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5-11-2013, 12:58

Color in Food - Technological and Psychophysical Aspects

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Color in Food - Technological and Psychophysical Aspects

Color in Food - Technological and Psychophysical Aspects [Repost]
Published: 2012-04-05 | ISBN: 1439876932 | PDF | 478 pages | 100 MB


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.





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