Lightness

Distribution by Scientific Domains


Selected Abstracts


Shadow-Experiences and the Phenomenal Structure of Colors

DIALECTICA, Issue 2 2010
René Jagnow
It is a common assumption among philosophers of perception that phenomenal colors are exhaustively characterized by the three phenomenal dimensions of the color solid: hue, saturation and lightness. The hue of a color is its redness, blueness or yellowness, etc. The saturation of a color refers to the strength of its hue in relation to gray. The lightness of a color determines its relation to black and white. In this paper, I argue that the phenomenology of shadows forces us to consider illumination as an additional dimension of phenomenal colors. For this purpose, I will first introduce two different interpretations of shadow-experiences, which Chalmers has called the simple and the complex interpretations, and show that they both fail to account for important phenomenal facts about shadow-experiences. I will then introduce my own alternative interpretation based on the idea that illumination is a dimension of phenomenal colors and explain how it can account for these facts. [source]


Phenolic compounds and some quality parameters of pumpkin seed oil

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 2 2010
Mirjana Andjelkovic
Abstract Pumpkin seed oil has become a recognized source of phenolic compounds. The main aim of this paper was to evaluate the concentration of phenolic compounds and their extraction from pumpkin seed oil. The total phenolics content (TPC) measured in the pumpkin seed oil samples ranged from 24.71 to 50.93,mg GAE/kg of oil. The individual phenolics were tyrosol, vanillic acid, vanillin, luteolin and sinapic acid. Hexane and acetone were the best solvents for the washing step, and methanol for the elution of the phenolics in the solid-phase extraction (diol-SPE), whereas bleaching caused a significant increase in the TPC obtained (24.5,30.7%). Additionally, some other oil characteristics were evaluated. The mean oxidative stability of the oils (OSI) was around 4,h, with 5.43,h for the most stable oil. The maximum antioxidant capacity measured by the reduction of the DPPH radical was 62%, which was comparable to 0.16,mM Trolox equivalent. The color of the oil was expressed by L*a*b* coefficients and its hue and saturation. Whereas all samples had similar lightness, their rates of green, red, yellow and blue color were different. Moreover, TPC correlated negatively with lightness, b* and saturation (,0.49, ,0.48, and ,0.43), and positively with a* and hue (0.58 and 0.52). [source]


Developing beauty-enhancing makeup by controlling light reflected from skin (II) , a makeup foundation producing an optimal reflectance dip on skin

INTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 4 2007
Y. Sakazaki
Spectral reflection curves of human skin generally show a characteristic dip in the 500,600 nm range. This ,dip' is unique for each person, and is believed to be caused by the spectral absorption of blood. We investigated the spectral reflectance of human skin and discovered a very interesting correlation between the area of the reflectance dip and L* value (lightness of the skin). The standard area of reflectance dip (Ads) is defined and calculated from the correlation we discovered. The actual area of reflectance dip (ADa) is calculated from the spectral reflection curve. The ratio of ADa and ADs was found to be a very useful optical parameter for skin complexion perception. By artificially creating different optical environments and varying ADa/ADs from 10 to 200%, we found that skin appeared more beautiful when ADa/ADs was in the 100,125% range. We therefore considered methods for applying these results into the development of cosmetic products. Investigation and testing of many different pigments resulted in the development of specially-designed powdered fiber with a #-shaped cross section dyed magenta. An experimental foundation with this powdered fiber produced a clear reflectance dip by raising reflectance in the short and long wavelength ranges. ADa/ADs increased from 49 to 107% without reducing lightness when this makeup foundation was applied on sallow skin. [source]


Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2010
Daliborka Koceva Komleni
Summary The influence of chemical and biological acidification on dough rheological properties and bread quality has been investigated. Two different flour types were used. Dough was chemically acidified with lactic acid. Two types of biologically acidified dough were prepared: dough with dry sourdough and with a Lactobacillus brevis preferment. Wheat dough rheological properties were investigated using the Farinograph, Extensograph and Amylograph. The baking response was also determined using standard baking tests. Addition of acidifiers resulted in firmer doughs with less stability, decreased extensibility and decreased gelatinisation maximum. The biological acidifiers increased the bread specific volume. Lactic acid addition had no influence on bread specific volume. In general, biological and chemical acidification decreased bread hardness. The addition of dry sourdough significantly decreased the lightness and increased the yellowness and redness of the bread crumb. The crust chroma, hue angle and brownness index were significantly changed by addition of acidifiers. [source]


Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009
Karina N. De Simas
Summary The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0,30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preference-ranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly (P > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour (P > 0.05). [source]


Palynological, physico-chemical and colour characterization of Moroccan honeys.

