Optimization of the Quality and Safety of Cooked Seafood Products

OpenAIRE

Brookmire, Lauren

2010-01-01

Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduces foodborne disease causing pathogens to a safe level, but applying too much heat to seafood products can produce an overcooked, low quality food. It is necessary to investigate the cooking proces...

Inclusion of Palmaria palmata (red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon fillets.

Science.gov (United States)

Moroney, Natasha C; Wan, Alex H L; Soler-Vila, Anna; FitzGerald, Richard D; Johnson, Mark P; Kerry, Joe P

2015-03-30

The use of Palmaria palmata (PP) as a natural ingredient in farmed Atlantic salmon diets was investigated. The effect of salmon diet supplementation with P. palmata (0, 5, 10 and 15%) or synthetic astaxanthin (positive control, PC) for 16 weeks pre-slaughter on quality indices of fresh salmon fillets was examined. The susceptibility of salmon fillets/homogenates to oxidative stress conditions was also measured. In salmon fillets stored in modified atmosphere packs (60% N2 /40% CO2 ) for up to 15 days at 4 °C, P. palmata increased surface -a* (greenness) and b* (yellowness) values in a dose-dependent manner, resulting in a final yellow/orange flesh colour. In general, the dietary addition of P. palmata had no effect on pH, lipid oxidation (fresh, cooked and fillet homogenates) and microbiological status. 'Eating quality' sensory descriptors (texture, odour and oxidation flavour) in cooked salmon fillets were not influenced by dietary P. palmata. Salmon fed 5% PP showed increased overall acceptability compared with those fed PC and 0% PP. Dietary P. palmata was ineffective at providing red coloration in salmon fillets, but pigment deposition enhanced fillets with a yellow/orange colour. Carotenoids from P. palmata may prove to be a natural pigment alternative to canthaxanthin in salmon feeds. © 2014 Society of Chemical Industry.

Digital Colour Printing on the Way to Offset Quality

Directory of Open Access Journals (Sweden)

Andrew Tribute

2004-12-01

Full Text Available Digital production colour printing is now more than ten years old. The first implementations of this technology from Indigo and Xeikon started the market but they suffered problems with reliability,quality and overall running costs. They produced a very good-looking printed image but it was notcomparable to offset. Quality problems were that tints often were streaky or banded, flat tints did notreproduce well, and the overall image had a somewhat harsh reflective look.Ongoing developments of digital colour printing mainly from Xerox and Canon developed the marketand improved the economics of the process. Certain elements of the quality also improved. Indigoand Xeikon also showed significant quality improvements and better economics. The improvedquality came closer to the look of offset, but in most cases was still obviously printed digitally.New developments are happening in what is termed "Digital Colour Lite." This is a range of new slower presses coming from Japan which run at around 30 pages/minute and cost well under 50.000 Euro. A few of these are getting almost offset quality through the use of new chemical toners that significantly improve printing quality.At the same time as the quality of digital colour printing has improved, so have the cost economics of running the presses. Potential buyers of presses will have to understand the different business models for running these presses. These are the "click" models from most suppliers, or the pay by usage model as offered by Heidelberg with the NexPress.

Contribution to the understanding of the cooking quality of cassava (Manihot esculenta L. Crantz)

Energy Technology Data Exchange (ETDEWEB)

Safo-Kantanka, O; Owusu-Nipah, J; Osei-Minta, M; Aubyn, A; Quansah, C [Crop Science Dept. Univ. of Science and Technology, Kumasi (Ghana); Acquistucci, R [National Nutrition Inst., Rome (Italy)

1997-07-01

Cassava cooking quality was investigated from the mealiness of the cooked roots, and elasticity and freedom from lumpiness of the pounded paste. Microscopic study of the cells of raw and cooked roots showed that the cooking quality was related to the size of the starch granules, and the difference between varieties could be explained on the basis of cell disorganization. Dry matter and starch content were related to the differences in mealiness, and amylose content of the starch to the elasticity and smoothness of the pounded paste. Fibre content was negatively correlated with cooking quality. The loss in cooking quality during rainy season was due more to the reduction of dry matter than starch content. Changes in the gelatinization properties of the starch were also related to the loss in cooking quality. Addition of common salt to fufu paste reduced the retrogradation tendency of the starch and made fufu acceptable for consumption long after its preparation. Application of mulch during the dry season minimized soil temperature fluctuations, maintained high soil moisture, which in turn reduced changes in tuber composition. (author). 16 refs, 6 tabs.

Contribution to the understanding of the cooking quality of cassava (Manihot esculenta L. Crantz)

International Nuclear Information System (INIS)

Safo-Kantanka, O.; Owusu-Nipah, J.; Osei-Minta, M.; Aubyn, A.; Quansah, C.; Acquistucci, R.

1997-01-01

Cassava cooking quality was investigated from the mealiness of the cooked roots, and elasticity and freedom from lumpiness of the pounded paste. Microscopic study of the cells of raw and cooked roots showed that the cooking quality was related to the size of the starch granules, and the difference between varieties could be explained on the basis of cell disorganization. Dry matter and starch content were related to the differences in mealiness, and amylose content of the starch to the elasticity and smoothness of the pounded paste. Fibre content was negatively correlated with cooking quality. The loss in cooking quality during rainy season was due more to the reduction of dry matter than starch content. Changes in the gelatinization properties of the starch were also related to the loss in cooking quality. Addition of common salt to fufu paste reduced the retrogradation tendency of the starch and made fufu acceptable for consumption long after its preparation. Application of mulch during the dry season minimized soil temperature fluctuations, maintained high soil moisture, which in turn reduced changes in tuber composition. (author). 16 refs, 6 tabs

Cooking and the human commitment to a high-quality diet.

Science.gov (United States)

Carmody, R N; Wrangham, R W

2009-01-01

For our body size, humans exhibit higher energy use yet reduced structures for mastication and digestion of food compared to chimpanzees, our closest living relatives. This suite of features suggests that humans are adapted to a high-quality diet. Although increased consumption of meat during human evolution certainly contributed to dietary quality, meat-eating alone appears to be insufficient to support the evolution of these traits, because modern humans fare poorly on raw diets that include meat. Here, we suggest that cooking confers physical and chemical benefits to food that are consistent with observed human dietary adaptations. We review evidence showing that cooking facilitates mastication, increases digestibility, and otherwise improves the net energy value of plant and animal foods regularly consumed by humans. We also address the likelihood that cooking was adopted more than 250,000 years ago (kya), a period that we believe is sufficient in length for the proposed adaptations to have occurred. Additional experimental work is needed to help discriminate the relative contributions of cooking, meat eating, and other innovations such as nonthermal food processing in supporting the human transition toward dietary quality.

New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

Directory of Open Access Journals (Sweden)

Bruna Line Carvalho

2017-04-01

Full Text Available The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality of grains and to estimate genetic and phenotypic parameters using a selection index. A total of 256 progenies of the 13thcycle of a recurrent selection program were evaluated at three locations for yield, grain type, and cooked grains. Samples of grains from each progeny were placing in a cooker and the percentage of cooked grains was assessed. The new strategy for evaluating cooking quality was efficient because it allowed a nine-fold increase in the number of progenies evaluated per unit time in comparison to available methods. The absence of association between grain yield and percentage of cooked grains or grain type indicated that it is possible to select high yielding lines with excellent grain aspect and good cooking properties using a selection index.

Colour Management as a Precondition of Quality

Directory of Open Access Journals (Sweden)

Stefan Brues

2004-12-01

Full Text Available Colour management technology has reached a high level of maturity. Only ten years after it first appeared on the market, ICC colour profiles have become indispensable in modern premedia. It can be said without exaggeration that colour management has revolutionised digital proof printing. A whole range of newcomers in the print industry supplier community offer an intelligent combination of a PostScript RIP with integral colour management functions. The quality of these low-priced proofing systems has now reached such a high level that even discerning customers accept such digital proofs as contract proofs. Modular proofing solutions are regularly to be found among the leaders in the digital proofer tests.Working with colour profiles and profiled workflows is still a major problem area. It is no mere chance that notably digital proofing is the field in which users work with colour profiles in virtually all systems, since applications here are locally limited.An important step for the widespread use of colour management technology is the now very extensive implementation of ICC mechanisms in application programs such as Adobe Photoshop. Version 7 is regarded as a model of well thought-out ICC-based colour management implementation. As Microsoft has neglected the ICC standard in recent years, Adobe has created its own colour management interface, called ACE. Based on the ICC standard, it is regarded by many experts as a reference implementation. Adobe products, which are so important for the graphic arts industry, now contain a standard colour management platform across all supported operating systems. Incompatibilities at system level can now be virtually ruled out, at least across the Adobe product line, including the important interfaces with PostScript and PDF.Modern prepress technology is set to move ever further away from exclusive print production for standardised offset print. Multiple use of production data is still at an early stage

The addition of pineapple flesh and pineapple peels extracts to increase the quality of used cooking oil

Science.gov (United States)

Kusumawardani, R.; Hasanah, N.; Sukemi

2018-04-01

In Indonesia, reuse of cooking oil is high and common. Heating process and reuse of the cooking oil causes a change in its chemical constituents and decrease its qualities. This research aimed to investigate the addition of pineapple flesh extract (PFE) and pineapple peel extract (PPE) on the increment of the quality of oxidized (used) cooking oil. The cooking oil has been used three times. Treatment was done by mixing the used cooking oil with the extract (2:1) at 50°C. Peroxide value, FFA and iodine number of treated and untreated used cooking oils were measured by using titration method. The result showed that the treatment could increase the quality of the used cooking oils. PPE was better than PFE to increase the quality of the used cooking oil.

Microbiological quality and safety of cooking butter in Beni-Suef ...

African Journals Online (AJOL)

Background: Cooking butter is one of the most popular types of fat consumed in Egyptian houses. It is produced in villages by rural women that are usually using their traditional knowledge during manufacturing. Objective: To study the rate of contamination and hygienic quality of cooking butter Methods: A total of 60 random ...

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

DEFF Research Database (Denmark)

Roldan, Mar; Loebner, Jürgen; Degen, Julia

2015-01-01

The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied....... FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more...

Influence of alfalfa grazing-based feeding systems on carcass fat colour and meat quality of light lambs.

Science.gov (United States)

Ripoll, G; Albertí, P; Joy, M

2012-02-01

One hundred and twenty-seven lambs were fed as follows: lambs and dams grazing alfalfa (Gr); the same as Gr but lambs had access to concentrate (Gr + S); ewes grazed and lambs received milk and concentrate until weaning and thereafter concentrate and straw (Rat-Gr); ewes and lambs were stall-fed (Ind). Lambs were slaughtered at 22-24 kg live weight and fat and M. rectus abdominis colour was measured instrumentally and subjectively. The evolution of the instrumental colour and texture of M. longissimus lumborum was also recorded. There were significant differences in the instrumental colour of subcutaneous fat amongst feeding systems, but no differences were observed upon visual appraisal. On average, M. rectus abdominis colour in the four feeding systems was classed as pink. Differences in longissimus thoracis colour at 0 h disappeared at 24h of air exposure and there were no differences in pH or cooking losses. At no time were any differences in instrumental texture found. Copyright © 2011 Elsevier Ltd. All rights reserved.

Variation in cooking and eating quality traits in Japanese rice germplasm accessions.

Science.gov (United States)

Hori, Kiyosumi; Suzuki, Keitaro; Iijima, Ken; Ebana, Kaworu

2016-03-01

The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germplasm accessions. Principal-components analysis (PCA) revealed that allelic differences in the Wx gene explained the largest proportion of phenotypic variation of the eating-quality traits. In 146 accessions of non-glutinous temperate japonica rice, PCA revealed that protein content and surface texture of the cooked rice grains significantly explained phenotypic variations of the eating-quality traits. An allelic difference based on simple sequence repeats, which was located near a quantitative trait locus (QTL) on the short arm of chromosome 3, was associated with differences in the eating quality of non-glutinous temperate japonica rice. These results suggest that eating quality is controlled by genetic factors, including the Wx gene and the QTL on chromosome 3, in Japanese rice accessions. These genetic factors have been consciously selected for eating quality during rice breeding programs in Japan.

Quality and nutritional properties of pasta products enriched with immature wheat grain.

