Color and Appearance

  • Harry T. Lawless
  • Hildegarde Heymann
Part of the Food Science Text Series book series (FSTS)


In this chapter we discuss what color is and then go on to describe color vision. We pay attention to variations in normal color vision due to genetic variations in the color receptor genes as well as to color blindness. We then discuss the measurement of appearance with attention to turbidity and glossiness. Instrumental color measurements are briefly described with special attention to the Munsell, RGB, and various CIE color systems.


Color Space Orange Juice Color System Color Blindness Normal Color Vision 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Harry T. Lawless
    • 1
  • Hildegarde Heymann
    • 2
  1. 1.Department of Food ScienceCornell UniversityIthacaUSA
  2. 2.Department of Viticulture and EnologyUniversity of California – DavisDavisUSA

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