as imaging, entertainment, materials, design, architecture and lighting. This book builds upon the success of previous editions, and will continue to serve the needs of those professionals working in the field to solve practical problems or looking for background for on-going research projects. It would also act as a good course text for senior undergraduates and postgraduates studying color science. The 3rd Edition of Color Appearance Models contains numerous new and expanded sections providing an updated review of color appearance and includes many of the most widely used models to date, ensuring its continued success as the comprehensive resource on color appearance models. Key features: Presents the fundamental concepts and phenomena of color appearance (what objects look like in typical viewing situations) and practical techniques to measure, model and predict those appearances. Includes the clear explanation of fundamental concepts that makes the implementation of mathematical models very easy to understand. Explains many different types of models, and offers a clear context for the models, their use, and future directions in the field.
Author: John B. Hutchings
Publisher: Springer
ISBN: 9780306472916
Category : Technology & Engineering
Languages : en
Pages : 180
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Book Description
We purchase an object or enter a scene not for their own sake but for the expectations we have of them. When we purchase an orange we do so in the expectation that it will quench our thirst or that it will taste good, or that it will make us healthy. On the other hand, our orange is so perfect looking (because it has been dosed with insecticide and herbicide) and shiny (because it has been coated with wax) that if we do not wash it thoroughly before eating we will eat it in the expectation that it will poison us. The activity of the moment is pursued not only for duty or immediate pleasure, but also with the dread, excitement, or merely boredom of that which we have a plate of food in front of us, we are lies ahead. This applies whether entering a room, shopping, at work or play, or merely doing the washing up. We are continually experiencing expectations, most of them subconsciously. However, all lead to motivation and state of mind. Joy or disappointment results from the fulfilment or otherwise of prior expectations. In other words, the stimulus provided by the total appearance of an object or scene engenders expectations of the outcome of our involvement with the object or event.
Author: John B. Hutchings
Publisher: Springer
ISBN: 9781441951939
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This book describes the philosophy of total appearance of food, the factors comprising it, and its application to the food industry. The new edition has been thoroughly updated, and includes new material on information transfer theory covering all sectors of the industry.
Author: José Luis Caivano
Publisher: CRC Press
ISBN: 1439876940
Category : Technology & Engineering
Languages : en
Pages : 469
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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
Author: Mark D. Fairchild
Publisher: John Wiley & Sons
ISBN: 1119967031
Category : Technology & Engineering
Languages : en
Pages : 485
Get Book Here
Book Description
The essential resource for readers needing to understand visual perception and for those trying to produce, reproduce and measure color appearance in various applications such as imaging, entertainment, materials, design, architecture and lighting. This book builds upon the success of previous editions, and will continue to serve the needs of those professionals working in the field to solve practical problems or looking for background for on-going research projects. It would also act as a good course text for senior undergraduates and postgraduates studying color science. The 3rd Edition of Color Appearance Models contains numerous new and expanded sections providing an updated review of color appearance and includes many of the most widely used models to date, ensuring its continued success as the comprehensive resource on color appearance models. Key features: Presents the fundamental concepts and phenomena of color appearance (what objects look like in typical viewing situations) and practical techniques to measure, model and predict those appearances. Includes the clear explanation of fundamental concepts that makes the implementation of mathematical models very easy to understand. Explains many different types of models, and offers a clear context for the models, their use, and future directions in the field.