Science.gov (United States)

Casiraghi, Maria Cristina; Pagani, Maria Ambrogina; Erba, Daniela; Marti, Alessandra; Cecchini, Cristina; D'Egidio, Maria Grazia

2013-08-01

In this study, nutritional and sensory properties of pasta enriched with 30% immature wheat grain (IWG), a natural source of fructo-oligosaccharides (FOS), are evaluated. Colour and cooking quality, nutritional value and glycaemic index (GI) of pasta were assessed in comparison with commercially enriched inulin and 100% wholewheat pastas. IWG integration induced deep changes in colour, without negatively affecting the cooking quality of pasta, and promoted nutritional quality by increasing the fibre content; IWG pasta presented a remarkable leaching of FOS in cooking water, thus providing only 1 g of FOS per serving. IWG pastas showed a GI of 67 (dried) and 79 (fresh), not significantly different from commercial pasta products. IWG can be considered an interesting ingredient to obtain functional products 'naturally enriched' in FOS and fibre. Results about FOS leaching suggest that, in dealing with functional effects, the actual prebiotic content should be carefully considered on food 'as eaten'.

Differences in quality characteristics of normal, PSE and DFD pork.

Science.gov (United States)

van der Wal, P G; Bolink, A H; Merkus, G S

1988-01-01

Differences in water-holding capacity, colour and tenderness/toughness were studied in 21 pork loins belonging to three quality categories, i.e. dark firm dry (DFD), normal and pale soft exudative (PSE). The division into the three groups was based upon the ultimate pH-values of the loins ( 6·4). The PSE loins were characterized by a poor waterholding capacity, higher cooking loss and paler colour in contrast to the DFD category. The normal loins took an intermediate position. Neither sarcomere length, determined on fresh muscle tissue, nor Armour tenderometer values showed significant differences between the various quality categories. This was in contrast to the Warner-Bratzler (W-B) shear force values, determined on cooked loins, which had the lowest values in the DFD category. A strong relationship between the W-B values and the cooking losses was found. It was concluded that neither sarcomere length nor Armour tenderometer measurements were able to predict the shear force values of cooked pork loins. Copyright © 1989. Published by Elsevier Ltd.

The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement

Directory of Open Access Journals (Sweden)

Grazina Juodeikiene

2015-01-01

Full Text Available In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g during 24 h of fermentation; however, higher acidity (pH=4.1 was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %. Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 % of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.

Pork quality with special emphasis on colour and its changes during storage

Directory of Open Access Journals (Sweden)

Maria Bocian

2018-03-01

Full Text Available The aim of the study was to evaluate the quality of pork meat, including its colour after 24, 48, and 72 hours from the slaughter and its changes during storage. The meat was obtained from 52 crossbreed porkers F1 (Polish Large White x Polish Landrace, gilts and hogs in equal amounts. The assessment of the quality of the meat was performed in 48 hours after slaughter on the samples of the longissimus lumborum muscle. The meat was analysed in respect to its acidity (pH45 and pH48h, technological properties, and the level of the muscle colours. The sensory evaluation of the meat was conducted in terms of the intensity of colour, marbling, and firmness. The chemical composition of the meat and its tenderness was also evaluated. The colour of meat was measured by the use of the Minolta CR-300 apparatus in CIE L*a*b* system (L* - lightness, a* - participation of redness, b* - participation of yellowness, where the saturation of colour C* was calculated as well as the hue angle ho after 24, 48, and 72 hours from the slaughter. The changes (∆ of colour parameters after 24 h and 48 h of storage were calculated. Results demonstrated that the examined pork had the proper technological properties, it was tender (41.93 N/cm, and low in collagen (0.89%. During the storage of meat after 24, 48, and 72 hours from the slaughter, many significant changes appeared in the parameters of meat colour that is in L*, a*, b*, in saturation with C* and in the hue h° (P<0.01. The values of colour L* were changing into lighter (P<0.01, whereas the participation of colour red a*, yellow b* and the saturation of colour C* and its hue ho showed an increasing trend during storage (P<0.01. It was noticed that there are significant correlation coefficients between the colour parameters L*, a*, b*, its saturation C*, and hue ho, and the technological quality characteristics, the sensory intensity of colour, the content of muscle pigments at 24, 48 and 72 h after slaughter (P<0

Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.

Science.gov (United States)

Zhuang, H; Savage, E M

2008-10-01

Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24-h postmortem were cooked with one of the 3 methods to the core temperature of 80 degrees C. Cooking methods were evaluated based on cooking operation requirements, sensory profiles, Warner-Bratzler (WB) shear and cooking loss. Our results show that the average cooking time for the combi oven was 17 min compared with 31 min for the commercial oven method and 16 min for the hot water method. The combi oven did not result in a significant difference in the WB shear force values, although the cooking loss of the combi oven samples was significantly lower than the commercial oven and hot water samples. Sensory profiles of the combi oven samples did not significantly differ from those of the commercial oven and hot water samples. These results demonstrate that combi oven cooking did not significantly affect sensory profiles and WB shear force measurements of chicken breast muscle compared to the other 2 cooking methods. The combi oven method appears to be an acceptable alternative for preparing chicken breast fillets in a quality assessment.

Association between Chinese cooking oil fumes and sleep quality among a middle-aged Chinese population

International Nuclear Information System (INIS)

Wei, Fu; Nie, Guanghui; Zhou, Bo; Wang, Liang; Ma, Yifei; Peng, Suwan; Ou, Songfeng; Qin, Jian; Zhang, Li'e; Li, Shu; Zou, Ruosi; Zeng, Xiaoyun; Zhang, Zhiyong; Zou, Yunfeng

2017-01-01

Poor sleep quality is an important symptom of many medical or psychiatric disorders. However, the impact of cooking oil fumes (COFs) on sleep quality has not been studied. This population-based cross-sectional study was conducted to examine the association between COFs of Chinese household cooking and sleep quality. Individual sleep quality assessment was completed in 2197 participants with an average age of 37.52 years, through Pittsburgh Sleep Quality Index (PSQI). Information about their cooking practice were also collected by self-reported questionnaire. As an internal biomarker of COFs, urinary 1-hydroxypyrene (1-HOP) (n = 562) was further measured using high-performance liquid chromatography. Binary logistic regression models were performed to evaluate the association between exposure to COFs and individual sleep quality. We found that, subjective poor kitchen ventilation, preheating oil to smoking, and cooking for over 30 minutes were positively associated with overall poor sleep quality (global PSQI score >5) [odds ratio (OR) = 1.75, 95% confidence interval (CI) = 1.43–2.16; 1.25, (1.03–1.52); 1.42, (1.15–1.76), respectively]. After adjusting for potential confounders, subjective poor kitchen ventilation still tend to increase the risk of long sleep latency, sleep disturbances, and daytime dysfunction [OR = 1.37, 95% CI = 1.09–1.73; 1.91, (1.39–2.61); 1.54, (1.23–1.93), respectively]. Similar results were observed in participants who preheated oil to smoking [OR = 1.36, 95% CI = 1.08–1.72; 1.55, (1.14–2.14); 1.25, (1.02–1.55), respectively] and cooked for over 30 minutes [OR = 1.34, 95% CI = 1.05–1.72; 1.46, (1.03–2.06); 1.36, (1.08–1.72), respectively]. Furthermore, high urinary 1-HOP level was also positively associated with overall poor sleep quality (OR = 2.30, 95% CI = 1.31–4.05). The results indicated that exposure to COFs from Chinese household cooking may be a risk factor for poor sleep quality among

REDUCTION OF MORTADELLA COOKING TIME AND EVALUATION OF THE FINAL PRODUCT QUALITY

Directory of Open Access Journals (Sweden)

Diones Orsolin

2015-10-01

Full Text Available In food industry, the cooking is one of the most important processes for the conservation and quality assurance of the final product, especially mortadella. However, this process requires high investment in modern equipment besides having energy and steam expenses.. In this context, the objective of this study was to propose a cooking method of mortadella produced with pork and chicken, by reducing time and increasing temperature inside the baking oven. Evaluations of behavior of water activity, pH and texture of the mortadella were carried out throughout shelf life. From the results, we found that both pork and chicken mortadella that were cooked by the current process and those that passed through the cooking process with reduced time showed no significant differences at the level of 95% confidence for the analyzed characteristics. Therefore, all treatments had similar values and can be considered within the established standards of product quality for both water activity and for pH and texture.

Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties.

Science.gov (United States)

Paciulli, Maria; Dall'Asta, Chiara; Rinaldi, Massimiliano; Pellegrini, Nicoletta; Pugliese, Alessandro; Chiavaro, Emma

2018-04-01

Several studies investigated the impact of different cooking techniques on the quality of vegetables. However, the use of the combined air-steam cooking is still scarcely debated, despite the advantages informally referred by professional catering workers. In this study, its optimisation was studied on Brussels sprouts and pumpkin cubes to obtain the best physical (texture, colour) and antioxidant (FRAP, total phenols) response, in comparison to a conventional steaming treatment. Increasing the strength of the air-steam treatment, Brussels sprouts resulted to be softer, less green (higher a* value), richer in phenols and exhibited lower FRAP values than the steamed ones. The air-steamed pumpkin cubes exhibited an equivalent softening degree to that of steamed ones and, under the strongest cooking conditions, a higher antioxidant quality and a yellow darkening (lower b* value). Varying the cooking time and/or temperature, a linear change of force/compression hardness and a* (negative a*: greenness) for Brussels sprouts, b* (yellowness) and total phenol content for pumpkin cubes was observed. A predictive model for these variables was obtained by response surface methodology. The best process conditions to achieve the optimal desirability were also identified. The application of air-steam cooking under suitable time/temperature conditions could be proposed as an alternative method to a traditional steam cooking on Brussels sprouts and pumpkin cubes, being able to preserve or improve their quality. The best air-steam cooking conditions were 25 min at 90 °C for Brussels sprouts and 10 min at 110 °C for pumpkin. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

COLOUR QUALITY ENHANCED ON GOLDFISH JUVENILES THROUGH SHRIMP HEAD MEAL ENRICHED IN FEED

Directory of Open Access Journals (Sweden)

I Wayan Subamia

2013-06-01

Full Text Available Goldfish (Carassius sp. is the ornamental fish which has been managed its culture by fish farmers. The objective of the research is to improve the colour quality of goldfish juveniles through enrichment of feed using shrimp head meal as source of carotenoid. The research was conducted at The Research and Development Institute for Ornamental Fish Culture, Depok, using completely randomized design with four treatments of shrimp head meal ratio, 0% (control, 5%, 10%, and 15% in feed, the feed formulation contained isoprotein (30%, and isolipid (15% and three replications of each treatment. Ten juveniles of Carassius sp. with body weight of (1.08±0.02 g stocked in aquarium with water volumes of 20 L. The growth and colour quality in qualitative standard using TCF (Toca Colour Finder were examined, while total carotenoid content on feed were measured by spectrophotometry method. The colour quality of goldfish were also measured at three of fins those were dorsal, ventral, and caudal. The result showed that no significant different on growth and survival rates among the treatments. Based on the present research, the optimal colour improvement to goldfish was by addition of 10% shrimp head meal in feed.

Domestic cooking methods affect the nutritional quality of red cabbage.

Science.gov (United States)

Xu, Feng; Zheng, Yonghua; Yang, Zhenfeng; Cao, Shifeng; Shao, Xingfeng; Wang, Hongfei

2014-10-15

The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of red cabbage. Compared with fresh-cut red cabbage, all cooking methods were found to cause significant reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as reducing sugars. Normally, red cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds. Copyright © 2014 Elsevier Ltd. All rights reserved.

Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets.

Science.gov (United States)

Devatkal, Suresh; Anurag, Rahul; Jaganath, Bindu; Rao, Srinivasa

2015-10-01

High-pressure processing (300 MPa for 5 min) as a non-thermal post-processing intervention was employed to improve the shelf life and qualities of cooked refrigerated chicken nuggets. Pomegranate peel extract (1%) was also used as a source of natural antioxidant and antimicrobial in chicken nuggets. Microstructure, microbial profile, instrumental colour, texture profile and lipid oxidation were evaluated. High-pressure treatment and pomegranate peel extract did not influence significantly the colour and textural properties of cooked chicken nuggets. Thiobarbituric acid reactive substance values significantly (p chicken nuggets were the major spoilage bacteria. © The Author(s) 2014.

Cooking and Eating Quality of Rice Yellow Mottle Virus Resistant ...

African Journals Online (AJOL)

Cooking and Eating Quantity of Rice Yellow Mottle 195 varieties often out compete introduced varieties on local markets; even though the former have lower yield potential. Breeding work incorporating grain quality was started in 1972 with the aim of developing varieties which combine high grain yield and grain quality ...

Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.

