COLOR IN FOOD Technological and Psychophysical Aspects
Focusing on food technology and psychophysical aspects of food color and appearance, this book covers color research and its application in various stages of food production, processing, commercialization and consumption. It comprises selected best keynote lectures and papers presented from the Meet...
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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press Taylor & Francis
2012
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| Online Access: | Click Here to View Status and Holdings. |
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| 020 | # | # | |a 1439876932 |q hardback |
| 020 | # | # | |a 9781439876930 |q hardback |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TP370.9.C64 |b C65 2012 |
| 245 | 0 | 0 | |a COLOR IN FOOD |b Technological and Psychophysical Aspects |c Edited by José Luis Caivano, Maria del Pilar Buera |
| 264 | # | 1 | |a Boca Raton, FL |b CRC Press Taylor & Francis |c 2012 |
| 264 | # | 4 | |c ©2012 |
| 300 | # | # | |a xxiii, 454 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Selections from a meeting of the International Color Association, held in Mar del Plata, Argentina, from October 12 to 15, 2010 |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a Focusing on food technology and psychophysical aspects of food color and appearance, this book covers color research and its application in various stages of food production, processing, commercialization and consumption. It comprises selected best keynote lectures and papers presented from the Meeting of the International Color Association held at Mar del Plata, Argentina, in October 2010. The text is organized into five sections that describe food color and appearance, food colorimetry and color scales, color change as a quality index of food, color as an index of food composition and properties, color in packaging, sensory evaluation and preferences, and the food environment. |c Provided by publisher |
| 650 | # | 0 | |a Color of food |v Congresses |
| 650 | # | 0 | |a Color |v Congresses |x Psychological aspects |
| 700 | 1 | # | |a Caivano, José Luis |e edited |
| 700 | 1 | # | |a Pilar Buera, María del |e edited |
| 710 | 1 | # | |a International Colour Association |e issuing body |
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Color in food improving quality