AIC 2010 Color and Food, Proceedings, Index by Jose Caivano

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 Jos茅 Luis Caivano and Mabel Amanda L贸pez (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

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 535.6:663/664 535.6:547.9 535.6:641/642 535.6:725.71

535.6:392.8 535.6:73/77

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 info@bibliografika.com / www.bibliografika.com October 2010 This publication cannot be reproduced without the authorization of the copyright holder.

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

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

Organizing 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)

Omar E. Burgos María Paula Giglio José Luis Caivano Claudio Salvador Laura A. Quaintenne María del Pilar Buera R. Daniel Lozano María Luisa Musso Lucía Maillo Puente María F. de Mattiello Susana G. Geat Cristina Manganiello Emilia Rabuini Silvia Barrios Marcela Rojas Alejandra Jaimerena Carlos Prause Anahí López Alicia M. Gaisch Teresita Kessler

AIC Executive Committee President: Vice-President: Secretary/Treasurer: Ordinary Members:

Auditors:

Berit Bergström Javier Romero Nick Harkness Lindsay MacDonald Verena M. Schindler Shoji Tominaga María Luisa Musso John B. Hutchings Jin-Sook Lee

(Sweden) (Spain) (Australia) (UK) (Switzerland) (Japan) (Argentina) (UK) (Korea)

(GAC president) (National Univ. of Mar del Plata) (Univ. of Buenos Aires) (Leather Chemists Association) (Pampa Center) (Univ. of Buenos Aires) (Buenos Aires) (Univ. of Buenos Aires) (Univ. of Buenos Aires) (Nat. Research Council) (National Univ. of North-East) (National Univ. of La Plata) (Pampa Center) (Buenos Aires) (Gutenberg Foundation) (Nat. Univ. of Mar del Plata) (National Univ. of Litoral) (National Technological Univ.) (Nat. Univ. Center Bs.As. Prov.) (Nat. Univ. Center Bs.As. Prov.)

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

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: Gold: Silver: Bronze:

Basic:

Agencia Nacional de Promoción Científica y Tecnológica Natural Color System Consejo Nacional de Investigaciones Científicas y Técnicas Osram X-Rite / Abastecedora Gráfica / Pantone / Macbeth Fundación Gutenberg Verivide / DigiEye D’Amico Sistemas Sanico Instrumental / Lovibond 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 4

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

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

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

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

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

Index of Contents Preface .............................................................................................................................. Index of contents ...............................................................................................................

5 7

Oral Papers and Invited Lectures Oral session: Food Color and Appearance J. Hutchings (invited lecture): Food, expectations, colour and appearance ............... O. da Pos, C. Rao: Colours seen through transparent objects ............................................ I. Jung, P. Jokela, P. Brandt, O. Victor: What is the colour of a glass of wine? ................ 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 ................................................................................................................ G. Ortiz Hernández: Colors, flavors and emotions ............................................................ R. G. Frontera, M. A. Camerlo, D. P. Frontera: The psychology of color: A relevant instrument in marketing and design ........................................................ 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” .............................. 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 ................................................................................................................... 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 ...................................................................................................................... M. L. Musso: Colour as a code in food packaging: an Argentine case .............................. P. Csillag: Food package chromatic design: An analysis from the point of view of visual perception ................................................................................................... C. Prause, S. Cariola: Compatible colour palettes for natural food packaging .................. 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 ......... 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) ................................................... A. Incatasciato, I. Girelli, M. M. Mariconde, A. V. Zucaria: Chromatic expressions in commercial architecture: Córdoba, Argentina .................................. D. Suárez, M. M. Avila, V. Domijan: Urban image and color in the food industry architecture ................................................................................................................ H. Koblanck, J. Ejhed, M. Moro: Colour and light in restaurant design ............................ L. Noury: Art and colour design of commercial architecture devoted to food .................. 7

