| Resumen: |
The nature of light, of color.- Color solids.- How the eye sees color : anatomy of vision, psychology of vision.- Color measurement by the addition of colored lights.- Mathematical spedification of color in three-dimensional space and the standard observer.- Development of the cie system.- Transmission-reflection spectrophotmetry and tristimulus color : metri.- Tris timulus colorimeters.- Spectrophotometry and goniophotometry.- Visual colorimeters.- Color scales, differences, tolerances.- Kubel ka-munk colorante layer concept.- Sample presetation (physical) Attribure which influence color measurement.-.- Tomatoes and tomato products.- Orange vegetables.- Green vegetables.- Cranberry products.- Citros products.- Potato products.- Cereal products.- The chamistry of weat color.- The measurement of meat color.- Tuna.- Salmon.- Sugar.- Beer.- Wine.- Tea and coffee.- Caramel coloring.- Egg yolks.- Fats and oils.- Dairy products, cocoa, chocolate, peanut butter.- Apples, peaches, cherries, strawberries, matermelons.- Honey, measurement.- Computer programs |
Inicio
664 A32 
