Wyniki wyszukiwania

1

Effect of short-time pressurisation on colour of beef

100%

Jankowska B., Kwiatkowska A., Cierach M.

Polish Journal of Natural Sciences

|

2002

|

tom 10

2

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Effect of addition of maltodextrins to starch gels on some textural and colour parameters

88%

Przetaczek-Roznowska I., Roznowski J., Fortuna T., Pajak P.

Acta Agrophysica

|

2014

|

tom 21

|

nr 2

Systems of potato starch and potato maltodextrins saccharified to various degrees (low, medium, or high) were investigated to understand the effect of maltodextrin addition on some rheological properties of starch pastes and on chosen textural properties and colour parameters of starch gels. The samples for the study were 10% water pastes of starch alone and starch with maltodextrin added in amounts constituting 10, 20, 30, 40 or 50% (w/w) of the starch. The rheological investigations included determination of flow curves at a temperature of 50°C. The flow curves obtained were described using the Herschel-Bulkley model. The gels were subjected to texture profile determination and to colour analysis in the CIELab space using D65 illuminant and 10° observer. It was found that maltodextrin affects the properties of starch gels even if it replaces as little as 10% of starch in the system. As the proportion of maltodextrin in the gel increases, its flow strength decreases, the thinning degree increases, and the textural parameters change. The changes, however, are not proportional either to the saccharification degree or to the proportion of maltodextrin in the gel. Maltodextrin present in starch gels, regardless of its amount, influences also the values of colour parameters in the CIELab system.

3

The effect of cold storage on the color of venison

75%

Zmijewski T., Kwiatkowska A., Cierach M.

Polish Journal of Natural Sciences

|

2009

|

tom 24

|

nr 4

263-270

The objective of this study was to evaluate the color of unpackaged and vacuum-packaged venison during storage. Color parameters L*, a* and b* were assessed in vacuum-packaged samples after 72, 144, 216, 288 and 360 h of storage, and in unpackaged samples – after 72, 144 and 216 h. The total change in color ΔE* in comparison with the color of fresh meat was determined. The results indicate that the storage of unpackaged venison has an adverse effect on color, giving it a darker, grayish hue. The most profound changes were observed after 144 and 216 h of storage. Vacuum packaging of venison minimizes color change and has a long-term stabilizing effect for up to 15 days.

4

Changes in pH, colour parameters and conductivity of breast muscles of geese from conservative flocks

75%

Okruszek A., Kisiel T., Haraf G., Ksiazkiewicz J., Woloszyn J., Orkusz A.

Annals of Animal Science. Supplement

|

2005

|

nr 2

5

The effect of 1-mcp treatment and ca storage on some physical traits of “cherry” tomatoes

75%

Gajewski M., Mazur K. Z., Niedzinska M., Kowalczyk K., Klejman P.

Electronic Journal of Polish Agricultural Universities. Series: Horticulture

|

2015

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tom 18

|

nr 1

6

Selected quality attributes of processed meat products stored in modified atmosphere

75%

Cierach M., Stasiewicz M.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 2[A]

41-45

The experimental materials comprised two kinds of cooked sausages, i.e. coarsely-ground ham sausage and finely-ground sausage. The sausages were packed in modified atmosphere with the following composition: vacuum; 50% N2, 50% CO2; 80% N2, 20% CO2; 20% N2, 80% CO2. The samples were stored at about 4°C for 15 days. Measurements were made in three-day intervals (day 0, 3, 6, 9, 12, 15). Changes in the pH and colour of meat products were monitored during packaging. The colour attributes L*, a*, b* were determined in the CIE system, and the colour stability coefficient ΔE* was calculated. It was found that storage in modified atmosphere with a higher concentration of carbon dioxide caused a considerable decrease in pH. The type of modified atmosphere packaging had no significant effect on changes in the colour parameters L*, a*, b* in meat products. Slight changes in colour attributes observed at the end of storage were most probably caused by chemical changes. There was a correlation between the colour of processed meats and pH values.

