Relevant bibliographies by topics / Food appearance

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Food appearance'

Author: Grafiati
Published: 4 June 2021
Last updated: 6 February 2022

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Journal articles on the topic "Food appearance"

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Kermasha, S. "Food colour and appearance." Food Research International 29, no. 7 (October 1996): 692. http://dx.doi.org/10.1016/s0963-9969(97)89646-9.

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Francis, F. J. "Food colour and appearance." Trends in Food Science & Technology 5, no. 8 (August 1994): 274. http://dx.doi.org/10.1016/0924-2244(94)90026-4.

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Huang, Wen-Shin, Hung-Yu Kuo, Shi-Yuan Tung, and Han-Shen Chen. "Assessing Consumer Preferences for Suboptimal Food: Application of a Choice Experiment in Citrus Fruit Retail." Foods 10, no. 1 (December 23, 2020): 15. http://dx.doi.org/10.3390/foods10010015.

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Amid the trend of sustainable development, reducing food waste is a global concern and campaigns to reduce food waste have been launched. For example, the term “food sharing” has originated from Germany and promotes sharing food instead of wasting. “The Guerilla Kitchen”, which originated from Netherlands, is an organization that also promotes avoiding wasting food. Consequently, more and more people are paying attention on this issue and we think it is necessary to understand people’s acceptance of suboptimal food, as discarded suboptimal food represents a significant proportion of food waste. Additionally, at least one-third of the food globally produced each year is classified as suboptimal and cannot be sold in the market because of a poor appearance, damaged packaging, or near expiration date, thus presenting challenges for environmental, social, and economic sustainability. Previous studies on suboptimal food have focused more on appearances and packaging dates and less on investigating traceable agricultural and price discounts, which is where food classified as suboptimal entails a discount. Moreover, citrus product attributes such as appearance, size, freshness indicators, traceable agricultural products, and price discounts were determined in terms of consumer preference through pre-measurement here, then using a choice experiment method to clarify which attributes consumers care about most (N = 485 respondents). Conditional logistic regression and a random parameter logit model (RPL) are employed to examine the various properties of a marginal willingness to pay (WTP). RPL was also used to deduce the respondents’ choices based on differences in appearance and freshness indicator. The results showed that consumers place greater emphasis on the freshness indicators (harvesting/packaging date labels) and appearance of suboptimal citrus fruits but do not focus on the size. Consumers are willing to purchase citrus fruit with a flawed appearance, although the price needs to be reduced from the original price. Although suboptimal food does not reduce health, people may still not buy it and this result in food wastage. As a result, it is essential to increase awareness regarding suboptimal foods and reduce food waste to support sustainable development.
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Nakamura, Hajimu. "Lighting Method that Enhances the Appearance of Food." JOURNAL OF THE ILLUMINATING ENGINEERING INSTITUTE OF JAPAN 87, no. 7 (2003): 495–98. http://dx.doi.org/10.2150/jieij1980.87.7_495.

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Collins, P. "Food colour and appearance, by J B Hutchings." Journal of the Society of Dyers and Colourists 110, no. 10 (October 22, 2008): 353. http://dx.doi.org/10.1111/j.1478-4408.1994.tb01597.x.

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Modlinska, Klaudia, Dominika Adamczyk, Katarzyna Goncikowska, Dominika Maison, and Wojciech Pisula. "The Effect of Labelling and Visual Properties on the Acceptance of Foods Containing Insects." Nutrients 12, no. 9 (August 19, 2020): 2498. http://dx.doi.org/10.3390/nu12092498.

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Introducing insects as a source of nutrients (e.g., protein) plays a key role in many countries’ environmental policies. However, westerners generally reject insects as an ingredient of food products and meals. The aim of our study was to assess if explicitly labelling food as containing insects and/or implying it by manipulating the appearance of food influences the participants’ perception of food products or their behavioral reaction to such products. Participants were asked to try a range of foods, none of which contained ingredients derived from insects. However, the experimental conditions varied with regard to food labelling (insect content) and appearance (traces of insect-like ingredients). We observed the participants’ non-verbal behavioral reactions to the foods. Next, the respondents filled in a questionnaire evaluating the food’s properties. Additionally, we asked the participants to fill in a set of questionnaires measuring other variables (food neophobia, disgust, variety seeking, etc.) The results showed that products labelled as containing insects are consumed with reluctance and in lower quantities despite their appearance. In addition, people with lower general neophobia and a higher tendency to seek variety tried the insect-labelled samples sooner than people from the other groups. Recommendations for marketing strategies are provided.
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Putra, Aditya Nova, Saptarining Wulan, and Rahmat Ingkadijaya. "The Influence of Visualization of Food Appearance and Food Quality Towards Customer Satisfaction in Tutup Panci Bistro, Bumi Serpong Damai, South Tangerang." TRJ Tourism Research Journal 2, no. 2 (December 27, 2018): 105. http://dx.doi.org/10.30647/trj.v2i2.42.

