This book describes the philosophy of total appearance of food, the factors comprising it, and its application to the food industry.

Beginning with an overview of food color and appearance attributes, the book describes the physics and chemistry of vision and color, sensory appearance and profile analysis, color measurement, color specification of food, and specification of other appearance properties.

This new edition has been thoroughly updated, and includes new material on information transfer theory. The broad examination by the author attempts to bring into perspective the importance of food appearance to all sectors of the industry.

Table of Contents

Food Color and Appearance in Perspective:
The evolution of food color.
Cultural anthropology, oral tradition, and food appearance.
Physiological role of pigments.
Food color and use of food colorants.
Other appearance attributes.
Relative importance of appearance, flavor and texture as product attributes.

Appearance of Objects and Scenes: The Information Transfer Process:
Information transfer process: an overview.
Total appearance - history or research.
Factors affecting total appearance.
Total appearance and the gestalt.
Determining personal responses to the environment based on the derived images.
The information transer process as a science

Light and Its Interaction With Food Materials:
Light and lighting.
Absorption and scattering of light.

Vision:
The eye.
Color perception.
Basic color attributes.
Adaptation and constancy.
Contrast phenomena.
Color memory.
Color harmony.
Image color quality.
Color vision deficiency.

Sensory Assessment of Appearance - Methodology:
Panel selection, screening and training. Physical requirements for food appearance assessment. Types of sensory test. Statistics and mathematics in appearance sensory testing.

Appearance Scales:
Basic perceptions: Color and appearance memory descriptors and scales.
Derived perceptions.
Comparative scales of appearance.

Appearance Profile Analysis:
Examples of appearance profile analysis.

Instrumental Specification:
Color measurement.
Flourescence.
Translucency.
Gloss.
Color measuring instruments used for foods.

Color Specification of Foods:
Sample and instrument.
Understanding sensory quality.
Understanding process materials: Quality determination and control.
Understanding processing.
Understanding chemistry.

Measurement of Other Appearance Properties:
Physical form.
Translucency.
Gloss.
Uniformity and pattern.
Temporal aspects.
Analysis of complex scenes.
Connotative meanings of scenes ofr scene elements.

Food Color Mechanisms:
Fruit and vegetable color.
Meat color.
Marine products.
Bivalves.
browning.
Other practical food systems.
Light scattering.
Added color.

Index.

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