AIC 2010 Color and Food, Proceedings, Index

AIC 2010, Color and Food From the Farm to the Table

Interim Meeting of the

International Color Association Mar del Plata, Argentina

October 12-15, 2010

Proceedings

edited by José Luis Caivano and Mabel Amanda López

(with CD-ROM enclosed)

Published by Grupo Argentino del Color and Nobuko

Buenos Aires October 2010

AIC 2010 Color and Food, Interim Meeting of the International Color Association – Proceedings

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This publication includes lectures, papers and posters presented in AIC 2010 Color and Food: From the Farm to the Table Interim Meeting of the International Color Association held in Hotel Provincial, Mar del Plata, 12-15 October 2010 organized by the Argentine Color Group web of the congress: www.aic2010.org Decimal Universal Classification 535.6:663/664 535.6:547.9 535.6:392.8 535.6:641/642 535.6:725.71 535.6:73/77

Caivano, José Luis AIC 2010 color and food : from the farm to the table : Interim Meeting of the International Color Association, Proceedings / José Luis Caivano and Mabel Amanda López. – 1st ed. - Buenos Aires : Grupo Argentino del Color; Grupo Argentino del Color, 2010. 628 pp. + CD-ROM : il. ; 30 × 21 cm. ISBN 978-987-24707-2-2 1. Tecnología de los Alimentos / Food Technology. I. López, Mabel Amanda II. Título CDD 664.028

Graphic design: Lucía Maillo Puente Assistant in edition: Ayelén Mazzuca copyright 2010 © Grupo Argentino del Color Secretaría de Investigaciones FADU-UBA Ciudad Universitaria Pab. 3 piso 4 C1428BFA Buenos Aires, Argentina Tel. (54-11) 4789-6289 Web: www.fadu.uba.ar/sitios/sicyt/color/gac.htm Made the deposit established by Argentine Law No. 11.723 Printed in Argentina / Impreso en Argentina This book was printed on demand, with digital technology in bibliográfika, Voros SA, Bucarelli 1160, Buenos Aires, Argentina [email protected] / www.bibliografika.com October 2010 This publication cannot be reproduced without the authorization of the copyright holder.


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AIC 2010 “Color and Food: From the Farm to the Table” is organized by the Argentine Color Group (GAC, Grupo Argentino del Color) and the National University of Mar del Plata (FAUD-UNMdP), on behalf of the International Color Association (AIC, Association Internationale de la Couleur) Hotel Provincial, Mar del Plata, Argentina, 12-15 October 2010

Scientific Committee José Luis Caivano, chair (Argentina) María del Pilar Buera (Argentina) R. Daniel Lozano (Argentina) John B. Hutchings (UK) Angel I. Negueruela (Spain) Berit Bergström (Sweden) Javier Romero (Spain) Nick Harkness (Australia) Lindsay MacDonald (UK) Shoji Tominaga (Japan) Verena M. Schindler (Switzerland) María Luisa Musso (Argentina) Osvaldo Da Pos (Italy) Katsunori Okajima (Japan) Manuel Melgosa (Spain) Robert Hirschler (Hungary) Jin-Sook Lee (Korea) Paul Green-Armytage (Australia) Paula J. Alessi (USA) Lucia R. Ronchi (Italy) Francisco J. Heredia (Spain)

Organizing Committee Omar E. Burgos (GAC president) María Paula Giglio (National Univ. of Mar del Plata) José Luis Caivano (Univ. of Buenos Aires) Claudio Salvador (Leather Chemists Association) Laura A. Quaintenne (Pampa Center) María del Pilar Buera (Univ. of Buenos Aires) R. Daniel Lozano (Buenos Aires) María Luisa Musso (Univ. of Buenos Aires) Lucía Maillo Puente (Univ. of Buenos Aires) María F. de Mattiello (Nat. Research Council) Susana G. Geat (National Univ. of North-East) Cristina Manganiello (National Univ. of La Plata) Emilia Rabuini (Pampa Center) Silvia Barrios (Buenos Aires) Marcela Rojas (Gutenberg Foundation) Alejandra Jaimerena (Nat. Univ. of Mar del Plata) Carlos Prause (National Univ. of Litoral) Anahí López (National Technological Univ.) Alicia M. Gaisch (Nat. Univ. Center Bs.As. Prov.) Teresita Kessler (Nat. Univ. Center Bs.As. Prov.)