Science.gov (United States)

Chumngoen, Wanwisa; Chen, Chih-Feng; Tan, Fa-Jui

2018-01-01

This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P cooking, and fibril shrinkage was noticeable in OC meat (P cooking methods to optimize native chicken meat quality. © 2017 Japanese Society of Animal Science.

Cooking quality of upland and lowland rice characterized by different methods

Directory of Open Access Journals (Sweden)

Diva Mendonça Garcia

2011-06-01

Full Text Available Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer, and sensory analysis were performed to characterize culinary quality of rice grains produced under two cropping systems and submitted to different technologies. All samples from the upland cropping system and two from the irrigated cropping system presented intermediate amylose content. Regarding stickiness, BRS Primavera, BRS Sertaneja, and BRS Tropical showed loose cooked grains. Irrigated cultivars presented less viscosity and were softer than upland cultivars. Upland grain samples had similar profile on the viscoamylografic curve, but the highest viscosity peaks were observed for BRS Alvorada, IRGA 417, and SCS BRS Piracema among the irrigated cropping system samples. In general, distinct grain characteristics were observed between upland and irrigated samples by cluster analysis. The majority of the upland cultivars showed soft and loose grains with adequate cooking quality confirmed by sensory tests. Most of the irrigated cultivars, however, presented soft and sticky grains. Different methodologies allowed to improve the construction of the culinary profile of the varieties studied.

Association studies of dormancy and cooking quality traits in direct ...

Indian Academy of Sciences (India)

Genome-wide scanning, detected a total of seven significant marker-trait associations. (P < 0.01) ... Assam rice; α-amylase; dormancy; cooking quality; association mapping. ...... resource management, association mapping and crop breed- ing.

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

Science.gov (United States)

Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

2015-02-01

The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

Performance of different colour quality metrics proposed to CIE TC 1-91

OpenAIRE

Bhusal, Pramod; Dangol, Rajendra

2017-01-01

The main aim of the article is to find out the performance of different metrics proposed to CIE TC 1-91. Currently, six different indexes have been proposed to CIE TC 1-91: Colour Quality Scale (CQS), Feeling of Contrast Index (FCI), Memory colour rendering index (MCRI), Preference of skin (PS), Relative gamut area index (RGAI) and Illuminating Engineering society Method for evaluating light source colour rendition (IES TM-30). The evaluation and analysis are based on previously conducted exp...

Physicochemical properties of foal meat as affected by cooking methods.

Science.gov (United States)

Lorenzo, José M; Cittadini, Aurora; Munekata, Paulo E; Domínguez, Rubén

2015-10-01

The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (Pcooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (Pcooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

Validation of a colour rendering index based on memory colours

OpenAIRE

Smet, Kevin; Jost-Boissard, Sophie; Ryckaert, Wouter; Deconinck, Geert; Hanselaer, Peter

2010-01-01

In this paper the performance of a colour rendering index based on memory colours is investigated in comparison with the current CIE Colour Rendering Index, the NIST Colour Quality Scale and visual appreciation results obtained at CNRS at Lyon University for a set of 3000K and 4000K LED light sources. The Pearson and Spearman correlation coefficients between each colour rendering metric and the two sets of visual results were calculated. It was found that the memory colour based colour render...

Association between Chinese cooking oil fumes and sleep quality among a middle-aged Chinese population.

Science.gov (United States)

Wei, Fu; Nie, Guanghui; Zhou, Bo; Wang, Liang; Ma, Yifei; Peng, Suwan; Ou, Songfeng; Qin, Jian; Zhang, Li'e; Li, Shu; Zou, Ruosi; Zeng, Xiaoyun; Zhang, Zhiyong; Zou, Yunfeng

2017-08-01

Poor sleep quality is an important symptom of many medical or psychiatric disorders. However, the impact of cooking oil fumes (COFs) on sleep quality has not been studied. This population-based cross-sectional study was conducted to examine the association between COFs of Chinese household cooking and sleep quality. Individual sleep quality assessment was completed in 2197 participants with an average age of 37.52 years, through Pittsburgh Sleep Quality Index (PSQI). Information about their cooking practice were also collected by self-reported questionnaire. As an internal biomarker of COFs, urinary 1-hydroxypyrene (1-HOP) (n = 562) was further measured using high-performance liquid chromatography. Binary logistic regression models were performed to evaluate the association between exposure to COFs and individual sleep quality. We found that, subjective poor kitchen ventilation, preheating oil to smoking, and cooking for over 30 minutes were positively associated with overall poor sleep quality (global PSQI score >5) [odds ratio (OR) = 1.75, 95% confidence interval (CI) = 1.43-2.16; 1.25, (1.03-1.52); 1.42, (1.15-1.76), respectively]. After adjusting for potential confounders, subjective poor kitchen ventilation still tend to increase the risk of long sleep latency, sleep disturbances, and daytime dysfunction [OR = 1.37, 95% CI = 1.09-1.73; 1.91, (1.39-2.61); 1.54, (1.23-1.93), respectively]. Similar results were observed in participants who preheated oil to smoking [OR = 1.36, 95% CI = 1.08-1.72; 1.55, (1.14-2.14); 1.25, (1.02-1.55), respectively] and cooked for over 30 minutes [OR = 1.34, 95% CI = 1.05-1.72; 1.46, (1.03-2.06); 1.36, (1.08-1.72), respectively]. Furthermore, high urinary 1-HOP level was also positively associated with overall poor sleep quality (OR = 2.30, 95% CI = 1.31-4.05). The results indicated that exposure to COFs from Chinese household cooking may be a risk factor for poor sleep quality among middle-aged Chinese

Effect of Protein-Based Edible Coating from Red Snapper (Lutjanus sp.) Surimi on Cooked Shrimp

Science.gov (United States)

Rostini, I.; Ibrahim, B.; Trilaksani, W.

2018-02-01

Surimi can be used as a raw material for making protein based edible coating to protect cooked shrimp color. The purpose of this study was to determine consumers preference level on cooked shrimp which coated by surimi edible coating from red snapper and to know the microscopic visualization of edible coating layer on cooked shrimp. The treatments for surimi edible coating were without and added by sappan wood (Caesalpinia sappan Linn) extract. Application of surimi edible coating on cooked shrimp was comprised methods (1) boiled then coated and (2) coated then boiled. Edible coating made from surimi with various concentrations which were 2, 6, 10 and 14% of distillated water. The analysis were done using hedonic test and microscopic observation with microscope photographs. Effect of surimi edible coating on cooked shrimp based on the hedonic and colour test results showed that the 14% surimi concentration, added by sappan wood (Caesalpinia sappan Linn) extract on edible coating was the most preferable by panellist and giving the highest shrimp colour. The edible coating surimi application on cooked shrimp which gave the best result was processed by boiling followed by coating.

Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region

Directory of Open Access Journals (Sweden)

Ertha Janine Lacerda de Medeiros

2012-12-01

Full Text Available Thirty-two intact male goats from four genetic groups (eight pure-bred Boers, eight ¾ Boer + ¼ SPRD crossbreeds, eight ½ Boer + ½ SPRD crossbreeds, and eight ½ Anglo Nubian + ½ SPRD crossbreeds were evaluated for meat quality. The goats were reared in confinement and slaughtered at the average live weight of 29 kg. Temperature and pH decrease in the longissimus dorsi muscle was determined for 24 hours, and analyses of colour, cooking loss, water-holding capacity, and sensory attributes were also performed. Genotype significantly (P < 0.05 influenced the confinement period; ½ Boer + ½ SPRD crossbreeds required the most time in confinement to reach the target weight, while the pure-bred Boers required the least time. Genotype also significantly influenced (P < 0.05 the weight loss due to cooking, shearing force, colour (intensity of yellowness and luminescence, and the sensory attributes of flavour, odour, and raw colour of the meat. The crossing of exotic Boer and Anglo Nubian breeds with the native SPRD resulted in a goat meat of high quality.

Microbiological quality of take-away cooked rice and chicken sandwiches: effectiveness of food hygiene training of the management.

Science.gov (United States)

Little, C L; Barnes, J; Mitchell, R T

2002-12-01

During August 2001 a microbiological study of ready-to-eat cooked rice from take-aways and of chicken sandwiches made on the premises from sandwich bars was undertaken. The intention was to identify risk factors in the production, storage and handling of cooked rice and sandwiches, and to establish their effect on microbiological quality. Examination of cooked rice revealed that the majority of samples (87%; 442 of 508) were of satisfactory/acceptable microbiological quality; 50 (10%) were unsatisfactory, and 16 (3%) were of unacceptable quality due to Bacillus cereus and/or other Bacillus spp in excess of 10(5) cfu/g. The microbiological quality of cooked rice was associated with cuisine type (p management food hygiene training (p manager of the premises had received some form of food hygiene training, food safety procedures such as the hazard analysis system were more likely to be in place (p < 0.0001).

Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.

Science.gov (United States)

Yildiz Turp, Gulen; Icier, Filiz; Kor, Gamze

2016-04-01

The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating. Copyright © 2015 Elsevier Ltd. All rights reserved.

Is cooking at home associated with better diet quality or weight-loss intention?

Science.gov (United States)

Wolfson, Julia A; Bleich, Sara N

2015-06-01

To examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention. Analysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed in the past 30 d. Multivariable regression analysis was used to test associations between frequency of cooking dinner per week (low (0-1), medium (2-5) and high (6-7)), dietary outcomes and weight-loss intention. The 2007-2010 National Health and Nutrition Examination Survey. Adults aged 20 years and over (n 9569). In 2007-2010, 8 % of adults lived in households in which someone cooked dinner 0-1 times/week and consumed, on an average day, 9627 total kilojoules, 86 g fat and 135 g sugar. Overall, compared with low cookers (0-1 times/week), a high frequency of cooking dinner (6-7 times/week) was associated with lower consumption of daily kilojoules (9054 v. 9627 kJ, P=0·002), fat (81 v. 86 g, P=0·016) and sugar (119 v. 135 g, Pdinner frequently at home is associated with consumption of a healthier diet whether or not one is trying to lose weight. Strategies are needed to encourage more cooking among the general population and help infrequent cookers better navigate the food environment outside the home.

Effect of window glazing on colour quality of transmitted daylight

NARCIS (Netherlands)

Dangol, R.; Kruisselbrink, T.W.; Rosemann, A.L.P.

2017-01-01

In this study, the colour quality of the daylight transmitted through different window glazing types is evaluated. The analysis considered four different types of window glazing: laminated, monolithic, coated and applied film glazing ranging in luminous transmittance from around 0.97 to <0.1. The

A comparison of two methods of determining colour change in the assessment of the quality of pork.

Science.gov (United States)

Karamucki, Tadeusz; Rybarczyk, Artur; Jakubowska, Małgorzata; Sulerzycka, Anna

2017-01-01

The colour of pork is one of the most important measures of meat quality. For the consumer, it is a sign of freshness, crucial for the decision to buy a product. The storage of meat results in constant col- our changes. Differences can be found in all colour parameters, especially chromatic ones, such as redness (a*) and hue angle (h°), as these changes are significantly correlated with a number of quality traits. Colour change can be determined not only by evaluating changes in colour parameters, but also by establishing the change in absorbance of specific wavelengths of light. The aim of this study was to compare the usefulness of these two methods of determining colour change: parameters measured on the CIELAB and CIELCh scales and colour change (%CC) determined based on the absorbance of selected wavelengths of light, i.e. 505, 540, 560, 580 and 630 nm. In this paper, we analysed two methods of measuring colour change in terms of their relevance for meat quality assessment. The study involved 150 samples of the longissimus lumborum muscle collected from 150 carcasses of pigs slaughtered on an industrial line, weighing 65-107 kg, with an average carcass weight of 86.1 kg. Meat sensory analysis (colour, wateriness, firmness), physicochemical assessment (colour, WHC, pH48) and proximate analysis (moisture, total protein, fat, ash) were carried out. The methods included the determination of (I) changes in colour parameters measured on the CIELAB and CIELCh scales, and (II) colour change (%CC) based on the absorbance of selected wavelengths: 505, 540, 560, 580 and 630 nm. Chromatic absorbance values of a wavelength of 525 nm (A525p) and the relative content of Mb, MbO2 and MetMb were calculated according to the method proposed by Krzywicki (1979). Basic chemical composition - with few exceptions - was not significantly correlated with differenc- es in the values of colour parameters (ΔL*, ?a*, ?b*, ΔC*, Δh°) and colour change (%CC). With an increase in scores

Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.

