Color and appearance, those nebulous aspects of food acceptability which are taken for
granted by most consumers, are coming under increasingly severe scrutiny. For this reason …

Color may be the most important sensory attribute of food and as such holds a preeminent
position in overall food quality. It effects consumer judgement of other sensory …

This study was designed to assess the colour appearance of different wines. Four wine
samples were chosen: table red, oloroso, tawny port and rosé. These wines were poured at …

Color or visual appearance is a sensory attribute and instrumental evaluations of visual
appearance must be related to the sensory evaluations. Appropriate sensory analysis …

A method for characterization of butter cookie quality by assessing the surface browning and
water content using multispectral images is presented. Based on evaluations of the …

The development of color in the muscle of pen‐reared rainbow trout, Salmo gairdneri,
resulted from the absorption and deposition of astaxanthin introduced into the diet. The …

Pigment composition and color of a dark red Burgundy‐type wine, strawberry preserves and
canned strawberries were followed with time at a storage temperature of 37.7° Celcius. From …

As consumers become more aware of the deleterious effects of a high-fat diet, there are
increased efforts to lower fat content in foods. The effectiveness of whey protein isolate (WPI) …

The pigment composition of red and rosé wines was determined by tristimulus colorimetry
using the thin-layer transreflectometric technique at two pH levels. The magnitude of change …

The trichromatic theory was applied to wines at the end of the 1930s. Trichromatic co‐
ordinates, dominant wavelength, purity and luminance were determined. The Munsell …