7

Antioxidant properties and colour of traditional honeys from Pomerania region

75%

Wilczynska A.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2015

|

nr 3

8

Computer vision system to estimate cashew kernel (white wholes) grade geometric and colour parameters

75%

Narendra V. G., Hareesh K. S.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

|

2014

|

tom 17

|

nr 4

9

Measurement of colour parameters as an index of the hydroxymethylfurfural content in the UHT sterilised milk during its storage

75%

Cais-Sokolinska D., Pikul J., Dankow R.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2004

|

tom 07

|

nr 2

The purpose of the investigations was to assess colour parameters and the content of hydroxymethylfurfural as indicators of the course of the Maillards reaction in UHT sterilised milk and to ascertain the extent of their mutual correlations. The UHT sterilised milk was stored for 24 weeks at temperatures of 4, 8 and 20°C. Colour L*, a* and b* parameters were measured instrumentally and, on their basis, the value of milk colour saturation C* as well as the difference in relation to the model of the ideal whiteness DE were calculated. The amount of total and free hydroxymethylfurfural (HMF) in milk was determined. From among all the examined milk samples, the milk stored at the lowest of the applied temperatures was characterised by the lowest values of the b* parameter, of the C* colour saturation and the difference in relation to the model of ideal whiteness DE.

10

Colour identification as an important quality parameter of honey

63%

Zak N., Wilczynska A., Przybylowski P.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2017

|

nr 4

11

Alpha- and beta-carotene stability during storage of microspheres obtained from spray-dried microencapsulation technology

63%

Przybysz M. A., Szterk A., Symoniuk E., Gaszczyk M., Dluzewska E.

Polish Journal of Food and Nutrition Sciences

|

2018

|

tom 68

|

nr 1

This study was aimed at comparing the stability of carotenes (α- and β-carotene) in oil solutions with their stability when spray-dried encapsulation is applied. The carotenes were isolated from carrot. A storage test was subsequently performed. The stability of carotenes in oil solutions was determined with the HPLC method. The color of the samples was also analyzed. The oil solutions of carotenes were microencapsulated with the spray-drying method. A mixture of gum Arabic and maltodextrin was used as a matrix. Degradation of carotenes during storage of the oil solutions followed first-order kinetics. The energies of activation were 58.7 and 33.6 kJ/mol for α- and β-carotene, respectively. Among the studied factors (time, daylight, temperature), it was the time and the temperature that infl uenced carotenes degradation the most. Spray-drying encapsulation caused a signifi cant decrease in the content of carotenes. However, retention of pigments stored in microspheres was longer than retention of pigments stored as oil solutions.

12

Changes in apple fruit quality during a modified atmosphere storage

63%

Viskelis P., Robinskiene M., Sasnauskas A., Bobinas C., Kvikliene N.

Journal of Fruit and Ornamental Plant Research

|

2011

|

tom 19

|

nr 1

Water evaporation and changes in texture and colour caused by biophysical processes are important in fruit storage. Using various modified atmospheres, fruits of apple cultivars 'Staris', 'Auksis', 'Cortland' and 'Spartan' were stored at +1± 1 °C and relative humidity of 90-95%. The fruits were tested in the Biochemistry and Technology laboratory of the Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry. Fruit texture and the colour parameters: L*, a*, b*, h° and C were measured before and after 8 months of storage. Soluble solids, respiration rate, sugar content and the amount of ascorbic acid were determined with standard methods. It was found that skin firmness of 'Spartan' apples was the highest (355.4 N/cm2). 'Auksis' apples had the softest skin (215.8 N/cm2). Fruit firmness changed slightly when the carbon dioxide concentration in the modified atmosphere was increased. The same tendency was found for flesh firmness at 2% and 4% of carbon dioxide. The amounts of soluble solids and sugars in fruits at 4% CO2 were stable. The obtained results showed that ascorbic acid losses in the modified atmospheres with 2% and 4% CO2 were respectively 18% and 10.5%. Fruit colour properties were more affected in terms of the colour coordinates a* and b*.

13

Influence of inulin and storage time on colour parameters of fermented goat's milk products

63%

Pyrzynska E.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2018

|

nr 2

14

Comparative studies of ipe (Tabebuia spp.) wood photodegradation cause by treatment with outdoor and indoor UV-A light irradation

51%

Zborowska M., Stachowiak-Wencek A., Waliszewska B., Pradzynski W.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

|

2014

|

tom 88

Comparative studies of ipe (Tabebuia spp.) wood photodegradation cause by treatment with outdoor and indoor UV-A light irradiation. A study on photodegradation of ipe (Tabebuia spp.) wood by UV A light has been carried out. Two types of lamps were used in the tests, i.e. a UVA-340 lamp with a wavelength of 290 - 400 nm, emitting light resembling natural light, an a UVA-351 lamp with a wavelength of 300 - 400 nm, imitating light found indoors penetrating through window panes. Colour of the samples was measured using a Datacolour 600 spectrophotometer prior and after 1,5, 10, 25, 50 and 100-hour irradiation. Characterization of investigated material included determination of its chemical components. Despite the fact that ipe wood contains high concentrations of components playing an important role in the photodegradation process (e.g. 37.2% lignin) the detected changes are minor and do not exceed 1 point. The change in colour (∆E) for ipe wood surface was mainly caused by changes in the chromatic coordinate (b*) and the lightness coordinate (L*). Greater changes occurred under the influence of a UV-340 lamp emitting the type of light resembling that found outdoors.

