This book describes the philosophy of total appearance of food, the factors comprising it, and its application to the food industry.
Beginning with an overview of food color and appearance attributes, the book describes the physics and chemistry of vision and color, sensory appearance and profile analysis, color measurement, color specification of food, and specification of other appearance properties. This new edition has been thoroughly updated, and includes new material on information transfer theory.
The broad examination by the author attempts to bring into perspective the importance of food appearance to all sectors of the industry.