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Moeller, S J; Miller, R K; Aldredge, T L; Logan, K E; Edwards, K K; Zerby, H N; Boggess, M; Box-Steffensmeier, J M; Stahl, C A

2010-05-01

The present study evaluated individual and interactive influences of pork loin (n=679) ultimate ph (pH), intramuscular fat (IMF), Minolta L* color (L*), Warner-Bratzler shear force (WBSF), and internal cooked temperatures (62.8 degrees C, 68.3 degrees C, 73.9 degrees C, and 79.4 degrees C) on trained sensory perception of palatability. Logistical regression analyses were used, fitting sensory responses as dependent variables and quality and cooked temperature as independent variables, testing quadratic and interactive effects. Incremental increases in cooked temperature reduced sensory juiciness and tenderness scores by 3.8% and 0.9%, respectively, but did not influence sensory flavor or saltiness scores. An increase of 4.9N in WBSF, from a base of 14.7N (lowest) to 58.8N (greatest) was associated with a 3.7% and 1.8% reduction in sensory tenderness and juiciness scores, respectively, with predicted sensory tenderness scores reduced by 3.55 units when comparing ends of the WBSF range. Modeled sensory responses for loins with pH of 5.40 and 5.60 had reduced tenderness, chewiness, and fat flavor ratings when compared with responses for loins with pH of 5.80 to 6.40, the range indicative of optimal sensory response. Loin IMF and L* were significant model effects; however, their influence on sensory attributes was small, with predicted mean sensory responses measurably improved only when comparing 6% and 1% IMF and L* values of 46.9 (dark) when compared with 65.0 (pale). Tenderness and juiciness scores, were related to a greater extent to loin WBSF and pH, and to a lesser extent to cooked temperature, IMF and L*. Copyright (c) 2009 Elsevier Ltd. All rights reserved.

Cooking and Eating Quality of Rice Yellow Mottle Virus Resistant ...

African Journals Online (AJOL)

The study was conducted to evaluate the cooking and eating quality of mutant lines obtained from irradiating a local cultivar, Supa. Five early maturing mutant lines plus two controls, IR! 53234-27-1 and Supa were evaluated for their physical grain characteristics including length and shape of grain kernel, translucence and ...

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus).

Science.gov (United States)

Uran, Harun; Gokoglu, Nalan

2014-04-01

The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.

Effects of gamma-irradiation before and after cooking on bacterial population and sensory quality of Dakgalbi

International Nuclear Information System (INIS)

Yoon, Young Min; Park, Jong-Heum; Lee, Ji-Hye; Park, Jae-Nam; Park, Jin-Kyu; Sung, Nak-Yun; Song, Beom-Seok; Kim, Jae-Hun; Yoon, Yohan; Gao, Meixu; Yook, Hong-Sun; Lee, Ju-Woon

2012-01-01

The purpose of this study was to compare the effect of gamma irradiation on the total bacterial population and the sensory quality of Dakgalbi irradiated before and after cooking. Fresh chicken meat was cut into small pieces and used to prepare Dakgalbi. For the preparation of Dakgalbi cooked with gamma-irradiated chicken meat and sauce (IBC), raw chicken meat and Dakgalbi sauce were irradiated and then stir-fried. For the preparation of Dakgalbi irradiated after cooking with raw chicken meat and sauce (IAC), raw chicken meat and Dakgalbi sauce were first cooked and subsequently irradiated. Under the accelerated storage condition of 35 °C for 7 days, bacteria in IBC were below the detection limit (1 log CFU/g) on day 1 but were detected on day 2 and gradually increased hereafter. In IAC, on the other hand, bacteria were not detected at all. Evaluation of sensory quality also decreased on both samples. However, IAC showed a better trend. Our results indicate that IAC protocol was a more effective method for reducing bacterial growth in Dakgalbi. - Highlights: ► We compared the microbial safety and sensory property of Dakgalbi irradiated before and after cooking. ► Dakgalbi irradiated after cooking can be more effective processing method on microbial safety. ► Sensory property decreased on both Dakgalbis by irradiation-induced off-flavor. ► Dakgalbi irradiated after cooking showed a better tendency on the sensory evaluation.

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum).

Science.gov (United States)

Hosseini, Hedayat; Mahmoudzadeh, Maryam; Rezaei, Masoud; Mahmoudzadeh, Leila; Khaksar, Ramin; Khosroshahi, Nader Karimian; Babakhani, Aria

2014-04-01

In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking treatment. All treated samples showed increase in protein, ash and lipid contents and decrease in the content of total omega-3 fatty acids (n-3) in comparison to raw fish fillets (control group). Cooking methods had no significant effect on omega-6 fatty acids (n-6) except for frying that increased it. Nonetheless, all of the cooking methods reduced vitamin B1, A and D contents. Boiling significantly decreased mineral contents including Na, K, P and Zn. Considering the overall nutritional quality indices, vitamin and mineral contents, baking is the best cooking method among other applied methods. Copyright © 2013 Elsevier Ltd. All rights reserved.

Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven.

Science.gov (United States)

Zając, Marzena; Kącik, Sławomir; Palka, Krystyna; Widurek, Paweł

2015-01-01

Combi ovens are used very often in restaurants to heat up food. According to the producers the equipment allows to cook meat portions which are more tender and flavoursome comparing to conventional cooking techniques. Beef steaks from muscles semitendinosus and biceps femoris were cooked in convection-steam oven at three humidity levels: 10, 60 and 100%. Chemical composition, including total and insoluble collagen content and cook losses were analysed along with the texture and colour parameters. M. biceps femoris was the hardest and the most chewy at 100% steam saturation level and hardness measured for m. semitendinosus was the lowest at 10% of vapour injection. Changing the steam conditions in the oven chamber did not affect the detectable colour differences of m. biceps femoris, but it was significant for m. semitendinosus. Applying 100% steam saturation caused higher cook losses and the increase of insoluble collagen fractions in both analysed muscles. The results are beneficial for caterers using steam-convection ovens in terms of providing evidence that the heating conditions should be applied individually depending on the muscle used. The tenderness of m. semitendinosus muscle cooked at 10% steam saturation level was comparable to the tenderness obtained for the same muscle aged for 10 days and cooked with 100% steam saturation. Steaks from m. biceps femoris muscle should be cooked with maximum 60% saturation level to obtain higher tenderness.

Research on Emissions, Air quality, Climate, and Cooking Technologies in Northern Ghana (REACCTING): study rationale and protocol.

Science.gov (United States)

Dickinson, Katherine L; Kanyomse, Ernest; Piedrahita, Ricardo; Coffey, Evan; Rivera, Isaac J; Adoctor, James; Alirigia, Rex; Muvandimwe, Didier; Dove, MacKenzie; Dukic, Vanja; Hayden, Mary H; Diaz-Sanchez, David; Abisiba, Adoctor Victor; Anaseba, Dominic; Hagar, Yolanda; Masson, Nicholas; Monaghan, Andrew; Titiati, Atsu; Steinhoff, Daniel F; Hsu, Yueh-Ya; Kaspar, Rachael; Brooks, Bre'Anna; Hodgson, Abraham; Hannigan, Michael; Oduro, Abraham Rexford; Wiedinmyer, Christine

2015-02-12

Cooking over open fires using solid fuels is both common practice throughout much of the world and widely recognized to contribute to human health, environmental, and social problems. The public health burden of household air pollution includes an estimated four million premature deaths each year. To be effective and generate useful insight into potential solutions, cookstove intervention studies must select cooking technologies that are appropriate for local socioeconomic conditions and cooking culture, and include interdisciplinary measurement strategies along a continuum of outcomes. REACCTING (Research on Emissions, Air quality, Climate, and Cooking Technologies in Northern Ghana) is an ongoing interdisciplinary randomized cookstove intervention study in the Kassena-Nankana District of Northern Ghana. The study tests two types of biomass burning stoves that have the potential to meet local cooking needs and represent different "rungs" in the cookstove technology ladder: a locally-made low-tech rocket stove and the imported, highly efficient Philips gasifier stove. Intervention households were randomized into four different groups, three of which received different combinations of two improved stoves, while the fourth group serves as a control for the duration of the study. Diverse measurements assess different points along the causal chain linking the intervention to final outcomes of interest. We assess stove use and cooking behavior, cooking emissions, household air pollution and personal exposure, health burden, and local to regional air quality. Integrated analysis and modeling will tackle a range of interdisciplinary science questions, including examining ambient exposures among the regional population, assessing how those exposures might change with different technologies and behaviors, and estimating the comparative impact of local behavior and technological changes versus regional climate variability and change on local air quality and health outcomes

Development and validation of a questionnaire assessing the quality of life impact of Colour Blindness (CBQoL).

Science.gov (United States)

Barry, John A; Mollan, Susan; Burdon, Michael A; Jenkins, Michelle; Denniston, Alastair K

2017-10-02

Congenital colour vision deficiency (CVD), commonly called 'colour blindness', affects around 8% of men and 0.4% of women. Although many aspects of health (e.g. change in colour of urine) and healthcare (e.g. coloured medication, colour-coded diagnostic tests), and modern life depend upon colour coding (e.g. graphs, maps, signals), the impact of colour blindness on everyday life is not generally considered a topic of importance. This study is the first to create and validate a questionnaire measuring the quality of life (QoL) impact of being colour blind. This study consisted of two phases. Firstly, the questionnaire design and development phase was led by an expert panel and piloted on a focus group. Secondly, an online sample of 128 men and 291 women filled in the questionnaire, and the psychometric properties of the questionnaire were analysed using principal components analysis (PCA). The scores of colour blind (CB) participants and normal-sighted controls, controlling for age and sex, were compared using matched t-tests. The PCA resulted in a questionnaire with three domains (or subscales): QoL for Health & Lifestyle, QoL for Work, and QoL for Emotions. Controlling for age, there was a significantly greater negative impact on QoL for CB people than normal-sighted controls in regards to confusion over colour in various aspects of their health (p = 5 × 10 -7 ), work (p = 1.3 × 10 -7 ), and emotional life (p = 6 × 10 -5 ). Colour blindness can significantly impact quality of life for health, emotions, and especially careers. The tool developed here could be useful in future clinical studies to measure changes in CBQoL in response to therapy in conditions where colour vision is affected. We also discuss ways in which everyday problems related to colour vision might be reduced, for example, workplaces could avoid colour coding where a non-colour alternative is possible.

Analysis of Factors Influencing Fur Quality in Minks of Standard, Pastel, Platinum and White Hedlunda Colour Strains

Directory of Open Access Journals (Sweden)

Stanisław Socha

2010-10-01

Full Text Available The work aimed at the analysis of the factors that influence conformation traits, included animal size and fur quality traits in four colour types of mink: standard, pastel, platinum and white Hedlunda. The data concerns the evaluation of animal conformation traits in the period of three years. The analysis of variance of particular traits indicates statistically significant effect of the year of birth, colour type and animal sex on the majority of analysed traits. Higher means of license evaluation were obtained by males in majority of the traits. Statistic analysis of body weight showed that the highest body weight characterized males of platinum and white Hedlunda colour types. Minks of standard and pastel colour types were characterised by lower body weight. The mean body weight of males was 2581.17g and of females 1401.42g (there is a clear sexual dimorphism in minks. Minks of white Hedlunda colour type were characterised by the highest means of colour purity, both males and females. Other colour types obtained lower means. The best fur quality characterised platinum minks. Variability of traits, measured by variability coefficient, had the highest values in animal weight (in grams and ranged from 6.0 to 32.0%. Variability of total number of scores ranged from 2.00 to 8.20%. Positive phenotypic correlations were the highest between body size (in points and total number of scores (0.676, while the lowest were obtained between body size (in points and fur quality (–0.178.

Effects of gamma-irradiation before and after cooking on bacterial population and sensory quality of Dakgalbi

Science.gov (United States)

Yoon, Young Min; Park, Jong-Heum; Lee, Ji-Hye; Park, Jae-Nam; Park, Jin-Kyu; Sung, Nak-Yun; Song, Beom-Seok; Kim, Jae-Hun; Yoon, Yohan; Gao, Meixu; Yook, Hong-Sun; Lee, Ju-Woon

2012-08-01

The purpose of this study was to compare the effect of gamma irradiation on the total bacterial population and the sensory quality of Dakgalbi irradiated before and after cooking. Fresh chicken meat was cut into small pieces and used to prepare Dakgalbi. For the preparation of Dakgalbi cooked with gamma-irradiated chicken meat and sauce (IBC), raw chicken meat and Dakgalbi sauce were irradiated and then stir-fried. For the preparation of Dakgalbi irradiated after cooking with raw chicken meat and sauce (IAC), raw chicken meat and Dakgalbi sauce were first cooked and subsequently irradiated. Under the accelerated storage condition of 35 °C for 7 days, bacteria in IBC were below the detection limit (1 log CFU/g) on day 1 but were detected on day 2 and gradually increased hereafter. In IAC, on the other hand, bacteria were not detected at all. Evaluation of sensory quality also decreased on both samples. However, IAC showed a better trend. Our results indicate that IAC protocol was a more effective method for reducing bacterial growth in Dakgalbi.

