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By D. MacDougall

ISBN-10: 0849315425

ISBN-13: 9780849315428

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TIMBERLAKE C F (1982). Colours in beverages. Food Flavourings, Ingredients, Processing, Packaging 4 (7) 14–17. TOVE´E MARTIN J (1996). An introduction to the visual system. Cambridge: CUP. USDA (1975). Use and maintenance of Macbeth lights. USDA File Code 131-A31. USDA (1978). US standards for grades of tomato juice. 43FR19814. VAN OOYEN M H F, VAN DER WEIJGERT J A C, BEGEMANN S H A (1987). Preferred luminances in offices. J Illum Eng Soc 16 152–156. MORRIS N, VAN DER REIS A P WILLIAMS ANTHONY A, LANGREN STEVEN P, TIMBERLAKE COLIN F, BAKKER JOHANNA (1984).

Acceptance appraisals should be conducted under conditions that simulate those under which consumers make their selections. For meat this includes retail cases, lighting, case and meat temperature, defrost cycling, overwrap and packaging (AMSA 1991). Some foods, such as hot brewed tea or frozen desserts, change appearance quickly. Hence special viewing arrangements for the panel are necessary even to the extent of having panellists file around a table scoring each sample as they pass (Hutchings 1999).

4 Appearance Colour is usually considered the most important attribute of any food’s appearance (Francis and Clydesdale 1975) especially if it is associated with other aspects of food quality, for example, the ripening of fruit or the visible deterioration which occurs when a food spoils. Nearly every food product has an acceptable colour range, which depends on a wide range of factors including variability among consumers, their age and ethnic origin, and the physical nature of the surroundings at time of judgement (Francis 1999).

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Colour in Food by D. MacDougall

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