Anthocyanin pigments readily degrade during processing and storage of foodstuffs, which can have a dramatic impact on color quality and may also affect nutritional properties. Total anthocyanin pigment content and indices for polymeric color and browning are easily measured with simple spectrophotometric methods. Once individual pigments are identified, their changes can be monitored by high-pe...

Anthocyanin pigments have become a model trait for evolutionary ecology as they often provide adaptive benefits for plants. Anthocyanins have been traditionally quantified biochemically or more recently using spectral reflectance. However, both methods require destructive sampling and can be labor intensive and challenging with small samples. Recent advances in digital photography and image pro...

Forests are important place for outdoor recreation and scenery appreciation. So in order to better meet the needs of the public, forest appreciation has received increasing attention from foresters in recent years. However, related research is still limited. Therefore, this paper seeks to examine the relationship between forest colors (measured by specific elements and spatial indices of color)...

throughout the present research, squash (cucurbita pepo) slices (0.4 cm thickness and 4 cm diameter) were blanched in a steam chamber for 4 min. following cooling to room temperature, the squash slices were dehydrated by use of a hotair dryer, under air temperature of 60°c up to moisture content of 0.1065 kg h2o per kg d.m. squash slices of specified weights were rehydrated by immersion in dist...