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2003

Summary The palynological, physico-chemical and chromatic properties of twelve samples of Moroccan orange honeys were measured. A minimum of 10% of Citrus sp. pollen is considered enough to consider a honey as unifloral. These honeys are poor in pollen grains (PG) , eleven of the twelve samples show less than 20 000 PG per 10 g of honey. The presence of Eucalyptus, Plantago, Anthemis arvensis, Sinapis arvensis, Olea europaea, Acacia and Quercus pollen allows the differentiation of these honeys from those with a different geographical origin. From the physico-chemical point of view, the honeys present a low level of sucrose, ash and minerals content, and medium,high values for the water content, electrical conductivity, free acidity and maltose. Melezitose is not present in any samples. As for the chromatic parameters, the luminance (Y), along with the lightness (L*) and chroma showed very low values. [source]


Perceptions of and Preferences for Skin Color, Black Racial Identity, and Self-Esteem Among African Americans,

JOURNAL OF APPLIED SOCIAL PSYCHOLOGY, Issue 11 2001
Stephanie Irby Coard
The purpose of the present study was to examine the role of skin color (i.e., lightness,darkness), as it pertains to racial identity development theory and self-esteem among 113 African American college students of various skin colors. Findings revealed that the sample preferred skin color of a medium tone, rather than exhibiting self-preference for either lighter or darker skin tones. There was also a significant relationship between one's perceptions of and preferences for his or her skin color and the skin tones idealized by others (e.g., opposite gender, family). Lighter skin color was positively related to higher levels of racial identity attitudes (immersion/emersion); the more satisfied darker skinned individuals were with their skin color, the lower their self-esteem, and gender differences existed in perceptions of others' preferences for skin color. Implications of this study for providing therapeutic clinical services and fostering the healthy psychological development of African American men, women, and children are discussed. [source]


Construction of the Femoral Neck During Growth Determines Its Strength in Old Age,

JOURNAL OF BONE AND MINERAL RESEARCH, Issue 7 2007
Roger M D Zebaze
Abstract Study of the design of the FN in vivo in 697 women and in vitro in 200 cross-sections of different sizes and shapes along each of 13 FN specimens revealed that strength in old age was largely achieved during growth by differences in the distribution rather than the amount of bone material in a given FN cross-section from individual to individual. Introduction: We studied the design of the femoral neck (FN) to gain insight into the structural basis of FN strength in adulthood and FN fragility in old age. Materials and Methods: Studies in vivo were performed using densitometry in 697 women and in vitro using high-resolution ,CT and direct measurements in 13 pairs of postmortem specimens. Results: The contradictory needs of strength for loading yet lightness for mobility were met by varying FN size, shape, spatial distribution, and proportions of its trabecular and cortical bone in a cross-section, not its mass. Wider and narrower FNs were constructed with similar amounts of bone material. Wider FNs were relatively lighter: a 1 SD higher FN volume had a 0.67 (95% CI, 0.61,0.72) SD lower volumetric BMD (vBMD). A 1 SD increment in height was achieved by increasing FN volume by 0.32 (95% CI, 0.25,0.39) SD with only 0.15 (95% CI, 0.08,0.22) SD more bone, so taller individuals had a relatively lighter FN (vBMD was 0.13 [95% CI, 0.05,0.20 SD] SD lower). Greater periosteal apposition constructing a wider FN was offset by even greater endocortical resorption so that the same net amount of bone was distributed as a thinner cortex further from the neutral axis, increasing resistance to bending and lowering vBMD. This was recapitulated at each point along the FN; varying absolute and relative degrees of periosteal apposition and endocortical resorption focally used the same amount of material to fashion an elliptical FN of mainly cortical bone near the femoral shaft to offset bending but a more circular FN of proportionally more trabecular and less cortical bone to accommodate compressive loads adjacent to the pelvis. This structural heterogeneity was largely achieved by adaptive modeling and remodeling during growth,most of the variance in FN volume, BMC, and vBMD was growth related. Conclusions: Altering structural design while minimizing mass achieves FN strength and lightness. Bone fragility may be the result of failure to adapt bone's architecture to loading, not just low bone mass. [source]


Wet chemical synthesis of low bulk density aluminium hydroxide powder

JOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 5 2003
JK Pradhan
Abstract Fine, low bulk density aluminium hydroxide powdered gel was prepared by the mild base hydrolysis of an aqueous solution of aluminium sulfate with hydrazine hydrate. Parameters such as method of addition of reactant, initial concentration of Al3+, mole ratio, final pH and hydrolysis temperature have a profound effect on the lightness and particle size of the powder. Optimized conditions showed that the final pH, Al3+ concentration and method of addition of reactant have a major contribution on the formation of lighter grade powder. Experiments conducted using other bases also produced lighter particles under similar conditions. Deviation from the optimized conditions led to formation of a higher bulk density product. Copyright © 2003 Society of Chemical Industry [source]


Spectrophotometric Analysis of Tooth Color Reproduction on Anterior All-Ceramic Crowns: Part 2: Color Reproduction and Its Transfer from In Vitro to In Vivo