15

The effect of pepper (Capsicum annuum L.) and rosemary (Rosmarinus officinalis L.) on pork quality

51%

Smiecinska K.

Acta Scientiarum Polonorum. Zootechnica

|

2021

|

tom 20

|

nr 2

16

Physico-chemical properties and antioxidant activity of selected plum cultivars fruit

51%

Walkowiak-Tomczak D., Regula J., Lysiak G.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2008

|

tom 07

|

nr 4

15-22

The aim of the study was to present and compare characteristics of pomological parameters, colour, dry matter and solids contents, as well as antioxidant activity of fruit of selected plum cultivars. Analyses were conducted on plums (Prunus domestica) of three cultivars: ‘Wegierka Zwykła’, ‘Bluefre’ and ‘Elena’. Presented morphological parameters of fruit and stones included their length, width and weight, as well as mean fruit size and firmness. Fruit colour was measured by spectrophotometry in the L*a*b* system. Contents of dry matter and solids were determined in fruits. Moreover, Trolox-equivalent antioxidant capacity (TEAC) of plums was assayed by colorimetry using a cation radical ABTS. The biggest fruits were found for cv. ‘Bluefre’, while the highest value of dry matter and solids contents – in cv. ‘Wegierka Zwykła’. Higher antioxidant activity (μM Trolox/g d.m.) was assayed in plums of relatively new cultivars, ‘Bluefre’ and ‘Elena’, in comparison to the traditional cultivar ‘Wegierka Zwykła’.

17

Comparative studies of ipe (Tabebuia spp.) wood photodegradation caused by treatment with acid and alkaline buffers

51%

Zborowska M., Stachowiak-Wencek A., Waliszewska B., Pradzynski W.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

|

2014

|

tom 88

Comparative studies of ipe (Tabebuia spp.) wood photodegradation caused by treatment with acid and alkaline buffers. A study on photodegradation of ipe wood using xenon lamp and UV lamp light has been carried out. Colour of the samples was measured using a Datacolour 600 spectrophotometer prior to their soaking in acid and alkaline buffers, after soaking and successively after 1, 5, 10, 25, 50 and 100-hour irradiation. It was concluded that the treatment with acid and alkaline buffers causes opposite changes of the investigated colour coordinates. Samples after treatment with the acid buffer were lighter and yellower in colour, but less red, while after treatment with the alkaline buffer they were darker and redder, bur less yellow. Generally treatment with the alkaline buffer caused more significant changes of ipe wood in comparison to treatment with the acid buffer. Samples treated with the acid buffer were more prone to changes of colour (∆E*) due to light irradiation in comparison to the samples treated with the alkaline buffer. More significant changes of colour were observed in the case of UV irradiation in comparison to irradiation cause by xenon lamp light.

18

Detekcja obić jabłek odmiany "Szampion Arno" w zakresie światła widzialnego

51%

Dobrzanski B., Lipa T., Kaplan M., Szot I., Baryla P.

Acta Agrophysica

|

2018

|

tom 25

|

nr 4

W trakcie transportu, przeładunku i obrotu handlowego jabłka często ulegają uszkodzeniom, wśród których obicia i odgniecenia miąższu są najczęstszą przyczyną trwałych, widocznych zmian barwy na powierzchni owocu, wpływających na niższą ocenę konsumencką. Celem badań była parametryczna ocena zmian barwy wywołanej obiciem w okresie obrotu handlowego jabłek. Obicia wywołano obciążeniem udarowym o wartości energii: 0,74; 1,32 i 2,06 J. Badania prowadzono na jabł- -kach klonu ‘Szampion Arno’, określając parametr jasności L* i chromatyczności a* i b* zgodnie ze standardem CIE L*a*b*. Zaobserwowano, że na jaśniejszej stronie o barwie podstawowej obicia owoców o ciemniejszej barwie są w większym stopniu widoczne w okresie obrotu handlowego. Parametr jasności L* barwy podstawowej w tym okresie maleje od wartości 74,47 do 39,21, świadcząc o ciemnieniu miejsca obicia owocu, podobnie jak udział barwy żółtej, który potwierdzają malejące wartości parametru b* na całej powierzchni owocu. Natomiast parametr chromatyczności a*, reprezentujący czerwony kolor obicia od strony barwy podstawowej, wzrasta w zakresie od 6,8 do 29,68, uwidaczniając podskórne brązowienie tkanki. Ciemnienie obić opisane parametrem jasności L* jest mniej widoczne na powierzchni rumieńca – zmiany tego parametru maleją w zakresie od 41,28 do 27,82. Natomiast już po 6 dniach trudno zaobserwować różnice parametryczne jasności pomiędzy obiciem a barwą rumieńca. Generalnie, barwa rumieńca jabłek klonu ‘Szampion Arno’ jest bardziej wyrównana i parametr chromatyczności a* wskazuje na nieznaczne zróżnicowanie barwy czerwonej (47,32-34,79), a obicia stają się bardziej widoczne od strony przeciwnej, na co wskazuje wzrost udziału barwy czerwonej (parametr a* od 7,86 do 27,38), który zależy od wartości energii udaru. Jednak już po 2 dniach zmiany barwy obić na stronie przeciwnej do rumieńca (strona barwy podstawowej jabłek) wywołują negatywną ocenę jakości.