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Nowadays, Visualization of food appearance has become an important factor in influencing customer satisfaction which is creating an unforgettable experience when people visit to the restaurant. The aspect of visualizing the appearance of food must also be balanced by good food quality in the restaurant. The purpose of this study was to identify the effect of visualization of food appearance and food quality in achieving customer satisfaction in Tutup Panci Bistro. In this study, visualization of food appearance has five important factors that support in achieving customer satisfaction, which are; component of the material used, color selection, food texture, shape and size, and layout. Therefore, in previous study, quality of food has three important factors, which are: the taste of food, the variety of menus, and the nutritional content of food. The methodology used in this study was quantitative and qualitative, whereas, quantitative data collection was obtained through questionnaires to 100 guests at Tutup Panci Bistro. Meanwhile, qualitative data is obtained through interviews with food influencers / reviewers. Based on the results obtained, appearance and quality of food have a significant positivity influence towards customer satisfaction at Tutup Panci Bistro.
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Jaros, Doris, H. Rohm, and Martina Strobl. "Appearance Properties—A Significant Contribution to Sensory Food Quality?" LWT - Food Science and Technology 33, no. 4 (June 2000): 320–26. http://dx.doi.org/10.1006/fstl.2000.0666.

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Wei, Shuo-Ting, Li-Chen Ou, M. Ronnier Luo, and John B. Hutchings. "Optimisation of food expectations using product colour and appearance." Food Quality and Preference 23, no. 1 (January 2012): 49–62. http://dx.doi.org/10.1016/j.foodqual.2011.07.004.

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Mieth, Laura, Raoul Bell, and Axel Buchner. "Memory and disgust: Effects of appearance-congruent and appearance-incongruent information on source memory for food." Memory 24, no. 5 (April 27, 2015): 629–39. http://dx.doi.org/10.1080/09658211.2015.1034139.

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Dissertations / Theses on the topic "Food appearance"

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Imram, Nazlin Binte. "Sensory perception and manipulation of colour and appearance attributes in formulated dairy dessert gels." Thesis, Open University, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298169.

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Monfared, Karlo. "3D printed food and customized siliconemolds : Investigating aesthetic appearance and food preparingmethods for a dysphagia diet." Thesis, Högskolan i Halmstad, Akademin för ekonomi, teknik och naturvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-42247.

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Dysphagia is a serious eating disorder currently affecting around 100 thousand people in Sweden and it’s estimated that 1 in 10 people will develop some form of dysphagia during their lifetime around the world. The condition occurs mainly in elders and people who’ve suffered a stroke. The disorder prohibits proper swallowing of food, impairing the ability to close airways and let food enter the proper pathways. Patients with dysphagia have to eat grounded food in order to not suffer from malnutrition. The food is usually served in timbales which are sometimes decorated but might not look as appealing or realistic as one might think. The repetitive and unrealistic food creates further appetite loss which may lead to malnutrition. This is the case amongst many elderly in home care and the complications maybe very serious indeed, leading to organ dysfunction, hospitalization and eventually death. The current timbales made at the kitchens for elderly care in Helsingborg are punched with a tool in rectangular, circular shapes and often decorated. A solution would be to increase the aesthetics of the served timbales and make them realistically looking. 3D printing offers numerous new opportunities for food production and may very well set a standard in the future for producing aesthetically pleasing food. Silicone molds may also provide the same, if not better results at the time being at a fraction of the price, sufficing to revert any negative impacts of the current timbale appearance. In the hopes of proving both concepts the work will initially be focused on preparing a broccoli but also applying one of the concepts on a cinnamon bun providing additional application. This report presents the progress of designing a realistic 3D broccoli model, product development of a realistic broccoli food mold, 3D scanning, 3D food printing and a literature study. The designed model could not be printed due to the printing gel’s incapability of supporting complex structures. Instead master shapes created for shaping the food mold were scanned, sliced and printed. The same masters were used as means for a second food mold. Both food molds did manage to cast realistic shapes with a broccoli puré and of a soft gelatine suspension. Material alternatives were evaluated as well as manufacturing possibilities. The designed broccoli and a refined scanned broccoli were both offered for free as means for further research and development.
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Cronje, Arina. "Effect of canopy position on fruit quality and consumer preference for the appearance and taste of pears." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86367.