JOURNAL OF ESTHETIC AND RESTORATIVE DENTISTRY, Issue 1 2010
AKI YOSHIDA RDT
ABSTRACT Color reproduction of an anterior tooth requires advanced laboratory techniques, talent, and artistic skills. Color matching in a laboratory requires the successful transfer from in vivo with careful considerations. The purpose of this study was to monitor and verify the color reproduction process for an anterior all-ceramic crown in a laboratory through spectrophotometric measurements. Furthermore, a crown insertion process using composite luting cements was assessed, and the final color match was measured and confirmed. An all-ceramic crown with a zirconia ceramic coping for the maxillary right central incisor was fabricated. There was a significant color difference between the prepared tooth and the die material. The die material selected was the closest match available. The ceramic coping filled with die material indicated a large color difference from the target tooth in both lightness and chromaticity. During the first bake, three different approaches were intentionally used corresponding with three different tooth regions (cervical, body, and incisal). The first bake created the fundamental color of the crown that allowed some color shifts in the enamel layer, which was added later. The color of the completed crown demonstrated an excellent color match, with ,E 1.27 in the incisal and 1.71 in the body. In the cervical area, color match with ,E 2.37 was fabricated with the expectation of a color effect from the underlying prepared tooth. The optimal use of composite luting cement adjusted the effect from the underlying prepared tooth color, and the color match fabricated at a laboratory was successfully transferred to the clinical setting. The precise color measurement system leads to an accurate verification of color reproduction and its transfer. CLINICAL SIGNIFICANCE The use of a dedicated dental spectrophotometer during the fabrication of an all-ceramic crown allows the dentist and the laboratory technician to accurately communicate important information to one another about the shade of the tooth preparation, the shade of the contralateral target tooth, and the influence of luting cement on the final restoration, thereby allowing the technician better control over the outcome of their tooth color matching efforts and the final color match of an all-ceramic restoration. (J Esthet Restor Dent 22:53,65, 2010) [source]


TOOTH WHITENING IN CHILDREN

JOURNAL OF ESTHETIC AND RESTORATIVE DENTISTRY, Issue 6 2005
K.J. Donly
ABSTRACT Objective: This clinical study evaluated the efficacy and tolerability of tooth whitening in children and adolescents, using a marketed, tray- based tooth-whitening system and a disposable polyethylene strip system. Materials and Methods: A study population of 106 children and adolescents, ages 11 to 18 years, participated in this study. There were 61 girls and 45 boys, with a mean age of 14.7 years. Subjects were divided into two experimental treatment groups, the groups being balanced with respect to demographic characteristics and baseline tooth color. All subjects had to have all permanent anterior teeth erupted, a baseline Vita shade (Vita Zahnfabrik, Bad Säckingen, Germany) score of A2 or darker, and the desire to whiten their teeth. One experimental group included 71 subjects who used a 6.5% hydrogen peroxide strip system (Crest Whitestrips Professional Strength, Procter & Gamble, Mason, OH, USA) for 30 minutes twice daily. The other experimental group included 35 subjects who used a 10% carbamide peroxide tray system (Opalescence, Ultradent Products, South Jordan, UT, USA) overnight. Subjects who had previously vital bleached their teeth, exhibited apparent caries or periodontal problems, had orthodontic appliances or anterior restorations, or reported dentin hypersensitivity were excluded. The study population was treated in two separate cohorts, by two independent investigations, to minimize the effects of examiner bias. Digital images were collected for all subjects at baseline, 2 weeks, and 4 weeks, with the maxillary and mandibular arches being treated separately for 4-week intervals. An oral examination was conducted at baseline and at all recall intervals. Subjects reported any adverse events in interviews. Color change was calculated from digital images where L* indicated lightness, a* redness, and b* yellowness. Comparisons between the two experimental groups were made using a two-sided analysis of covariance with a 5% significance level. Results: Both experimental systems exhibited significant (p < .001) tooth-whitening improvement relative to the baseline. Color change was greater in the maxillary teeth than in the mandibular teeth for both systems evaluated. The color change for maxillary teeth was not significantly different between the two systems evaluated; however, the tray system demonstrated significantly (p < .05) greater toothwhitening effectiveness for the mandibular teeth. Both treatment regimens were well tolerated. Minor tooth sensitivity and oral irritation were the most commonly reported adverse events, being reported by 49% of the subjects assigned to the strip group and 43% of the subjects in the tray group. All reported that adverse events were relieved immediately upon discontinuance of product use. Conclusion: The 6.5% hydrogen peroxide gel strips and the 10% carbamide peroxide gel delivered overnight in customized trays effectively whitened teeth, and both treatment regimens were well tolerated. [source]


