Kinetics of colour changes in pasteurised strawberry juice during storage

2018 ◽  
Vol 216 ◽  
pp. 42-51 ◽  
Author(s):  
Carolien Buvé ◽  
Biniam T. Kebede ◽  
Cédric De Batselier ◽  
Celia Carrillo ◽  
Huong T.T. Pham ◽  
...  
Keyword(s):  
Colour Changes ◽  
Kinetics Of ◽  
Strawberry Juice

scholarly journals Effect of natural antioxidants on the colour and lipid stability of paprika salami

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 307-312 ◽  
Author(s):  
B-A. Rohlík ◽  
P. Pipek ◽  
J. Pánek
Keyword(s):  
Natural Antioxidants ◽  
Rosemary Extract ◽  
Complicated Structure ◽  
Colour Measurements ◽  
Lipid Stability ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Colour Changes ◽  
Important Quality ◽  
Kinetics Of

The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS-Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G), and mean blue (B) were measured; the ratio of red r = R/(R + G + B) and hue h = arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were obtained by adding both the rosemary extract and lycopene. Video image analysis enabled to perform colour measurements of meat and lard particles separately, which could not be done by any available method (reflective spectrophotometry).  

scholarly journals Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices

2015 ◽  
Vol 5 (1) ◽  
pp. 29-39 ◽  
Author(s):  
Carolina Busso Casati ◽  
Rosa Baeza ◽  
Virginia Sanchez ◽  
Alejandra Catalano ◽  
Paula López ◽  
...  
Keyword(s):  
Thermal Degradation ◽  
Degradation Kinetics ◽  
Thermal Degradation Kinetics ◽  
Storage Effect ◽  
Colour Changes ◽  
And Storage ◽  
Kinetics Of ◽  
Monomeric Anthocyanins

Phagocytosis studied by acridine orange-crystal violet fluorescent staining

1984 ◽  
Vol 42 ◽  
pp. 696-697
Author(s):  
C.E. Musclow ◽  
H. Farkas-Himsley ◽  
A. Kormendy ◽  
M. Goldner
Keyword(s):  
Acridine Orange ◽  
Crystal Violet ◽  
Fluorescent Microscopy ◽  
Base Line ◽  
Polymorphonuclear Cells ◽  
Fluorescent Staining ◽  
Test Conditions ◽  
Normal Individuals ◽  
Colour Changes ◽  
Kinetics Of

Bacteria can be examined by fluorescent microscopy, using the flurochrome dye acridine orange (AO) which distinguishes between viable (green) and nonviable (red-orange) organisms. (Fig. 1) The colour changes when increased amounts of AO intercalate with the phosphate sugar backbone of DNA, as it becomes denatured. This metachromatic shift can be used in phagocytosis studies to record viability and monitor killing of ingested bacteria. To avoid counting extracellular bacteria, crystal violet (CV) is used subsequently to quench the fluorescence in the external environment. At supravital concentration (0.05%) CV enters the prokaryotic cells, but will not penetrate the eukaryotic phagocytes. This study establishes the reliability of counting viable and nonviable cells by AO fluorescence in comparison to conventional methods; studies the kinetics of phagocytosis by polymorphonuclear cells (PMN) and monocytes; optimizes the test conditions; evaluates a phagocytic base line in normal individuals and determines if deliberate interference of some phagocytic parameter, such as inhibition of killing, can be recognized by AO-CV assay.

Reaction kinetics of heat-induced colour changes in soymilk

1999 ◽  
Vol 40 (1-2) ◽  
pp. 15-20 ◽  
Author(s):  
K.C. Kwok ◽  
D.B. MacDougall ◽  
K. Niranjan
Keyword(s):  
Reaction Kinetics ◽  
Colour Changes ◽  
Kinetics Of

Kinetics of colour changes in dehydrated carrots

2007 ◽  
Vol 78 (2) ◽  
pp. 449-455 ◽  
Author(s):  
Nuray Koca ◽  
Hande Selen Burdurlu ◽  
Feryal Karadeniz
Keyword(s):  
Colour Changes ◽  
Kinetics Of

scholarly journals KINETICS OF COLOUR CHANGE OF TOMATOES DURING DRYING

2016 ◽  
Vol 2 (1) ◽  
pp. 6
Author(s):  
A. Unadi ◽  
R.J. Fuller ◽  
R.H. Macmillan
Keyword(s):  
Colour Change ◽  
Drying Temperature ◽  
Initial Values ◽  
Reasonable Cost ◽  
Colour Changes ◽  
Logarithmic Equation ◽  
Kinetics Of

Colour is one of the pharameters determining the quality of dried tomatoes. The changes in colour of the skin of tomatoes during drying in an experimental dryer at various temperatures were measured every two hours by using Minolta CR 200 colorimeter and the colours were represented in Hunter-<em>Lab</em> scale. The objective of this research was develop a model for predicting colour changes of tomatoes during drying. The decrease in darkness as represented by dL value varied from 10 to 16%, while decrease in chroma value (dL) varied from 20 to 37% of initial values. An empirical logarithmic equation with six constants was derived to fit the data of chroma changes during drying at various temperature and times. The model of colour change of tomatoes can be used for determining the optimum drying temperature to produce acceptable colour of dried tomatoes at reasonable cost.

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