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Thesis (MScFoodSc) Stellenbosch University, 2014
ENGLISH ABSTRACT: We aimed to determine how canopy position influences fruit quality and consumer preference for the eating quality and appearance of ‘Forelle’, ‘Bon Chrétien’ and ‘Bon Rouge’ pears. Our hypothesis was that consumer preference would be higher for the appearance and eating quality of outer canopy fruit. Our first trial investigated the effect of canopy position and cold storage duration on quality attributes and consumer preference for ‘Forelle’ pears. Mealiness was much more prevalent in outer canopy fruit in 2012 and after 9 and 12 weeks cold storage in 2011. In 2011, consumers preferred the eating quality of inner canopy pears that had been subjected to 12 and 16 weeks of cold storage while inner canopy pears were generally preferred in 2012. This study provides support for the mandatory 12 weeks cold storage of ‘Forelle’ pears. Our second trial investigated the effect of canopy position and harvest maturity within the commercial picking window on the quality attributes and consumer preferences for ‘Forelle’ pears. Inner canopy pears of harvest 1 (23 February) and harvest 2 (27 February) were significantly preferred in terms of eating quality. The general dislike for harvest 3 (13 March) pears and outer canopy fruit seemed to relate to an incidence of mealiness. Our results suggest that harvesting ‘Forelle’ pears at a firmness ≈6.2 kg will ensure that both inner and outer canopy pears have acceptable eating quality. In our third trial, fruit were harvested at commercial firmness from two orchards in each of Elgin and Ceres to assess the effect of orchard site on quality attributes of ‘Forelle’ pears. Total soluble solids (TSS) were higher in Elgin while flavour attributes were more pronounced in Ceres. In both areas, outer canopy pears were higher in TSS and lower in titratable acidity (TA) but canopy position had no effect on sweet and sour taste. Mealiness incidence was high in outer canopy fruit from Elgin, as well as in one Ceres orchard. Further research over consecutive seasons is needed to determine the reasons for orchard differences in mealiness incidence. Our fourth trial investigated the effect of canopy position on quality attributes and consumer preference for ‘Bon Chrétien’ and ‘Bon Rouge’ pears. Despite a higher TSS:TA ratio in outer canopy ‘Bon Rouge’ pears and a higher TSS and dry matter concentration in outer canopy ‘Bon Chrétien’ pears, canopy position did not affect sensory eating quality attributes. Seen overall, results indicate that canopy position has a minor effect on consumer preference for ‘Bon Chrétien’ and ‘Bon Rouge’ eating quality. No significant differences in colour and consumer preference for appearance were found between outer and inner canopy ‘Bon Chrétien’ pears. Consumers slightly preferred the redder outer canopy ‘Bon Rouge’ pears over the less red inner canopy fruit. Although consumers preferred the red blush colour of outer canopy ‘Forelle’ pears, inner canopy pears also received high scores. Inner canopy ‘Forelle’ pears should not be viewed as inferior to outer canopy fruit with regard to both eating quality and appearance.
AFRIKAANSE OPSOMMING: Ons het gepoog om die effek van boomposisie op vrugkwaliteit en verbruikersvoorkeur vir die eetkwaliteit en voorkoms van ‘Forelle’, ‘Bon Chrétien’ en ‘Bon Rouge’ pere te ondersoek. Ons hipotese was dat verbruikersvoorkeur hoër sou wees vir die voorkoms en eetkwaliteit van pere van die buitekant van die boom se blaredak. Ons eerste proef se doelstelling was om die effek van boomposisie en koelopberging op die kwaliteitseienskappe en verbruikersvoorkeur vir ‘Forelle’ pere te bepaal. Melerigheid was beduidend meer aanwesig in buitevrugte in 2012 asook na 9 en 12 weke koelopberging in 2011. Verbruikersvoorkeur vir eetkwaliteit was die hoogste vir binnevrugte na 12 en 16 weke koelopberging in 2011 terwyl binnevrugte in die algemeen voorkeur geniet het in 2012. Hierdie studie steun die bevindinge van vorige studies dat ‘Forelle’ pere vir ten minste 12 weke koelopgeberg moet word. Die doel van ons tweede proef was om te bepaal of ‘Forelle’ pere wat by verskillende ryphede binne die kommersiële oesperiode geoes is, verskille toon in kwaliteitseienskappe en of hierdie verskille, indien enige, verband hou met verbruikersvoorkeur vir eetkwaliteit. Die eetkwaliteit van binnevrugte van oes 1 (23 Februarie) en oes 2 (27 Februarie) is verkies bo buitevrugte. Die algemene afkeur vir oes 3 (13 Maart) en buitevrugte kan moontlik toegeskryf word aan die hoë voorkoms van melerigheid. Ons resultate dui aan dat beide binne- en buitevrugte aanvaarbare eetkwaliteit behoort te hê indien ‘Forelle’ pere by ‘n fermheid van ≈6.2 kg geoes word. Vir ons derde proef is ‘Forelle’ pere geoes by kommersiële fermheid (≈6.4 kg) vanaf twee boorde in elk van Elgin en Ceres. Totale opgeloste vastestowwe (TOV) was hoër in Elgin pere terwyl geur-eienskappe meer prominent was in Ceres pere. In beide areas het buitevrugte hoër TSS en laer titreerbare sure (TS) gehad, maar boomposisie het egter geen effek op soet en suur smaak gehad nie. Die voorkoms van melerigheid was hoog in buitevrugte van die Elgin boorde, sowel as in een van die Ceres boorde. Verdere navorsing oor opeenvolgende seisoene word benodig om redes vir die verskille in die voorkoms van melerigheid tussen boorde te ondersoek. Die doelstelling van ons vierde proef was om die effek van boomposisie op die kwaliteitseienskappe en verbruikersvoorkeur vir ‘Bon Chrétien’ en ‘Bon Rouge’ pere te ondersoek. Ondanks ‘n hoër TOV:TS ratio in ‘Bon Rouge’ buitevrugte en ‘n hoër TOV en droë massa konsentrasie in ‘Bon Chrétien’ buitevrugte, het boomposisie ‘n minimale impak gehad op sensoriese eetkwaliteitseinskappe en verbruikervoorkeur vir die pere. Boomposisie het geen effek op die kleur en verbruikersvoorkeur vir die voorkoms van ‘Bon Chrétien’ pere gehad nie. Verbruikers het ‘n effense hoër voorkeur getoon vir die rooier ‘Bon Rouge’ buitevrugte. Alhoewel verbruikers die aantreklike rooi bloskleur van ‘Forelle’ buitevrugte verkies het, het die groen tot geel binnevrugte ook hoë voorkeurpunte behaal. Rakende voorkoms en eetkwaliteit, is ‘Forelle’ binnevrugte glad nie minderwaardig teenoor buitevrugte nie.
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Whitehead, Ross David. "Dietary effects on skin colour : appearance-based incentives to improve fruit and vegetable consumption." Thesis, University of St Andrews, 2013. http://hdl.handle.net/10023/3371.