17 23 27

31 37 41 45 49

53 57 61 65 69

73 77 81 85 88

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

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: Colordifference 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 ............................................... 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 ...................................................................................... M. Lucassen, J. Alferdinck, R. van Megen: Color classification of veal carcasses: Past, present and future ............................................................................................. A. I. Negueruela (invited lecture): Is the colour measured in food the colour that we see? .............................................................................................................. Oral session: Color and Food in Arts and Culture L. Echagüe: From Arcimboldo to Mondongo: Food and color in painting ........................ O. Burgos: The Last supper of Leonardo da Vinci, analysis and interpretation ................ S. Gündes, D. Özden: Between mysterious and sin: Red in pomegranate and apple .......................................................................................................................... L. M. Silveira: Color communication: Pieces of culture from photographs of food .......... M. Tassara: It’s nice… can it be tasty? .............................................................................. Oral session: Color, Food Properties, and Preferences R. Peacock-Smith: The colour of food and its relationship to appetite appeal .................. S. Sueeprasan, C. Traisiwaku: Colour evaluation of green tea drinks by Thai observers ................................................................................................................... L. M. Agudelo Laverde, N. Acevedo, C. Schebor, M. P. Buera: Color determination in dehydrated fruits: Image analysis and photocolorimetry .............. A. V. Gallo, M. P. Buera, C. Petriella: Color study at storage of lyophilized carrot systems ...................................................................................................................... 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 ...........

112 116 120 124

130 134 138 142 146

150 154 158 162 166

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

Oral session: Color Design in Food Environments (ECD Study Group) M. M. Avila: Food, colors and urban places ...................................................................... E. Cordero, F. Poblete, M. Egert: The daily quotes that transforms the city into a festival of colours: River Market Valdivia ............................................................. 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 ..................................... T. R. Lee, V. Sun: Color preference for dining space and its imagery .............................. Oral session: Color and Food in Culture and Language S. Barrios: Bicentenary: The colour in NOA’s (Argentinian north-western) aboriginal cultural pottery ......................................................................................... S. Gündes, A. Yildiran: Female names associated with rose in food and color relationship ................................................................................................................ L. MacDonald, D. Mylonas: Edible colour names ............................................................. 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 ............... Oral session: Food Lighting, Color Imaging and Appearance I. Villar: Enjoying food under a new light ......................................................................... 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 ............ B. Funt, M. Mosny: Color calibration via natural food colors ........................................... 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 .......................... A. Farroni, M. P. Buera: Matrix influence on color perception: A study of cornflake processing stages ....................................................................................... R. D. Lozano (invited lecture): Colour and visual appearance in foods .....................

170 174 178 182

188 192 196 200 206 209 213 217 221 225

Posters Posters: Color in Food Packaging and Identification E. Andrade, G. Incatasciato: Food and its packaging. Color, transparency and sense .......................................................................................................................... P. Becerra, J. A. Castillo Cabezas, L. Maillo Puente, M. Castellá Esplugas: Packaging design for food: Teaching color and cesia in designers’ education ................................................................................................................... R. Alvarez, E. Bermúdez, S. Pescio: Colour interaction between food and non-food products ..................................................................................................... M. L. F. de Mattiello, H. Salinas: Importance of label and labeling in food commercialization ..................................................................................................... D. Bardier: Legal value of color and form in the “small print” ......................................... M. Neiva: ColorAdd. Color identification system for colorblind people .......................... R. Peacock-Smith, F. Wild: Breakfast cereal packaging in Australia ................................ X. Liu, R. Zhao: The color research of food package in global market ............................. Y. Yonemaru, O. Panyarjun, S. Kitaguchi, Y. Kitani, T. Sato: Influence of package colour for mineral water plastic bottle to consumer’s purchase motivation ................................................................................................................. 9

233 239 243 247 251 256 259 262 266

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

Posters: Color in Food Design, Architecture and Built Environment P. Zennaro, K. Gasparini: Exciting architecure for exciting food ...................................... V. Conte: Home sweet home: Is the gingerbread house in Palermo Viejo? ...................... S. M. Estévez: Food’s domestic enviroment, its evolution and trends .............................. R. Funk: From garden conscious to color conscious: The rise of the suburban food garden ............................................................................................................... R. F. Nill, S. G. Geat: The use of color in a fishermen’s village. Case study: “San Pedro Pescador” neighborhood, Antequeras, Chaco, Argentina .............................. R. Rao, A. Carena: Food design: Perception of color and polysensoriality. Color and taste ..................................................................................................................... T. Vorobyeva: French design color wine ........................................................................... 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 ................................................... P. Ixtaina, M. Presso, F. Bredice, P. A. Bazalar Vidal: Colour appearance in LED lighting ...................................................................................................................... Y. Imai, Y. Kato, T. Horiuchi, S. Tominaga: Illuminant estimation under multiple light sources .............................................................................................................. M. Rossi, A. Rizzi: Color temperature variation for food lighting: A test on user preferences ................................................................................................................ Y. Yamadera, S. Okuda, W. Iwai, Y. Fukumoto: Preferable lighting conditions for the appearance of the dishes in the dining room ................................................. 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 ........................................... C. Recio Dávila: Colors of the desert. The colors of the dishes in north Mexico .............. L. Elizalde: Culinary expressiveness in national holidays ................................................. C. Manganiello: The ever-changing color of apples .......................................................... M. E. Beneito: Communicating through color and health .................................................. J. L. Caivano, M. A. López: Color and feeding, a compromise between necessity and desire: biological and cultural semiotic processes ............................................. 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 .............. M. Cler, V. M. Schindler: Of imaginary and fantasies/phantasms: A critical view of the relationship between colour and food ............................................................. J. C. Sanz, V. M. Schindler: Environmental colour design and synaesthesia in food-related contexts ................................................................................................. 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 ....................................... E. Boscarino, M. Vittar: Culture, food and wine: A sensual trilogy of colour ..................

