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The effect of natural antioxidants on the colour of dried/cooked sausages
video image analysis dried sausage colour oxidation rosemary
2014/2/27
The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice...
Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits
tomatoes lycopene colour sulphur nitrogen fertilisation
2014/3/10
The effects of different sulphur (S) fertilisers (ammonium, sodium, potassium and calcium sulphates) in combination with nitrogen (N) on plant growth, yield and quality of fruits were investigated in ...
Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
blackcurrant apple juice phenolic compounds l-ascorbic acid
2014/3/7
The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic...
Effect of Roasting on Texture, Colour and Acceptability of Soybean for Making Sattu
Colour roasting sattu sensory evaluation soybean texture
2008/11/1
Effect of roasting on important physical properties and sensory acceptability of soybean for making sattu formulations was studied at three temperature (180, 200 and 220°C) and time (45, 60 and 75 sec...
Evaluation of colour content in grapes originating from south Moravia
total anthocyanins extraction grape grape berries skin of grape berries grape varieties rotten grapes
2014/3/3
The content of total anthocyanins was determined in grapes of nine grapevine (Vitis vinifera L.) varieties belonging to the traditional blue vine varieties grown in south Moravia (Czech Republic) with...
Stabilization of minced meat colour by carbon monoxide
carbon monoxide colour packaging minced meat
2014/3/3
The effect of carbon monoxide was studied on the colour stabilisation of minced meat and on oxidation of lipids. The meat colour was evaluated using reflectance spectrophotometry and video image analy...