AIC Executive Committee President: Berit Bergström (Sweden) Vice-President: Javier Romero (Spain) Secretary/Treasurer: Nick Harkness (Australia) Ordinary Members: Lindsay MacDonald (UK)

Verena M. Schindler (Switzerland) Shoji Tominaga (Japan) María Luisa Musso (Argentina)

Auditors: John B. Hutchings (UK) Jin-Sook Lee (Korea)


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AIC regular members

Argentina Grupo Argentino del Color Australia Colour Society of Australia Brazil Associaçao Pro-Cor do Brasil Bulgaria Colour Group - Bulgaria Chile Asociacion Chilena del Color China Color Association of China Finland Suomen Väriyhdistys Svy Ry France Centre Français de la Couleur Germany Deutscher Verband Farbe Great Britain The Colour Group Hungary Hungarian National Colour Committee Italy Associazione Ottica Italiana Japan Color Science Association of Japan Korea Korean Society of Color Studies Mexico Asociación Mexicana de Investigadores del Color Netherlands Nederlandse Vereniging voor Kleurenstudie Poland Glóny Urzad Miar Portugal Associaçao Portugesa da Cor Slovenia Drustvo Koloristov Slovenije South Africa Colour Group of South Africa Spain Comité Español del Color Sweden Stiftelsen Svenskt Färgcentrum Switzerland Pro Colore Taiwan Color Association of Taiwan Thailand The Color Group of Thailand USA Inter-Society Color Council AIC associate member: International Association of Color Consultants/Designers Sponsors of AIC 2010

Main: Agencia Nacional de Promoción Científica y Tecnológica Gold: Natural Color System

Consejo Nacional de Investigaciones Científicas y Técnicas Silver: Osram Bronze: X-Rite / Abastecedora Gráfica / Pantone / Macbeth

Fundación Gutenberg Verivide / DigiEye D’Amico Sistemas Sanico Instrumental / Lovibond

Basic: Brapack International Association of Color Manufacturers

Media partners of AIC 2010

journals: Color Research and Application Colour: Design & Creativity

publisher: CRC Press - Taylor & Francis Group associations: Asociación Argentina de Tecnólogos Alimentarios

Redalimentaria Asociación Argentina de Ingenieros de la Industria Alimentaria


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Preface Dear friends, On behalf of the International Color Association (AIC) and the Argentine Color Group (GAC), we are delighted to welcome you at the AIC Interim Meeting 2010, in Mar del Plata city, Argentina, from October 12 to 15, on the theme “Color and Food: From the Farm to the Table”. The meeting includes keynote lectures by specialists, oral papers and posters on different aspects of color related to food, as well as a commercial market and an artistic exhibition. The theme of the meeting is approached from different perspectives, including not only food technology and colorimetry, color chemistry and physics, but also commercial architecture and design, lighting, packaging, advertising and color communication, color psychology related to some aspects of food, consumer expectations, color preferences, the representation of color and food in the arts, and various other aspects of the interdisciplinary net that these two essential aspects of life interweave. We cannot live without food, and certainly life would be extremely ominous and difficult without color. This is the second time that an AIC meeting or congress is held in Argentina. Various participants may still have fresh memories of the 6th AIC quadrennial Congress held in Buenos Aires in 1989. You will experience the friendly and open character of the Argentine people, who will warmly receive you in a country with plenty of natural beauties and appealing cultural features. Welcome to AIC 2010!