19

Relationship between CIE L a b and CIE L C h scale colour parameters determined when applying illuminant C and observer 2 and illuminant D65 and observer 10 and proximate chemical composition and quality traits of porcine longissimus lumborum muscle

51%

Karamucki T., Jakubowska M., Rybarczyk A., Szaruga R., Gardzielewska J., Natalczyk-Szymkowska W.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr 2

Meat samples, numbering 72 in total, differentiated in respect of quality and collected from longissimus lumborum muscle of 72 carcasses of porkers (36 gilts and 36 hogs) approximating in their exterior Polish Large White and Polish Landrace crossbreeds originated from a large-scale farm at Kolbacz and slaughtered on an industrial processing line, were examined. Approximately 45 min after slaughter, pH1 value was determined between the 4th and the 5th lumbar vertebra. Meat samples were collected after approximately 24-h cooling and stored for ca. 24 h at 0º to 4º C. Approximately 48 h from the slaughter, sensory examination of colour, wateriness and springiness of raw meat was performed, followed by determination of water-binding capacity, pHu and dry matter, total protein and fat percentages, as well as that of water-soluble protein, after double mincing the meat. Using Mini Scan XE Plus 45/0 apparatus, meat colour parameters were determined in CIE L*a*b* and CIE L*C*h scales applying two illuminant/observer combinations used most frequently in meat colour measurements, i.e. illuminant C and standard observer 2º as well as illuminant D65 and standard observer 10º. Colour measurements were made after 20-min storage of the samples at 0º do 4º C. Colour parameters closely connected with meat quality proved to be lightness (L*) and yellowness (b*), and slightly less chroma (C*), whereas a* (redness) and h°(hue) parameters were linked with meat quality to the least extent, which in general showed medium and low correlation with meat quality traits. The application of illuminant D65 and observer 10º for measurements of meat colour proved to be more suitable in the case of parameter a* and C*, whereas the use of illuminant C and observer 2º in the case of parameter hº.

Ograniczanie wyników

Effect of short-time pressurisation on colour of beef

Effect of addition of maltodextrins to starch gels on some textural and colour parameters

The effect of cold storage on the color of venison

Changes in pH, colour parameters and conductivity of breast muscles of geese from conservative flocks

The effect of 1-mcp treatment and ca storage on some physical traits of “cherry” tomatoes

Selected quality attributes of processed meat products stored in modified atmosphere

Antioxidant properties and colour of traditional honeys from Pomerania region

Computer vision system to estimate cashew kernel (white wholes) grade geometric and colour parameters

Measurement of colour parameters as an index of the hydroxymethylfurfural content in the UHT sterilised milk during its storage

Colour identification as an important quality parameter of honey

Alpha- and beta-carotene stability during storage of microspheres obtained from spray-dried microencapsulation technology

Changes in apple fruit quality during a modified atmosphere storage

Influence of inulin and storage time on colour parameters of fermented goat's milk products

Comparative studies of ipe (Tabebuia spp.) wood photodegradation cause by treatment with outdoor and indoor UV-A light irradation

The effect of pepper (Capsicum annuum L.) and rosemary (Rosmarinus officinalis L.) on pork quality

Physico-chemical properties and antioxidant activity of selected plum cultivars fruit

Comparative studies of ipe (Tabebuia spp.) wood photodegradation caused by treatment with acid and alkaline buffers

Detekcja obić jabłek odmiany "Szampion Arno" w zakresie światła widzialnego

Relationship between CIE L a b and CIE L C h scale colour parameters determined when applying illuminant C and observer 2 and illuminant D65 and observer 10 and proximate chemical composition and quality traits of porcine longissimus lumborum muscle