搜索结果: 1-13 共查到“食品科学技术基础学科 colour”相关记录13条 . 查询时间(0.076 秒)
Identification and classification of bulk paddy, brown, and white rice cultivars with colour features extraction using image analysis and neural network
stepdisc analysis HSI HSV back propagation algorithm, bulk images
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2014/7/10
We identify five rice cultivars by mean of developing an image processing algorithm. After preprocessing operations, 36 colour features in RGB, HSI, HSV spaces were extracted from the images. These 36...
Evaluation of egg yolk colour
carotenoid determination analyser iCheckTM Egg photometer sensory visual evaluation
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2014/7/10
We compare visual evaluation of yolk colour estimated by the usual method applying La Roche scale with spectrophotometric determination of β-carotene by AOAC method, and by new rapid analyser iCheckTM...
Effect of natural antioxidants on the colour and lipid stability of paprika salami
video image analysis dried sausage oxidation rosemary lycopene
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2014/2/24
The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry...
Influence of Developmental Stage on Activities of Polyphenol Oxidase, Internal Characteristics and Colour of Lettuce cv. Grand Rapids
Developmental Stage Polyphenol Oxidase
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2016/5/31
An analyzing study to evaluate the relationship between Polyphenol Oxidase (PPO) activity, internal qualities and degree of browning was conducted on lettuce var. Grand Rapids in order to understand t...
Usefulness of selected methods of colour change measurement for pork quality assessment
colour of pork sensory analysis WHC pork quality
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2014/2/25
A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples o...
Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods
pasta colour profile granulation spectral method PCA
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2014/2/25
For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common whea...
Food protein: Food colour interactions and its application in rapid protein assay
Carmoisine food proteins staining agent PAGE tryptic digestibility
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2014/2/27
The uniform distribution of colours as additives in a majority of the food systems is a reliable indication that one or more components of foods are able to bind with colour molecules and act as their...
Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes
amidated low methoxyl pectin gel fish restructured products
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2009/3/19
Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsett...
Strawberry jams: influence of different pectins on colour and textural properties
pectin strawberry jam low-calorie strawberry jam anthocyanins texture
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2014/3/10
Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams an...
Influence of drying procedure on colour and rehydration characteristic of wild asparagus
wild asparagus drying procedure rehydration colour
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2014/3/7
The objective of this research was to examine the influence of different drying procedures on the colour quality and rehydration capacity of wild asparagus (Asparagus maritimus L.). Wild asparagus sam...
The Nutritive Value and Antimicrobial Property of Sorghum bicolor L. Stem (Poporo Flour Used as Food Colour Additive and its Infusion Drink
Functional properties infusion drink mineral content medicinal property nutritive value sorghum stem flour
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2008/10/26
The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined fo...
Colour evaluation of different pasta samples
reflectance colorimetry colour evaluation pasta non-traditional cereals
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2014/3/3
The colour of the laboratory prepared pasta was evaluated with respect to wheat flour types (M1 bright, M2 semi-bright, and M3 semolina), egg-ratio (0, 1, 2), and non-traditional cereals (archaic whea...
The Nutritive Value and Antimicrobial Property of Sorghum bicolor L. Stem (Poporo Flour Used as Food Colour Additive and its Infusion Drink
Nutritive Value Antimicrobial Property
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2016/5/31
The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined fo...