José Luis Caivano Chairman, AIC 2010

Roberto Daniel Lozano Committee member

Omar E. Burgos GAC president


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Program outline

47 oral papers (20 minutes); 4 keynote lectures (40 minutes)

99 posters exhibited all 3 days: October 13-15 Commercial exhibition open all 3 days: October 13-15 Optional tours or excursions after the meeting: Saturday, October 16 in the afternoon

pre-congress seminars / cursos pre-congreso: Dardo Bardier: ¿Qué nos da hoy el color? Desde la física a la sociedad Lindsay MacDonald: Introduction to colour measurement


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Index of Contents Preface .............................................................................................................................. 5 Index of contents ............................................................................................................... 7 Oral Papers and Invited Lectures Oral session: Food Color and Appearance J. Hutchings (invited lecture): Food, expectations, colour and appearance ............... 17 O. da Pos, C. Rao: Colours seen through transparent objects ............................................ 23 I. Jung, P. Jokela, P. Brandt, O. Victor: What is the colour of a glass of wine? ................ 27 Oral session: Psychological Aspects of Food Color P. F. M. Conceição: The control of animal stress and welfare with measurements

of skin color variation: A new field of applications of colorimetry in aplied psychology ................................................................................................................ 31

G. Ortiz Hernández: Colors, flavors and emotions ............................................................ 37 R. G. Frontera, M. A. Camerlo, D. P. Frontera: The psychology of color:

A relevant instrument in marketing and design ........................................................ 41 P. Cox, M. R. Domper: Use of color in the promotion of consumption of fruits

and vegetables: The experience in the program “5 a day Chile” .............................. 45 M. Kuo, H. L. Chang, Y. C. Tseng: A study of the relationship between color and

the Chinese five elements –exemplified by the color schemes of health food in Taiwan ................................................................................................................... 49

Oral session: Color in Food Packaging J. A. Castillo Cabezas, P. Becerra: Color strategies for food packaging:

Systematic compilation and analysis of chromatic palettes of olive oil’s package ...................................................................................................................... 53

M. L. Musso: Colour as a code in food packaging: an Argentine case .............................. 57 P. Csillag: Food package chromatic design: An analysis from the point of view

of visual perception ................................................................................................... 61 C. Prause, S. Cariola: Compatible colour palettes for natural food packaging .................. 65 M. Rojas, J. Fossati: Study and analysis of the consistency of the color from the

piece of food to the virtual representation in the screen and in the packaging ......... 69 Oral session: Color in Food-Related Architecture F. Hidalgo, A. Torres, J. Serra, J. Llopis, A. García: The color of the tiles in the

architecture of Valencia’s Central Market (Spain) ................................................... 73 A. Incatasciato, I. Girelli, M. M. Mariconde, A. V. Zucaria: Chromatic

expressions in commercial architecture: Córdoba, Argentina .................................. 77 D. Suárez, M. M. Avila, V. Domijan: Urban image and color in the food industry

architecture ................................................................................................................ 81 H. Koblanck, J. Ejhed, M. Moro: Colour and light in restaurant design ............................ 85 L. Noury: Art and colour design of commercial architecture devoted to food .................. 88


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Oral session: Food Chemistry and Colorimetry M. J. Akhtar, M. Jacquot, E. Arab-Therany, M. Jamshidian, M. Imran,

S. Desobry: Role of color edible films against photo-oxidation of salmon oil: Physico-chemical characterization of film ......................................................... 92

R. Hirschler: Whiteness, yellowness and browning in food colorimetry – a critical review ......................................................................................................... 96

N. Harkness, D. Leedham, M. Butterworth: Application of non-contact digital imaging for “measuring the un-measurable” ............................................................ 100

S. Kim, M. Golding, R. Archer: Matching target colours in a food system using the Allen colorimetric algorithm ............................................................................... 104

M. Melgosa, J. Romero, R. Huertas, L. Gómez-Robledo, P. A. García, D. Khaustova, S. Q. Bukhari, J. K. Bismillah, P. Wang, A. Tremeau: Color-difference measurements using 9-steps gray scales .................................................. 108

Oral session: Food Colorimetry D. Ferraris, M. L. González-Miret, L. Libertino, F. J. Heredia, G. Hough:

