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Influence of artificial accelerated ageing on the colour stability of paints used for ocular prosthesis iris painting
(WILEY-BLACKWELLHOBOKEN, 2012)
Objectives: To evaluate the colour stability of paints used for ocular prosthesis iris painting submitted for accelerated artificial ageing (AAA). Materials and methods: Forty specimens of acrylic resin for sclera (16 x 2 ...
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display
(2019-07-01)
Loins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process). Instrumental colour parameters, chroma, hue angle, 630/580 ...
Application of a grape surface majority pectinolytic species, Aureobasidium pullulans, to low-temperature red winemaking: development and stability of wine colour
(Routledge, 2020-09)
Low-temperature red winemaking is mainly used for enhancing the wine aroma; however, colour and phenolic extraction is reduced under this condition. This work evaluated the effects of the pectinolytic strain Aureobasidium ...
The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola
(Elsevier Sci LtdOxfordInglaterra, 2007)
Effects of High Pressure Homogenization on Beer Quality Attributes
(Inst BrewingLondonInglaterra, 2011)
Rheological properties and colour evaluation of papaya during osmotic dehydration processing
(Elsevier Sci LtdOxfordInglaterra, 2003)
Colour change of soft denture liners after storage in coffee and coke
(Wiley-Blackwell, 2013)
Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure
(Elsevier, 2015-02)
The use of high hydrostatic pressure (HHP) on fresh beef causes a deleterious effect on red colour. A beef product subjected to HHP exhibiting acceptable colour and microbiological stability was developed; the process ...
The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods
(MDPI, 2015)
During the last decade, many berry-type fruits have been recognised as good
sources of anthocyanins. Nevertheless, the use of anthocyanins in the development of food
colourants and healthy and/or functional ingredients ...
Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
(2015)
Abstract: Background: Anthocyanins are natural colorants and bioactive compounds widely distributed among vegetables and fruits. Unfortunately, in fruit juices stored at room temperature monomeric anthocyanins easily convert ...