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Poor diet precipitates significant social and economic burden, necessitating effective and economical dietary intervention strategies. Current population-level campaigns provide guidelines for living healthily and focus on the impact of lifestyle on chronic disease risk. Behavioural interventions which capitalise on individuals' existing cognitions are likely to be more effective. A programme of work is presented here which evaluates the feasibility and efficacy of an appearance-based dietary intervention approach. This project aims to improve fruit and vegetable consumption by illustrating the associated benefits to skin appearance. The impact of fruit and vegetable consumption on skin colour is assessed (Chapter 6), corroborating previous between-subjects evidence which finds that dermal yellowness (CIE b*) is positively associated with fruit and vegetable intake. This work also discovers that modest within-subject dietary change is sufficient to perceptibly alter skin colour within six weeks (Chapter 7). Perceptual preferences are examined (Chapters 5 to 9), finding that optimally healthy skin colouration is that associated with increased fruit and vegetable consumption. Two behavioural intervention trials are conducted (Chapters 6 and 9) to evaluate whether visualising the impact of fruit and vegetable consumption on skin colour motivates dietary improvement. Relative to control groups, participants receiving an appearance-based intervention (in which the above effects are illustrated and explained) reported improvements in diet, particularly when illustrations were performed upon images of one's own face. It may be valuable to disseminate such an intervention at a population level, though a number of further longitudinal studies are necessary to determine the wider effectiveness of this approach.
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Mota, Bruce Fonseca. "Influencia dos ingredientes utilizados no processo de marinação sobre a aparencia global de lagarto (M. semitendinosus) bovino marinado." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255092.