Relationship between sensory analysis and the instrumental colour and visual texture assessment of deep-fried breaded veal ............................................... 112

F. J. Rodríguez-Pulido, M. L. González-Miret, J. M. Zaldívar-Cruz, F. J. Heredia: Application of image analysis to the colour-phenolic composition relationships of grape seeds ...................................................................................... 116

M. Lucassen, J. Alferdinck, R. van Megen: Color classification of veal carcasses: Past, present and future ............................................................................................. 120

A. I. Negueruela (invited lecture): Is the colour measured in food the colour that we see? .............................................................................................................. 124

Oral session: Color and Food in Arts and Culture L. Echagüe: From Arcimboldo to Mondongo: Food and color in painting ........................ 130 O. Burgos: The Last supper of Leonardo da Vinci, analysis and interpretation ................ 134 S. Gündes, D. Özden: Between mysterious and sin: Red in pomegranate and

apple .......................................................................................................................... 138 L. M. Silveira: Color communication: Pieces of culture from photographs of food .......... 142 M. Tassara: It’s nice… can it be tasty? .............................................................................. 146 Oral session: Color, Food Properties, and Preferences R. Peacock-Smith: The colour of food and its relationship to appetite appeal .................. 150 S. Sueeprasan, C. Traisiwaku: Colour evaluation of green tea drinks by Thai

observers ................................................................................................................... 154 L. M. Agudelo Laverde, N. Acevedo, C. Schebor, M. P. Buera: Color

determination in dehydrated fruits: Image analysis and photocolorimetry .............. 158 A. V. Gallo, M. P. Buera, C. Petriella: Color study at storage of lyophilized carrot

systems ...................................................................................................................... 162 J. D. Sandoval, S. R. Gor, J. Ramallo, A. Sfer, E. Colombo, M. Vilaseca, J. Pujol:

Spectral signatures: A way to identify species and conditions of vegetables ........... 166


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Oral session: Color Design in Food Environments (ECD Study Group) M. M. Avila: Food, colors and urban places ...................................................................... 170 E. Cordero, F. Poblete, M. Egert: The daily quotes that transforms the city into

a festival of colours: River Market Valdivia ............................................................. 174 J. Serra, S. Gilabert, A. Torres, J. Llopis, A. García: The colour of food: Last

layer in the palimpsest of St. Caterina market in Barcelona ..................................... 178 T. R. Lee, V. Sun: Color preference for dining space and its imagery .............................. 182 Oral session: Color and Food in Culture and Language S. Barrios: Bicentenary: The colour in NOA’s (Argentinian north-western)

aboriginal cultural pottery ......................................................................................... 188 S. Gündes, A. Yildiran: Female names associated with rose in food and color

relationship ................................................................................................................ 192 L. MacDonald, D. Mylonas: Edible colour names ............................................................. 196 A. Mollard-Desfour, S. Krylosova, V. M. Schindler (invited lecture): From red

bordeaux to absinthe green, from hot chocolate to cappuccino: Beverages, their referential colour terms and reflections on cultural differences ............... 200

Oral session: Food Lighting, Color Imaging and Appearance I. Villar: Enjoying food under a new light ......................................................................... 206 S. Okuda, Y. Fukumoto, N. Hara, H. Iwade, W. Iwai: Effect of illuminance and

correlated colour temperature on visibility of food colour in making meals ............ 209 B. Funt, M. Mosny: Color calibration via natural food colors ........................................... 213 J. L. Lin, M. C. Lo: Using image partition and process syncronization technologies

to shine food via web-based color gamut mapping in cross-media .......................... 217 A. Farroni, M. P. Buera: Matrix influence on color perception: A study of

cornflake processing stages ....................................................................................... 221 R. D. Lozano (invited lecture): Colour and visual appearance in foods ..................... 225 Posters Posters: Color in Food Packaging and Identification E. Andrade, G. Incatasciato: Food and its packaging. Color, transparency and

sense .......................................................................................................................... 233 P. Becerra, J. A. Castillo Cabezas, L. Maillo Puente, M. Castellá Esplugas:

