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Green Color (green + color)
Selected AbstractsPEELING AND THE PHYSICAL AND CHEMICAL PROPERTIES OF KIWI FRUITJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2003METIN GULDAS Hand peeling of kiwi fruit has some disadvantages such as difficulty during peeling, increase of loss in weight and nutritional value. Peeling of kiwi fruits with alkali (NaOH) was investigated. Some chemical (acidity, pectin, and chlorophyll) and physical properties (Hunter color value and weight loss) of the fruits were determined after selected alkali peeling methods were used. Peeling methods at 80, 90 or 100C temperatures; in 13, 18 or 23% of NaOH solutions and for 3, 4 or 5 min durations were tested and compared with hand peeling. Weight (fruit tissue) loss in hand peeling was higher than alkali peeling. Peeling with alkali was easier. Nutritional value (ascorbic acid content) of alkali peeled fruits was higher than hand peeled kiwi fruit. Because of less weight loss, better green color and high pectin content the method including 15% of NaOH solution at 95C for 4 min was selected as most advantageous peeling method. [source] EFFECTS OF ANTIOXIDANTS ON IRRADIATED BEEF COLORJOURNAL OF FOOD QUALITY, Issue 3 2010LAKSHMANAN RAMAMOORTHI ABSTRACT Fresh beef was dipped into ascorbic acid (AA; 500 ppm), butylated hydroxyanisole (BHA, 150 ppm), butylated hydroxytoluene (BHT, 100 ppm) or propyl gallate (PG; 100 ppm); control samples were dipped in deionized water. Samples were vacuum packaged, then irradiated (0, 1.25 or 2.50 kGy). After irradiation, samples were stored (0, 7 or 14 days) at 4C. Color was assessed instrumentally (L*, a*, b*values, hue angles, chroma) and visually. All antioxidants increased L*value by two units (lighter); however, irradiation dose had no effect. Irradiation increased wet dog and rancid odors of beef; however, it decreased sour odor, a*value, chroma and hue angle, and increased visual green and brown colors, indicating that it reduced redness and color intensity. Antioxidants reduced L*(decreased lightening) and a*values (redness) compared to controls. BHA had the greatest effect on a*value. AA decreased visual green color the most; however, BHA and BHT were also effective. Antioxidants had inconsistent effects on b*value, chroma and hue angle. Storage decreased L*and a*values, and chroma. BHA and PG were most effective at maintaining low thiobarbituric acid-reactive substances when samples were irradiated. PRACTICAL APPLICATIONS Irradiation has the potential to reduce microbial load, increasing both the safety and shelf life of red meat products; however, it has the potential to damage fresh meat color, resulting in unacceptable discoloration. Irradiation can increase off-odors (wet dog, rancid) of beef; however, it can decrease sour odor, instrumental measures of red color, and increase visual green and brown colors. Use of antioxidants including ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole and propyl gallate can help maintain the color of irradiated beef held in refrigerated storage for up to 2 weeks. [source] RIPENING AND QUALITY CHANGES IN MANGO FRUIT AS AFFECTED BY COATING WITH AN EDIBLE FILMJOURNAL OF FOOD QUALITY, Issue 5 2000A. CARRILLO-LOPEZ ABSTRACT Mango fruit has a relatively short storage life of about 2 to 3 weeks at 13C. In order to prolong the storage life of ,Haden' mangoes, fruit were coated with 3 concentrations (8,16 and 24 g.L,1) of the edible coating film "Semperfresh" and then stored at 13C and 85% RH. Fruit were then evaluated every 4 days for up to 32 days for total soluble solids (TSS), titratable acidity (TA), pH, firmness, weight loss, color of the skin, and ascorbic acid content. All 3 concentrations applied to the fruit affected fruit ripening. TA, firmness, and green color were higher in coated fruit, and weight loss, SST, and pH were lower compared with the noncoated fruit. "Semperfresh" had no effect on decay development. Ascorbic acid decreased in all stored fruit, but this decrease was slower in coated fruit, and there were no significant differences between the different "Semperfresh" concentrations. [source] Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green OnionsJOURNAL OF FOOD SCIENCE, Issue 3 2005Hyun Jung Kim ABSTRACT: The effect of warm water dip in combination with irradiation on quality of fresh-cut green onions was studied. Fresh-cut green onions were treated with and