270 274 278 282 286 290 294

298 302 306 310 314

318 322 324 328 331 334 337 341 345 349 353

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

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 .................................................................................................................. L. Garitta, G. Hough: Optimization of sensory analytic methodologies applied to heterogeneous vegetables .......................................................................................... 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 ........................................................................................................................ I. Okamoto, M. Kobayashi: On the color analysis of the presentation of Japanese food: The relationship between color and taste ........................................................ 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 ........................................................................................................................ K. Sakata, H. Shimakura: Effect of taste and tone listening on achromatic colour perception .................................................................................................................. J. L. Sandford: Food color memory and names: A linguistic vantage ............................... 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 ...................................................................................................................... M. C. Vadji: Food, color and health: Therapeutic and preventive approaches .................. 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 ........................................... 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 ............................................................................... W. Ji, R. Luo, J. Hutchings: Measuring banana appearance aspects using spectrophotometer and digital camera ...................................................................... S. Kawai, Y. Ohtani: Effects of stimulus chromaticity on transparency perception: A study on perceptual “clarity” of spatially overlapping figures ............................. G. Lado, M. L. F. de Mattiello, S. Pescio: Visual texture in foods .................................... L. R. Ronchi, J. L. Sandford: On the prototypical transformation of food appearance from the farm to the table ....................................................................... M. P. Giglio: Beverages and containers: An experiment for color appearance teaching .....................................................................................................................

357 361 365 369

373 378 382 386 390

393 397 401 405 409 413 417

Posters: Food Colorimetry G. Alcuson, A. M. Ruiz de Castro, C. Urzola, R. Oria, A. I. Negueruela: Crosssectional 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 11

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

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 .......................................................... M. García-Marino, M. L. Escudero-Gilete, M. T. Escribano-Bailón, J. RivasGonzalo, F. J. Heredia: Colour-copigmentation study in wine blending .................. L. Gómez-Robledo, R. Huertas, M. Melgosa, F. J. Heredia, M. J. Moyano, J. Romero: New color scale for virgin olive oils ...................................................... S. R. Gor, J. D. Sandoval, A. Ramallo, M. Vilaseca, J. Pujol: Spectral reflectance analysis of tobacco leaves and fungus infection detection ....................................... G. Green, M. C. Rodríguez, M. S. Sobrero, N. Marsili: Simple method for simultaneous quantitation of dyes in hydrating beverages (Gatorade and Powerade) .................................................................................................................. D. Hernanz, V. Gallo, M. L. González-Miret, F. J. Heredia: Discrimination of five strawberry varieties by spectroradiometry and image analysis ......................... P. Jutterström: To define colour and set up colour tolerances for natural fruit or berry based yogurt and juices .................................................................................... 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 ......................................................................................................... A. Piagentini, E. Silva, R. Roa, R. Garrote: Determination of kinetic parameters of color development in evaporated goat milk during heat treatment ...................... A. Piagentini, Y. Merayo, A. Bonaldo, R. Torres, D. De Greef, R. González: Evaluation of color changes of maize corn spaghetti made by extrusioncooking ...................................................................................................................... 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 ................................................... M. Velazque, A. Sosa, M. Jiménez Veuthey, L. Caballero, M. R. Simonetti, C. Alvarez: Colour determination in multilayer mini-cakes ..................................... Posters: Applications of Colorants in the Industry G. Nirino, P. Damiano: Food colorants: Use in the dyeing of textiles ............................... M. Kobayashi, I. Okamoto: Studies on dyeing by “Kikurage” mushroom (Auricularia auricula (Hook.) Underw.) – Reserch for optimum extracting condition .................................................................................................................... M. C. Grasselli, T. Kessler: Basics of electrode potentials and color for redox indicators applied to food industry ........................................................................... O. D. Pavioni, A. M. Gaisch, T. Kessler: Mixture design applied to the development of explicit comestible colorant pastes .................................................