Packaging design for food: Teaching color and cesia in designers’ education ................................................................................................................... 239

R. Alvarez, E. Bermúdez, S. Pescio: Colour interaction between food and non-food products ..................................................................................................... 243

M. L. F. de Mattiello, H. Salinas: Importance of label and labeling in food commercialization ..................................................................................................... 247

D. Bardier: Legal value of color and form in the “small print” ......................................... 251 M. Neiva: ColorAdd. Color identification system for colorblind people .......................... 256 R. Peacock-Smith, F. Wild: Breakfast cereal packaging in Australia ................................ 259 X. Liu, R. Zhao: The color research of food package in global market ............................. 262 Y. Yonemaru, O. Panyarjun, S. Kitaguchi, Y. Kitani, T. Sato: Influence of

package colour for mineral water plastic bottle to consumer’s purchase motivation ................................................................................................................. 266


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Posters: Color in Food Design, Architecture and Built Environment P. Zennaro, K. Gasparini: Exciting architecure for exciting food ...................................... 270 V. Conte: Home sweet home: Is the gingerbread house in Palermo Viejo? ...................... 274 S. M. Estévez: Food’s domestic enviroment, its evolution and trends .............................. 278 R. Funk: From garden conscious to color conscious: The rise of the suburban

food garden ............................................................................................................... 282 R. F. Nill, S. G. Geat: The use of color in a fishermen’s village. Case study: “San

Pedro Pescador” neighborhood, Antequeras, Chaco, Argentina .............................. 286 R. Rao, A. Carena: Food design: Perception of color and polysensoriality. Color

and taste ..................................................................................................................... 290 T. Vorobyeva: French design color wine ........................................................................... 294 Posters: Food Color and Lighting J. S. Lee, H. N. Kim, J. Y. Park, C. S. Kim: A study on the proper color

temperature of LED lamp in space of dining table ................................................... 298 P. Ixtaina, M. Presso, F. Bredice, P. A. Bazalar Vidal: Colour appearance in LED

lighting ...................................................................................................................... 302 Y. Imai, Y. Kato, T. Horiuchi, S. Tominaga: Illuminant estimation under multiple

light sources .............................................................................................................. 306 M. Rossi, A. Rizzi: Color temperature variation for food lighting: A test on user

preferences ................................................................................................................ 310 Y. Yamadera, S. Okuda, W. Iwai, Y. Fukumoto: Preferable lighting conditions

for the appearance of the dishes in the dining room ................................................. 314 Posters: Food Color in the Arts, Culture and Communication M. C. Albrecht, I. S. Molinas: “In the green market…”: From the poetic evocation

to the recovery of municipal markets in Latin America ........................................... 318 C. Recio Dávila: Colors of the desert. The colors of the dishes in north Mexico .............. 322 L. Elizalde: Culinary expressiveness in national holidays ................................................. 324 C. Manganiello: The ever-changing color of apples .......................................................... 328 M. E. Beneito: Communicating through color and health .................................................. 331 J. L. Caivano, M. A. López: Color and feeding, a compromise between necessity

and desire: biological and cultural semiotic processes ............................................. 334 M. Grosjean, O. Guillemin, S. Marest, M. Cler, F. Cler, V. M. Schindler, M.

Yonge: Multi-sensory culinary colours: Shifting hues from green to blue .............. 337 M. Cler, V. M. Schindler: Of imaginary and fantasies/phantasms: A critical view

of the relationship between colour and food ............................................................. 341 J. C. Sanz, V. M. Schindler: Environmental colour design and synaesthesia in

food-related contexts ................................................................................................. 345 M. C. Grassi, A. Tedeschi, N. E. Del Prete, L. Podestá: “Man does not live by

bread alone…” Attractors in a platter. Art and production ....................................... 349 E. Boscarino, M. Vittar: Culture, food and wine: A sensual trilogy of colour .................. 353


