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egradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature
Tomato Fruit Color
2016/6/2
Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red ...
Color Changes of Fresh-cut Swiss Chard Leaves Stored at Different Light Intensity
Fresh-cut Swiss Chard Leaves Different Light Intensity
2016/6/1
In this study, the effect of continuous and periodic-light treatments on colour retention of freshly cut chard was investigated. Light sources were day light-fluorescent lamps of 1300 lux. The lamps w...
The Effect of Lipid Oxidation in Frozen Pulverized Niboshi (Boiled and Dried Sardine) on Color Browning and Formation of Free Amino Acid
lipid oxidation dried fish browning free amino acid
2009/7/7
The relationship between lipid oxidation in pulverized niboshi which occurred during freezing and further oxidation, free amino acid loss, and browning which took place after the sample had been thawe...
Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added
carotenoids color stability dried food model
2009/6/18
The color stability of a dried food model added with carotenoids, represented by β-carotene and lutein, and the effects of these carotenoids on lipid oxidation were studied. Addition of both β-caroten...
Color Changes and Carotenoid Pigment Loss in Retentate from Star Ruby Grapefruit Juice under Refrigerated Conditions
Star Ruby grapefruit retentate visual color changes
2009/6/17
Retentate, highly pigmented pulp, from red colored Star Ruby grapefruit juice was placed in glass test tubes and stored in a refrigerated locker at 4.5°C for 8 weeks. The effect of light exposure (Coo...
Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement: Implications to Aroma and Color Formation
Maillard reaction Strecker degradation Amadori rearrangement
2009/6/17
The importance of Strecker degradation lies in its ability to produce Strecker aldehydes and 2-aminocarbonyl compounds, both are critical intermediates in the generation of aromas during Maillard reac...
Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity, Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes (Ipomoea batatas
Purple-Fleshed Sweet Potatoes Ipomoea batatas
2008/11/27
Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP w...
Benzoate and Synthetic Color Risk Assessment of Fast Food Sauces Served at Street Food Joints of Lucknow, India
Fast Food Sauces Served Street Food
2008/11/27
Quality compliance of benzoate and food colors in the two common fast food accessories, namely tomato and chilli sauces, served at Street Food Joints (SFJs) has been evaluated and compared with the co...