The Color Of Food
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The Color Of Food
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Author : Natasha Bowens
language : en
Publisher: New Society Publisher
Release Date : 2015-05-01
The Color Of Food written by Natasha Bowens and has been published by New Society Publisher this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-01 with Social Science categories.
“Anyone who eats should read this book: You will come to the table with new appreciation for the intersections between race and food . . . powerful.”—Anna Lappé, author of Diet for a Hot Planet The growing trend of organic farming and homesteading is changing the way the farmer is portrayed in mainstream media, and yet, farmers of color are still largely left out of the picture. The Color of Food seeks to rectify this. By recognizing the critical issues that lie at the intersection of race and food, this stunning collection of portraits and stories challenges the status quo of agrarian identity. Author, photographer, and biracial farmer Natasha Bowens’ quest to explore her own roots in the soil leads her to unearth a larger story, weaving together the seemingly forgotten history of agriculture for people of color, the issues they face today, and the culture and resilience they bring to food and farming. The Color of Food teaches us that the food and farm movement is about more than buying local and protecting our soil. It is about preserving culture and community, digging deeply into the places we’ve overlooked, and honoring those who have come before us. Blending storytelling, photography, oral history, and unique insight, these pages remind us that true food sovereignty means a place at the table for everyone. “Natasha Bowens, through her compelling stories and powerful images of a rainbow of farmers, reminds us that the industrialization of our food system and the oppression of our people—two sides of the same coin—will, if not confronted, sow the seeds of our own destruction.”—Mark Winne, author of Food Town, USA
Color In Food
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Author : José Luis Caivano
language : en
Publisher: CRC Press
Release Date : 2012-04-05
Color In Food written by José Luis Caivano and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-05 with Technology & Engineering categories.
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.
Colour In Food
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Author : D MacDougall
language : en
Publisher: Woodhead Publishing
Release Date : 2002-08-16
Colour In Food written by D MacDougall and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-08-16 with Technology & Engineering categories.
The colour of a food is central to consumer perceptions of quality. This important collection reviews key issues in controlling colour quality in food, from the chemistry of colour in food to measurement issues, improving natural colour and the use of colourings to improve colour quality.
Handbook On Natural Pigments In Food And Beverages
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Author : Ralf Schweiggert
language : en
Publisher: Elsevier
Release Date : 2023-10-24
Handbook On Natural Pigments In Food And Beverages written by Ralf Schweiggert and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-24 with Technology & Engineering categories.
Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. Provides a fully revised and updated resource on current regulatory standards and legislation Includes new chapters on both emerging ingredients and the latest technologies Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter Contains a current and comprehensive overview of product-specific coloration approaches
Color In Foods
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Author : Quartermaster Food and Container Institute for the Armed Forces (U.S.)
language : en
Publisher:
Release Date : 1954
Color In Foods written by Quartermaster Food and Container Institute for the Armed Forces (U.S.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1954 with Color of food categories.
Gastrophysics
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Author : Charles Spence
language : en
Publisher: Penguin UK
Release Date : 2017-03-30
Gastrophysics written by Charles Spence and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-30 with Psychology categories.
A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the "off-the-plate" elements of a meal: the weight of cutlery, the colour of the plate (his lab showed that red is associated with sweetness - we perceive salty popcorn as tasting sweet when served in a red bowl), the background music and much more. Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we're tasting and influence what others experience. Meal-times will genuinely never be the same again.
Encyclopedia Of Food And Color Additives
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Author : George A. Burdock
language : en
Publisher: CRC Press
Release Date : 1997
Encyclopedia Of Food And Color Additives written by George A. Burdock and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Medical categories.
A 3-volume reference set you'll use every day. • Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural". Your boss needs to know if this claim is true. How do you find out? • Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips: You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid. After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance. List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS Number: The current FDA number for the substance. Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical Formula: Indicates the relative proportion of elements in a molecule. Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more. Where? Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies. Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances. Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories. How? Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products. You get all this data, plus an index by CAS number and synonym to make your research even easier The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.
Food Color And Appearance
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Author : John B. Hutchings
language : en
Publisher: Springer
Release Date : 2010-12-07
Food Color And Appearance written by John B. Hutchings and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-07 with Technology & Engineering categories.
This book describes the philosophy of total appearance of food, the factors comprising it, and its application to the food industry. The new edition has been thoroughly updated, and includes new material on information transfer theory covering all sectors of the industry.
Delicious Colour
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Author : DesignerBooks
language : en
Publisher: Designer Books
Release Date : 2017
Delicious Colour written by DesignerBooks and has been published by Designer Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Color categories.
With the accelerated pace of life, people often first notice the packages when they see food, and the color of the packaging affects the psychology of consumers. DELICIOUS COLOUR- FOOD PACKAGING DESIGN selects a variety of design works from around the world, showing you a lot of packaging design in showy color. According to the characteristics of different foods, the designers have designed various color and exquisite packaging works, so that you can first visually taste them. The 320-page book is rich and comprehensive in content, including biscuits, candy, beverages, tea, drinks, fast food, etc., covering many aspects of food packaging design, providing you with a unique food packaging design feast.
What Color Is Your Diet
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Author : David Heber
language : en
Publisher: William Morrow
Release Date : 2001-05-22
What Color Is Your Diet written by David Heber and has been published by William Morrow this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-05-22 with Health & Fitness categories.
Many of us make the wrong food choices every day by consuming foods that were never intended for our genetic makeup. According to renowned medical researcher David Heber, M.D., all of our most common major diseases are caused by the imbalance between our modern diet and our DNA, which was laid down more than 50,000 years ago. Now What Color Is Your Diet? introduces Dr. Heber's "Eat for Your Genes" food plans -- revolutionary approaches incorporating the latest breakthroughs in nutritional and genetic research -- and his unique 7 Colors of Health food-selection system, which groups fruits and vegetables by the colorful, beneficial chemical substances they contain. Dr. Heber shows you how to make the appropriate food choices to reduce your risks of heart disease, common forms of cancer, premature aging, and reduced vision and mental function -- and lose body fat at the same time. The typical American diet features the brown and beige colors of meat and starches -- with fruits and vegetables often nowhere in sight. While almost every food has some nutritional value, many are virtually devoid of the powerful colorful chemicals that can protect your genes, your vision, and your heart and reduce inflammation in your body, helping to prevent common forms of cancer and other diseases. Dr. Heber shows you how to benefit from the rainbow of colors contained in a nutritionally rich, DNA-compatible diet. His easy-to-follow Color Code empowers you to start eating the foods that match your genetic inheritance. This groundbreaking new work includes: DNA-compatible food plans that supercharge your health and help you lose excess body fat The fifteen most common myths about nutrition Twenty fully Color-Coded recipes Tips on colorizing your diet An updated vitamin and supplement guide The ten best herbal remedies for everyday health problems Advice on traveling and dining out with the Color Code Sample weekly menus for men and women Helpful shopping lists for incorporating the 7 Colors of Health into your diet The only book that teaches you how to eat specifically for your genetic makeup, What Color Is Your Diet? is an extraordinary tool to help you live a long, strong, vital life.