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Posters: Sensory Evaluation of Food Color, Psychological Aspects, Consumer Preferences and Expectations R. Fernández-Vázquez, C. M. Stinco, A. J. Meléndez-Martínez, F. J. Heredia,

I. M. Vicario: Orange juice colour: Visual evaluation and consumer preference .................................................................................................................. 357

L. Garitta, G. Hough: Optimization of sensory analytic methodologies applied to heterogeneous vegetables .......................................................................................... 361

A. B. Picallo, M. E. Cossu, E. B. Coste, B. Montenegro, L. R. Basso: Assessment on relationships between color and tenderness parameters in different steers breeds ........................................................................................................................ 365

I. Okamoto, M. Kobayashi: On the color analysis of the presentation of Japanese food: The relationship between color and taste ........................................................ 369

G. Olguin, L. M. Castellano, M. Abraham, M. P. Bourdichon, S. Giurdanella, T. Hernández, M. Scocco, F. De la Fuente: The color of toys and its relationship to child development. Aspects transferred to the appearance of sweets ........................................................................................................................ 373

K. Sakata, H. Shimakura: Effect of taste and tone listening on achromatic colour perception .................................................................................................................. 378

J. L. Sandford: Food color memory and names: A linguistic vantage ............................... 382 K. Tomita, T. Aiba, J. Kang, M. Matsui, K. Ohtani: Psychological effects of the

tray-color on diners: Comparison between young persons and elderly persons ...................................................................................................................... 386

M. C. Vadji: Food, color and health: Therapeutic and preventive approaches .................. 390 Posters: Food Color and Appearance M. O. Bello, R. J. Aguerre, M. P. Tolaba, C. Suárez: Kinetics effect of

hydrothermal conditions on translucence of milled rice ........................................... 393 G. B. Cordon, S. Gismondi, A. V. Nievas, M. G. Lagorio: Non-destructive

assessment of water and pigments in leaves from the remission function using the Kubelka-Munk theory ............................................................................... 397

W. Ji, R. Luo, J. Hutchings: Measuring banana appearance aspects using spectrophotometer and digital camera ...................................................................... 401

S. Kawai, Y. Ohtani: Effects of stimulus chromaticity on transparency perception: A study on perceptual “clarity” of spatially overlapping figures ............................. 405

G. Lado, M. L. F. de Mattiello, S. Pescio: Visual texture in foods .................................... 409 L. R. Ronchi, J. L. Sandford: On the prototypical transformation of food

appearance from the farm to the table ....................................................................... 413 M. P. Giglio: Beverages and containers: An experiment for color appearance

teaching ..................................................................................................................... 417 Posters: Food Colorimetry G. Alcuson, A. M. Ruiz de Castro, C. Urzola, R. Oria, A. I. Negueruela: Cross-

sectional colour evaluation in borage stems ............................................................. 421 G. B. Cordon, M. G. Lagorio: Sensing chlorophyll and anthocyanin

concentrations in leaves with spatial resolution from digital image ......................... 425 M. E. Cossu, M. L. Lamanna, A. B. Picallo, E. B. Coste, M. L. Cumini:

Rabbit meat hamburgers: Color differences due to industrial or organic rearing system ........................................................................................................... 429


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L. Gallez, A. Marconi, E. Tourn, M. L. González-Miret, F. J. Heredia: Colour of

honeys from the south-western pampas region: Relationships between Pfund colour scale and CIELAB tristimulus method .......................................................... 433

M. García-Marino, M. L. Escudero-Gilete, M. T. Escribano-Bailón, J. Rivas-Gonzalo, F. J. Heredia: Colour-copigmentation study in wine blending .................. 437

L. Gómez-Robledo, R. Huertas, M. Melgosa, F. J. Heredia, M. J. Moyano, J. Romero: New color scale for virgin olive oils ...................................................... 441

S. R. Gor, J. D. Sandoval, A. Ramallo, M. Vilaseca, J. Pujol: Spectral reflectance analysis of tobacco leaves and fungus infection detection ....................................... 445