INHIBITION OF GEL WEAKENING OF THREADFIN BREAM SURIMI USING THAI LEGUME SEED PROTEINASE INHIBITORS

JOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2000
SOOTTAWAT BENJAKUL
ABSTRACT Partially purified proteinase inhibitors from cowpea (Vigna unguiculata (L) Wasp), pigeon pea (Cajanus cajan (L.) Millsp.) and bdmbara groundnuts (Voandzeia subterranea (L.) Thou) effectively inhibited sarcoplasmic modori-inducing proteinase extracted from threadfin bream muscle in a concentration dependent manner. Incorporation of these proteinase inhibitors into threadfin bream surimi partially inhibited autolytic degradation and increased the gel force and deformation. Combination of setting and incorporating proteinase inhibitors from cowpea and bambara groundnut var. HY at the level of 30 Kcunits/g resulted in an increase in gel force and deformation by 60% and 26%, respectively. However, the lightness and whiteness of surimi gels decreased slightly when the proteinase inhibitor was added at a level of 30 kunits/g. [source]


WATER ABSORPTION, LEACHING and COLOR CHANGES DURING the SOAKING FOR PRODUCTION of SOY-BULGUR

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2004
MUSTAFA BAYRAM
ABSTRACT In this study, the soaking process, which is the first step of soy-bulgur production to develop a new type food product, was investigated. the soaking operation was conducted at 30, 50 and 70C for 120 min and samples were taken from the soybean and soaking water at 10 min intervals. Moisture content and color (L, a, b and YI values) of soybean were measured, as well as soluble solids content and color (L, a, b and YI values) of soaking water during the soaking process. the results were analyzed by using ANOVA and Duncan test. Soaking time and temperature were significantly effective (P < 0.05) on all variables, except the time effect on the YI-value. During the soaking, moisture content, lightness (L) and yellowness (b) increased and, redness (a) and yellowness index (YI) of soybean decreased. Soluble solids content, yellowness and yellowness index increased in contrast to a decrease in the lightness and greenness of the soaking water. As a result, soluble solids content in the soaking water increased, which illustrated the leaching of soluble solids from soybean to water. Color of soybean turned to lights, in contrast to darkening and opaqueness of water during soaking. Results showed that the moisture content, soluble solid content, L, a, b and YI values can be successfully modeled using polynomial equations, which can be used to estimate their changes during the soaking operation. [source]


KINETICS OF HYDROXYMETHYLFURFURAL ACCUMULATION AND COLOR CHANGE IN HONEY DURING STORAGE IN RELATION TO MOISTURE CONTENT

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2009
L. BULUT
ABSTRACT Quality reduction in honey during storage is indicated by hydroxymethylfurfural (HMF) accumulation and darkening of color. The effects of moisture content and temperature on HMF accumulation and color change in honey during storage were investigated. HMF accumulation and color change followed first- and zero-order reaction kinetics, respectively. The moisture content affected the rate of the two degradation reactions depending on the storage temperature. Reduction in moisture content caused an increase in rate constant for HMF accumulation at 20 and 30C, but there was no significant effect of moisture content at 40C. Rate constants for change in lightness and total color change values increased with increasing moisture content at 20 and 30C. The highest rate constant for change in color values was obtained at a moisture content of 18% at 40C. PRACTICAL APPLICATIONS Hydroxymethylfurfural accumulation and color change are two major quality degradations in honey during storage. This study shows that the rates of these two degradations are dependent on moisture content of honey. In addition, effect of moisture content on the rates of reactions was dependent on temperature of storage. Therefore, producers need to consider the effects of both moisture content and storage temperature in reducing quality loss in honey during storage. [source]


OPTIMAL COAGULANT CONCENTRATION, SOYMILK AND TOFU QUALITY AS AFFECTED BY A SHORT-TERM MODEL STORAGE OF PROTO SOYBEANS

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2008
ZHI-SHENG LIU
ABSTRACT Soybeans were adjusted to water activities (Aw) from 0.60 to 0.81, and stored at 30C for up to 3 months. At 1-month intervals, soybeans were retrieved from the storage and processed into 10.5 Brix soymilk. The optimal coagulant concentration (OCC) for making filled tofu was determined using a titration method. Other soymilk characteristics, including total solids, protein, 11 S/7 S protein ratio, phytate, titratable acidity, pH and color, were also determined. Filled tofu was prepared from each stored soybeans with the respective OCC using MgCl2 or CaCl2. With increasing Aw or storage time, the OCC decreased significantly. The decrease in OCC was significantly correlated to the difference in soymilk titratable acidity and the change in soymilk pH. Soybean storage time slightly decreased the breaking stress and apparent Young's modulus of the filled tofu, particularly the MgCl2 coagulated tofu. With increasing Aw or storage time, the lightness and yellowness intensity of both soymilk and tofu decreased, whereas their redness intensity increased. PRACTICAL APPLICATIONS Tofu and soymilk are popular soybean foods. Using optimal concentration of coagulant in soymilk is the most critical step among many steps of unit operations during tofu manufacturing for achieving high quality tofu. Improper use of coagulant can lead to product failure and therefore significant economic loss for the manufacturers. The optimal coagulant concentration varies not only with processing condition, but also with soybean materials which are affected by variety and storage conditions. Acidity, pH and food color are important quality factors to influence taste and consumer acceptance. Soybeans are subject to storage and transportation before processing. Storage length and environmental humidity are two of important factors which affect soybean quality and processing property. This study provides very important information that is useful for the soymilk and tofu manufacturers in controlling product quality through the understanding of the chemistry and processing characteristics of stored soybeans. Manufacturers can utilize the methods presented in this article to calculate the optimal coagulant concentrations to avoid product failure and to produce the best quality products. [source]


