منابع مشابه
Degradation of almond pellicle color coordinates at different storage temperatures
The pellicle or seed coat of almond kernels is subject to darkening during long-term storage and may affect the marketability of the stored product. Environmental conditions during storage and genetic factors both affect the extent of darkening during the storage period. The degree of pellicle color change of five distinct almond accessions was examined during long-term storage at 2, 22 and 32 ...
متن کاملColor Changes of UHT Milk During Storage
In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate (PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature (20±5°C) were examined. Results...
متن کاملEffects of Influence Parameters on Color Formation in Glucose Syrups during Storage
Effects of pH, temperature, and syrup concentration on color formation in glucose syrups were studied and the shelf life of syrups under various conditions was estimated. Temperatures of 5, 25, and 45 ºC, pH values of 4, 5, and 6 as well as concentrations of 30, 40, 50, 60, 70, and 80 ºBrix were examined. After 26 weeks no significant color changes were observed at 5 ºC. At 45 ºC, color formati...
متن کاملEffect of Padinaaustralis Alga Extract on Fat Oxidative Degradation in Epinepheluscoioides during Refrigerated Storage
Background and Objectives: Recently, the use of synthetic antioxidants has been limited due to having chemical and toxic compounds, so the use of natural compounds such as algae, as an alternative to synthetic compounds, is important for the storage of fishery products. The aim of this study was to investigate the effect of Padina australis alga extract on controlling the oxidative spoilage of ...
متن کاملRegulated Chlorophyll Degradation in Spinach Leaves during Storage
Degradation of chlorophyll in spinach (Spinacia olearacea L. cv. Hybrid 612) appeared to be regulated through the peroxidase-hydrogen peroxide pathway, which opens the porphyrin ring, thus resulting in a colorless compound. This conclusion was arrived at from the analysis of chlorophylls (Chls) and their metabolizes by HPLC and of enzyme activities catalyzing the degradative reactions. Chls dec...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2006
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942910500473921