• Annual Conference of KIPS
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• 2010.04a
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• pp.510-513
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• 2010

Color is basically composed of hue, saturation and value. Many objects are made up with color. When people see color, they feel different emotion because of different combination of hue, saturation and value of different colors. Thus, people feel different feeling about the taste of food depending on its color. Thus, by analyzing what color makes people feel tasty about food, we can make food to look more delicious. When people take pictures of food, theyusually do not consider this into account. However if we apply this technology into taking pictures of food, we can make the food look more delicious. This technology can be applied when people want to upload pictures of food in blog, homepage and twitter and so on. In this paper, we analyze the feelings of color of people and then choose the best color combination to present food. After that we change the original image into the new one based on the analysis of color. This way, we can reflect each user's preference.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.724-731
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• 2009

Anthocyanins are considered one of the main color determinants in aged red wine. The anthocyanins in aged red wine made from 'Cabernet Gernischet' (Vitis vinifera L. cv.) grape were investigated by high performance liquid chromatography- electronic spray ionization- mass spectrometry (HPLC-ESI-MS) and their color presented in aqueous solution were evaluated using partial least square regression (PLS). The results showed that there were 37 anthocyanins identified in this wine, including 22 pyranoanthocyanins. The analysis of PLS indicated that different anthocyanins showed distinct color values: malvidin 3-O-(6-O-acetyl)-glucoside-4-vinylguaiacol (Mv3-acet-glu-vg) presented the highest color values, while malvidin 3-O-glucoside (Mv3-glu) showed least. Among the free non-acylated anthocyanins, peonidin 3-O-oglucoside (Pn3-glu) showed the highest color values; the coumarylated anthocyanins presented higher color values than their corresponding acetylated anthocyanins and parent anthocyanins; pyranoanthocyanins presented also higher color values than their original anthocyanins; the color of anthocyanins depended on their structure. This work will be helpful to reveal evolution in aged red wine.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.241-245
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• 1997

In order to make natural food color from Gardenia, we investigated optimal conditions of color extraction, and thermal stability and light stability of color extracted compared with Yellow-4. In case of ethanol extraction, optimal conditions for color extraction were substrate 10%, 4$0^{\circ}C$, pH 7.0 and 42rs, respectively. In case of water extraction, optimal conditions for color extraction were substrate 10%, 7$0^{\circ}C$, pH 7.0 and 48hrs, respectively. Extraction yield in the optimal conditions was 75% in ethanol and 63% in water. The thermal stability and light stability of Yellow-4 were both upper 98%, but those of Gardenia yellow color were 62 and 90%, respectively.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.31-41
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• 1991

The effect of color, as measured on the spectrometer, on the 4 basic tastes(sweet, salty, sour & bitter) perception of a series of colored and no-flavored solutions was quantified by 16 taste panel using magnitude estimation without modulus. The regression lines for each colored series were found to differ indicating that color had a significant effect on sweetness, sourness and bitterness. A sucrose level of 4.0%, a citric acid level of 0.05%, and a nicotinamide level of 0.08% maximized the effect of color on taste's perception and its acceptability. Although color tended to confuse the perception of saltiness, this effect was not significant except for yellow solutions.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.247-256
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• 1993

This is a study on the types of foodservice system, the menu, the food price, and role of the dietitian through the survey conducted at 106 enterprise located in Seoul industrial foodservice. Which were evenly divided into two groups ; the white color and the blue color. The results are below ; 1. Most institutional foodservice was enterprise under direct management. The meal was usually supp- lied three times in a day for the blue color and one time in a day for the white color. 2. Non-selective menu was set for the two groups. Generally, food was purchased through middleman by a phone, and food was storaged in room temper;iture. 3. Level of the role of dietitian was very low at budget making. A survey of 34 kinds of documentation prepared by foodservice department showed 50 percent participation of the dietitian. Documentation on personnel administration for foodservice, kitchen ser- vice employees and official paper handling was made in greater volume for the blue color than white color. 4. Nutritional education of feeding groups was presented in most cases only for 50 percent of them once a month.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.571-576
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• 2006

