THE EFFECTS OF FOOD COLOR ON PERCEIVED FLAVOR
- BRUSSELS SPROUTS. Doiron, Roger // Mother Earth News;Feb/Mar2008, Issue 226, p92
This article presents information on Brussels sprouts. The vegetable can be enjoyed all winter long; the colder the weather, the better they taste. The trick to cooking them is not overcooking them. Most people who say they do not like Brussels sprouts have eaten industrially grown, bitter...
- Simply Saucy. Rittman, Allison // Prepared Foods;May2004, Vol. 173 Issue 5, p39
Discusses the role of sauces in cooking dishes. Classification of sauces; Effect of changing cooking techniques on the flavor and texture of sauces; Use of color in preparing sauces. INSET: Plus: A Tip on Color.
- Design choice: Angostura bitters. Haines, Jeremy // Marketing (00253650);12/13/2006, p8
The article presents the author's comments about the label for Angostura bitters, a highly concentrated food and beverage flavoring essence. The author says that according to the product's label, it is a preparation of gentian in combination with a variety of vegetable coloring matter. He says...
- The Right Color, and New Twists on Dairy. // Prepared Foods;Nov2009, Vol. 178 Issue 11, p55
The article discusses the highlights of some studies presented at "Prepared Foods R&D Seminars" held in the U.S. It includes "Color and Applications in Confectionery Technology," by Aminah Lewis and "Savory Bravery: A New Vision for Dairy Products," by Paula Grabow. The application of color and...
- Rettung fÃ¼r Fruchtabbildungen. Wallau, Rochus // Lebensmittel Zeitung;4/12/2013, Issue 15, p0024
The verdict of the Oberlandesgericht (Higher Regional Court) of DÃ¼sseldorf, Germany concerning the use of depictions of fruit on products which contain only fruit flavorings is discussed. The author discusses the case of a fruit-flavored tea using a picture of a raspberry on the packaging...
- VOICE: More scarcity less affordability. Warwick, Joe // Restaurant Magazine;Nov2012, Issue 219, p16
The author focuses on the scarcity and unavailability of luxury ingredients which made them remain a special seasonal splurge and induce the stomach to grow fonder.
- Charlatan or champion? Nuttall, Claire // Grocer;9/7/2013, Vol. 236 Issue 8121, p27
The author explores complexity of health labelling of food and beverage products.
- Color Affects Perceived Odor Intensity. Zeliner, Debra A.; Kautz, Mary A. // Journal of Experimental Psychology. Human Perception & Performan;May90, Vol. 16 Issue 2, p391
The perceived color of a stimulus can also be affected by other visual stimuli. The perceived color of a stimulus can be altered by the presence of other sensory stimuli, and color can alter perception in other modalities. Such an interaction is highly likely with food stimuli in which color,...
- Look to your labels. Turner, Alan // Food Manufacture;Jul96, Vol. 71 Issue 7, p47
Explores government policies on the use of labels in the food and drink industries in Great Britain. Permitted generic names; Adoption and implementation of additive directives; Use of sweeteners; Packaging gases; Imposition of residual controls.