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

Science.gov (United States)

Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

2015-01-01

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

The Effects Of Ultrasonic Application For The Microbiological Quality Of Bulk Cooking Oil

Directory of Open Access Journals (Sweden)

Wisnu Istanto

2015-08-01

Full Text Available Radiation is one of natural phenomenon that often discussed in light atomic reaction nuclear application and electromagnetic wave especially in gamma ray X ray and UV light. Commonly we usually think that they are negative deadly and dangerous for living creatures. Radiaton may be correlated with thermal phenomenon but this reasearch was applied to get audio phenomenon and radiation especially ultrasonic radiation. Sound is a particle of vibration that propagates through medium and transmitted as longitudinal wave in which the displacement of the medium is parallel to the propagation of the wave. Radiation is the emission of waves in all directions in space by vibratory sources transducers form small balls or knob 234 this study were irradiating exposing to bulk cooking oils. The bulk cooking oil was treated by the ultrasonic exposure 1.5 hours and 3 hours and 24-hour incubation that it showed no aerobic colony. And besides the untreated bulk cooking oil showed a few aerobic colonies. And also the untreated used bulk cooking oil showed more some aerobic colonies. The research results shows that ultrasonic exposure at 48 kHz for 1.5 hours can enhance the microbiological quality of bulk cooking oil for 10 day storage.

Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids.

Science.gov (United States)

Camorani, Paolo; Chiavaro, Emma; Cristofolini, Luigi; Paciulli, Maria; Zaupa, Maria; Visconti, Attilio; Fogliano, Vincenzo; Pellegrini, Nicoletta

2015-08-30

Raman spectroscopy, in its confocal micro-Raman variation, has been recently proposed as a spatially resolved method to identify carotenoids in various food matrices, being faster, non-destructive, and avoiding sample extraction, but no data are present in the literature concerning its application to the evaluation of carotenoid pattern changes after thermal treatment of carrots. The effect of three cooking methods (i.e. boiling, steaming and microwaving) was evaluated on frozen carrot, comparing changes on carotenoid profiles measured by means of Raman spectroscopy with their high-performance liquid chromatographic determination and colour. A more pronounced detrimental effect on carotenoids was detected in steamed carrots, in accordance with colour data. Conversely, boiling and, to a lesser extent, microwaving caused an increase in carotenoid concentration. Cooking procedures affected the Raman spectral features of carotenoids, causing a shift of vibration frequencies towards a higher energy, increase in the spectral baseline and peak intensities as well as a broadening of their width, probably in relation to the thermal degradation of longer carotenoids (i.e. the all-trans form) and the isomerization process. In particular, steamed samples showed a significantly higher increase of centre frequency, in accordance with a more pronounced isomerization and changes in colour parameters. This work showed that the evolution of Raman spectral parameters could provide information on carotenoid bioaccessibility for carrots cooked using various methods. This paves the way for a future use of this technique to monitor and optimize cooking processes aimed at maximizing carotenoid bioaccessibility and bioavailability. © 2014 Society of Chemical Industry.

EFFECT OF THE ADDITION OF COMMON BEAN FLOUR ON THE COOKING QUALITY AND ANTIOXIDANT CHARACTERISTICS OF SPAGHETTI

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José Alberto

2012-10-01

Full Text Available Pasta is a nutritionally unbalanced food, due to its low fat and fiber and low value of its protein. It is considered an adequate vehicle for food supplementation with minerals, proteins and other healthy components such as bioactive compounds present in common beans. The effect of composite pasta (wheat – common bean; 30 % w/w on the cooking quality (optimal cooking time, cooking loss, weight loss, firmness, color, total phenolic content, antioxidant capacity by DPPH and ORAC assays and phenolic acid profile was investigated. According to the quality parameters, pasta added with bean flour was less hard with respect to the pasta made from durum wheat. The total phenolic content and antioxidant capacity by DPPH and ORAC assays were higher in the pasta with common bean flour than in the pasta control. Also, more phenolic acids were identified in cooked pasta containing common bean flour as analyzed by HPLC.

Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system

OpenAIRE

Sañudo, C.; Alfonso, M.J.; Sánchez, A.; Delfa, R.; Teixeira, A.

2000-01-01

Ninety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classiffication system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No signifficant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour e...

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

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Lucia Minarovičová

2017-01-01

Full Text Available Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10% on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2% and insoluble (17.2% dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min was after addition of 10% of pumpkin powder compared with control pasta (7.0 min. From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6% was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control to 211.2% (10% of pumpkin powder. From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors. Normal 0 21 false false false EN-GB X-NONE X-NONE Normal 0 21 false false false EN-GB X-NONE X-NONE

Quality factors in beef, pork, and lamb cooked by microwaves.

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Korschgen, B M; Baldwin, R E; Snider, S

1976-12-01

Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

Honey Addition in Kefir Whey Drink in Term of Organoleptic Quality, Colour, and Turbidity

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Firman Jaya

2017-07-01

Full Text Available The objective of this research was to determine the optimum honey addition on kefir whey drink based on organoleptic quality (colour, aroma, taste, colour test, and turbidity. The method used in this research was experiment with Completely Randomized Design (CDR by used 4 treatments and 4 replications. The treatments were P0 = without the honey added, P1=added by 20% honey, P2 = added by 30% honey and P3 = added by 40% honey (v/v. The data were analyzed by Analysis of Variance (ANOVA, if there were significantly difference, the data would analyzed by Duncan’s Multiple Range Test. The results showed that honey addition gave highly difference significant (P<0.01 on organoleptic quality (colour, aroma, taste, turbidity and lightness (L*. Honey addition didn’t give significantly difference (P<0.05 on redness (a* and yellowness (b*. The conclusion of this research was the best treatment will the value is added by 40% honey with colour 3.25±0.78, aroma 3.50±1.14, taste 3.75±1.01, lightness (L 31.57±0.5, redness (b* 0.95±0.12, yellowness (b* 0.050±0.36, and turbidity 306.7±6.65 NTU

Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production.

Science.gov (United States)

Farroni, Abel; Buera, María Del Pilar

2012-12-01

The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence was measured on compressed samples. Aqueous extracted Maillard reaction markers (hydroxymethylfurfural, carboxymethyl-lysine, absorbance at 420nm and total fluorescence) were measured on protease hydrolyzed samples. Sample microstructure was observed by scanning electron microscopy. During cooking the colour coordinates L(∗) and b(∗) decreased and a(∗) increased. After flaking, the samples appeared lighter, while the pigment concentration, fluorescence and hydroxymethylfurfural did not change. Toasting generated bubbles in the matrix and L(∗) apparently increased, although brown pigment concentration increased. Pigment concentration did not correlate with surface colour due to the destruction or generation of interfaces. Surface and microstructure effects can be avoided by milling and compressing the samples. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.

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Zhang, Jinjie; Yao, Yanjia; Ye, Xingqian; Fang, Zhongxiang; Chen, Jianchu; Wu, Dan; Liu, Donghong; Hu, Yaqin

2013-06-01

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85 °C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85 °C sample. In conclusion, a cooking temperature of 85 °C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

Microstructure, texture and colour development during crust formation on whole muscle chicken fillets.

Science.gov (United States)

Barbut, S

2013-01-01

1. The development of crust during a 22-min period was evaluated in an oven, and in previously cooked-in-bag products (no crust) placed in an oven for 10 min. The oven-roasted products started to develop a thin (2-4 μm) crust layer after 4 min. At that point, the colour of the fillets turned white but no browning was observed. As roasting time increased, crust thickness and shear force increased, the product turned brown and eventually black at certain spots. 2. Light microscopy revealed the shrinking of muscle fibres close to the surface, as they also lost water. At a certain point, tears between the different layers started to appear. The inner muscle fibres also progressively shrank and the spaces between them increased. Microscopy of cook-in-bag products revealed no crust formation during heating. Upon moving to the oven, crust started to form but was much faster compared with the other products. 3. Cook-in-the-bag samples showed a higher rate of cook loss during the first 12 min (to internal 70°C) compared with oven heating. This could have been due to the fast heating rate in water and/or no crust formation. 4. White colour was fully formed on water-cooked fillets within 2 min (L* = 83), while it was gradually forming on oven-roasted samples (max L* of 79 after 12 min). 5. Shear force measurements showed an increase in both treatments up to 18 min, with a decrease thereafter (when dry crust started to crack).

The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballs.

Science.gov (United States)

Yilmaz, I; Yetim, H; Ockerman, H W

2002-08-01

In this research, the effects of different cooking processes (grilling, oven, and microwave cooking) on microbial flora and chemical composition of the raw and cooked meatballs as consumed in Tekirdağ were investigated. Microbial flora of the raw meatballs was as follows: total bacteria, 6.02 x 10(6) cfu/g; psychrophilic bacteria, 1.3 x 10(5) cfu/g; yeast and mould, 2.4 x 10(5) cfu/g; coliforms, 1.1 x 10(5) cfu/g; Escherichia coli, 1.0 x 10(2) cfu/g; total staphylococcae, 3.3 x 10(2) cfu/g; Staphylococcus aureus, 85 cfu/g. While Salmonella was found in only one sample, none of the samples contained Clostridium perfringens. The cooking processes clearly decreased the microbial flora (2-3 log cycles in grilling (71 degrees C) and oven-cooked (79 degrees C), 3-4 log cycles in microwave (97 degrees C) heating) of the meatballs. However, because of the crust formation and high moisture losses from the meatball surface in microwave heating, some sensorial defects were observed in the final product. Also, fat and moisture losses were higher in microwave cooking compared to the other cooking processes. In conclusion, it is advised to use slightly higher temperatures than used in the grilling or conventinal cooking procedures to increase microbial quality of the meatballs studied in this research.

Effect of household cooking techniques on the microbiological load and the nutritional quality of mealworms (Tenebrio molitor L. 1758).

Science.gov (United States)

Caparros Megido, Rudy; Poelaert, Christine; Ernens, Marjorie; Liotta, Marisa; Blecker, Christophe; Danthine, Sabine; Tyteca, Eva; Haubruge, Éric; Alabi, Taofic; Bindelle, Jérôme; Francis, Frédéric

2018-04-01

Mealworms are new food products in Europe, but consumers do not know how to cook them. Although cooking could increase the safety, acceptability, palatability, and digestibility of insects, the heating process could have deleterious effects on protein and lipid quality. Therefore, this study characterized the effects of different household cooking methods (boiling, pan-frying, vacuum cooking, and oven cooking) on the microbial load and nutritive value of mealworms, with a focus on protein digestibility and fatty acid composition. Boiling and cooking under vacuum were the most efficient techniques to reduce microbial load while maintaining the high levels of protein and polyunsaturated fatty acids of mealworms. Cooking method-related changes were very low on macronutrients content except for pan-fried mealworms which exhibited the highest lipid content. Cooking slightly changed fatty acid composition of mealworms by principally decreasing their level of saturated fatty acids but also increased the in vitro crude protein digestibility of mealworms. Copyright © 2018 Elsevier Ltd. All rights reserved.

Great apes prefer cooked food.

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Wobber, Victoria; Hare, Brian; Wrangham, Richard

2008-08-01

The cooking hypothesis proposes that a diet of cooked food was responsible for diverse morphological and behavioral changes in human evolution. However, it does not predict whether a preference for cooked food evolved before or after the control of fire. This question is important because the greater the preference shown by a raw-food-eating hominid for the properties present in cooked food, the more easily cooking should have been adopted following the control of fire. Here we use great apes to model food preferences by Paleolithic hominids. We conducted preference tests with various plant and animal foods to determine whether great apes prefer food items raw or cooked. We found that several populations of captive apes tended to prefer their food cooked, though with important exceptions. These results suggest that Paleolithic hominids would likewise have spontaneously preferred cooked food to raw, exapting a pre-existing preference for high-quality, easily chewed foods onto these cooked items. The results, therefore, challenge the hypothesis that the control of fire preceded cooking by a significant period.

A new universal colour image fidelity metric

NARCIS (Netherlands)

Toet, A.; Lucassen, M.P.