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Orientador: Marise Aparecida Rodrigues Pollonio
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-05T00:19:38Z (GMT). No. of bitstreams: 1 Mota_BruceFonseca_M.pdf: 10963370 bytes, checksum: 44ddff474514853143ae4c7394b3577b (MD5) Previous issue date: 2005
Resumo: O presente trabalho foi dividido em duas etapas. Na primeira etapa avaliou-se o efeito dos ingredientes (sal, tripolifosfato de sódio, vinagre, alho e cebola em pó e maltodextrina), presentes em diferentes formulações de salmoura de marinação sobre aparência de lagarto (M. semitendinosus) bovino injetado com estas salmouras segundo um planejamento fatorial fracionário 2 5-1. Também foramanalisados o rendimento do processo de marinação e o pH dos cortes cárneos, para que se tentasse correlacioná-los com parâmetros de cor L, a e b dos mesmos. Nos níveis estudados, constatou-se que o sal e o tripolifosfato de sódio apresentaram efeito estaticamente significativo (p<0,05) sobre o rendimento do processo de marinação, melhorando-o. Quando estes dois ingredientes estiveram presentes conjuntamente na salmoura de marinação, os redimentos foram ainda melhores. Além, disso o tripolifosfato de sódio também mostrou desempenhar efeito sobre o pH (p<0,05) das peças de lagarto bovino injetadas, aumentando-o. O sal e o tripolifosfato de sódio também apresentaram efeito estaticamente significativo, sobre o parâmentro de cor L (p<0,05), sendo que cortes cárneos marinados com salmoura contendo estes ingredientes ficaram maisescuros (menorL). Existiu, ainda uma correlação entre o parâmetrode cor L e o rendomento do processo durante a estocagem dos produtos marinados, sendo que quanto mais escuros os cortes cárneos (menor L), melhores são os redimentos do processo. Em seguida, foi realizado um teste sensorial da aparência onde o tripolifosfato de sódio desempenhou efeito (p<0,05) sobre os escores médicos de aceitação sensorial conferidos pelos consumidores à aparência dos cortes cárneos de lagarto bovino injetados. Cortes cárneos marinados em salmoura contendo este ingrediente, receberam escores, em média, maiores que os demais. Baseando-se nos resultafos da avaliação sensorial da parência foram selecionadas três formulações de salmoura para a segunda etapa, onde se avaliou a influência do tempo e temperatura de estocagem ( 5°C/ cinco dias ou -18°C / dois meses),da presença ou não do vácuo durante a embalagem e do processo de cozimento sobre a aparência dos cortes cárneos de lagarto bovino injetadis. Além disso, foram analisados os rendimentos do processo de marinação, as pedras de peso após o cozimento, o pH e a composição centesinal dos cortes cárneos marinados, a fim de tentar correlaciona-los com a aparência. Constatou-se que o tempo e temperatura de estocagem apresentaram efeito significativo (p<0,05) sobre o rendimento do processo de marinação, sobre as perdas de peso dos cortes cárneos após o cozimento, sobre o pH e o parâmentro de cor L. Já a forma de embalagem apresentou efeito apenas sobre os parâmetros de cor a e b, sendo que par algumas formulações estudadas apresentou efeito também sobre parâmetro de cor L. Além disso, em algumas combinações de formulação, tempo e temperatura de estocagem e forma de embalagem foi possivel estabelecer correlações entre o pH, o redimento do processo de marinação e as perdas de peso após o cozimento com os parâmetros de cor L, a, b. Finalmente , através da análise de aceitação sensorial da aparência dos cortes de lagartos bovino injetados antes e após o cozimento, perdeu-se que tanto o tempo e a temperatura de estogagem, quanto a forma de embalagem apresentam efeito estatisticamente significativo (p<0,05) sobre os escores de aceitação sensorial conferidos pelos provadores à aparência dos cortes cárneos marinados
Abstract: This study could be divided into two stages. In the first stage, the effects of the ingredients (salt, sodium tripolyphosphate, vinegar, powered garlic and onion appearance of eye round (M. semitendinosus) beef injected with this brines, according to a fractional factorial design 2 5-1, was valued. The marination process performance and the pH of the beef cuts was also analyzed, so that correlations among color parameters L , a e b and these could be done. In the studied levels, it could be proved that salt and spdium tripolyphosphate presented significant statistically effect (p<0,05) on the marination process performance, improvong that. When these two ingredients were present together in the enhancing brine, the performance was still better. Besides, sodium trypoliphosphate also showed to play effect on the pH (p<0,05) of the enhanced eye round beef cuts, increasing that. Salt and spdium tripolyphosphate also presented significant statistically effect (p<0,05) on color parameter L, so that beef cuts enhaced with brine containing these ingredients was darker (smaller L) beef cuts, presents better process performance. Next, a sensorial acceptance test was realized, where sodium trypolisphosphate played effect (p<0,05) on sensorial acceptance average scores awarded by the consumers for the apperance of injected, received, in average, grater scores than others. Based on the results of appearance sensory evaluation, three brine formulations was selected for the second stage, where the influence of storage time and temperature (5°C / five days or - 18°c / two months), of the presence or absence of vacuum during packaging, and of cooking process over apperance of injected eye round beef cuts was evaluated. Besides, the pH, the marination process performance, the weighting loss after cooking process, and the composition of enhanced beef cuts were analyzed so that it could be correlated to beef cuts apperance. It has been proved that storage time and temperature showed significsnt effect (p<0,05) on the marination process performance, on the weighting loss of beef cuts after cooking process, on the pH and on the color parameter L. Packaging type showed effect only on the color parameter L too. Besides, in some brine formulation, storage time and temperature, and packaging type combinations it was possible to correlate pH, the marination process performance and the weighting loss after cooking with color parameters L a, b. For last, it was realized, through appearance sensorial accepatence test, that storage time and temperature, and also packaging type showed statistically significant effect (p<0,05) on the sensorial acceptance scores awarded by the consumers for the apperance of enhanced beef cuts
Mestrado
Mestre em Tecnologia de Alimentos
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Olsson, Tora. "How about a vegan dessert? : men and women's attitudes towards vegan desserts, and how the appearance of vegan desserts affects the experience." Thesis, Högskolan Kristianstad, Avdelningen för mat- och måltidsvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18016.

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Background: Women prefer to eat plant-based food more frequently than men. Previous studies show that there is a difference in what we eat depending on which gender we belong to. The experience of food can be influenced by various aspects such as colour, shape, serving, and food information. Objectives: The purpose of the study was to investigate if there were any differences between men and women's attitudes towards vegan desserts. Moreover, four vegan desserts were developed using creative design and molecular gastronomy, to investigate how the colour and shape of vegan desserts affects the experience of taste, flavour and texture. Material and methods: To answer the research question, two focus group interviews were conducted. Moreover, a creative design containing an online cross-sectional survey was performed to develop four vegan desserts using molecular gastronomy. The desserts had the same ingredients in equal quantities, but they differed in colour and shape.These desserts were subsequently tested in a sensory evaluation. Results: The results show that there is a difference between men and women regarding attitudes towards a vegan dessert. Women are more positive and curious, while men are more sceptical whether a vegan dessert tastesgood. There was sometimes a significant difference in taste, but never in flavour and texture. Conclusions: There are differences in men and women's attitudes towards vegan desserts, where women are more positive than men. Shape may affect the experience of taste, but not of flavour and texture in this study.
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Hetherington, Mandy Jane. "Optical properties and appearance characteristics of foods." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283602.

