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Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red ...
The red color of the tomato fruit during ripening is due to the presence lycopene, a compound known for its antioxidant property. This compound is influenced by temperature, ethylene and 1-Methylcyclo...
In this study, the effect of continuous and periodic-light treatments on colour retention of freshly cut chard was investigated. Light sources were day light-fluorescent lamps of 1300 lux. The lamps w...
The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness an...
The effect of superficial treatment with taxifolin solution (1 g L-1) in combination with modified atmosphere packaging (80%O2/20%CO2) on the sensory quality and instrumental color characteristics of ...
采用CIELAB表色系统研究了采收期、降温方法和套袋等处理对鸭梨采后果皮颜色变化的影响。结果表明,晚采收提高了鸭梨果实的成熟度和果皮的L、a、b(不套袋果)值,使得叶绿素减少,类胡萝卜素增加;缓降温处理促进了不套袋鸭梨L值和a值的升高,加速了叶绿素的降解,而对套袋果影响不明显;套袋处理使鸭梨的L值和a值增大,b值减小,叶绿素减少,颜色变浅,采后色泽的变化减缓。
The relationship between lipid oxidation in pulverized niboshi which occurred during freezing and further oxidation, free amino acid loss, and browning which took place after the sample had been thawe...
The color stability of a dried food model added with carotenoids, represented by β-carotene and lutein, and the effects of these carotenoids on lipid oxidation were studied. Addition of both β-caroten...
Retentate, highly pigmented pulp, from red colored Star Ruby grapefruit juice was placed in glass test tubes and stored in a refrigerated locker at 4.5°C for 8 weeks. The effect of light exposure (Coo...
The color of wheat flour is an important commercial factor and improvement of the color characteristics of kernels is one of the breeding objectives in Japan. Methods were developed to measure color c...
The importance of Strecker degradation lies in its ability to produce Strecker aldehydes and 2-aminocarbonyl compounds, both are critical intermediates in the generation of aromas during Maillard reac...
The effects of lactic acid bacteria used as a substitute for nitrite for meat processing were studied. We added lactic acid bacteria starter culture to brine to cure pork loin without nitrite. The cur...
Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP w...
Quality compliance of benzoate and food colors in the two common fast food accessories, namely tomato and chilli sauces, served at Street Food Joints (SFJs) has been evaluated and compared with the co...
To investigate the relation between browning color and Acrylamide (AA) content of cooked foods, commercially roasted cereals (barley and corn) were purchased from local markets and French fries and ya...

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