2003-01-01

We extend a recently introduced universal grayscale image quality index to a newly developed perceptually decorrelated colour space. The resulting colour image fidelity metric quantifies the distortion of a processed colour image relative to its original version. We evaluated the new colour image

Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.

Science.gov (United States)

Barbut, S; Somboonpanyakul, P; Quinton, M; Smith, A

2009-01-01

1. In the first experiment, the effect of adding purified malva nut gum (PMG) to comminuted poultry breast meat batters formulated with different contents of sodium chloride (NaCl; 10 to 30 g/kg) and tripolyphosphate (TPP; 0 and 5 g/kg) was studied. 2. Increasing salt (sodium chloride) content, along with the addition of 1 g/kg PMG, was beneficial in reducing cooking loss. At all salt contents, batters with PMG showed lower springiness than batters without PMG. Adding PMG to the batter with 20 g/kg salt and TPP decreased fracture force, springiness and chewiness. 3. In a second experiment, the effects of PMG (0.0, 3.0 and 6.0 g/kg), crude malva nut gum (CMG; 3.0 g/kg) and TPP (0.0 and 4.0 g/kg) on cooking loss, fat loss, colour, texture, rheology and microstructure of emulsified chicken meat batters were studied. 4. Increasing PMG reduced cooking and fat losses. Adding TPP increased hardness, springiness, cohesiveness and chewiness. The 1.0 g/kg PMG and TPP provided the greatest hardness. The batter with 3.0 g/kg PMG resulted in the lowest lightness (L*) and highest redness (a*). Adding PMG and TPP resulted in stable batters, as was evident by light microscopy results. The rheological evaluation showed the highest G' in the batter with 4.0 g/kg TPP followed in decreasing order by the batters containing TPP plus 3.0 g/kg PMG, TPP plus 1.0 g/kg PMG, 3.0 g/kg PMG, 1.0 g/kg PMG, 3.0 g/kg CMG and the control. 5. Overall, the results are important for developing new applications where malva nut gum can be used to improve yield and stability of meat products.

Cassava varietal screening for cooking quality: relationship between dry matter, starch content, mealiness and certain microscopic observations of the raw and cooked tuber

International Nuclear Information System (INIS)

Safo-Kantanka, O.; Owusu-Nipah, J.

1992-01-01

Thirteen cassava (Manihot esculenta L Crantz) varieties from three successive annual harvests were screened for the mealiness of the cooked tuber, and the elasticity and smoothness of the pounded paste. Six were selected for further studies based on their mealiness and the starch and dry matter contents were determined. The diameter of the starch granules of the selected varieties and those of an irradiated M1V2 population were measured. Microscopic examinations of the raw and cooked cells of the irradiated M1V2 population were made. Correlations among all the parameters were studied. Varietal and seasonal differences in cooking quality were observed. There was no consistent relationship between mealiness of the boiled tuber and the elasticity and smoothness of the pounded paste. Varieties that were mealy were high in dry matter and starch content. The starch granules of mealy varieties were larger than those of nonmealy ones. There were no differences between mealy and non-mealy varieties in the arrangement of the cells or ‘cell condition’, of the raw tubers. However, the cells of the cooked tubers were held less cohesively, ie there was more ‘cell disorganisation’, in mealy varieties than in non-mealy ones

Water-quality assessment of the Cook Inlet basin, Alaska : summary of data through 1997

Science.gov (United States)

Glass, Roy L.

1999-01-01

Among the first activities undertaken in each National Water-Quality Assessment (NAWQA) investigation are the compilation, screening, and statistical summary of available data concerning water-quality conditions in the study unit. The water-quality conditions of interest are those that are representative of the general ambient water quality of a given stream reach or area of an aquifer. This report identifies which existing water-quality data are suitable for characterizing general conditions in a nationally consistent manner and describes, to the extent possible, general water-quality conditions in the Cook Inlet Basin in southcentral Alaska. The study unit consists of all lands that drain into Cook Inlet, but not the marine environment itself. Surface-water-quality data are summarized for 31 sites on streams. Ground-water quality data are summarized for four regions using analyses from about 550 wells that yield water from unconsolidated glacial and alluvial deposits and analyses from 17 wells in western Cook Inlet, some of which may yield water from coal or weakly consolidated sandstone or conglomerate. The summaries focus on the central tendencies and typical variations in the data and use nonparametric statistics such as frequencies and percentile values. Few surface- and ground-water sites have long-term water-quality records and very few data are available for dissolved oxygen, nutrients, metals, trace elements, organic compounds, and radionuclides. In general, most waters in streams and wells have small concentrations of major inorganic constituents, nutrients, trace elements, and organic compounds. Most streams have water that is generally suitable for drinking-water supply, the growth and propagation of cold-water anadromous fish, and water-contact recreation. However, suspended-sediment concentrations in glacier-fed streams are naturally high and can make water from glacier-fed streams unsuitable for many uses unless the water is treated to remove the

Application of Computer Vision for quality control in frozen mixed berries production: colour calibration issues

Directory of Open Access Journals (Sweden)

D. Ricauda Aimonino

2013-09-01

Full Text Available Computer vision is becoming increasingly important in quality control of many food processes. The appearance properties of food products (colour, texture, shape and size are, in fact, correlated with organoleptic characteristics and/or the presence of defects. Quality control based on image processing eliminates the subjectivity of human visual inspection, allowing rapid and non-destructive analysis. However, most food matrices show a wide variability in appearance features, therefore robust and customized image elaboration algorithms have to be implemented for each specific product. For this reason, quality control by visual inspection is still rather diffused in several food processes. The case study inspiring this paper concerns the production of frozen mixed berries. Once frozen, different kinds of berries are mixed together, in different amounts, according to a recipe. The correct quantity of each kind of fruit, within a certain tolerance, has to be ensured by producers. Quality control relies on bringing few samples for each production lot (samples of the same weight and, manually, counting the amount of each species. This operation is tedious, subject to errors, and time consuming, while a computer vision system (CVS could determine the amount of each kind of berries in a few seconds. This paper discusses the problem of colour calibration of the CVS used for frozen berries mixture evaluation. Images are acquired by a digital camera coupled with a dome lighting system, which gives a homogeneous illumination on the entire visible surface of the berries, and a flat bed scanner. RBG device dependent data are then mapped onto CIELab colorimetric colour space using different transformation operators. The obtained results show that the proposed calibration procedure leads to colour discrepancies comparable or even below the human eyes sensibility.

The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions.

Science.gov (United States)

Karpińska-Tymoszczyk, M

2010-12-01

1. The combined effect of sage (S), sodium erythorbate (SE), a mixture of sage and sodium erythorbate (MIX) and vacuum packaging (VP) and modified atmosphere packaging (MAP) on the quality of cooked turkey meatballs stored at 4°C was investigated. The physicochemical properties (colour, MDA, AV, pH, water activity), microbiological quality characteristics (counts of mesophilic and psychrotrophic bacteria, fungi, coliforms and Clostridium sp.) and flavour attributes of meatballs were determined. 2. The values of the colour parameters L*, a* and b* were affected by the additives and packaging method. The colour of meatballs was better protected by sodium erythorbate than by sage or a mixture of sage and sodium erythorbate. The additives effectively stabilised lipids against oxidation and slowed down hydrolytic changes in turkey meatballs. Sage and a mixture of sage and sodium erythorbate showed stronger antioxidant properties than sodium erythorbate added alone. Products with additives were characterised by better sensory quality than control samples. Sage and MIX prevented the growth of mesophilic and psychrotrophic bacteria. All additives inhibited the growth of coliforms. 3. MAP was more effective than VP in maintaining the microbial and sensory quality stability of cooked turkey meatballs. However, VP appears to be a better method as regards the maintaining of lipid stability in turkey meatballs.

Impact of pretreatment on colour and texture of watermelon rind

Science.gov (United States)

Athmaselvi, K.; Alagusundaram, K.; Kavitha, C.; Arumuganathan, T.

2012-07-01

The effect of osmotic dehydration pretreatment on water loss, solid gain, colour and textural change was investigated. Watermelon rind 1 x 1 cm size was immersed in sucrose solution of 40, 50 and 60° Brix after pretreatment with microwave and conventional boiling in water for 1, 3, and 5 min, respectively. Water loss and solid gain increased with the time of cooking and sugar concentration. Microwave pretreated samples showed higher water loss and solid gain. Increase in the time of cooking decreased the brightness of all the samples. Microwave pretreated samples showed higher `b' values than conventionally pretreated ones. There was no significant difference (P≤0.05) in texture profile analysis parameters except for hardness. Hardness decreased with increase in time of cooking and sugar concentration. Second order regression model was developed for water loss and solid gain of microwave and conventional pretreated watermelon rind.

Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.

Science.gov (United States)

Wójtowicz, A; Mościcki, L

2009-06-01

The present article aims to evaluate some quality parameters and texture characteristics of precooked wheat pasta-like products. Using the methods for pasta and instant noodles the tested parameters were water absorption, starch gelatinization degree, cooking losses, and hardness. The texture profile was characterized using Zwick apparatus by cutting test with the head speed of 10 mm/min and expressed as hardness and firmness of hydrated products. SEM pictures were used to illustrate the internal structure of dry and cooked pasta-like products. Dough moisture content and process conditions influenced all tested quality parameters of the pasta-like products processed on a modified single screw extrusion-cooker TS-45 with L: D = 16: 1. Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c. Hardness and firmness of hydrated products lowered with a longer hydration time in hot water. The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree.

Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail.

Science.gov (United States)

Pérez-Rodríguez, F; Castro, R; Posada-Izquierdo, G D; Valero, A; Carrasco, E; García-Gimeno, R M; Zurera, G

2010-10-01

Cooked meat ready-to-eat products are recognized to be contaminated during slicing which, in the last years, has been associated with several outbreaks. This work aimed to find out possible relation between the hygiene practice taking place at retail point during slicing of cooked meat products in small and medium-sized establishments (SMEs) and large-sized establishments (LEs) and the microbiological quality of sliced cooked meat products. For that, a checklist was drawn up and filled in based on scoring handling practice during slicing in different establishments in Cordoba (Southern Spain). In addition, sliced cooked meats were analyzed for different microbiological indicators and investigated for the presence of Listeria spp. and Listeria monocytogenes. Results indicated that SMEs showed a more deficient handling practices compared to LEs. In spite of these differences, microbiological counts indicated similar microbiological quality in cooked meat samples for both types of establishments. On the other hand, Listeria monocytogenes and Listeria inocua were isolated from 7.35% (5/68) and 8.82% (6/68) of analyzed samples, respectively. Positive samples for Listeria spp. were found in establishments which showed acceptable hygiene levels, though contamination could be associated to the lack of exclusiveness of slicers at retail points. Moreover, Listeria spp presence could not be statistically linked to any microbiological parameters; however, it was observed that seasonality influenced significantly (Phygiene practices, focused specially on SMEs. Copyright (c) 2010 Elsevier B.V. All rights reserved.

The acceptance of gamma irradiated pre-cooked processed chicken meat products

International Nuclear Information System (INIS)

Seri Chempaka Mohd Yusof; Muhamad Lebai Juri; Foziah Ali; Salahbiah Abdul Majida; Mariani Deraman; Ros Anita Ahmad Ramli; Rohaizah Ahmad; Zainab Harun; Abdul Salam Babji

2009-01-01

A study was carried out to determine suitable dose, microbiological counts including pathogens and sensory evaluation of pre-cooked chicken meat products in assessing the acceptability of irradiated pre-cooked chicken meat products. Packed pre-cooked chicken sausages and burger samples (sealed individually in plastic-polyethylene pouches) were irradiated at the following doses: 2.5 kGy, 3.5 kGy and 5.5 kGy using 60 Co gamma irradiation at MINTec-Sinagama. Acceptability of the sausages was determined through sensory evaluation by 30 members of untrained panelists comprising staff of Malaysian Nuclear Agency. A 5-points hedonic rating scale was used. The attributes evaluated were taste, texture, chewiness, juiciness, aroma, colour, shape and overall acceptance. Samples irradiated with dose of 5.5 kGy were the most acceptable, followed by samples irradiated at 3.5 kGy and 10 kGy. Irradiation at doses up to 3.5 kGy render undetectable microorganisms/fungi and pathogens (faecal coliforms, Salmonella sp., Escherichia coli and Staphylococcus aureus) in pre-cooked chicken sausages, and doses up to 5.5 kGy for pre-cooked chicken burgers

Learning cooking skills at different ages: a cross-sectional study.

