Color In Food: Technological & Psychophysical Aspects (Hb 2012) Hardcover

Color in Food: Technological & Psychophysical Aspects (HB 2012) investigates the significant role of color in food quality, perception, and consumer choices. The book explores the science behind both natural and artificial food colorants, their stability, and their effects on product development. It also addresses psychophysical factors, such as how color affects taste perception and influences buying behavior. With coverage of regulatory standards, technological innovations, and color measurement methods, this book serves as a key resource for food scientists, technologists, and industry professionals aiming to enhance food appearance while ensuring safety and adherence to international guidelines.