Infodoc : Sciences, Techniques et Culture

1 Introduction
1.1 References
Part I Perceiving and measuring colour
2 The perception and sensory assessment of colour
2.1 Introduction
2.2 Expectations and the information transfer process
2.3 Total appearance
2.4 Viewer-dependent variables
2.5 Scene-dependent variables
2.6 The mechanics of vision
2.7 Colour perception
2.8 Colour vision deficiency
2.9 Sensory assessment of appearance properties
2.10 [...]

1 Introduction
1.1 References
Part I Perceiving and measuring colour
2 The perception and sensory assessment of colour
2.1 Introduction
2.2 Expectations and the information transfer process
2.3 Total appearance
2.4 Viewer-dependent variables
2.5 Scene-dependent variables
2.6 The mechanics of vision
2.7 Colour perception
2.8 Colour vision deficiency
2.9 Sensory assessment of appearance properties
2.10 Panel selection, screening and training
2.11 Factors affecting panel performance
2.12 Halo effects
2.13 Physical requirements for food appearance assessment
2.14 Lighting for appearance assessment
2.15 Appearance profile analysis
2.16 Future trends
2.17 Sources of further information and advice
2.18 References
3 Colour measurement of food: principles and practice
3.1 Introduction
3.2 Colour vision: trichromatic detection
3.3 The influence of ambient light and food structure
3.4 Appearance
3.5 Absorption and scatter
3.6 Colour description: the CIE system
3.7 Colour description: uniform colour space
3.8 Instrumentation
3.9 Food colour appearance measurement in practice
3.10 Illuminant spectra and uniform colour
3.11 Conclusions and future trends
3.12 References
4 Models of colour perception and colour appearance
4.1 Introduction: colour specification systems and colour appearance models
4.2 The retinal image
4.3 Colour appearance: colour constancy
4.4 Colour appearance: simultaneous colour contrast
4.5 Colour appearance: colour assimilation
4.6 The nature of colour contrast
4.7 ModeIling colour appearance
4.8 Future trends
4.9 References
5 Colour measurement of foods by colour reflectance
5.1 Introduction: food colour and quality
5.2 Colour measurement principles and methods
5.3 Colour measurement methodology
5.4 Colour measurement of typical food materials
5.5 Powders, granules and flakes
5.6 Particulate and lumpy solids
5.7 Large area solid foods
5.8 Pastes and slurries
5.9 Liquids
5.10 Conclusions and future trends
5.11 Sources of further infonnation and advice
5.12 References
6 Colour sorting for the bulk food industry
6.1 Introduction
6.2 The optical sorting machine
6.3 Assessment of objects for colour sorting
6.4 Spectrophotometry
6.5 Monochromatic and bichromatic sorting
6.6 Dual monochromatic and trichromatic sorting
6.7 Fluorescence and infra-red techniques
6.8 Optical sorting with lasers
6.9 The optical inspection system
6.10 Illumination
6.11 Background and aperture
6.12 Optical filters and detectors
6.13 The sorting system: feed
6.14 The sorting system: ejection
6.15 Cleaning and dust extraction
6.16 The electronic processing system
6.17 The limitations of colour sorting
6.18 Future trends
6.19 Further reading
6.20 References
Part II Colour control in food
7 The chemistry of food colour
7.1 Introduction
7.2 Classification of food colorants
7.3 Isoprenoid derivatives
7.4 Benzopyran and tetrapyrrole derivatives
7.5 Melanins, melanoidins and caramels
7.6 Other natural colorants
7.7 Chemical structure and light absorption
7.8 Molecular orbital theory and food colorants
7.9 Chemical stability of food colorants
7.10 Thermal stability
7.11 Irradiation
7.12 High pressure processing
7.13 Future trends
7.14 References
8 Colour stability in vegetables
8.1 Introduction
8.2 The chemistry and occurrence of vegetable pigments: chlorophylls, carotenoids, flavonoids and betalains
8.3 The stability of pigments
8.4 Post-harvest influences on vegetable colour
8.5 Heating and vegetable colour
8.6 Freezing and vegetable colour
8.7 Maintaining vegetable colour
8.8 Future trends
8.9 References
9 Modelling colour stability in meat
9.1 Introduction
9.2 External factors affecting colour stability during packaging and storage
9.3 ModeIling dynamic changes in headspace gas composition
9.4 ModeIling in practice: fresh beef
9.5 ModeIling in practice: cured ham
9.6 Internai factors affecting colour stability
9.7 Validation of models
9.8 Future trends
9.9 References
10 Analysing changes in fruit pigments
10.1 Introduction
10.2 Pigments in fruits: chlorophylls, carotenoids and anthocyanins
10.3 Categorising fruits by pigment composition
10.4 The formation and transformation of pigments during fruit development and ripening
10.5 Chlorophylls
10.6 Carotenoids
10.7 Anthocyanins
10.8 Postharvest changes in fruit pigment composition
10.9 Fruit colour, pigment composition and quality
10.10 Physico-chemical and enzymatic factors affecting fruit stability
10.11 Measuring col our and pigment composition
10.12 Future trends
10.13 References
11 Improving natural pigments by genetic modification of crop plants
11.1 Introduction
11.2 The genetic modification of crop plants
11.3 Pigments in fruits
11.4 Enhancing fruit pigments: flavonoids
11.5 Enhancing fruit pigments: carotenoids
11.6 Future trends
11.7 Sources of further information and advice
11.8 References
12 Food colorings
12.1 Introduction
12.2 Food, drug and cosmetic colorants
12.3 Carotenoid extracts
12.4 Lycopene
12.5 Lutein
12.6 Annatto and saffron
12.7 Paprika
12.8 Synthetic carotenoids
12.9 Anthocyanins
12.10 Betalains
12.11 Chlorophylls
12.12 Turmeric
12.13 Cochineal and carmine
12.14 Monascus
12.15 lridoids
12.16 Phycobilins
12.17 Caramel
12.18 Brown polyphenols
12.19 Titanium dioxide
12.20 Carbon black
12.21 Miscellaneous colorants
12.22 Outlook
12.23 References
13 Developments in natural colourings
13.1 Introduction: the use of natural colourings in food
13.2 The range of natural colourings
13.3 Factors in selecting natural colours
13.4 Quality control issues
13.5 Storage and handling issues
13.6 Improving natural colour functionality
13.7 Future trends in natural colours
13.8 Sources of further information and advice
13.9 References
14 Calibrated colour imaging analysis of food
14.1 Introduction
14.2 Digital camera characterisation
14.3 Colorimetrically-based camera characterisation
14.4 Spectral-based camera characterisation
14.5 The DigiEye imaging system
14.6 Applying colour imaging analysis to the measurement of particular foods
14.7 Applying colour imaging analysis to the sensory analysis of foods
14.8 Future trends
14.9 Sources of further information and advice
14.10 References