The Uster ® High Volume Instrument (HVI ®) is used in the U.S. to classify cotton, including cotton color. The cotton color parameters measured on the HVI are Rd (diffuse reflectance) and +b (yellow-ness). Comments from industry have indicated that some cotton bales appeared to have changed significantly in +b (yellowness) from their initial HVI color measurements. As a result of these reports,...

The links between appearance and health influence human social interactions and are medically important, yet the facial cues influencing health judgments are unclear, and few studies describe connections to actual health. Increased facial skin yellowness (CIELab b*) and lightness (L*) appear healthy in Caucasian faces, but it is unclear why. Skin yellowness is primarily affected by melanin and ...

The effect of frying pressure on the kinetics of color changes during atmospheric and vacuum deep fat frying of Reshteh Khoshkar has been studied. The Hunter color parameters redness, yellowness, lightness and total color difference were used to estimate color changes during frying as a function of process. Lightness (L*) decreased from 85.37 to 75.01 with vacuum frying time, while redness (a*)...

Carrot slices were subjected to one of the following experiments prior to deep-frying: (A) dehydration/rehydration, (B) soaking in different antioxidants, and (C) fermentation with/without blanching. There were no significant differences (P > or = 0.05) in carotenoid contents among carrot chips treated with/without dehydration. Soaking in sodium metabisulfite resulted in the highest carotenoid ...

Fruit and vegetables contain carotenoid pigments, which accumulate in human skin, contributing to its yellowness. This effect has a beneficial impact on appearance. The aim was to evaluate associations between diet (fruit, vegetable and dietary carotenoid intakes) and skin color in young women. Ninety-one Caucasian women (Median and Interquartile Range (IQR) age 22.1 (18.1-29.1) years, BMI 22.9...

Ten selected brands of commercial chicken burgers were analysed for their proximate composition, texture profiles, colour and sensory properties. Results show commercial chicken burgers consisted of moisture, proteins, fat and ash in the range of 46.72-69.37%, 11.08-18.77%, 9.08-20.54%, and 1.50-2.96%, respectively. Meanwhile, texture profiles comprised of hardness ranging from 8003.25-19038.15...

Jackfruit straw and purple cabbage are ingredients that can replace coconut water as a substrate in making nata because they contain nutrients be used for the growth of Acetobacter xylinum bacteria. The aim this research was to determine characteristics produce highest antioxidant activity. experimental design is Completely Randomized Design with two factors. first factor ratio jackfruit water,...