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Journal article : Review

On the manipulation, and meaning(s), of color in food: a historical perspective

Abstract:

While there has long been public concern over the use of artificial/synthetic food colors, it should be remembered that food and drink products (e.g., red wine) have been purposefully colored for millennia. This narrative historical review highlights a number of reasons that food and drink have been colored, including to capture the shopper's visual attention through to signaling the likely taste/flavor. Over the course of the last century, there has, on occasion, also been interest in the pl...

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Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1111/1750-3841.16439

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Institution:
University of Oxford
Division:
MSD
Department:
Experimental Psychology
Oxford college:
Somerville College
Role:
Author
ORCID:
0000-0003-2111-072X
Publisher:
Wiley
Journal:
Journal of Food Science More from this journal
Volume:
88
Issue:
S1
Pages:
A5-A20
Publication date:
2022-12-29
Acceptance date:
2022-12-07
DOI:
EISSN:
1750-3841
ISSN:
0022-1147
Pmid:
36579463
Language:
English
Keywords:
Subtype:
Review
Pubs id:
1317569
Local pid:
pubs:1317569
Deposit date:
2023-01-12

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