POLYPHENOLOXIDASE ACTIVITY OF MINIMALLY PROCESSED ,JONAGORED' APPLES (MALUS DOMESTICA)

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2005
A.M.C.N. ROCHA
ABSTRACT The influence of three chemical dips using ascorbic acid (AA), citric acid (CA) and calcium chloride (CC) on the polyphenoloxidase (PPO) activity and on the total phenolic content of minimally processed (MP) apple (Malus domestica, cv. Jonagored) during cold storage was evaluated and a potential relationship with enzymatic browning was investigated. An ascorbic acid dip (42.6 mM) of 5 min duration was the most efficient chemical treatment in reducing the PPO activity of apple cubes. A 92% inhibition was achieved after 7 days of storage at 4C. All treatments were advantageous in comparison to the control in reducing color changes. Color changes, determined by absorbance at 420 nm (soluble pigments) and lightness (L) (insoluble pigments) of apple cubes treated with ascorbic acid were correlated with total phenolic content. No correlation was observed between PPO activity and tristimulus color parameters, browning index or total phenolic content of AA-treated apple cubes. [source]


GAMMA IRRADIATION ON FROZEN AND PACKAGED HEADED SHRIMP

JOURNAL OF FOOD QUALITY, Issue 4 2009
V.K.G. ABREU
ABSTRACT The objective of this work was to evaluate the effects of , irradiation (0, 2, 4 and 6 kGy doses), applied on frozen and packaged headed shrimps, on pathogenic Vibrio cholerae O1 and Salmonella enteritidis bacteria, as well as on some of the physical and sensory characteristics of this kind of food. The 6 kGy dose was highly efficient in inhibiting V. cholerae O1 and S. enteritidis and in decreasing lipid oxidation in shrimps compared with the nonirradiated product. Shrimp texture was not affected by any of the irradiation doses studied, but the lightness of the surface color increased in shrimps irradiated with 6 kGy compared with those irradiated with 2 kGy. Shrimps irradiated with 6 kGy showed lower overall acceptability than those irradiated with 2 kGy or were nonirradiated. The application of , irradiation in doses up to 6 kGy on frozen and packaged headed shrimps could improve the microbiological quality of this commodity. PRACTICAL APPLICATIONS The use of , irradiation has the potential to ensure safety effectively by inactivating bacteria, increasing shelf life and maintaining food quality without significant chemical changes in the food matrix. Besides, this process can be applied to frozen and packaged products. Thus, irradiation of frozen and packaged shrimps could benefit the local processing industry, which could offer the international market a high-quality product, with an additional safety treatment. [source]


EFFICACY OF SOUR WHEY AS A SHELF-LIFE ENHANCER: USE IN ANTIOXIDATIVE EDIBLE COATINGS OF CUT VEGETABLES AND FRUIT,

JOURNAL OF FOOD QUALITY, Issue 5 2007
JINHAN SHON
ABSTRACT The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated. Oxidative discoloration, as determined by the Commission Internationale de I'Eclairage L*a*b* color scale, was significantly reduced (P < 0.05) by treatments over a storage time of 120 min. Loss of lightness was reduced by CC, SPI and SWP coatings. These respectively showed 2.7, 3.3 and 1.5% change of L* value in coated apples as compared with 7.4% in the control. Browning in cut potatoes was significantly reduced from a 145.1% increase in the a* value of the control to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively. The b* values also reflected the effectiveness of SWP. The moisture barrier effect, tested over a period of 5 days at 4C, was significantly better for the treatments than control. SWP was the best and significantly reduced moisture loss in potatoes and carrots by 40 and 59%, respectively, over control. Cut onions did not show any treatment effect both in terms of off-color development and moisture loss. The reasons for the excellent moisture barrier and antioxidative property of SWP were discussed. PRACTICAL APPLICATIONS Oxidative degradation of fresh fruits and vegetables is a major problem faced by the industry today. Most of the fresh produce is grown in the southwestern part of the country, requiring days of transportation to retail outlets. As the educated consumer is highly health conscious, any effort in extending the shelf life will have to be nonchemical, and preferably natural. Because of small profit margins, the intervention must also be inexpensive. Millions of MT of sour whey, a by-product of cottage whey manufacture, is wasted because of the lack of appropriate food applications. It is natural, nutritious and presently very inexpensive. Our research investigated the possibility of using this by-product as a final wash to enhance the so-called window of freshness of fresh produce and fruit. [source]