G. Green, M. C. Rodríguez, M. S. Sobrero, N. Marsili: Simple method for simultaneous quantitation of dyes in hydrating beverages (Gatorade and Powerade) .................................................................................................................. 449

D. Hernanz, V. Gallo, M. L. González-Miret, F. J. Heredia: Discrimination of five strawberry varieties by spectroradiometry and image analysis ......................... 453

P. Jutterström: To define colour and set up colour tolerances for natural fruit or berry based yogurt and juices .................................................................................... 457

A. Piagentini, L. Martín, C. Bernardi, D. Güemes, M. Pirovani: Color changes in fresh-cut fruits as affected by cultivar, chemical treatment, and storage time and temperature ......................................................................................................... 461

A. Piagentini, E. Silva, R. Roa, R. Garrote: Determination of kinetic parameters of color development in evaporated goat milk during heat treatment ...................... 465

A. Piagentini, Y. Merayo, A. Bonaldo, R. Torres, D. De Greef, R. González: Evaluation of color changes of maize corn spaghetti made by extrusion-cooking ...................................................................................................................... 469

C. M. Stinco, R. Fernández-Vázquez, A. J. Meléndez-Martínez, F. J. Heredia, E. Bejines Mejías, I. M. Vicario: Influence of different backgrounds on the instrumental colour specification of orange juices ................................................... 473

M. Velazque, A. Sosa, M. Jiménez Veuthey, L. Caballero, M. R. Simonetti, C. Alvarez: Colour determination in multilayer mini-cakes ..................................... 477

Posters: Applications of Colorants in the Industry G. Nirino, P. Damiano: Food colorants: Use in the dyeing of textiles ............................... 481 M. Kobayashi, I. Okamoto: Studies on dyeing by “Kikurage” mushroom

(Auricularia auricula (Hook.) Underw.) – Reserch for optimum extracting condition .................................................................................................................... 485

M. C. Grasselli, T. Kessler: Basics of electrode potentials and color for redox indicators applied to food industry ........................................................................... 489

O. D. Pavioni, A. M. Gaisch, T. Kessler: Mixture design applied to the development of explicit comestible colorant pastes ................................................. 493

Posters: Color Change as Quality Index of Food M. V. Agüero, A. Bevilacqua, S. I. Roura: Temperature abuses during lettuce

postharvest: Impact on color and chlorophyll ........................................................... 497 C. Busso, R. Baeza, V. Sánchez, M. C. Zamora: Evaluation of color changes

(instrumental and sensorial) of commercial pasteurized juices of cranberry (Arandano), elderberry (Sauco) and blackcurrant (Cassis) – from El Bolsón, Río Negro – during accelerated storage at 40 ºC ...................................................... 501


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L. Franceschinis, N. Sosa, C. Schebor, D. Salvatori: Changes in color and

anthocyanin content of different dried products based on sweet cherries ................ 505 M. L. Gagliano, L. M. Agudelo Laverde, C. Schebor, M. P. Buera: Nonenzymatic

browning in dehydrated food liposomes ................................................................... 509 S. Guidi, A. M. Sancho, G. Polenta, G. Meier, D. Vázquez, C. González: Color

measurement of “Nova” mandarins submitted to heat and degreening treatments during long storage .................................................................................. 510

M. A. Loubes, C. Almada, M. P. Tolaba: Kinetics of melanosis in shrimp. Effect of pretreatment using chemical additives .................................................................. 514

S. B. Maidana, M. B. Vullioud, D. M. Salvatori: Color of dried pears as affected by prior blanching and sugar infusion ....................................................................... 518

S. Matiacevich, P. Silva, C. Herrera, F. Osorio: Storage effects on blueberry color ......... 522 L. Pilatti, A. M. Sancho, M. Irurueta, G. Grigioni: Color variation in nut kernels

during storage under different dry methods .............................................................. 526 A. M. Sancho, S. Guidi, A. Biolatto, A. Pazos, G. Grigioni: Effects of postharvest

treatments in ruby red grapefruit quality .................................................................. 530 A. Tomac, M. I. Yeannes: Color changes in vaccum-packed squid mantle rings