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Gomez, Baquero David. "Exploring the acceptability and perception by dog owners towards the appearance of dry dog food." Thesis, 2018. http://hdl.handle.net/2097/38926.

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Master of Science
Department of Food, Nutrition, Dietetics and Health
Edgar Chambers IV
Sensory analysis techniques play a key role in the pet food industry to ensure the final product meets both the pets’ and pet owners’ demands and expectations. To date, the study of the pet owners’ perception towards pet foods is still an emerging field of study and a few number of publications have been released on the topic. In particular, little research has been conducted on exploring the pet owners’ perception regarding the appearance of pet foods. The objective of this work is to study the effect of the visual characteristics of dry dog food on the acceptability and perception by consumer segments of dog owners in the US and in Poland and to explore whether differences exist within countries and across the two countries. For this purpose, dog owners in both locations evaluated the appearance of thirty dry dog food samples with varying visual properties. The participants rated their degree of acceptability towards the appearance of the samples with four different attributes using 9-point hedonic scales. Also, the consumers were asked to associate each one of the samples with a list of positive and negative beliefs on a check-all-that-apply question. Cluster Analysis, ANOVA, and Correspondence Analysis were used to analyze the consumer feedback. The results demonstrate that the acceptability of the appearance of dry dog food is affected by the number of different kibbles present, color(s), shape(s), and size(s) in the product. Similarities were found both within countries and across countries and consumer segments. Consumers overall showed a preference for single-kibble samples of medium brown colors, medium kibble sizes, low-dimensional contrast kibbles and traditional kibble shapes. Furthermore, extra-small or extra-large sized kibble sizes and kibble shapes with a high-dimensional contrast were rejected by the consumers overall. In addition, differences across consumer segments within countries and across countries were identified from the results. The findings indicate that this topic have possibly been overlooked and opportunities for further research on this field are identified. Dry dog food manufacturers should take special consideration with the appearance of their products to enhance the acceptability by dog owners. The outcome of this work can help to drive dry dog food companies meet consumers’ needs and demands in a constantly changing pet food market, with benefits anticipated to the pet food industry and the wellbeing of dog owners.
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Mendes, Margarida Marques. "A beleza do eco-label: preferência dos consumidores face a vegetais e frutas ecológicos." Master's thesis, 2020. http://hdl.handle.net/10071/21526.

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Nestes últimos anos, as pessoas tornaram-se cada vez mais atentas às questões éticas e sociais que advém do consumo, no entanto num período de um ano cada 1/3 dos alimentos no mundo perde-se ou é desperdiçado devido aos padrões de qualidade existentes no mesmo. No ato da compra os consumidores definem as suas preferências através das características do produto. Características estas que influenciam o seu consumo, fazendo com que os consumidores tenham vontade de comprá-lo. Surge o termo "green halo" que consiste num tipo de efeito de halo onde existe uma preferência por produtos cujo rótulo indica que são biológicos. Assim, os consumidores acreditam que este tipo de produtos são a melhor alternativa de consumo, visto que este rótulo tende a melhorar a sua avaliação sensorial. A presente investigação pretende então analisar a preferência dos consumidores por frutas e legumes feios e bonitos, verificando se esta é influenciada pela existência de um rótulo biológico. Procedeu-se à realização de um questionário e o mesmo foi aplicado a 201 participantes, entre os 18 e os 65 anos, que foram aleatoriamente distribuídos por 4 condições experimentais: alimento bonitos sem rótulo, alimentos feios sem rótulo, alimentos bonitos com rótulo e alimentos feios com rótulo. Os resultados demonstraram que aparência não condiciona o consumo dos alimentos, no entanto na presença do rótulo estes são percecionados como mais saborosos e como uma melhor alternativa. Concluiu-se assim que a utilização do rótulo biológico se torna vantajosa para o consumo de alimentos considerados "feios".
In recent years, people have become increasingly aware of the ethical and social issues that arise from consumption, however over a period of one year every 1/3 of the food in the world is lost or wasted due to existing quality standards the same. At the time of purchase, consumers define their preferences through the characteristics of the product. These characteristics influence their consumption, making consumers want to buy it. The term "green halo" appears, which consists of a halo effect where there is a preference for products whose label indicates that they are organic. Thus, consumers believe that this type of product is the best alternative for consumption, since this label tends to improve their sensory evaluation. The present investigation intends to analyze the consumers' preference for ugly and beautiful fruits and vegetables, checking if it is influenced by the existence of an eco-label. A questionnaire was carried out and it was applied to 201 participants, between 18 and 65 years old, who were randomly assigned to 4 experimental conditions: beautiful food without a label, ugly food without a label, beautiful food with an eco-label and ugly food with an eco-label. The results showed that appearance doesn’t affect food consumption, however, in the presence of the label, it is perceived as tastier and as a better alternative. It was concluded that the use of the eco-label becomes an advantage for the consumption of foods considered "ugly".
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Chien, Ta-chuan, and 簡大川. "The appearance of language and power in Stephen Chow's films: study of [Justice, My Foot], [Hail The Judge], and [Lawyer, Lawyer]." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/50490657908890660207.

