Color in food. Improving quality by MacDougall B. (ed.)

By MacDougall B. (ed.)

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J Sens Stud 8 43–67. BELL RICK (1993). Some unresolved issues of control in consumer tests: the effects of expected monetary reward and hunger. J Sens Stud 8 329–340. BRIEN C J, MAY P, MAYO O (1987). Analysis of judge performance in wine-quality evaluations. J Food Sci 52 1273–1279. BS (1967). Standard specification for artificial daylight for the assessment of colour, Part 1 Illuminant for colour matching and colour appraisal. British Standard 950: part1. BS (1999). Methods for sensory analysis of food – part 10: general guidance and test methods for assessment of the colour of foods.

These curves are obtained using colour matching experiments, but spectral sensitivities can be confirmed from direct observations on individual cones using a microspectrophotometer. The three cone types have peak sensitivities in the blue, green and yellow-green parts of the spectrum. 0 400 500 600 Wavelength (nm) 700 Fig. 1 Spectral sensitivity curves of the three types of cone that compose photopic vision (Hunt 1998). Reproduced from R. W. Hunt, Measuring colour, 3rd edition, 1998. ISBN: 0863433871.

Studies of food colour psychology, folklore and anthropology are available (Davidoff 1991, Hutchings et al. 1996, Meiselman 2000). This book will add considerably to currently available information on food colorants and conventional colour measurement. A wider look at the philosophy 30 Colour in food of food appearance, appearance sensory science applied to the food business and the measurements of all aspects of appearance is available (Hutchings 1999). Expectations in the food industry have also been studied (Hutchings 2001).

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