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Artículo
Assessment of the differences in the phenolic composition and color characteristics of new strawberry (Fragaria x ananassa Duch.) cultivars by HPLC–MS and Imaging Tristimulus Colorimetry
(Elsevier, 2015)
The phenolic composition (by HPLC-DAD-MS) and color characteristics (by Imaging Tristimulus Colorimetry) of four strawberry cultivars that have shown good climate adaptation to subtropical area (Nikte, Zamorana, Jacona and ...
Artículo
Measurement of Ripening of Raspberries (Rubus idaeus L) by Near Infrared and Colorimetric Imaging Techniques
(Springer Nature, 2017)
This work includes the evaluation of 168 samples of raspberries ‘Glen Lyon’, representing whole maturation period, by colorimetric and near infrared imaging techniques, as well as the quantification of total phenols, total ...
Artículo
Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
(Elsevier, 2017)
The effect of the fermentative addition of overripe seeds by-product (Pedro Ximénez white grapes, 3 g/L) on the phenolic composition and colour of red wines was studied by rapid resolution liquid chromatography (RRLC-MS) ...
Artículo
A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging
(Elsevier, 2014)
Chemical composition of seeds changes during grape ripening and this affects the sensory properties of wine. In order to control the features of wines, the condition of seeds is becoming an important factor for deciding ...
Artículo
Influence of turbidity grade on color and appearance of virgin olive oil
(Wiley-Blackwell, 2011-09)
The appearance of most of the commercialized olive oils involves both their color and turbidity depending on the different technologies used for their elaboration. This research has been carried out to study the filtration ...
Artículo
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces
(SPIE, 2014)
This paper presents an experiment making use of the near-infrared spectrum for distinguishing the wines produced in two close provinces of Abruzzo region of Italy. A collection of 32 wines was considered, 18 of which were ...
Artículo
Effect of salt stress in the regulation of anthocyanins and color of Hibiscus flowers by digital image analysis
(American Chemical Society, 2014-07-23)
The effect of salt stress (200 mM NaCl for 28 days) on physiological characteristics of Hibiscus rosa-sinensis, such as abscisic acid (ABA) content, electrolyte leakage, and photochemical efficiency in leaves, and its ...
Artículo
Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification
(Elsevier Ltd, 2018-04)
Grape skins or their by-products from wine production are rich sources of anthocyanins and various colorless phenolics, depending on the grape variety. Phenolics have strong antioxidant and anthocyanin stabilizing properties ...
Artículo
Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate
(Wiley, 2014-08)
The effect of different cold maceration times on Syrah red wines from warm climate has been evaluated. Differential colorimetry and tristimulus colorimetry were applied to colour data at different points of the vinification ...
Artículo
Analysis of food appearance properties by computer vision applying ellipsoids to colour data
(Elsevier, 2013-11)
The use of computer vision for estimating composition in food products has become wide spread in recent years, especially for products where by measuring colour or other spectral features, we are able to estimate the ...