PREDICTING SENSORY ATTRIBUTE INTENSITIES AND CONSUMER ACCEPTANCE OF STORED ROASTED PEANUTS USING INSTRUMENTAL MEASUREMENTS

JOURNAL OF FOOD QUALITY, Issue 4 2006
C.M. LEE
ABSTRACT The objective of this study was to predict the sensory properties of stored roasted peanuts using instrumental methods. Roasted peanuts were stored at 20 treatment combinations of temperature (23, 30, 35 and 40C) and water activity (Aw; 0.33, 0.44, 0.54, 0.67 and 0.75 Aw), then evaluated after storing for up to 91 days using descriptive analysis (n = 12) and instrumental methods. Stored samples were also evaluated by consumers (n = 50). Regression models (adj. R2 , 0.70) indicated that increasing storage Aw resulted in decreasing color lightness (L value). Increasing storage time and Aw increased both measured Aw and percent moisture of roasted peanuts. Sensory texture attribute intensities were best predicted by percent moisture (adj. R2 , 0.78), whereas consumer ratings were best predicted (adj. R2 , 0.74) by color or percent moisture. Instrumental texture analyses did not predict descriptive or consumer ratings. While percent moisture was the best predictor of consumer acceptance of stored roasted peanuts, color was an excellent alternative predictor and employed a much simpler assay. [source]


SENSORY ANALYSIS AND STORAGE STABILITY OF FLAVORED SOYBEAN SPREADS PRODUCED FROM HOT-GROUND SOYMILK,

JOURNAL OF FOOD QUALITY, Issue 2 2002
K.A. KHATIB
Flavored and unflavored soybean spreads were produced from a soybean variety low in beany off-flavors. The stability of the spreads was evaluated by chemical, physical, and microbiological tests over 35 days at 4C and 50% RH. Descriptive, focus group and consumer acceptance analyses were also conducted. Spreads were rated for degrees of beany flavor, aroma, and aftertaste. Total plate and psychrotrophic counts increased during storage, but no syneresis nor coliforms were detected over the storage period for either flavored or unflavored spreads. No significant treatment by day interactions were noted among pH, moisture content, water activity, lightness, and saturation index of spreads. Flavored spreads scored 6.2 on a 9-point hedonic scale and were more accepted by consumers than unflavored spreads. Shelf-life of flavored and unflavored soybean spreads was estimated to be 28 days at 4C. [source]


PHYSICAL, CHEMICAL AND SENSORY QUALITY OF MICROWAVE-BLANCHED SNOW PEAS

JOURNAL OF FOOD QUALITY, Issue 6 2001
S. BEGUM
ABSTRACT Snow peas were blanched using four methods [conventional boiling water (BW); steam (ST); microwave (MW); and microwave blanched in heat sealable bags (MWB)], then held frozen at (,18C) for four weeks. Immediately after blanching, MWB-blanched snow peas retained more reduced ascorbic acid (RAA; 72%), than other treatments. Blanching treatment had no effect on lightness [L* value). With the exception of BW-blanched peas, blanching significantly altered color. After frozen storage, MWB- and MW-blanched samples both contained about 26 mg/100 g RAA, significantly more RAA than other treatments. MWB-blanched peas generally had as high or higher sensory appearance, aroma, flavor, texture and general acceptability scores than other treatments. These results imply that blanching snow peas in a heat-sealable microwave bag, prior to frozen storage, produces a product of equivalent sensory quality and superior nutritional quality compared with more conventional blanching methods. [source]


Effect of Transglutaminase on Some Properties of Cake Enriched with Various Protein Sources

JOURNAL OF FOOD SCIENCE, Issue 5 2008
H. Alp
ABSTRACT:, The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb. [source]


Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets

JOURNAL OF FOOD SCIENCE, Issue 8 2005
Romuald Chéret
ABSTRACT High pressure is an innovative non-thermal food-preservation technology. We studied the effect of high-pressure treatment up to 500 MPa for 5 min on physical characteristics of sea bass fillets after 0, 7, and 14 d of refrigerated storage. Color results exhibited an increase of lightness and a slight change of hue, which might be imperceptible in cooked fish. High-pressure treatment induced a decrease of exudation and water-holding capacity. Pressure treatment above 300 MPa provoked higher fish hardness after storage than in untreated sample, proving the ability of high pressure to improve textural quality of chilled, stored fish fillet. These assessments were corroborated with microstructure observations. We showed that high-pressure treatment at 500 MPa allowed, after 7 d of storage, a total aerobic count equivalent to that of untreated fresh fish fillet to be obtained. Thus, high pressure might be considered to be a technology able to improve safety and textural quality of fresh fish fillets. [source]


Effect of Antioxidants on the Production of Off-Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates

JOURNAL OF FOOD SCIENCE, Issue 5 2003
E.J. Lee
ABSTRACT The addition of gallate, sesamol, trolox, and tocopherol was effective, but sesamol, sesamol + tocopherol, and gallate + tocopherol were among the most effective antioxidants in reducing thiobarbituric acid reactive substances, volatile production, and off-odor intensity in turkey breast homogenates. Also, these 3 antioxidant treatments were effective in controlling lipid oxidation and off-odor intensity in both vacuum and aerobically packaged patties. However, aerobic packaging was better than antioxidant treatments in reducing off-odor intensity of irradiated turkey patties. Antioxidants had no effect on redness, but increased lightness and yellowness of irradiated turkey breast. It was concluded that a combination of antioxidant and aerobic packaging was more useful than antioxidant and vacuum packaging in controlling off-odor problems in irradiated raw turkey meat. [source]


Influence of Flocculation on Optical Properties of Emulsions

JOURNAL OF FOOD SCIENCE, Issue 3 2001
W. Chantrapornchai
ABSTRACT: The influence of droplet flocculation on the optical properties of 1 and 10 wt% oil-in-water emulsions with and without dye was investigated. Flocculation was induced by addition of SDS micelles to the aqueous phase of emulsions to increase the depletion attraction between droplets. Droplet flocculation caused the spectral reflectance and L -value (lightness) of emulsions to decrease, and the magnitude of the a - and b - values to increase, but the changes were rather small. Similar trends were observed for emulsions with and without dye. Overall, emulsion optical properties were dominated by light scattering from droplets rather than flocs. [source]


Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat Bologna

JOURNAL OF FOOD SCIENCE, Issue 5 2000
K.B. Chin
ABSTRACT Low-fat bolognas (LFB, < 2.0% fat) were developed with 2 levels (0.5% or 1.0%) of konjac blends (KB, KSS = konjac flour/starch and KNC = konjac flour/carrageenan/starch) and the replacement of meat proteins with 2% soy protein isolate (SPI, DWB). Increased levels of KB decreased (P < 0.05) lightness and yellowness, and most texture profile analysis (TPA) values. LFB containing 1.0% KB with 2% SPI addition had TPA values and sensory flavor/taste attributes similar to the control (CTL II, 30% fat), whereas LFB formulated with KSS had textural characteristics more similar to CTL II than those with KNC, based on sensory evaluation. [source]


Health disparities in the forensic sexual assault examination related to skin color

JOURNAL OF FORENSIC NURSING, Issue 4 2009
FAAN, Marilyn S. Sommers PhD
Abstract Little is known about the role of skin color in the forensic sexual assault examination. The purpose of this study was to determine whether anogenital injury prevalence and frequency vary by skin color in women after consensual sexual intercourse. The sample consisted of 120 healthy (63 Black, 57 White) women who underwent a forensic sexual assault examination following consensual sexual intercourse. Experienced sexual assault forensic examiners using visual inspection, colposcopy technique with digital imaging, and toluidine blue application documented the number, type, and location of anogenital injuries. Although 55% of the total sample was observed to have at least one anogenital injury of any type following consensual intercourse, the percentages significantly differed for White (68%) and Black (43%) participants (p= 0.02). When the presence of anogenital injury was analyzed by specific anatomical region, a significant difference between White and Black participants was only evident for the external genitalia (White = 56%, Black = 24%, p= .003), but not for the internal genitalia (White = 28%, Black = 19%, p= .20) or anus (White = 9%, Black = 10%, p= 0.99). A one standard deviation-unit increase in L* values (lightness) was related to a 150% to 250% increase in the odds of external genitalia injury prevalence (p < 0.001). While Black and White participants had a significantly different genital injury prevalence, dark skin color rather than race was a strong predictor for decreased injury prevalence. Sexual assault forensic examiners, therefore, may not be able to detect injury in women with dark skin as readily as women with light skin, leading to health disparities for women with dark skin. [source]


The effects of polishing and bleaching on the colour of discoloured teeth in vivo

JOURNAL OF ORAL REHABILITATION, Issue 11 2001
T. Nakamura
Bleaching is an effective method for restoring the colour of discoloured vital teeth. Power bleaching, in particular, in which a bleaching solution containing 35% hydrogen peroxide is activated by a strong light source using a plasma arc, makes it possible to bleach teeth effectively in a short time. The purpose of this study was to determine how polishing or power bleaching the tooth surface affects tooth colour. The subjects selected were patients who had slightly discoloured teeth. The colour of precisely identified sites on six anterior teeth was measured before treatment, after polishing and after bleaching, to ascertain changes in colour. The measurements revealed that tooth colour changes slightly after polishing, but it shows a much greater change after bleaching, and that the post-bleaching change in tooth colour was caused both by elevation of lightness and reduction of yellowness. They also revealed that the colour difference between pre-treatment and post-bleaching does not depend on the type of tooth. These results suggested that power bleaching is an effective technique for improving slightly discoloured vital teeth, regardless of the type of tooth. [source]