The purpose of this study, where the subjects are people with the job related to cooking or are culinary expert, is to investigate factors that influence consumer's satisfaction on the tableware seen on broadcast, magazine, food service industry and/or other media. First, this study demonstrates three factors that influence on consumer's satisfaction : first factors of the shape, the color, the size of the tableware, second factors of the shape, the color, the quality of the food, third factors of the design, the color, and the quality of the tablecloth.Lastly, this study shows satisfaction that can be affected between the tableware and the food, between the food and the tablecloth, and between the tablecloth and the tableware.In conclusion, the primary factors that influence on consumer's satisfaction are the color of the food, tableware, and tablecloth, that reflects that visual role plays an important role in the food service industry. From now on. more study that will go into details is expected.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.63-73
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• 1997

This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires to dietitians. They were divided into two groups : the site color worker and the blue color worker. The questionnaires were received for a response rate of 73.2%. Statistical data analysis was completed using the SAS programs for descriptive analysis, $x^2$ test, T-test, F-test, and Fisher's LSD. The results of the study can be summarized as follows : 1) The level of education of dietitians and food cost in the employee feeding operations for the blue color worker was lower than the employee feeding operations for the white color worker. 2) The labor productivity indices were not significantly different according to types of workers. But in the employee feeding operations for the blue color worker, full-time foodservice employees worked more than 10.7 hour per week than their counterpart. This indicates the full-time foodservice employees in the employee feeding operations for the blue color worker performed more loaded work compared to the employee feeding operations for the white color worker. 3) Equipped rate of facilities in the employee feeding operations for the blue color worker was low especially in the food preparation and cooking processes.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.889-900
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• 2023

In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L^*, CIE a^*, and CIE b^* were selected as the responses for RSM. After optimization, myoglobin-free beef patties were prepared with three optimized levels of BP and CC. When raw, all the patties had the same color as natural beef; however, CIE L^*, CIE a^*, and CIE b^* were statistically different from those of beef after cooking (p<0.05). Moreover, the use of BP and CC induced "browning" after the cooking process, with no excessive yellow color. Therefore, based on the overall desirability in the color optimization using RSM, the combination of BP (1.32%) and CC (1.08%) with the highest overall desirability can be used to simulate the color change of beef in meat analogs.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.85-88
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• 2003

Effects of irradiation on color removal, tyrosinase inhibition, xanthine oxidase inhibition and nitrite scavenging capacity of Lonicera japonica extracts were evaluated. Lonicera japonica extracts were irradiated at 10, 20, and 30 kGy. Hunter color $L^{*}$- and $a^{*}$-values increased but $b^{*}$-values decreased dose-dependently following irradiation. The extracts were potent inhibitors of tyrosinase and xanthine oxidase. Tyrosinase inhibition was higher in the irradiated sample than non-irradiated, and subsequently increased with increasing irradiation doses. The extracts had a higher inhibitory effect against xanthine oxidase, and the effect was not changed by irradiation. Nitrite scavenging capacity was the highest in the extract at pH 1.2, and was not significantly affected by irradiation. These results indicate that gamma irradiation may not influence the biological activities of Lonicera japonica extracts when irradiated up to 30 kGy. Furthermore, color of the extracts can be improved to have improved applicability for the food and cosmetic industries without any adverse change in biological functions.ons.s.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.704-724
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• 2019

This study mainly investigated the improvement effect of nitroso-hemoglobin (NO-Hb) and four lactic acid bacteria (LAB) (Streptococcus thermophiles, Lactobacillus bulgaricus, Lactobacillus casei, and Montessori enterococcus) on the color and microbiological qualities of raw beef. Three strains of Escherichia coli, Staphylococcus, Salmonella, and Pseudomonas were used as pathogenic bacteria. The results showed that both NO-Hb and LAB could enhance the color stability and scavenged the spoilage bacteria in a minced beef model. But the improvement effect of NO-Hb was more significant than LAB. This suggested that NO-Hb, as a novel ingredient, could be used as a promising substitute for nitrite in meat products to improve the color and safety of meat products. In addition, low field (LF)-NMR method has been established to be practicable to identify changes in the relaxation times of water and fat caused by different type of bacteria and the storage periods. The number of relaxation components in minced beef was affected by bacteria and increase of the storage period.