(Illex argentinus) induced by gamma radiation ........................................................ 534 F. Van de Velde, M. Pirovani, D. Güemes, A. Piagentini: Effect of washing-

disinfection conditions on total anthocyanins retention and color of fresh-cut strawberries ............................................................................................................... 540

B. N. Pirone, M. Del Castillo, A. De Michelis, D. Salvatori: Effects of maturity stage and use of drying on sweet cherries (Napolitana var.) .................................... 544

B. N. Pirone, A. Kesseler, A. De Michelis, M. Ochoa: Temperature, air speed and pre-treatments influence in dehydrated sour cherries color ...................................... 548

Posters: Color as an Index of Food Composition and Properties G. Balbarrey, A. Andrada, J. Echazarreta, D. Iaconis, L. Gallez: Relationship

between mineral content and color in honeys from two ecological regions in Argentina .................................................................................................. 552

Y. Fukumoto, S. Okuda, K. Okajima: Colour references for estimating actual conditions of food material and cooked meat ........................................................... 556

B. Gordillo, M. L. González-Miret, F. J. Heredia: Importance of anthocyanic copigmentation on the colour behaviour of red wine obtained by prefermentative cold maceration ............................................................................... 560

L. Langman, L. Rosetti, A. M. Sancho, E. Comeron, A. Descalzo, G. Grigioni: Color characteristics of raw milk from silage and alfalfa-fed cows ......................... 564

G. Leiva, L. Guida, G. Naranjo, L. Malec: Color as an indicator for the Maillard reaction at mild temperatures. The effect of reducing sugars ................................... 567

J. M. Zaldívar-Cruz, M. J. Jara-Palacios, F. J. Rodríguez-Pulido, D. Hernanz, M. L. Escudero-Gilete, F. J. Heredia: Colour-composition relationships of seeds from two red grape varieties ..................................................................................... 571

A. Marqués-Mateu, S. Ibáñez, H. Moreno, J. M. Gisbert, S. Balasch, M. Aguilar: Statistical relationships between soil colour and some factors of soil formation ................................................................................................................... 575

M. P. Serratosa, A. Márquez, A. López-Toledano, M. Medina, J. Mérida: Color of Pedro Ximenez sweet wine: From grape to raisin and wine ................................ 579


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Posters: Food Color Vision and Imaging V. Gosti, J. L. Sandford: Food colouring and liquids – basic and natural colours ............. 583 M. Inui, M. Kato, Y. Azuma, D. Saito, M. Sato: Evaluation of compressed

images displayed on LCD monitor (V): Introducing a coefficient for maximum color difference used in the formula of underestimating edge color difference ......................................................................................................... 587

S. Gorji Kandi: Applying machine vision for quality control of fruits in human based color space ...................................................................................................... 591

M. C. Lo, J. L. Lin, X. K. Ma: A multi-spectral approach of cross-media HDR imaging technique for food store scenes under multi-illuminants using a locally optimized automatic white balancing method ............................................... 596

R. Saito, T. Horiuchi, S. Tominaga: Feature extraction of painter-specific color distribution from real paintings ................................................................................. 600

S. Sakamoto, Y. Manabe, S. Ikeda, K. Chihara: Color reproduction of 3D printer ........... 604 K. Samu, A. Molnar, Z. Nemeth, B. V. Nagy: Color optimization of different

fruits and vegetables for computer displays .............................................................. 608 T. Sato, N. Ito: Contribution of chromatic information in depth perception

with rapiddly changing dynamic stereograms .......................................................... 612 H. Shimakura, K. Sakata: Colour opponency in chromatic after-effects ........................... 616 I. Tortajada, J. Montalvá, M. Aguilar: Effect of chromatic assimilation

(Bezold effect) in the vision of the content in a dinner plate .................................... 620 Author Index .................................................................................................................... 625

AIC 2010 Color and Food, Proceedings, Index

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Transcript of AIC 2010 Color and Food, Proceedings, Index