Iridescent colors appearing on natural objects, such as the feathers of a hummingbird, surfaces inside seashells, and shells of beetles, are beautiful and impressive. The cause of such iridescent colors is interference of light inside multilayer film structures covering the natural objects. This paper proposes a method for realistically rendering iridescent colors appearing on natural surfaces,...

Food colors have been in use since long to restore the original food appearance. The azo dyes tartrazine, metanil yellow and sunset yellow are used in different food items for coloring purpose. The great increase in the use of these food colors led to cause adverse effects in different body organs. A blend of two or more dyes may produce an altogether different response. So the present study wa...

In recent years, public concern about the safety of synthetic pigments led to increasing interest in the development of food colorants from plant tissues, especially from some edible sources. As a group of natural, water-soluble and nontoxic pigments, anthocyanins are widely distributed in plant world and display a variety of colors from orange to purple (Fossen et al., 1998; Janna et al., 2007...

We present a data-driven method for automatically recoloring a photo to enhance its appearance or change a viewer’s emotional response to it. A compact representation called a RegionNet summarizes color and geometric features of image regions, and geometric relationships between them. Correlations between color property distributions and geometric features of regions are learned from a database...

Additives, especially colors, are in widespread use in the food industry. With the exception of the quinolines, food colors are relatively weak mutagens and are certified as safe additives despite reports that some people have allergic reactions to them. The number of food additives is still on the increase, and research on their potential mutagenic/carcinogenic activity in vivo is very expensi...

1Dipartimento di Scienze Umane per la Formazione “Riccardo Massa”, Università degli Studi di Milano Bicocca ABSTRACT If we are going to discuss the importance of color in food we cannot overlook that part of the world population has not trichromatic vision – with reference to those who see colors differently or who don’t see any colors at all. In this article I try to put myself in the shoes of...