FOOD 2010 Lecture Notes - Lecture 11: Food Browning, Maillard Reaction, Nitric Oxide
19 Dec 2016
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Document Summary
The four p"s of marketing: product, price, promotion and place (distribution) The perception of quality is closely related to consume acceptability and satisfaction. Can be attributed with: consistency, price, particular company/brand, indicating of product certi cation. Appearance is a factor which is tired to consumers expectations of how products should look and consumer tolerance for various degree of devotions from expectations. Physicist - wavelengths of light energy where individual colours are distinguished by speci c wavelengths. Can be altered by ambient perception of light, physiological abnormalities. Food scientists recognize the variability of colour perception, therefore attempts have been made to standardize colour measurement and light conditions by using electronic instruments. Pigments create colour in foods by a ecting the transmission or re ection of light. May be endogenous, synthetic, or arise as a result of chemical changes produced during food processing. Nitric oxide myoglobin - pink colour of cured meat.
