Color Changes
Mostrando 1-12 de 403 artigos, teses e dissertações.
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1. Quality changes of acerola fruit harvested at different maturity stages and exposed to external ethylene
ABSTRACT Although acerola (Malpighia emarginata D.C.) has been suggested to be a climacteric fruit, little is known about its sensitivity to exogenous ethylene. The objective of the study was to evaluate the quality changes of acerola fruit at two harvest maturity stages in response to external ethylene application. ‘Flor Branca’ and ‘Junko’ acerolas
Revista Ceres. Publicado em: 2022
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2. Effects of chemical straighteners on the hair shaft and scalp
Abstract Background The effects of chemical straighteners on the scalp and hair shaft are not fully known, although such substances are widely used. Hair straightening became popular in Brazil with the use of formaldehyde and its derivatives, despite the prohibition by the current legislation. Objective To identify changes in hair shaft and scalp caused by
Anais Brasileiros de Dermatologia. Publicado em: 2022
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3. Evaluating changes in the color and luminosity of dental enamel after orthodontic treatment: A clinical study
Resumo Os objetivos deste estudo clínico foram avaliar a alteração de cor - ΔE (baseada em espectrofotometria e análise visual) e luminosidade - L* (baseada em espectrofotometria) da superfície do esmalte dentário (após tratamento ortodôntico) ao redor da área onde os braquetes ortodônticos foram fixados, com base em diferentes materiais de ciment
Brazilian Dental Journal. Publicado em: 2022
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4. The use of white striped chicken breasts on the quality of nuggets and hamburgers
Abstract The objective of this study was to evaluate physically and chemically chicken breasts with different degrees of white striping (WS), as well as its effect on the process and quality of nuggets and hamburgers. Chicken breasts fillets were obtained from male chicken broilers weighing approximately 3 kg at the slaughterhouse and classified based on the
Food Sci. Technol. Publicado em: 2021-09
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5. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, choleste
Food Sci. Technol. Publicado em: 2021-06
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6. Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage
Abstract Large yellow croaker (Pseudosciaena crocea) is the main coastal economic fish in China. After harvesting, the fish is rarely traded as the fresh product, but usually held in cold storage. Therefore, it is important to understand the quality changes occurring during preservation. In this study, freshly collected fishes were frozen by cryogenic (cabin
Food Sci. Technol. Publicado em: 2020-12
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7. MÉTODO MANUAL PARA DEPOSIÇÃO DE TINTAS FOTOLUMINESCENTES BASEADAS EM LOFS MISTAS APLICADO A CODIFICAÇÃO DE DOCUMENTOS
In this work, the process of synthesis of Metal-Organic Frameworks containing lanthanide ions (LOFs), accelerated via a precipitating agent, capable of accelerating the process of nucleation of MOF crystals, in order to explore the optical properties of this precursor solution (SP_Gd/EU-MOF), as a quick-response photoluminescent material in the coding of off
Quím. Nova. Publicado em: 2020-12
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8. Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage
Abstract This study was designed to investigate changes in quality characteristics during long-term storage of five commercial grape vinegars (V1~V5). To determine long-term quality characteristics of vinegars, proximate (soluble solid, pH, total acidity, color, and antioxidant activity) and sensory descriptive analysis, were performed. Initial soluble solid
Food Sci. Technol. Publicado em: 2020-12
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9. Photoluminescent Investigation of the Doping Site of Eu3+-Doped [Zn3(BTC)2·12H2O] Metal-Organic Framework Prepared by Microwave-Assisted Hydrothermal Synthesis
The [Zn3(BTC)2·12H2O] (BTC = 1,3,5-tricarboxylate) metal-organic framework (MOF) was successfully synthesized using a microwave-assisted hydrothermal synthesis technique, which allowed for significantly decreased reaction time compared to the production of the same compound via conventional heating. In situ doping with Eu3+ ions at concentrations ranging fr
J. Braz. Chem. Soc.. Publicado em: 2020-11
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10. Aquamarine from Massangana batholith, Rondônia State: mineral chemistry and fluid inclusion data
Abstract Beryl is usually found in granite-pegmatite systems. The addition of chromophore elements (V, Cr, Mn, Fe) into the crystalline structure favors color changes in beryl and thus generates some of the world’s expensive gems such as emerald, morganite, heliodor and aquamarine. The Massangana polyphasic batholith is a well-known cassiterite, wolframite
REM, Int. Eng. J.. Publicado em: 2020-09
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11. Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps
Abstract The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following
Food Sci. Technol. Publicado em: 2020-09
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12. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental de
Food Sci. Technol. Publicado em: 2020-09