Science.gov (United States)

Lavelle, Fiona; Spence, Michelle; Hollywood, Lynsey; McGowan, Laura; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Raats, Monique; Dean, Moira

2016-11-14

Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of learning cooking skills has been previously studied, the differences in learning from these different sources has not been considered. This research investigated the associations of the age and source of learning with the aforementioned five factors. A nationally representative (Northern/Republic of Ireland) cross-sectional survey was undertaken with 1049 adults aged between 20-60 years. The survey included both measures developed and tested by the researchers as well as validated measures of cooking (e.g. chopping) and food skills (e.g. budgeting), cooking practices (e.g. food safety), cooking attitudes, diet quality and health. Respondents also stated when they learnt the majority of their skills and their sources of learning. The data was analysed using ANOVAs with post-hoc analysis and Chi 2 crosstabs with a significance level of 0.05. Results showed that child (skills, cooking practices, cooking attitudes, diet quality (with the exception of fibre intake where adult learners were higher) and health. Mother was the primary source of learning and those who learnt only from this source had significantly better outcomes on 12 of the 23 measures. This research highlights the importance of learning cooking skills at an early age for skill retention, confidence, cooking practices, cooking attitude and diet quality. Mother remained the primary source of learning, however, as there is a reported deskilling of domestic cooks, mothers may no longer have the ability to teach cooking skills to the next generation. A focus on alternative sources including practical cooking skills education starting

TEXTURE OF COOKED SPELT WHEAT NOODLES

Directory of Open Access Journals (Sweden)

Magdaléna Lacko - Bartošová

2013-02-01

Full Text Available At present, there are limited and incomplete data on the ability of spelt to produce alimentary pasta of suitable quality. Noodles are traditional cereal-based food that is becoming increasingly popular worldwide because of its convenience, nutritional qualities, and palatability. It is generally accepted that texture is the main criterion for assessing overall quality of cooked noodles. We present selected indicators of noodle texture of three spelt cultivars – Oberkulmer Rotkorn, Rubiota and Franckenkorn grown in an ecological system at the locality of Dolna Malanta near Nitra. A texture analyzer TA.XT PLUS was used to determine cooked spelt wheat noodle firmness (N (AACC 66-50. The texture of cooked spelt wheat noodles was expressed also as elasticity (N and extensibility (mm. Statistical analysis showed significant influence of the variety and year of growing on the firmness, elasticity and extensibility of cooked noodles. The wholemeal spelt wheat noodles were characterized with lower cutting firmness than the flour noodles. Flour noodles were more tensile than wholemeal noodles. The best elasticity and extensibility of flour noodles was found in noodles prepared from Rubiota however from wholemeal noodles it was Oberkulmer Rotkorn. Spelt wheat is suitable for noodle production, however also here it is necessary to differentiate between varieties. According to achieved results, wholemeal noodles prepared from Oberkulmer Rotkorn can be recommended for noodle industry due to their consistent structure and better texture quality after cooking.

Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds

NARCIS (Netherlands)

Mazzeo, Teresa; Paciulli, Maria; Chiavaro, Emma; Visconti, Attilio; Fogliano, Vincenzo; Ganino, Tommaso; Pellegrini, Nicoletta

2015-01-01

In the present study, the impact of the different steps (i.e. blanching, freezing, storage following the industrial freezing process and the final cooking prior to consumption) of the industrial freezing process was evaluated on colour, chlorophylls, lutein, polyphenols and ascorbic acid content

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets.

Science.gov (United States)

Gonçalves Albuquerque, Tânia; Oliveira, M Beatriz P P; Sanches-Silva, Ana; Cristina Bento, Ana; Costa, Helena S

2016-06-15

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.

Effects of memory colour on colour constancy for unknown coloured objects.

Science.gov (United States)

Granzier, Jeroen J M; Gegenfurtner, Karl R

2012-01-01

The perception of an object's colour remains constant despite large variations in the chromaticity of the illumination-colour constancy. Hering suggested that memory colours, the typical colours of objects, could help in estimating the illuminant's colour and therefore be an important factor in establishing colour constancy. Here we test whether the presence of objects with diagnostical colours (fruits, vegetables, etc) within a scene influence colour constancy for unknown coloured objects in the scene. Subjects matched one of four Munsell papers placed in a scene illuminated under either a reddish or a greenish lamp with the Munsell book of colour illuminated by a neutral lamp. The Munsell papers were embedded in four different scenes-one scene containing diagnostically coloured objects, one scene containing incongruent coloured objects, a third scene with geometrical objects of the same colour as the diagnostically coloured objects, and one scene containing non-diagnostically coloured objects (eg, a yellow coffee mug). All objects were placed against a black background. Colour constancy was on average significantly higher for the scene containing the diagnostically coloured objects compared with the other scenes tested. We conclude that the colours of familiar objects help in obtaining colour constancy for unknown objects.

Assessment of nutritional quality of cooked Swazi leafy vegetables ...

African Journals Online (AJOL)

Brassica oleracea and Spinacia oleracea were also analysed and compared with other vegetables. Sampled vegetables were divided into two categories. All vegetables in category one were cooked without any additives. In category two Hibiscus escolentus and Corchorius olitorus were cooked with bicarbonate of soda ...

Pork quality with special emphasis on colour and its changes during storage

OpenAIRE

Maria Bocian; Hanna Jankowiak; Patrycja Reszka; Sandra Banaszak

2018-01-01

The aim of the study was to evaluate the quality of pork meat, including its colour after 24, 48, and 72 hours from the slaughter and its changes during storage. The meat was obtained from 52 crossbreed porkers F1 (Polish Large White x Polish Landrace), gilts and hogs in equal amounts. The assessment of the quality of the meat was performed in 48 hours after slaughter on the samples of the longissimus lumborum muscle. The meat was analysed in respect to its acidity (pH45 and pH48h), technolog...

Effects of Memory Colour on Colour Constancy for Unknown Coloured Objects

Directory of Open Access Journals (Sweden)

Jeroen J M Granzier

2012-04-01

Full Text Available The perception of an object's colour remains constant despite large variations in the chromaticity of the illumination—colour constancy. Hering suggested that memory colours, the typical colours of objects, could help in estimating the illuminant's colour and therefore be an important factor in establishing colour constancy. Here we test whether the presence of objects with diagnostical colours (fruits, vegetables, etc within a scene influence colour constancy for unknown coloured objects in the scene. Subjects matched one of four Munsell papers placed in a scene illuminated under either a reddish or a greenish lamp with the Munsell book of colour illuminated by a neutral lamp. The Munsell papers were embedded in four different scenes—one scene containing diagnostically coloured objects, one scene containing incongruent coloured objects, a third scene with geometrical objects of the same colour as the diagnostically coloured objects, and one scene containing non-diagnostically coloured objects (eg, a yellow coffee mug. All objects were placed against a black background. Colour constancy was on average significantly higher for the scene containing the diagnostically coloured objects compared with the other scenes tested. We conclude that the colours of familiar objects help in obtaining colour constancy for unknown objects.

Effects of memory colour on colour constancy for unknown coloured objects

OpenAIRE

Granzier, Jeroen J M; Gegenfurtner, Karl R

2012-01-01

The perception of an object's colour remains constant despite large variations in the chromaticity of the illumination—colour constancy. Hering suggested that memory colours, the typical colours of objects, could help in estimating the illuminant's colour and therefore be an important factor in establishing colour constancy. Here we test whether the presence of objects with diagnostical colours (fruits, vegetables, etc) within a scene influence colour constancy for unknown coloured objects in...

Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months.

Science.gov (United States)

Ziegler, Valmor; Ferreira, Cristiano Dietrich; Hoffmann, Jessica Fernanda; Chaves, Fábio Clasen; Vanier, Nathan Levien; de Oliveira, Maurício; Elias, Moacir Cardoso

2018-03-01

The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels was used for purposes comparison. All rice genotypes were stored at 13% moisture content at temperatures of 16, 24, 32, and 40°C. Cooking time, hardness, free and bound phenolics, anthocyanins, proanthocyanidins, and free radical scavenging capacity were analysed. The traditional rice with brown pericarp exhibited an increase in cooking time and free phenolics content, while rice with black pericarp exhibited a reduction in cooking time after six months of storage at the highest studied temperature of 40°C. There as increases in ferulic acid levels occurred as a function of storage temperature. Red pericarp rice grains showed decreased antioxidant capacity against ABTS radical for the soluble phenolic fraction with increased time and storage temperature. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of gamma irradiation and/or cooking on nutritional quality of Faba bean (Vicia faba L.) cultivars seeds

International Nuclear Information System (INIS)

Osman, Asha Mohamed Ali; Babiker, Elfadil E.; Hassan, Amro B.; Osman, Gammaa A.M.; Mohammed, Nagat; Diab, Eiman E.; Rushdi, Mohamed A.H.

2014-01-01

The effect of gamma irradiation (0.5 and 1.0 kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results obtained revealed that gamma irradiation and/or cooking treatments have slight effect in chemical composition and mineral content, while they caused significant (P≤0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (P≤0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the invitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in anti-nutritional factors with a concomitant increase in IVPD.(author)

CMOS COLOUR SENSOR BASED pH MEASUREMENT FOR WATER QUALITY ANALYSIS

OpenAIRE

Sanjay Kumar; Arvind Singh

2016-01-01

A Real-Time pH measurement system using a novel design Programmable CMOS optical Colour light to frequency converter TCS230 is presented. The system uses Bogen’s universal indicator solution combined with a white light source and the Programmable CMOS colour sensor TCS230 to measure pH as a function of colour change in a sample. Bogen’s universal indicator solution causes a colour change in a sample according to the pH of the sample. The output frequency from the colour-sensitive CM...

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets.

Science.gov (United States)

Pathera, Ashok K; Riar, C S; Yadav, Sanjay; Sharma, D P

2017-01-01

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly ( p cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly ( p cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly ( p cooked nuggets had significantly ( p cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

Screening for heterocyclic amines in chicken cooked in various ways.

Science.gov (United States)

Solyakov, A; Skog, K

2002-08-01

Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) were identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 degrees C. Colour development increases with cooking temperature, but no correlation with HA content was observed.

Colour-rendition properties of solid-state lamps

Energy Technology Data Exchange (ETDEWEB)

Zukauskas, A [Institute of Applied Research, Vilnius University, Sauletekio al. 9, bldg. III, Vilnius, LT-10222 (Lithuania); Vaicekauskas, R [Department of Computer Science, Vilnius University, Naugarduko g. 24, Vilnius, LT-03225 (Lithuania); Shur, M S, E-mail: arturas.zukauskas@ff.vu.l [Department of Electrical, Computer, and System Engineering, Rensselaer Polytechnic Institute, 110 8th Street, Troy, NY 12180 (United States)

2010-09-08

The applicability of colour-quality metrics to solid-state light sources is validated and the results of the assessment of colour-rendition characteristics of various lamps are presented. The standard colour-rendering index metric or a refined colour-quality scale metric fails to distinguish between two principle colour-rendition properties of illumination: the ability to render object colours with high fidelity and the ability to increase chromatic contrast, especially when the spectra of light sources contain a few narrow-band electroluminescence components. Supplementing these metrics by the known figures of merit that measure the gamut area of a small number of test colour samples does not completely resolve this issue. In contrast, the statistical approach, which is based on sorting a very large number of test colour samples in respect of just-perceivable colour distortions of several kinds, offers a comprehensive assessment of colour-rendition properties of solid-state light sources. In particular, two statistical indices, colour-fidelity index (CFI) and colour-saturation index (CSI), which are the relative numbers of object colours rendered with high fidelity and increased saturation, respectively, are sufficient to reveal and assess three distinct types of solid-state light sources. These are (i) high-fidelity lamps, which cover the entire spectrum with the spectral components present in the wavelength ranges of both 530-610 nm and beyond 610 nm (e.g. trichromatic warm white phosphor-converted (pc) light-emitting diodes (LEDs), red-amber-green-blue LED clusters, complementary clusters of white and coloured LEDs); (ii) colour-saturating lamps, which lack power in the 530-610 nm wavelength range (e.g. red-green-blue or red-cyan-blue LED clusters) and (iii) colour-dulling lamps, which lack power for wavelengths longer than 610 nm (dichromatic daylight pc LEDs and amber-green-blue LED clusters). Owing to a single statistical format, CSI and CFI can be used for

Colour-rendition properties of solid-state lamps

International Nuclear Information System (INIS)

Zukauskas, A; Vaicekauskas, R; Shur, M S

2010-01-01

The applicability of colour-quality metrics to solid-state light sources is validated and the results of the assessment of colour-rendition characteristics of various lamps are presented. The standard colour-rendering index metric or a refined colour-quality scale metric fails to distinguish between two principle colour-rendition properties of illumination: the ability to render object colours with high fidelity and the ability to increase chromatic contrast, especially when the spectra of light sources contain a few narrow-band electroluminescence components. Supplementing these metrics by the known figures of merit that measure the gamut area of a small number of test colour samples does not completely resolve this issue. In contrast, the statistical approach, which is based on sorting a very large number of test colour samples in respect of just-perceivable colour distortions of several kinds, offers a comprehensive assessment of colour-rendition properties of solid-state light sources. In particular, two statistical indices, colour-fidelity index (CFI) and colour-saturation index (CSI), which are the relative numbers of object colours rendered with high fidelity and increased saturation, respectively, are sufficient to reveal and assess three distinct types of solid-state light sources. These are (i) high-fidelity lamps, which cover the entire spectrum with the spectral components present in the wavelength ranges of both 530-610 nm and beyond 610 nm (e.g. trichromatic warm white phosphor-converted (pc) light-emitting diodes (LEDs), red-amber-green-blue LED clusters, complementary clusters of white and coloured LEDs); (ii) colour-saturating lamps, which lack power in the 530-610 nm wavelength range (e.g. red-green-blue or red-cyan-blue LED clusters) and (iii) colour-dulling lamps, which lack power for wavelengths longer than 610 nm (dichromatic daylight pc LEDs and amber-green-blue LED clusters). Owing to a single statistical format, CSI and CFI can be used for

Studies on Tasar Cocoon Cooking Using Permeation Method

Science.gov (United States)

Javali, Uday C.; Malali, Kiran B.; Ramya, H. G.; Naik, Subhas V.; Padaki, Naveen V.

