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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...
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...
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...
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...