without warm water (50°C for 20 s) and packaged prior to irradiation at 0, 0.5, 1.0, and 1.5 kGy, then stored at 4°C for 14 d. Color, texture, decay percentage, electrolyte leakage, sensory qualities, and total aerobic count (TAC) were measured at 1,4,8, and 14 d of storage. The warm water treatment reduced the TAC by 0.9 log initially but the beneficial effect disappeared during storage. With the test conditions used in this study, the warm water treatment did not provide added benefits for quality improvements. Irradiation at all tested doses reduced TAC and the development of decay and off-odor, improved visual quality, and preserved green color. [source] First-principles study of electronic structures of CdMoO4 crystal containing F-type color centersPHYSICA STATUS SOLIDI (B) BASIC SOLID STATE PHYSICS, Issue 1 2008Xi'en Wang Abstract The electronic structures of the CdMoO4 crystal containing F-type color centers are studied within the framework of the fully relativistic self-consistent Dirac,Slater theory, using a numerically discrete variation (DV-X,) method. It is concluded from the calculated results that the F and F+ color centers have donor energy levels in the band gap and the optical transition energies are 1.761 eV and 1.941 eV, which correspond to the 706 nm and 640 nm red absorption bands, respectively. So the CdMoO4 crystal should exhibit a blue-green color. It is predicted that the 650,750 nm absorption bands and the bluish green color originate from the F and F+ color centers in the CdMoO4 crystal. (© 2008 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim) [source] Plastid genomes in a regenerating tobacco shoot derive from a small number of copies selected through a stochastic processTHE PLANT JOURNAL, Issue 6 2008Kerry Ann Lutz Summary The plastid genome (ptDNA) of higher plants is highly polyploid, and the 1000,10 000 copies are compartmentalized with up to approximately 100 plastids per cell. The problem we address here is whether or not a newly arising genome can be established in a developing tobacco shoot, and be transmitted to the seed progeny. We tested this by generating two unequal ptDNA populations in a cultured tobacco cell. The parental tobacco plants in this study have an aurea (yellowish,golden) leaf color caused by the presence of a barau gene in the ptDNA. In addition, the ptDNA carries an aadA gene flanked with the phiC31 phage site-specific recombinase (Int) attP/attB target sites. The genetically distinct ptDNA copies were obtained by Int, which either excised only the aadA marker gene (i.e. did not affect the aurea phenotype) or triggered the deletion of both the aadA and barau transgenes, and thereby restored the green color. The ptDNA determining green plastids represented only a small fraction of the population and was not seen in a transient excision assay, and yet three out of the 53 regenerated shoots carried green plastids in all developmental layers. The remaining 49 Int-expressing plants had either exclusively aurea (24) or variegated (25) leaves with aurea and green sectors. The formation of homoplastomic green shoots with the minor green ptDNA in all developmental layers suggests that the ptDNA population in a regenerating shoot apical meristem derives from a small number of copies selected through a stochastic process. [source] The Origin of the Halogen Effect on the Phthalocyanine Green PigmentsCHEMISTRY - AN ASIAN JOURNAL, Issue 6 2010Uck Lee Dr. Abstract The structure and the electronic and optical properties of halogenated copper-phthalocyanine (n,,m,(Hal)-CuPc) molecules are investigated, according to the variation in the substituted halogen-atom species (Hal=Cl or Br) at the , and , positions of isoindole ring with different numbers (n and m=0, 4, 8, or 16). Our results show that the halogen effect mainly results from a structural deformation rather than caused by electronic effects. A nonplanar deformation of the phthalocyanine chromophore of the n,,m,(Hal)-CuPc molecule causes a significant change only in the HOMO and HOMO-1 levels, rather than in the LUMO levels, which leads to the appearance of a green color arising from the large red-shifts of the Soret and Q bands. The present result may serve as an important reference point for designing novel halogen-free green pigments, in accordance with the environmental regulations for the restriction of hazardous substances (RoHS) in electronic and electrical devices. [source] | ||||||||||