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碩士
國立花蓮教育大學
社會發展研究所
94
Abstract The origin of culture studies can be traced back to the early 1960s'. It contains variety of ideas and knowledge from different aspects. It is known as the study of all existing cultures in a fair and respectful manner, and also open discussions with no leveling of social status. Stephen Chow became more and more popular since the 1990s' due to his unique style of comedy, the so called “nonsense comedy”. The creation of this comedy style had brought him to an extreme success in the movie market, however, there was such a comparison between the level of success and what the media study group's recognition towards this genre of movie. If a movie requires only the good actors with the main script but careless about selecting the suitable actor for a character, then Stephen is totally out of this regular track of thinking, which made up his own fascination with movies. The [Stephen Chow Phenomenon] was then wildly spread out in our society, through the economy body into everyday life factors. As it gradually communalized many parts of the society, oppositions also appeared. This project intends to investigate the moral from Stephen Chow's movies, through its dialogue, privileges involved. To search for the link between society, public opinions, and real life cases and how it is reflected in the film. Hence, the sorting formula from a Russian writer Vladimir Propp is used to analyze any roles and functions, along with the concepts of Semiology and ideology. Through these processes to explore the movies of Stephen's, often both symbolized and reflected meanings within the community, and the factors which attracted all ranges of audiences. Research shows, the vision of language/power are the very uncertain elements of films, and also creates the connection with arbitrarily meanings. For conclusion, I would revise the opinion of this research, and in addition introduce new possible investigations toward this topic.
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Books on the topic "Food appearance"

1

Hutchings, John B. Food Colour and Appearance. Boston, MA: Springer US, 1994.

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Food colour and appearance. London: Blackie Academic & Professional, 1994.

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Hutchings, John B. Food Colour and Appearance. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2123-5.

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Hutchings, John B. Food Colour and Appearance. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-2373-4.

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B, Hutchings John, ed. Food color and appearance. 2nd ed. Gaithersburg, Md: Aspen Publishers, 1999.

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Andersen, Arnold E. Making weight: Men's conflicts with food, weight, shape & appearance. Carlsbad, CA: Gürze Books, 2000.

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Hutchings, John B. Expectations and the food industry: The impact of color and appearance. New York: Kluwer Academic/Plenum Publishers, 2003.

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Expectations and the food industry: The impact of color and appearance. New York: Kluwer Academic/Plenum Publishers, 2003.

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(1993), Oxford Symposium on Food and Cookery. Look and feel: Studies in texture, appearance and incidental characteristics of food : proceedings of the Oxford Symposium on Food and Cookery 1993. Totnes: Prospect Books, 1994.

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Victoria, Traig, ed. Retox: Booze, use, and snooze your way to personal fulfillment. San Francisco: Chronicle Books, 2006.

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Book chapters on the topic "Food appearance"

1

Lyman, Bernard. "Appearance." In A Psychology of Food, 97–108. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7033-8_9.

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Hutchings, John B. "Chemistry of Food Colour." In Food Colour and Appearance, 367–469. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2123-5_10.

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Hutchings, John B. "Chemistry of Food Colour." In Food Colour and Appearance, 367–469. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-2373-4_10.

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Lawless, Harry T., and Hildegarde Heymann. "Color and Appearance." In Food science text series, 406–29. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5_12.

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Lawless, Harry T., and Hildegarde Heymann. "Color and Appearance." In Sensory Evaluation of Food, 406–29. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_12.

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Lawless, Harry T., and Hildegarde Heymann. "Color and Appearance." In Food Science Text Series, 283–301. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6488-5_12.

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Buera, M. P., A. E. Farroni, and L. M. Agudelo-Laverde. "Water and Food Appearance." In Food Engineering Series, 27–39. New York, NY: Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2578-0_3.

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Hutchings, John B. "The Environment and Food Display." In Food Colour and Appearance, 471–93. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2123-5_11.

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Hutchings, John B. "The Environment and Food Display." In Food Colour and Appearance, 471–93. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-2373-4_11.

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Hutchings, John B. "Food Colour and Appearance in Perspective." In Food Colour and Appearance, 1–29. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2123-5_1.

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Conference papers on the topic "Food appearance"

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Hashimoto, Atsushi, Naoyuki Mori, Takuya Funatomi, Masayuki Mukunoki, Koh Kakusho, and Michihiko Minoh. "Tracking Food Materials with Changing Their Appearance in Food Preparing." In 2010 IEEE International Symposium on Multimedia (ISM). IEEE, 2010. http://dx.doi.org/10.1109/ism.2010.43.

