Colour in Food. Improving Quality
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Author(s): D. MacDougall
Publisher: Woodhead Publishing
ISBN: 1855735903
Format: hardback
378pp
Price: £115.00, $180.00, €180
Review Date: 02 October 2002
Review: This book compares the psychological processes that are involved in the human perception of colour and its associated appearance qualities with the many components and variables encountered in the visual judgement of food. The first part of the book discusses colour perception and measurement: the principles of colour measurement in food, its measurement by colour reflectance, and how food may be sorted according to colour. The second part of the book looks at colour control in food: the chemistry of food colour, colour stability in vegetables and meat, analysing changes in fruit pigments, GM of crop plants for improving natural pigments; and calibrated colour image analysis of food.