On the changing colour of food and drink

On the changing colour of food and drink

There is something of a tension between consistency and natural variation as far as the visual appearance properties of food and drink are concerned. While the majority of natural products tend to change their appearance as they age/ripen, many processed foods, by contrast, are specifically designed...

Descrizione completa

Dettagli Bibliografici
Autore principale:	Spence, C
Natura:	Journal article
Lingua:	English
Pubblicazione:	Elsevier 2019

Documenti analoghi

On the psychological impact of food colour
di: Spence, C
Pubblicazione: (2015)

Drinking through rosé-coloured glasses: Influence of wine colour on the perception of aroma and flavour in wine experts and novices
di: Wang, Q, et al.
Pubblicazione: (2019)

Why pair food and drink
di: Spence, C
Pubblicazione: (2023)

Background colour and its impact on food perception and behaviour
di: Spence, C
Pubblicazione: (2018)

Noise and its impact on the perception of food and drink
di: Spence, C
Pubblicazione: (2014)

On the difficulty of marketing food and drink products to men and/or women
di: Spence, C
Pubblicazione: (2018)

What is so unappealing about blue food and drink?
di: Spence, C
Pubblicazione: (2018)

Assessing the Role of Sound in the Perception of Food and Drink
di: Zampini, M, et al.
Pubblicazione: (2010)

THE INFLUENCE OF AUDITORY CUES ON THE PERCEPTION OF, AND RESPONSES TO, FOOD AND DRINK
di: Spence, C, et al.
Pubblicazione: (2010)

Coloured hearing, colour music, colour organs, and the search for perceptually meaningful correspondences between colour and sound
di: Spence, C, et al.
Pubblicazione: (2022)

Enhancing the experience of food and drink via neuroscience-inspired olfactory design
di: Spence, C
Pubblicazione: (2017)

Using single colours and colour pairs to communicate basic tastes
di: Spence, C
Pubblicazione: (2016)

Scented colours: artistic interest in the crossmodal connection between colour and odour
di: Spence, C
Pubblicazione: (2020)

Extraordinary emotional responses elicited by auditory stimuli linked to the consumption of food and drink
di: Spence, C
Pubblicazione: (2020)

Saffron: the colourful spice
di: Spence, C
Pubblicazione: (2023)

Coloured hearing, colour music, colour organs, and the search for perceptually meaningful correspondences between colour and sound
di: Charles Spence, et al.
Pubblicazione: (2022-06-01)

Colour-taste correspondences: Designing food experiences to meet expectations or to surprise
di: Velasco, C, et al.
Pubblicazione: (2016)

Food colours /
di: Emerton, Victoria
Pubblicazione: (2008)

The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it
di: Harrar, V, et al.
Pubblicazione: (2013)

The taste of colours
di: Velasco, C, et al.
Pubblicazione: (2023)

On the colours of odours
di: Jacquot, M, et al.
Pubblicazione: (2016)

What is the relationship between the presence of volatile organic compounds in food and drink products and multisensory flavour perception?
di: Spence, C
Pubblicazione: (2021)

A Critical Analysis of Colour-Shape Correspondences: Examining the Replicability of Colour-Shape Associations
di: Dreksler, N, et al.
Pubblicazione: (2019)

On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories
di: Spence, C, et al.
Pubblicazione: (2018)

On the relationship(s) between colour and taste/flavour
di: Spence, C
Pubblicazione: (2019)

Analysis of marketed soft drinks and reduction of food colours with a simple absorption technique with PVA-Ag nanofilms
di: Richiepranau Rajkumar, et al.
Pubblicazione: (2025-06-01)

Developments in food colours/
di: Walford, John
Pubblicazione: (1980)

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes
di: Spence, C, et al.
Pubblicazione: (2015)

Colour-temperature correspondences: when reactions to thermal stimuli are influenced by colour
di: Ho, H, et al.
Pubblicazione: (2014)

What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?
di: Charles Spence
Pubblicazione: (2021-07-01)

Application of reverse osmosis in colour removal of drinking water : preliminary result /
di: Hamdani Saidi, 1953-, et al.

Explaining crossmodal correspondences between colours and tastes
di: Spence, C, et al.
Pubblicazione: (2021)

Exploring the links between colours and tastes/flavours
di: Spence, C, et al.
Pubblicazione: (2022)

Junk food: colour it delicious
di: Fabio Gomes
Pubblicazione: (2011-05-01)

Colour in food : improving quality /
di: MacDougall, Douglas
Pubblicazione: (2002)

There's more to taste in a coloured bowl.
di: Harrar, V, et al.
Pubblicazione: (2011)

Honey Addition in Kefir Whey Drink in Term of Organoleptic Quality, Colour, and Turbidity
di: Firman Jaya, et al.
Pubblicazione: (2017-07-01)

‘Unpacking Food and Drink’
di: Katarzyna J. Cwiertka
Pubblicazione: (2018-08-01)

Colour perception changes with basic colour word comprehension
di: Forbes, SH, et al.
Pubblicazione: (2023)

Colour change and colour phases in Lethrinidae with insights into ecology
di: Myriam E. Widmann, et al.
Pubblicazione: (2023-12-01)