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Fujimoto, Yuichiro. "Food Appearance Optimizer: Automatic Projection Mapping System for Enhancing Perceived Deliciousness Based on Appearance." In 2019 IEEE Conference on Virtual Reality and 3D User Interfaces (VR). IEEE, 2019. http://dx.doi.org/10.1109/vr.2019.8797732.

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Hashimoto, Atsushi, Takumi Fujino, Jun Harashima, Masaaki Iiyama, and Michihiko Minoh. "Learning Food Appearance by a Supervision with Recipe Text." In CEA2017: 9th Workshop on Multimedia for Cooking and Eating Activities in conjunction with The 2017 International Joint Conference on Artificial Intelligence. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3106668.3106675.

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Nishizawa, Masahiro, Wanting Jiang, and Katsunori Okajima. "Projective-AR system for customizing the appearance and taste of food." In the 2016 workshop. New York, New York, USA: ACM Press, 2016. http://dx.doi.org/10.1145/3001959.3001966.

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Hutchings, John, Mark Singleton, Keith Plater, and Benjamin Dias. "Food color and appearance measurement, specification and communication, can we do better?" In 9th Congress of the International Color Association, edited by Robert Chung and Allan Rodrigues. SPIE, 2002. http://dx.doi.org/10.1117/12.464764.

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Nagy, Judit, Zsófia Jámbor, Anna Freund, and Tamás Dusek. "Digitalization in the food industry." In The Challenges of Analyzing Social and Economic Processes in the 21st Century. Szeged: Szegedi Tudományegyetem Gazdaságtudományi Kar, 2020. http://dx.doi.org/10.14232/casep21c.1.

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The study examines the appearance of Industry 4.0 and digitalization in the food industry that is not typically considered high-tech. Our aim was to point out that Industry 4.0 is also present in the food industry and offers many opportunities in two areas that are a particular focus of this industry: increasing traceability and food safety. During the research, we asked seven companies about their digital development and Industry 4.0 experience. We have explored the factors that drive companies to adopt digital solutions and the technologies that have been applied. Our results show that companies, not consciously moving towards Industry 4.0 but taking advantage of the opportunities offered by digitalization, are making improvements, often with a lack of workforce, eager to reach higher efficiency and thus competitiveness, as well as to serve the company's growth strategy.
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Fujimoto, Yuichiro. "Simple Projection Mapping for Food: Local Appearance Modification for Enhancement of Perceived Deliciousness." In 2019 12th Asia Pacific Workshop on Mixed and Augmented Reality (APMAR). IEEE, 2019. http://dx.doi.org/10.1109/apmar.2019.8709279.

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Zhilich, S., and S. Shnaider. "Indications of the food-producing economy at sites of Kurteke (Tajikistan) and Surungur (Kyrgyzia)." In Archaeological sites of Southern Siberia and Central Asia: from the appearance of the first herders to the epoch of the establishment of state formations. Institute for the History of Material Culture of the Russian Academy of Sciences, 2021. http://dx.doi.org/10.31600/978-5-907298-16-3.32-33.

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Kamal, Mohammad M., Yusli Wardiatno, and Nenden S. Noviyanti. "Habitat conditions and potential food items during the appearance of whale sharks (Rhincodon typus) in Probolinggo waters, Madura Strait, Indonesia." In The 4th International Whale Shark Conference. Hamad bin Khalifa University Press (HBKU Press), 2016. http://dx.doi.org/10.5339/qproc.2016.iwsc4.27.

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Cherif, Maroua, Touria Bounnit, Hareb Al JAbri, and Imen Saadaoui. "Improvement of Omega-3-rich Microalgae Biomass Production to Support Qatar Food Security." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0035.

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Recently, algae have received considerable interest as one of the most promising feedstocks suitable for animal feed production due to their fast growth, less nutrient requirements and their ability to produce primary and secondary metabolites with high-added value. Different strategies were applied to improve both biomass and metabolites productivities aiming to produce highquality biomass with low cost and high nutritional value. Tetraselmis subcoliformis QUCCCM50, a local marine green alga presenting fast growth, high metabolites content and easy to harvest, was selected as a candidate for feed production. Three different stress conditions were applied to enhance its potential to produce high-value products such as Nitrogen or Phosphorus depletion and high salinity of 100ppt. An assessment of the growth properties and biomass productivity was performed during the growth. After 15 days of cultivation using tubular photobioreactors, the biomass was subjected to metabolites characterization and fatty acids methyl ester profiling. Results showed that the three stress conditions present different impacts on biomass productivity and, lipid quantity and quality. Cultivation under 100 ppt led to the highest increase in lipid content. This culture condition led to 25% increase of the omega-3 fatty acids with the appearance of the docosahexaenoic acid (DHA) and a remarkable increase of the alpha-linolenic acid, comparatively to the control. The enrichment of the Tetraselmis subcoliformis’ biomass in terms of omega-3 fatty acids enhance its nutritional value and make it very suitable for animal feed production. The optimized culture conditions obtained from the current study will be applied at large scale to enhance the quality of the biomass towards omega-3 enriched animal feed supplement production, and hence support achieving food security in the State of Qatar.
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