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Protect. , 49 , 739 – 753 . B OSSET , J.O. & B LANC , B. ( 1978 ): Determination of the colour of milk and milk products using a tristimulus reflectance photometer (Hunter system

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Introduction The consumers' preference is depending on the appearance not only in the case of table grape varieties but many horticultural crops. Numerous researches are dealing with this question. Although the colour of crops is a subjective factor

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. 1995 108 1099 1107 Cox, K.A., Mcghie, T.K., White, A. & Woolf, A.B. (2004): Skin color and pigment

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Corbett – Morgan 1988 = Corbett Greville, Morgan Gerry: Colour Terms in Russian. Reflections of Typological Constraints in a Single Language. Journal of Linguistics 24 (1988): 31–64. Morgan G

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quality parametres such as texture, colour, odor, and flavour of sucuks are formed during this period. Colour and texture attributes of sucuks are the two most important factors in customer satisfaction ( Bozkurt

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630 640 Gomez-Cordoves, C. & Gonzàles-SanJosè, M.L. (1995): Interpretation of color variables during the aging of red wines: Relationship with families of

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recommendations on uniform colour spaces, colour differences equations and metric colour terms . Suppl. 2 to CIE Publications n. 15. Commission Internationale de Eclairage, Colorimetry. Paris, France

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Pollack Periodica
Authors: Viola Hospodarova, Jozef Junak, and Nadezda Stevulova

. Coloring pigments for concrete: Their possibilities for enhancing architecture, landscape architecture and civil engineering, http://www.abilityproducts.com.au/08_abilox/Colour _Pigm_4 _ Concrete.pdf , (last visited 23 November 2014

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. 4 Den allgemeinen Topos haben zuletzt A. Quinn in Uedings Lexikon der Rhetorik ( s.v. color ) und Kühne ( s.v. colores rhetorici ) beschrieben 5 . Eine freilich linguistisch unbefriedigende Zusammenfassung liefert Quinn. 6 Um den literarischen

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Abstract  

Shrimp continues to be the most important commodity traded in value terms, accounting for 16.5% of the total value of internationally traded fishery products in 2004. Despite this importance of shrimp, literature is almost lacking on reports dealing with changes in functional properties and quality caused by heating shrimps while influence of freezing has been investigated more in depth. Therefore, objective of the study was cooking shrimp to different core temperatures in the range 30–80°C and monitoring changes in quality by measuring colour and texture attributes. DSC curves taken on differently heated shrimp differed markedly. With increasing temperature the enthalpy of denaturation decreased significantly.

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