Color In Food: Technological & Psychophysical Aspects at Meripustak

Color In Food: Technological & Psychophysical Aspects

Books from same Author: Caivano J L

Books from same Publisher: Taylor and Francis

Related Category: Author List / Publisher List


  • Retail Price: ₹ 27324/- [ 11.00% off ]

    Seller Price: ₹ 24318

Sold By: T K Pandey      Click for Bulk Order

Offer 1: Get ₹ 111 extra discount on minimum ₹ 500 [Use Code: Bharat]

Offer 2: Get 11.00 % + Flat ₹ 100 discount on shopping of ₹ 1500 [Use Code: IND100]

Offer 3: Get 11.00 % + Flat ₹ 300 discount on shopping of ₹ 5000 [Use Code: MPSTK300]

Free Shipping (for orders above ₹ 499) *T&C apply.

In Stock

Free Shipping Available



Click for International Orders
  • Provide Fastest Delivery

  • 100% Original Guaranteed
  • General Information  
    Author(s)Caivano J L
    PublisherTaylor and Francis
    ISBN9781439876930
    Pages478
    BindingHardcover
    LanguageEnglish
    Publish YearMarch 2012

    Description

    Taylor and Francis Color In Food: Technological & Psychophysical Aspects by Caivano J L

    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. Select individuals from this elite symposium were invited to expand upon their presentations for publication in Color in Food: Technological and Psychophysical Aspects. The thematic scope of this volume comprises issues related to color research and application in various stages of food production, processing, marketing, purchasing, and consumption. Examining the latest developments in color research and application in relation to food science and technology, the book’s multidisciplinary approach makes it a critical resource for food technologists, color researchers, manufacturers of color measurement devices, and chemists and physicists working in the food industry.