2018-02-01

Cocoon cooking is an important process before reeling of tasar silk yarn. Cooking ensures loosening of the filaments in the tasar cocoons thereby easing the process of yarn withdrawal during reeling process. Tasar cocoons have very hard shell and hence these cocoons need chemical cooking process to loosen the silk filaments. Attempt has been made in this article to study the effect of using vacuum permeation chamber for tasar cocoon cooking in order to reduce the cooking time and improve the quality of tasar silk yarn. Vacuum assisted permeation cooking method has been studied in this article on tasar daba cocoons for cooking efficiency, deflossing and reelability. Its efficiency has been evaluated with respect to different cooking methods viz, traditional and open pan cooking methods. The tasar silk produced after reeling process has been tested for fineness, strength and cohesion properties. Results indicate that permeation method of tasar cooking ensures uniform cooking with higher efficiency along with better reeling performance and improved yarn properties.

Analysis of Factors Influencing Fur Quality in Minks of Standard, Pastel, Platinum and White Hedlunda Colour Strains

OpenAIRE

Stanisław Socha; Dorota Kołodziejczyk; Ewa Kondraciuk; Danuta Wójcik; Aldona Gontarz

2010-01-01

The work aimed at the analysis of the factors that influence conformation traits, included animal size and fur quality traits in four colour types of mink: standard, pastel, platinum and white Hedlunda. The data concerns the evaluation of animal conformation traits in the period of three years. The analysis of variance of particular traits indicates statistically significant effect of the year of birth, colour type and animal sex on the majority of analysed traits. Higher means of license eva...

Cooking Can Be Profitable; Commercial Cooking and Baking 1:9193.03.

Science.gov (United States)

Dade County Public Schools, Miami, FL.

The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…

Physicochemical changes in nontraditional pasta during cooking

Science.gov (United States)

Changes in biochemical components of non-traditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti samples were made from traditional and non-traditional formulations including semolina 100%, whole wheat flour 100%, semolina-whole wheat flour (49:51), semol...

Culture of colour in the city

Directory of Open Access Journals (Sweden)

Vasiljević-Tomić Dragana

2009-01-01

Full Text Available The phenomenon of colour is examined through the evolution of colour and development of culture of colour, which significantly affects the colouristic priorities of people and the colour of the city itself. The terms functional colour and climate of colour are also considered, as some of the most important characteristics of architectural and urban design practice. The quality of the urban public space is directly predicated by cultural identity, and indirectly by appearance of polychromy in urban public space. The need to improve the quality of life in the city represents one of the key motives for operating in urban space, i.e. commencing the process of architectural and urban designing. Historical architectural policrhomy represents the basis for appearance of colour in public space. The complexity of colouristic attributes of the urban public space is conditioned by the basic characteristics: colouristic priorities, harmony of coloured spatial structures and materials in designing the polychrome ambient in the city. The factors that shape the colouristic ambient of the city are: characteristics of nature and climate, interrelations of colour and shape, as well as the experience of the form of the urban public space while preserving its identity. The acquired experiences point to the possibility of redefining the concepts of urban public space in planning and designing practice. The synthesized knowledge is sublimed through examination of the elasticity of its boundaries in accordance to the preservation of the identity of place and the future transformations of the city as well as of its users. The new principles are formed upon which the transformed model of the urban public space as a polychrome ambient is built.

Influence of steaming on drying quality and colour of beech timber

Directory of Open Access Journals (Sweden)

Milić Goran

2015-01-01

Full Text Available This paper presents the results of an analysis of influence of the “light” steaming process on conventional drying and colour of beech timber. A stack consisting of steamed and unsteamed boards was dried. Moisture content and moisture content profiles were recorded, and at the end of drying final moisture content, moisture content difference across thickness, case-hardening and colour were determinated. No statistically significant difference between steamed and unsteamed timber was established in any of the examined parameters (MC, ΔMC, gap. The results indicate that equal (or even better drying quality can be expected with steamed beech timber than with unsteamed timber, given the same drying schedule. Dry steamed timber was darker and more reddish than the unsteamed one. An imprecision of measurement by probes in the kiln was noticed in measuring steamed and unsteamed beech timber having a moisture content of between 7% and 15%, and a solution for overcoming this problem was given. [Projekat Ministarstva nauke Republike Srbije, br. TR 31041

Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: steam-assisted hybrid oven versus convection ovens.

Science.gov (United States)

Isleroglu, Hilal; Kemerli, Tansel; Özdestan, Özgül; Uren, Ali; Kaymak-Ertekin, Figen

2014-09-01

The aim of this study was to evaluate effect of steam-assisted hybrid oven cooking method in comparison with convection ovens (natural and forced) on quality characteristics (color, hardness, cooking loss, soluble protein content, fat retention, and formation of heterocyclic aromatic amines) of chicken patties. The cooking experiments of chicken patties (n = 648) were conducted at oven temperatures of 180, 210, and 240°C until 3 different end point temperatures (75, 90, and 100°C) were reached. Steam-assisted hybrid oven cooking enabled faster cooking than convection ovens and resulted in chicken patties having lower a* and higher L* value, lower hardness, lower fat, and soluble protein content (P cooking loss than convection ovens. Steam-assisted hybrid oven could reduce the formation of heterocyclic aromatic amines that have mutagenic and carcinogenic effects on humans. © 2014 Poultry Science Association Inc.

A feed-forward Hopfield neural network algorithm (FHNNA) with a colour satellite image for water quality mapping

Science.gov (United States)

Asal Kzar, Ahmed; Mat Jafri, M. Z.; Hwee San, Lim; Al-Zuky, Ali A.; Mutter, Kussay N.; Hassan Al-Saleh, Anwar

2016-06-01

There are many techniques that have been given for water quality problem, but the remote sensing techniques have proven their success, especially when the artificial neural networks are used as mathematical models with these techniques. Hopfield neural network is one type of artificial neural networks which is common, fast, simple, and efficient, but it when it deals with images that have more than two colours such as remote sensing images. This work has attempted to solve this problem via modifying the network that deals with colour remote sensing images for water quality mapping. A Feed-forward Hopfield Neural Network Algorithm (FHNNA) was modified and used with a satellite colour image from type of Thailand earth observation system (THEOS) for TSS mapping in the Penang strait, Malaysia, through the classification of TSS concentrations. The new algorithm is based essentially on three modifications: using HNN as feed-forward network, considering the weights of bitplanes, and non-self-architecture or zero diagonal of weight matrix, in addition, it depends on a validation data. The achieved map was colour-coded for visual interpretation. The efficiency of the new algorithm has found out by the higher correlation coefficient (R=0.979) and the lower root mean square error (RMSE=4.301) between the validation data that were divided into two groups. One used for the algorithm and the other used for validating the results. The comparison was with the minimum distance classifier. Therefore, TSS mapping of polluted water in Penang strait, Malaysia, can be performed using FHNNA with remote sensing technique (THEOS). It is a new and useful application of HNN, so it is a new model with remote sensing techniques for water quality mapping which is considered important environmental problem.

Memory colours affect colour appearance.

Science.gov (United States)

Witzel, Christoph; Olkkonen, Maria; Gegenfurtner, Karl R

2016-01-01

Memory colour effects show that colour perception is affected by memory and prior knowledge and hence by cognition. None of Firestone & Scholl's (F&S's) potential pitfalls apply to our work on memory colours. We present a Bayesian model of colour appearance to illustrate that an interaction between perception and memory is plausible from the perspective of vision science.

Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.

Science.gov (United States)

Khan, Imran; Yousif, Adel M; Johnson, Stuart K; Gamlath, Shirani

2014-08-01

Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability. © 2014 Institute of Food Technologists®

Colour, vision and ergonomics.

Science.gov (United States)

Pinheiro, Cristina; da Silva, Fernando Moreira

2012-01-01

This paper is based on a research project - Visual Communication and Inclusive Design-Colour, Legibility and Aged Vision, developed at the Faculty of Architecture of Lisbon. The research has the aim of determining specific design principles to be applied to visual communication design (printed) objects, in order to be easily read and perceived by all. This study target group was composed by a selection of socially active individuals, between 55 and 80 years, and we used cultural events posters as objects of study and observation. The main objective is to overlap the study of areas such as colour, vision, older people's colour vision, ergonomics, chromatic contrasts, typography and legibility. In the end we will produce a manual with guidelines and information to apply scientific knowledge into the communication design projectual practice. Within the normal aging process, visual functions gradually decline; the quality of vision worsens, colour vision and contrast sensitivity are also affected. As people's needs change along with age, design should help people and communities, and improve life quality in the present. Applying principles of visually accessible design and ergonomics, the printed design objects, (or interior spaces, urban environments, products, signage and all kinds of visually information) will be effective, easier on everyone's eyes not only for visually impaired people but also for all of us as we age.

Comparative study of frying to other cooking techniques influence on the nutritive value

Directory of Open Access Journals (Sweden)

Bognár, A.

1998-08-01

Full Text Available Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of heat - susceptible vitamins. The influence of common frying methods (frying in an oven, in a pan deep frying on cooking time and nutritive value of vegetables, potatoes, meat, poultry and fish is described and compared to other cooking methods (boiling, steaming, stewing. Frying of vegetables, potatoes and breaded meat, poultry and fish, no matter whether in a pan or by deep - frying, is associated with fat uptake (2 - 14 g per 100 g of raw food while non - breaded high fat food of animal origin loses fat during frying (2 - 30%. Data suggest that the fat quantity absorbed during frying increases up to a saturation limit which depends on the kind of food and on the amount of panade. Deep - fried meat, poultry and fish usually absorb less fat than meat, poultry and fish fried in a pan. The kind of fat had no essential influence on fat uptake. After frying of vegetable food and of breaded meat, poultry and fish, the content of protein, carbohydrates and minerals was nearly fully retained while boiling and steaming reduced the mineral content by 25-50%. In the majority of cases frying including deep frying also retained the vitamins B₁, B₂, B₆ and C better than boiling, steaming and stewing.

What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior.

Science.gov (United States)

Wolfson, Julia A; Bleich, Sara N; Smith, Katherine Clegg; Frattaroli, Shannon

2016-02-01

Despite the importance of cooking in American life and evidence suggesting that meals cooked at home are healthier, little is known about perceptions of what it means to cook in the United States. The objective of this study was to describe perceptions of cooking and factors important to how cooking is perceived and practiced among American adults. Seven focus groups (N = 53; 39 female; 35 Black, 16 White, 2 Asian) were conducted from November 2014 to January 2015 in Baltimore City, Maryland. Participants were recruited from two neighborhoods; one with higher median income and access to healthy food and the other with lower income and low access to healthy food. Focus groups were audio recorded, transcribed verbatim and analyzed using a grounded theory approach. Participants' perceptions of cooking varied considerably, regardless of neighborhood income or food access, and spanned a continuum from all scratch cooking to anything made at home. