Search results for "colour"
showing 10 items of 290 documents
Effect of Drying Condition on the Quality of Dry Late Peaches of Leonforte
2015
The Late Peach of Leonforte [Prunus persica (L.) Batsch] grown in Southern Italy matures in September and October and as late as November. Fruits are wrapped in paper bags to protect them from parasites and are harvested only when fully ripe. Protected inside the bags, they ripen late and take on a bright yellow colour with red streaks. Highly aromatic, the peach has yellow, firm flesh that is high in soluble solids and has a distinctive, slightly caramelized flavour. The aim of this work was to deter¬mine the best method of drying peach as a means of conserving the fruit after harvest due to its very limited shelf-life. Drying processes were carried out in a pilot plant utilising differen…
High efficiency joint CZE determination of sugars and acids in vegetables and fruits
2012
In this work, an improved CE method for the medium-throughput determination of main organic acids (oxalate, malate, citrate), the amino acid glutamate and the sugars fructose, glucose and sucrose in several food matrices is described. These compounds have been identified as key components in the taste intensity of fruit and vegetable crops. Using a running buffer with 20 mM 2,6-pyridine dicarboxylic acid pH 12.1 and 0.1% hexadimethrine bromide, replacing it every 5 h to avoid pH decrease, and optimizing capillary conditioning between runs with 58 mM SDS during 2 min at 20 psi, it is possible to effectively quantify these compounds while increasing medium throughput repeatability. This proce…
Expanded micro-particles by supercritical antisolvent precipitation: Interpretation of results
2008
Abstract Supercritical antisolvent (SAS) micronization has been used to obtain nanoparticles and micro-particles of several kinds of materials. Sometimes hollow expanded micro-particles have also been obtained. This work is focused on the analysis of this last morphology. We organized literature data and our previous experiments and we added new experiments on previously tested compounds and on compounds never tested before. As a result, expanded micro-particles using several compounds belonging to different categories and precipitated from different solvents in laboratory and pilot scale plants were obtained with diameters between about 10 and 180 μm. They also showed different sub-structu…
Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field
2007
High-intensity pulsed electric fields (HIPEF) is an emerging non-thermal food preservation technology which has the potential to pasteurize pumpable liquid foods. Its application is being studied to evaluate it as potential alternative or complementary process to thermal pasteurization. Orange juice-milk beverage with added bioactive components is a ready-to-drink beverage developed as an alternative to traditional soft drinks. In the present work, two HIPEF treatments (35 and 40 kV/cm) and six different treatment times (from 40 to 180 µs) were evaluated to assess their effect on the fatty acid profile of an orange juice-milk beverage fortified with n-3 fatty acids and oleic acid. The effec…
Effect of the color of the intraocular lens on optical and visual quality
2014
Purpose: To analyze the optical quality of intraocular lenses (IOL) with an orange (PC440Y) and a yellow (SN60AT) filter, and correlate these results with the visual quality of patients with these implants. Setting: Fisabio Oftalmología Médica, Valencia, Spain. Design: Randomized prospective study. Materials and Methods: The IOL optical quality was determined using the modulation transfer function (MTF) and the spectral transmission. The visual quality of 87 eyes with cataract (51 with orange filter and 36 with yellow filter) was determined by best corrected visual acuity (BCVA) and contrast sensitivity function (CSF) under photopic and mesopic conditions. To analyze the results, we use a S…
Spectrophotometric investigations at the museum: monitoring of colour changes during differentiated cleaning of the marble statues
2011
The spectrophotometric investigations carried out during the cleaning treatments on the marble surface provide an useful support for choosing the best method to employ by monitoring, before and after the tests, both the chromatic coordinates and the spectral reflectance. Moreover, the colorimetric measurements allow us to evaluate the goodness of the chromatic level and the uniformity of the cleaned areas. The Laboratory of Physics and Indoor Environment of the Regional Center for Planning and Restoration has carried out the spectrophotometric investigations on the marble statues belonging to the Renaissance statuary collection of the Regional Gallery of Sicily Palazzo Abatellis in Palermo …
Dangers of Demosaicing : Confusion From Correlation
2019
Images from colour sensors using Bayer filter arrays require demosaicing before viewing or further analysis. Advanced demosaicing methods use empirical knowledge of inter-channel correlations to reduce interpolation artefacts in the resulting images. These inter-channel correlations are however different for standard RGB cameras and hyperspectral imagers using colour sensors with added narrow-band spectral filtering. We study the effects of conventional demosaicing methods on hyperspectral images with a dataset originally collected without a colour filter array. We find that using advanced methods instead of bilinear interpolation results in an overall increase of 9–14 % in absolute error a…
Divinità e colori nell'universo vedico
2008
Color symbolism in Vedic Deities
"Having a drink in a bar": An immersive approach to explore the effects of context on drink choice
2013
UT: 000315557500004; International audience; This paper aims to evaluate the effect of context on food choices. Two studies are presented to test the potential of an immersive approach to help understanding contextual influences on drink choices. To generate contextual effects, two bar-like environments based on the idea of "having a drink in a bar" were created: one with wood furniture and one with blue furniture. In both immersive bars, clips with visual and music stimuli were projected on a wall to change the overall warmth of the ambience. In the first study, five different clips were projected. Participants in the immersive bars had to choose a drink within a large range of drinks for …
Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tast…
2020
International audience; Quality and complexity are abstract terms employed frequently to describe a wine's overall attributes. In the present study, we investigated: (i) attributes driving wine professionals' judgments of quality and complexity in Pinot noir wines; (ii) the relation between these two abstract concepts; and (iii) association of each concept with varietal typicality. Twenty-two wine professionals evaluated 18 New Zealand Pinot noir wines in both clear and opaque glassware via two sensory tasks, a descriptive rating task and an 8-attribute, perceived complexity questionnaire. Sensory data were associated with wine UV-spectrophotometry colour measures to aid interpretation of t…