Psychological factor in color characteristics of casual wear

2012 ◽  
pp. 601-609
Keyword(s):  
Psychological Factor ◽  
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

To the Travelers’ Service or True Stories about Foreigners in the Russian Province (After the PatrioticWar of 1812 until the End of the 1830s)

2020 ◽  
pp. 159-174
Author(s):  
Anastasiya Тikhonova
Keyword(s):  
Life History ◽  
Everyday Life ◽  
Catholic Church ◽  
Psychological Factor ◽  
The State ◽  
European Countries ◽  
Business Activity ◽  
State Archive ◽  
Professional Activities ◽  
Life Circumstances

In the article the author mentions some modern publications on this issue in the era of Alexander I and Nicholas I in connection with the description of the travelling theme in the context of everyday life history. As an example of the Russian Province, the article considers Smolensk Governorate which was located at the crossroads of routes from Europe to the center of Russia through Baltic, Belarusian and Ukrainian Provinces. On the basis of the materials of the State Archive of the Smolensk region (GASO) from the funds of the Chancellery of Smolensk Governor, the Smolensk Oblast Duma, metric books of Roman Catholic Church in Smolensk and published memoirs (Eugene Hess’ diary and E. Montulé’s notes) the author of the article reconstructs foreign hotel owners’ biographies (S.I. Chapa, D.K. Nolchini, V.I. Gaber), masters of carriage business (D.I. Graf, K.B. Weber), a city coachman, the owner of a coffee house (H. Podrut). All these people were united by their origin (they came from European countries) and their involvement (due to their professional activities) in servicing travelers who found themselves in the Russian Province. Life circumstances and development of their own business forced them to settle far away from their homeland; most of them became citizens of the empire, having connected themselves with Russia forever. In the article it is underlined that foreigners’ involvement in «tourist business» of the considered epoch testifies not only to the benefit of their business activity, but also to the importance of the psychological factor – the very possibility of meeting with compatriots and representatives of other European countries.

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.

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