Soil organic matter composition and soil lightness

JOURNAL OF PLANT NUTRITION AND SOIL SCIENCE, Issue 5 2004
Sandra Spielvogel
Abstract Relationships between soil lightness, soil organic matter (SOM) composition, content of organic C, CaCO3, and texture were studied using 42 top-soil horizons from different soil types located in southern Germany. SOM composition was determined by CPMAS 13C NMR spectroscopy, soil color was measured by diffuse-reflectance spectrophotometry and given in the CIE L*a*b* color coordination system (Commission Internationale de l'Eclairage, 1978). Multiple-regression analysis showed, that soil lightness of top-soil horizons is principally determined by OC concentration, but CaCO3 and soil texture are also major variables. Soil lightness decreased with increasing OC content. Carbonate content had an important effect on soil lightness even at low concentrations due to its lightening property. Regressions between soil lightness and organic C content were strongly linear, when the soils were differentiated according to texture and CaCO3 content. The aryl-C content was the only SOM component which correlated significantly with soil lightness (rS = ,0.87). In the linear regressions carried out on the different soil groups, soil aryl-C content was a more significant predictor for soil lightness than total OC content. Zusammensetzung der organischen Bodensubstanz und Bodenhelligkeit Der Zusammenhang zwischen Bodenhelligkeit, Zusammensetzung der organischen Substanz und Gehalt an Corg., CaCO3 und Textur wurde in 42 Oberböden aus verschiedenen Bodentypen Süddeutschlands untersucht. Die Zusammensetzung der organischen Substanz wurde mittels CPMAS- 13C-NMR-Spektroskopie bestimmt, die Bodenfarbe mittels Spektralphotometer und als Bodenhelligkeitswert im CIE L*a*b*-Farbkoordinatensystem (Commission Internationale de l'Eclairage, 1978) angegeben. Die Auswertung über multiple Regression zeigte, dass die Bodenhelligkeit hauptsächlich vom OC-Gehalt bestimmt wird; CaCO3 -Gehalt und Textur erwiesen sich als weitere relevante Variablen. Die Bodenhelligkeit nimmt mit zunehmendem OC-Gehalt ab. Aufgrund seiner stark aufhellenden Wirkung hat der Carbonatgehalt auch bei niedrigen Konzentrationen einen deutlichen Einfluss auf die Bodenhelligkeit. Bei Berücksichtigung der Textur und des Carbonatgehalts ergaben sich lineare Beziehungen zwischen Bodenhelligkeit und OC-Gehalt. Der Aryl-C-Gehalt des Bodens war als einzige Humuskomponente signifikant mit der Bodenhelligkeit korreliert (rS = ,0.87). Der Aryl-C-Gehalt des Bodens bestimmt die Bodenhelligkeit schärfer als der OC-Gehalt. [source]


Effects of diamines and their fluorinated groups on the color lightness and preparation of organosoluble aromatic polyimides from 2,2-bis[4-(4-amino-2-trifluoromethylphenoxy)phenyl]-hexafluoropropane

JOURNAL OF POLYMER SCIENCE (IN TWO SECTIONS), Issue 7 2003
Chin-Ping Yang
Abstract To investigate the position and amount of the CF3 group affecting the coloration of polyimides (PIs), we prepared 2,2-bis[4-(4-amino-2-trifluoromethylphenoxy)phenyl]hexafluoropropane (2) with four CF3 groups with 2-chloro-5-nitrobenzotrifluoride and 2,2-bis(4-hydroxyphenol)hexafluoropropane. A series of soluble and light-colored fluorinated PIs (5) were synthesized from 2 and various aromatic dianhydrides (3a,3f). 5a,5f had inherent viscosities ranging from 0.80 to 1.19 dL/g and were soluble in amide polar solvents and even in less polar solvents. The glass-transition temperatures of 5 were 221,265 °C, and the 10% weight-loss temperatures were above 493 °C. Their films had cutoff wavelengths between 343 and 390 nm, b* values (a yellowness index) ranging from 5 to 41, dielectric constants of 2.68,3.01 (1 MHz), and moisture absorptions of 0.03,0.29 wt %. In a comparison of the PI series 6,8 based on 2,2-bis[4-(4-aminophenoxy)phenyl]hexafluoropropane, 2,2-bis[4-(4-amino-2-trifluoromethylphenoxy)phenyl]propane, and 2,2-bis[4-(4-aminophenoxy)phenyl]propane, we found that the CF3 group close to the imide group was more effective in lowering the color; this means that CF3 of 5, 7, and 8f was more effective than that of 6c. The color intensity of the four PI series was lowered in the following order: 5 > 7 > 6 > 8. The PI 5f, synthesized from diamine 2 and 4,4,-hexafluoroisopropylidenediphthalic anhydride, had six CF3 groups in a repeated segment, so it exhibited the lightest color among the four series. © 2003 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 41: 922,938, 2003 [source]