The enhancement of natural colors to provoke seasonality

International Journal of Gastronomy and Food Science

Volumn 2, Issue 1, 2014, Pages 55-59

  Lightner, Matt ^a   Rand, Sophie ^a  

^a Atera Restaurant   (United States)

Author keywords

Colors; Enhancement; Nature; Seasons

Indexed keywords

EID: 85006710875     PISSN: 1878450X     EISSN: 18784518     Source Type: Journal    
DOI: 10.1016/j.ijgfs.2014.05.002     Document Type: Article

References (12)

1. Aduriz, Andoni Luis, Mugaritz: A Natural Science of Cooking. 2012, Phaidon Print, London.
2. Blumenthal, H., The Big Fat Duck Cookbook. 2008, Bloomsbury Publishing Plc, London.
3. Carlsen, M., Nielsen, J., Villadsen, J., Growth and of α-amylase production by Aspergillus oryzae during continuous cultivations. Biotechnology 45 (1996), 81–93.
4. Chancharoonpong, C., Hsieh, P., Sheu, S., Enzyme production and growth of Aspergillus oryzae S. on soybean koji fermentation. Asia-Pacific Chem. Biol. Environ. Eng. Soc. Conf. Proc., 2012.
5. de Vos, W.M., Gene expression systems for lactic acid bacteria. Current Opinion in Microbiology 2 (1999), 289–295.
6. Dominy, N.J., Color as an Indicator of Food Quality to Anthropoid Primates: Ecological Evidence and an Evolutionary Scenario. 2004, Springer, US, 615–644 (In Anthropoid Origins).
7. Francis, F., Sabu, A., et al. Use of response surface methodology for optimizing process parameters for the production of α-amylase by Aspergillus oryzae. Biochem. Eng. 15 (2003), 107–115.
8. Knorr, D., Ade-Omowaye, B.I.O., Heinz, V., Nutritional improvement of plant foods by non-thermal processing. Proc. Nutr. Soc. 61:02 (2002), 311–318.
9. Korsmeyer, C., Making Sense of Taste: Food and Philosophy. 2002, Cornell University Press.
10. McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen. 2004, Scribner, Print, New York.
11. Spence, C., Crossmodal correspondences: a tutorial review. Atten. Percept. Psychophys. 73:4 (2011), 971–995.
12. Yu, K.W., Lee, S.E., Choi, H.S., Suh, H.J., Ra, K.S., Choi, J.W., Hwang, J.H., Optimization for rice koji preparation using aspergillus oryzae CJCM-4 isolated from a korean traditional meju. Food Sci. Biotechnol. 21:1 (2012), 129–135.