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Author: DesignerBooks Publisher: Designer Books ISBN: 9789887770503 Category : Color Languages : en Pages : 0
Book Description
With the accelerated pace of life, people often first notice the packages when they see food, and the color of the packaging affects the psychology of consumers. DELICIOUS COLOUR- FOOD PACKAGING DESIGN selects a variety of design works from around the world, showing you a lot of packaging design in showy color. According to the characteristics of different foods, the designers have designed various color and exquisite packaging works, so that you can first visually taste them. The 320-page book is rich and comprehensive in content, including biscuits, candy, beverages, tea, drinks, fast food, etc., covering many aspects of food packaging design, providing you with a unique food packaging design feast.
Author: DesignerBooks Publisher: Designer Books ISBN: 9789887770503 Category : Color Languages : en Pages : 0
Book Description
With the accelerated pace of life, people often first notice the packages when they see food, and the color of the packaging affects the psychology of consumers. DELICIOUS COLOUR- FOOD PACKAGING DESIGN selects a variety of design works from around the world, showing you a lot of packaging design in showy color. According to the characteristics of different foods, the designers have designed various color and exquisite packaging works, so that you can first visually taste them. The 320-page book is rich and comprehensive in content, including biscuits, candy, beverages, tea, drinks, fast food, etc., covering many aspects of food packaging design, providing you with a unique food packaging design feast.
Author: Frances Largeman-Roth Publisher: ABRAMS ISBN: 1613125437 Category : Cooking Languages : en Pages : 494
Book Description
A fun, accessible way to add a colorful array of fruits, vegetables, and whole grains to your diet—with more than 90 recipes and photos. Registered dietician and bestselling cookbook author Frances Largeman-Roth shows home cooks how to use the color spectrum to bring more vividly-hued food to the table. From deep green kale to vermilion beets, Eating in Color showcases vibrant, delicious foods that have been shown to reduce the risk of heart disease and stroke, some cancers, diabetes, and obesity. Avocados, tomatoes, farro, blueberries, and more shine in stunning photographs of 90 color-coded, family-friendly recipes, ranging from Caramelized Red Onion and Fig Pizza to Cran-Apple Tarte Tatin. Clear preparation instructions and nutritional information make this an essential resource for eating well while eating healthy. “Enjoying a rainbow of produce is one of the top things you can do to boost your wellbeing. Eating In Color offers all the inspiration and tools you need to do just that―absolutely deliciously.” —Ellie Krieger, RD, Food Network host and author of Weeknight Wonders
Author: Ramdane Dris Publisher: Springer Science & Business Media ISBN: 1402025343 Category : Technology & Engineering Languages : en Pages : 525
Book Description
Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life. An effective quality assurance system throughout the handling steps between harvest and retail display is essential to provide a consistently good quality supply of fresh food crops to the consumers and to protect the reputation of a given marketing label. Food manufacturing companies all over the world are incre- ingly focussing on quality aspect of food including minimally processed food to meet consumer demands for fresh-like and healthy food products. To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects. Successful postharvest handling of crops requires careful coordination and integration of the various steps from harvest operations to consumer level in order to maintain the initial product quality. Maturity at harvest is one feature of quality of perishable products, it has great influence on their postharvest behavior during marketing. Safety assurance can be part of quality assurance and its focus on minimizing chemical and microbial contamination during production, harvesting, and postharvest handling of intact and fresh-cut of commodities. Essentially, electromagnetic (often optical) prop- ties relate to appearance, mechanical properties to texture, and chemical properties to flavor (taste and aroma).
Author: Ayzin Küden Publisher: BoD – Books on Demand ISBN: 1839626070 Category : Science Languages : en Pages : 148
Book Description
The book of “Prunus” contains chapters on breeding, germplasm, fruit tree physiology, and production of Prunus species, written by authors from different parts of the world. Prunus is one of the most important fruit genera widely spread according to the various climatic and soil conditions. This wide adaptability of the Prunus genus gives an opportunity for it to be grown in many parts of the world. In modern taxonomy, subgenera of Prunussuch as Amygdalus, Cerasus, Laurocerasus, Lithocerasus, Padus and Prunus include many species among which Prunus persica L., Prunus domestica L., Prunus armeniaca L., Prunus avium L. are the main ones. Briefly, this book is on Prunus species, which is one of the main fruit and nursery plants grown in the world.
Author: DesignerBooks
Author: DesignerBooks
Author: Frances Largeman-Roth
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Author: Issett
Author: Ramdane Dris
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Author: Ayzin Küden
Author: Awnsham Churchill