Search Results

You are looking at 1 - 10 of 1,714 items for :

  • Refine by Access: All Content x
Clear All

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

Open access

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

Restricted access

oxymyoglobin to metmyoglobin ( Faustman et al., 2010 ). As the oxidation of pigments and lipids are connected, discolouration can also be observed in rancid sausages. The decline of the observed sensory properties like odour and colour occurs in a reciprocal

Open access

they are very sensitive to mechanical damage and mould contamination. During transport, processing, and storage they easily lose their sensory qualities (colour, texture, and flavour) ( Gao et al., 2016 ). HHP processing is a good alternative to

Open access

The purpose of this study was to investigate the effect of low refrigeration temperatures on bacterial numbers that affect the colour in fluid pasteurised skim milk. Standard plate count increased at 2 and 5 °C with increasing storage days. Bacterial numbers were within the acceptable level at 2 °C until 17 days, beyond the shelf-life of 14 days compared to 5 °C. The decrease of pH in milk was observed with increasing bacterial numbers at both temperatures. The change of colour in the milk was determined using a colorimeter. Values of L* gradually started to change with increased storage days. The negative values of Hunter a* provided the evidence of green and the positive values of Hunter b* indicated the yellow colour in milk samples at the end of the storage day. Results showed increased bacterial numbers were correlated with the values of L*, a*, and b* obtained from the colour measurement. This study showed that even low refrigeration temperatures do not prevent microbiological, chemical, and sensorial changes in milk during storage, however, such changes are slowed down.

Restricted access

Sweet cherry fruits ( Prunus avium cv. Vera, Carmen, Linda and Krupnoplodnaja) were harvested in different ripeness stages after anthesis 39, 42, 49, 56 days (Carmen); 37, 40, 47, 52, 59 days (Krupnoplodnaja); 32, 36, 44, 53, 58 days (Linda); 38, 42, 50, 52, 57 days (Vera). The colour, total soluble solids, dry matter content, β-galactosidase and polygalacturonase activity were determined. The dry matter content and total soluble solids content (Brix o ) increased during development. The L* values significantly decreased as a function of ripening while a* values increased up to 3 rd harvest, then they decreased, b* values continuously decreased as a function of development. The a*/b* values linearly increased as a function of development, indicating reddening of fruits. Hue angle (h o ) increased rapidly between harvest one and two. The measured (a*, b*, L*) and calculated parameters (h o , a*/b*, chroma) well represented the colour development of sweet cherries. Linear and strong correlation was found between a*/b*, L* values and the Brix o , exponential correlation was found between h o , chroma and Brix o . Activity of β-galactosidase was different among cultivars and as a function of development. The two maximums might β-galactosidase isoenzymes. The role of PG (polygalacturonase) could not be explained clearly enough, further investigations are needed to find the exact role of the enzyme in the cell wall metabolism of sweet cherry.

Restricted access
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

Restricted access

Colour adjectives are known to refer to different parts of the colour continuum in different contexts. The interpretation of colour adjectives, as well as some other types of adjectives, depends on the noun they modify.The first part of this paper surveys some approaches to the meaning of adjectives, starting with James Mill and J. S. Mill who first introduced the concept of ‘connotation’ in order to clarify the nature of adjectival signification.The second part of the paper contains a discussion of some contemporary approaches to the meaning of adjectives.The third part of the paper is concerned with the meaning of a group of Russian adjectives which all emphasize that an object is a member of a class. These are the words настоящий [real], типичный [typical], обычный [usual/ordinary], нормальный [normal] and средний [average]. A number of differences in the meaning and the syntax of these and a few other adjectives, referring to ‘class membership’, are considered. The fourth part of the paper is concerned with a possibility to combine adjectives like настоящий [real] and обычный [usual/ordinary] with colour adjectives in Russian. The meaning of the resulting phrases in real language contexts is considered.

Restricted access

. 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

Restricted access

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.

Restricted access