Author: José Luis Caivano Publisher: CRC Press ISBN: 1439876932 Category : Technology & Engineering Languages : en Pages : 481
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: Pericles Markakis Publisher: Elsevier ISBN: 0323157904 Category : Technology & Engineering Languages : en Pages : 280
Book Description
Anthocyanins as Food Colors aims to assemble scattered information on anthocyanins pertinent to food coloration. Both basic and applied aspects of these pigments are discussed. Organized into nine chapters, this book begins with a discussion of the chemical structure of anthocyanins, followed by its copigmentation and biosynthesis. It then discusses the distribution of anthocyanin in food plants, as well as the compounds' stability in food. This work also looks into the analysis of anthocyanins and their presence in grapes and wine. Utilization of anthocyanins as food additives is addressed in the last chapter. This book will provide additional information in order to maximize the visual appeal of these pigments both in products in which they are naturally present and in products to which they may be added as colorants.
Author: Jennifer Vogel Bass Publisher: Macmillan ISBN: 1626722846 Category : Juvenile Nonfiction Languages : en Pages : 16
Book Description
A boldly illustrated celebration of unusual fruits and vegetables reveals how familiar produce can be different colors and still be delicious, from red bananas and purple broccoli to yellow cherries and green carrots.
Author: Joyce Markovics Publisher: Bearport Publishing ISBN: 1627243801 Category : Juvenile Nonfiction Languages : en Pages : 24
Book Description
A banana’s peel turns from green to bright yellow. Its color let’s us know that it’s sweet and ripe. Tan-colored dough bakes in a hot oven, turning crispy and golden brown. Now it’s ready to eat! Simple yet captivating text will help early readers learn about different colors and what they reveal about the delicious food we eat. Each 24-page book features controlled text with age-appropriate vocabulary and simple sentence construction. Stunning photos closely align with descriptive text that will grab kids’ attention. While practicing their reading skills, emergent readers won’t be able to stop turning the pages as they learn about colors.
Author: Georganne Bell Publisher: Horizon Publishers ISBN: 9781462136087 Category : Cooking Languages : en Pages :
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: Mathew Attokaran Publisher: John Wiley & Sons ISBN: 1119114772 Category : Technology & Engineering Languages : en Pages : 416
Book Description
In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Unique coverage of natural flavors and natural colorants in the same volume Includes chemical structures of all principal constituents and CAS, FEMA and E numbers. Wherever available FCC (Food Chemicals Codex) Includes techniques and characteristics of extracts, such as solvent extraction, dispersion and solubitization, nutraceutical function and effect of heat
Author: Ralf Schweiggert Publisher: Elsevier ISBN: 0323996094 Category : Technology & Engineering Languages : en Pages : 643
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: José Luis Caivano
Author: Pericles Markakis
Author: Jennifer Vogel Bass
Author: Joyce Markovics
Author: National Aniline & Chemical Company, inc., New York
Author: Georganne Bell
Author: Mathew Attokaran
Author: Bernhard Conrad Hesse
Author: Williams
Author: Ralf Schweiggert