Color characteristics of a parametric series of heat-absorbing toned glasses

2000 ◽  
Vol 57 (3-4) ◽  
pp. 114-115
Author(s):  
V. I. Kondrashov ◽  
Yu. V. Zverev ◽  
E. G. Mukhina ◽  
V. V. Skokshin
Keyword(s):  
Color Characteristics ◽  
Parametric Series

Lips' Color Characteristics Appear to Vary by Ethnicity, Age

2008 ◽  
Vol 39 (1) ◽  
pp. 29
Author(s):  
DAMIAN MCNAMARA
Keyword(s):  
Color Characteristics

Influence of baking method and recipe composition of bakery products on the color characteristics of their surface

2020 ◽  
Vol 29 (1) ◽  
pp. 56-59
Author(s):  
F.K. Khuzin ◽  
◽  
T.A. Yamashev ◽  
A.V. Kanarsky ◽  
V.M. Gematdinova ◽  
...  
Keyword(s):  
Bakery Products ◽  
Color Characteristics

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

scholarly journals Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1101
Author(s):  
Jiovan Campbell ◽  
Ali Sarkhosh ◽  
Fariborz Habibi ◽  
Pranavkumar Gajjar ◽  
Ahmed Ismail ◽  
...  
Keyword(s):  
Principal Component ◽  
Titratable Acidity ◽  
Positive Influence ◽  
Biochemical Properties ◽  
Soluble Solids ◽  
Matrix Analysis ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Color Characteristics ◽  
Muscadine Grape

Biochemical juice attributes and color-related traits of muscadine grape genotypes have been investigated. For this study, 90 muscadine genotypes, including 21 standard cultivars, 60 breeding lines, and 9 Vitis x Muscadinia hybrids (VM), were evaluated. The biochemical properties of total soluble solids (TSS), titratable acidity, and TSS/Acid (T/A) ratio showed modest diversity among genotypes with a range of 10.3 °Brix, 2.1 mg tartaric acid/L, and 4.6, respectively. Nonetheless, the pH trait exhibited a tight range of 0.74 among the population with a minimum and maximum pH of 3.11 ± 0.12 and 3.85 ± 0.12. Color-related traits showed more deviation between individuals. Total anthocyanin content (TAC), luminosity index (L*), hue angle (h°), and chroma index (C*) displayed a range of 398 µg/g DW, 33.2, 352.1, and 24, respectively. The hierarchical clustering map classified the population into two large groups of colored and non-colored grapes based on L* and h°, suggesting the predominance of these two characters among the population. The colored berries genotypes clade was further divided into several sub-clades depending on C*, TAC, and TSS levels. The principal component analysis (PCA) separated the four-color characteristics into two groups with a negative correlation between them, L* and C* versus TAC and h°. Further, PCA suggested the positive influence of acidity in enhancing the different nutraceutical components. Despite the nature of anthocyanins as a member of phenolic compounds, a lack of significant correlation between TAC and nutraceutical-related traits was detected. The dissimilatory matrix analysis highlighted the muscadine individuals C11-2-2, E16-9-1, O21-13-1, and Noble as particular genotypes among the population due to enhanced color characteristics.

scholarly journals Investigation of Color Reproduction on Linen Fabrics when Printing with Mimaki TX400-1800D Inkjet with Pigment TP250 Dyes

Coatings ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 354
Author(s):  
Tim Tofan ◽  
Rimantas Stonkus ◽  
Raimondas Jasevičius
Keyword(s):  
Mechanical Properties ◽  
Color Reproduction ◽  
Related Effect ◽  
Color Characteristics ◽  
Fabric Density ◽  
Different Types ◽  
The Difference ◽  
Printing Parameters ◽  
Linen Fabric

The aim of this research is to investigate related effect of dyeability to linen textiles related to different printing parameters. The study investigated the change in color characteristics when printing on linen fabrics with an inkjet MIMAKI Tx400-1800D printer with pigmented TP 250 inks. The dependence of color reproduction on linen fabrics on the number of print head passes, number of ink layers to be coated, linen fabric density, and different types of linen fabric was investigated. All this affects the quality of print and its mechanical properties. The change in color characteristics on different types of linen fabrics was determined experimentally. We determine at which print settings the most accurate color reproduction can be achieved on different linen fabrics. The difference between the highest and the lowest possible number of head passages was investigated. The possibilities of reproducing different linen fabric colors were determined.

Effect of pre-treatments on drying, rehydration, and color characteristics of red pepper (‘Charliston’ variety)

2012 ◽  
Vol 21 (4) ◽  
pp. 1013-1022 ◽  
Author(s):  
İbrahim Doymaz ◽  
Fergün Kocayigit
Keyword(s):  
Red Pepper ◽  
Color Characteristics

Phase formation in the Li2MoO4-A2MoO4-NiMoO4 (A = K, Rb, Cs) systems, the crystal structure of Cs2Ni2(MoO4)3, and color characteristics of alkali-metal nickel molybdates

2011 ◽  
Vol 56 (8) ◽  
pp. 1216-1221 ◽  
Author(s):  
E. S. Zolotova ◽  
Z. A. Solodovnikova ◽  
B. M. Ayupov ◽  
S. F. Solodovnikov
Keyword(s):  
Crystal Structure ◽  
Alkali Metal ◽  
Phase Formation ◽  
Color Characteristics
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