Color in food Tecnological and psychophysical aspects
Caivano, José Luis
Color in food Tecnological and psychophysical aspects - 454 páginas
Food apperance and expectations, cap.1 Color and visual apperance in foods, cap.2 Colors seen through transparent objects, cap.3 What is the color of a glass of wine, cap.4 Color as a code in food packaging: An argentine case, cap.5 Effect of illiminance and correlated color temperatura on visibility of food color in making meals, cap.6 Effect of hydrothermal conditions on translucence of milled rice, cap.7 Measuring banana apperance aspects using spectrophotometer and digital camera, cap.8 Is the color measured in food the color that we see, cap.9 Whiteness, yellowness and browning in food colorimetry: Acritical review, cap.10 Color classification of veal carcasses: Past, present and future, cap.11 Application of image analysis to the color-phenolic composition relationships of grape sedes, cap.12 Sensing chlorophyll, carotenoids and anthocyanins concentrations in levaes with spatial resolution from digital image, cap.13 Color of honeys from the southwestern pampas región: Relationship between the pfund color scale and cielab coordinates, cap.14 Influence of different backgrounds on the instrumental color specification of orange juices, cap.15 Color determination in dehydrated fruits: Image analysis and photocolorimetry, cap.16 Color study at storage of lyophilized carrot systems, cap.17 Temperature abuses during lettuce postharvest: Impact on color and chlorophyll, cap.18 Changes in color and anthocyanin content of different dried products based on sewwt cherries, cap.19 Color measurement of nova mandarins submitted to heat and degreening treatments during long storage, cap.20 Color of vacuum-packed squid (Illex argentinus) mantle rings treated with gamma radiation, cap.21 Evaluation of blueberry color during storage by image analysis, cap.22 Effect of washing-disinfection conditions on total anthocyanin retention and color of fresh-cut strawberries, cap.23 Effects of postharvest tratments in ruby red grapefruit quality, cap.24 Color variation in nut kernels during storage under different drying methods, cap.25 Kinetics of melanosis in shrimp: Effect of pretreatment using chemical additives, cap.26 Color of dried pears as affected by prior blanching and sugar infusión, cap.27 Color changes in fresh-cut fruits as affected by cultivar, chemical treatment and storage time and temperature, cap.28 Cross-sectional color evaluation in borage stems, cap.29 Spectral signatures: A way to identify species and conditions of vegetables, cap.30 Control of animal stress and welfare with measurements of skin color variation: A new field of applitacions of colorimetry in applied psychology, cap.31 Relationship between mineral content and color in honeys fron two ecological regions in Argentina, cap.32 Importance of anthocyanic copigmentation on the color expression of red wine in warm climate, cap.33 Color-composition relationships of sedes from red grape varieties, cap.34 Color as an indicator for the maillard reaction at mild temperatures: The effect of reducing sugars, cap.35 Statistical relationships between soil color and some factors of soil formation, cap.36 Color characteristics of raw milk from silage and alfalfa-fed cows, cap.37 Study and analysis of consistency of color from the piece of food to the virtual representation on screen and in packaging, cap.38 Influence of package color for mineral wáter plastic bottle on consumers purchase motivation, cap.39 Legal value of color and form in the small print, cap.40 Color temperature variation for fresh food lighting: A test on user preferences, cap.41 Psychological effects of tablecloth color and tray color on diners, cap.42 Color evaluation in association with consumer expectations of Green tea drinks in Thailand, cap.43 Orange juice color: Visual evaluation and consumer preference, cap.44
978-1-4398-7693-0
Analisis de alimentos
Colorimetria
Evaluacion sensorial
Procesamiento de alimentos
664.07 / C656
Color in food Tecnological and psychophysical aspects - 454 páginas
Food apperance and expectations, cap.1 Color and visual apperance in foods, cap.2 Colors seen through transparent objects, cap.3 What is the color of a glass of wine, cap.4 Color as a code in food packaging: An argentine case, cap.5 Effect of illiminance and correlated color temperatura on visibility of food color in making meals, cap.6 Effect of hydrothermal conditions on translucence of milled rice, cap.7 Measuring banana apperance aspects using spectrophotometer and digital camera, cap.8 Is the color measured in food the color that we see, cap.9 Whiteness, yellowness and browning in food colorimetry: Acritical review, cap.10 Color classification of veal carcasses: Past, present and future, cap.11 Application of image analysis to the color-phenolic composition relationships of grape sedes, cap.12 Sensing chlorophyll, carotenoids and anthocyanins concentrations in levaes with spatial resolution from digital image, cap.13 Color of honeys from the southwestern pampas región: Relationship between the pfund color scale and cielab coordinates, cap.14 Influence of different backgrounds on the instrumental color specification of orange juices, cap.15 Color determination in dehydrated fruits: Image analysis and photocolorimetry, cap.16 Color study at storage of lyophilized carrot systems, cap.17 Temperature abuses during lettuce postharvest: Impact on color and chlorophyll, cap.18 Changes in color and anthocyanin content of different dried products based on sewwt cherries, cap.19 Color measurement of nova mandarins submitted to heat and degreening treatments during long storage, cap.20 Color of vacuum-packed squid (Illex argentinus) mantle rings treated with gamma radiation, cap.21 Evaluation of blueberry color during storage by image analysis, cap.22 Effect of washing-disinfection conditions on total anthocyanin retention and color of fresh-cut strawberries, cap.23 Effects of postharvest tratments in ruby red grapefruit quality, cap.24 Color variation in nut kernels during storage under different drying methods, cap.25 Kinetics of melanosis in shrimp: Effect of pretreatment using chemical additives, cap.26 Color of dried pears as affected by prior blanching and sugar infusión, cap.27 Color changes in fresh-cut fruits as affected by cultivar, chemical treatment and storage time and temperature, cap.28 Cross-sectional color evaluation in borage stems, cap.29 Spectral signatures: A way to identify species and conditions of vegetables, cap.30 Control of animal stress and welfare with measurements of skin color variation: A new field of applitacions of colorimetry in applied psychology, cap.31 Relationship between mineral content and color in honeys fron two ecological regions in Argentina, cap.32 Importance of anthocyanic copigmentation on the color expression of red wine in warm climate, cap.33 Color-composition relationships of sedes from red grape varieties, cap.34 Color as an indicator for the maillard reaction at mild temperatures: The effect of reducing sugars, cap.35 Statistical relationships between soil color and some factors of soil formation, cap.36 Color characteristics of raw milk from silage and alfalfa-fed cows, cap.37 Study and analysis of consistency of color from the piece of food to the virtual representation on screen and in packaging, cap.38 Influence of package color for mineral wáter plastic bottle on consumers purchase motivation, cap.39 Legal value of color and form in the small print, cap.40 Color temperature variation for fresh food lighting: A test on user preferences, cap.41 Psychological effects of tablecloth color and tray color on diners, cap.42 Color evaluation in association with consumer expectations of Green tea drinks in Thailand, cap.43 Orange juice color: Visual evaluation and consumer preference, cap.44
978-1-4398-7693-0
Analisis de alimentos
Colorimetria
Evaluacion sensorial
Procesamiento de alimentos
664.07 / C656