Color in Food Technological and Psychophysical Aspects

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. Some of the questions raised in this thought-provoking volume include: What is the color of a glass of wine? What colors work best for "light" or diet products? Is the color measured in food the color we actually see? How does blueberry color change during storage? How are consumers motivated to buy bottled water based on packaging? What are the psychological effects of tablecloths and tray color on diners? 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.

Food Color and AppearanceFood Appearance and Expectations; J. B. Hutchings, M. R. Luo, and W. JiColor and Visual Appearance in Foods; R. D. LozanoColors Seen through Transparent Objects; O. Da Pos and C. RaoWhat Is the Color of a Glass of Wine? I. Jung, P. Jokela, P. Brandt, and O. VictorColor as a Code in Food Packaging: An Argentine Case; M. L. MussoEffect of Illuminance and Correlated Color Temperature on Visibility of Food Color in Making Meals; S. Okuda , Y. Fukumoto, N. Hara , H. Iwade, and W. IwaiEffect of Hydrothermal Conditions on Translucence of Milled Rice; M. O. Bello, R. J. Aguerre, M. P. Tolaba, and C. SuárezMeasuring Banana Appearance Aspects Using Spectrophotometer and Digital Camera; W. Ji, M. R. Luo, and J. B. HutchingsFood Colorimetry and Color ScalesIs the Color Measured in Food the Color That We See? A. I. NegueruelaWhiteness, Yellowness, and Browning in Food Colorimetry: A Critical Review; R. HirschlerColor Classification of Veal Carcasses: Past, Present, and Future; M. l Lucassen, J. Alferdinck, and R. Van MegenApplication of Image Analysis to the Color–Phenolic Composition Relationships of Grape Seeds; F. J. Rodríguez-Pulido, F. J. Heredia, J. M. Zaldívar -Cruz, and M. L. González-MiretSensing Chlorophyll, Carotenoids, and Anthocyanins Concentrations in Leaves with Spatial Resolution from Digital Image; G. Cordon and M. G. LagorioColor of Honeys from the Southwestern Pampas Region: Relationship between the Pfund Color Scale and CIELAB Coordinates; L. M. Gallez, A. Marconi, E. Tourn, M. L. González-Miret, and F. J. HerediaInfluence of Different Backgrounds on the Instrumental Color Specification of Orange Juices; C. M. Stinco, R. Fernández-Vázquez, A. J. Meléndez-Martínez, F. J. Heredia, E. Bejines Mejías, and I. M. VicarioColor Change as Quality Index of FoodColor Determination in Dehydrated Fruits: Image Analysis and Photocolorimetry; L. M. Agudelo Laverde, N. Acevedo, C. Schebor, and M. P. BueraColor Study at Storage of Lyophilized Carrot Systems; A. V. Gallo, M. P. Buera, and C. PetriellaTemperature Abuses during Lettuce Postharvest: Impact on Color and Chlorophyll; M. V. Agüero, A. E. Bevilacqua, and S. I. RouraChanges in Color and Anthocyanin Content of Different Dried Products Based on Sweet Cherries; L. Franceschinis, C. Schebor, and D. M. SalvatoriColor Measurement of Nova Mandarins Submitted to Heat and Degreening Treatments during Long Storage; S. Guidi, A. M. Sancho, G. Polenta, G. Meier , D. Vázquez, and C. González Color of Vacuum-Packed Squid (Illex argentinus) Mantle Rings Treated with Gamma Radiation; A. Tomac and M. I. YeannesEvaluation of Blueberry Color during Storage by Image Analysis; S. Matiacevich, P. Silva, F. Osorio, and J. EnrioneEffect of Washing-Disinfection Conditions on Total Anthocyanin Retention and Color of Fresh-Cut Strawberries; F. Van de Velde, M. Pirovani, D. Güemes, and A. PiagentiniEffects of Postharvest Treatments in Ruby Red Grapefruit Quality; A. M. Sancho, S. Guidi, A. Biolatto, A. Pazos, and G. M. GrigioniColor Variation in Nut Kernels During Storage under Different Drying Methods; L. Pilatti, A. M. Sancho, M. Irurueta, and G. M. GrigioniKinetics of Melanosis in Shrimp: Effect of Pretreatment Using Chemical Additives; M. A. Loubes, C. A. Almada, and M. P. TolabaColor of Dried Pears as Affected by Prior Blanching and Sugar Infusion; S. B. Maidana, M. B. Vullioud, and D. M. SalvatoriColor Changes in Fresh-Cut Fruits as Affected by Cultivar, Chemical Treatment, and Storage Time and Temperature; A. Piagentini, L. Martin, C. Bernardi, D. Güemes, and M. PirovaniCross-Sectional Color Evaluation in Borage Stems; G. Alcusón, A. M. Ruiz De Castro, M. C. Urzola, R. Oria, and A. I. NegueruelaColor as an Index of Food Composition and PropertiesSpectral Signatures: A Way to Identify Species and Conditions of Vegetables; J. D. Sandoval , S. R. Gor, J. Ramallo, A. Sfer, E. Colombo, M. Vilaseca, and J. PujolControl of Animal Stress and Welfare with Measurements of Skin Color Variation: A New Field of Applications of Colorimetry in Applied Psychology; P. F. M. Conceição Relationship between Mineral Content and Color in Honeys from Two Ecological Regions in Argentina; G. P. Balbarrey , A. Andrada , J. Echazarreta, D. Iaconis, and L. M. GallezImportance of Anthocyanic Copigmentation on the Color Expression of Red Wine in Warm Climate; B. Gordillo, M. L.González-Miret, and F. J. HerediaColor–Composition Relationships of Seeds from Red Grape Varieties; M. J. Jara-Palacios, J. M. Zaldívar-Cruz, F. J. Rodríguez-Pulido, D. Hernanz, F. J. Heredia, and M. L. Escudero-GileteColor as an Indicator for the Maillard Reaction at Mild Temperatures: The Effect of Reducing Sugars; G. Leiva , L. Guida, G. Naranjo, and L. MalecStatistical Relationships between Soil Color and Some Factors of Soil Formation; Á. Marques-Mateu, S. Ibáñez, H. Moreno, J. M. Gisbert, S. Balasch, and M. AguilarColor Characteristics of Raw Milk from Silage and Alfalfa-Fed Cows; L. Langman, L. Rossetti, A. M. Sancho, E. Comerón, A. Descalzo, and G. M. GrigioniFood Environment: Color in Packaging, Sensory Evaluation, and PreferencesStudy and Analysis of the Consistency of the Color from the Piece of Food to the Virtual Representation in the Screen and in the Packaging; M. M. B. Rojas and J. I. FossatiInfluence of Package Color for Mineral Water Plastic Bottle to Consumers’ Purchase Motivation; S. Kitaguchi, Y. Yonemaru, Y. Kitani, O. Panyarjun, and T. SatoLegal Value of Color and Form in the "Small Print"; D. G. BardierColor Temperature Variation for Fresh Food Lighting: A Test on User Preferences; M. Rossi and A. RizziPsychological Effects of Tablecloth Color and Tray Color on Diners; K. Tomita, T. Aiba, J. Kang, M. Matsui, and K. OhtaniColor Evaluation in Association with Consumer Expectations of Green Tea Drinks in Thailand; S. Sueeprasan and C. TraisiwakulOrange Juice Color: Visual Evaluation and Consumer Preference; R. Fernández-Vázquez, C. M. Stinco,A. J. Meléndez-Martínez, F. J. Heredia, and I. M. VicarioIndex

Jose Luis Caivano and Maria del Pilar Buera are with the University of Buenos Aires, Argentina.