433 437 441 445 449 453 457 461 465 469 473 477

481 485 489 493

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

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

L. Franceschinis, N. Sosa, C. Schebor, D. Salvatori: Changes in color and anthocyanin content of different dried products based on sweet cherries ................ M. L. Gagliano, L. M. Agudelo Laverde, C. Schebor, M. P. Buera: Nonenzymatic browning in dehydrated food liposomes ................................................................... 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 .................................................................................. M. A. Loubes, C. Almada, M. P. Tolaba: Kinetics of melanosis in shrimp. Effect of pretreatment using chemical additives .................................................................. S. B. Maidana, M. B. Vullioud, D. M. Salvatori: Color of dried pears as affected by prior blanching and sugar infusion ....................................................................... S. Matiacevich, P. Silva, C. Herrera, F. Osorio: Storage effects on blueberry color ......... L. Pilatti, A. M. Sancho, M. Irurueta, G. Grigioni: Color variation in nut kernels during storage under different dry methods .............................................................. A. M. Sancho, S. Guidi, A. Biolatto, A. Pazos, G. Grigioni: Effects of postharvest treatments in ruby red grapefruit quality .................................................................. A. Tomac, M. I. Yeannes: Color changes in vaccum-packed squid mantle rings (Illex argentinus) induced by gamma radiation ........................................................ F. Van de Velde, M. Pirovani, D. Güemes, A. Piagentini: Effect of washingdisinfection conditions on total anthocyanins retention and color of fresh-cut strawberries ............................................................................................................... B. N. Pirone, M. Del Castillo, A. De Michelis, D. Salvatori: Effects of maturity stage and use of drying on sweet cherries (Napolitana var.) .................................... B. N. Pirone, A. Kesseler, A. De Michelis, M. Ochoa: Temperature, air speed and pre-treatments influence in dehydrated sour cherries color ...................................... 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 .................................................................................................. Y. Fukumoto, S. Okuda, K. Okajima: Colour references for estimating actual conditions of food material and cooked meat ........................................................... 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 ............................................................................... L. Langman, L. Rosetti, A. M. Sancho, E. Comeron, A. Descalzo, G. Grigioni: Color characteristics of raw milk from silage and alfalfa-fed cows ......................... G. Leiva, L. Guida, G. Naranjo, L. Malec: Color as an indicator for the Maillard reaction at mild temperatures. The effect of reducing sugars ................................... 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 ..................................................................................... 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 ................................................................................................................... M. P. Serratosa, A. Márquez, A. López-Toledano, M. Medina, J. Mérida: Color of Pedro Ximenez sweet wine: From grape to raisin and wine ................................

505 509 510 514 518 522 526 530 534 540 544 548

552 556 560 564 567 571 575 579

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

Posters: Food Color Vision and Imaging V. Gosti, J. L. Sandford: Food colouring and liquids – basic and natural colours ............. 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 ......................................................................................................... S. Gorji Kandi: Applying machine vision for quality control of fruits in human based color space ...................................................................................................... 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 ............................................... R. Saito, T. Horiuchi, S. Tominaga: Feature extraction of painter-specific color distribution from real paintings ................................................................................. S. Sakamoto, Y. Manabe, S. Ikeda, K. Chihara: Color reproduction of 3D printer ........... K. Samu, A. Molnar, Z. Nemeth, B. V. Nagy: Color optimization of different fruits and vegetables for computer displays .............................................................. T. Sato, N. Ito: Contribution of chromatic information in depth perception with rapiddly changing dynamic stereograms .......................................................... H. Shimakura, K. Sakata: Colour opponency in chromatic after-effects ........................... I. Tortajada, J. Montalvá, M. Aguilar: Effect of chromatic assimilation (Bezold effect) in the vision of the content in a dinner plate ....................................

583

587 591 596 600 604 608 612 616 620

Author Index .................................................................................................................... 625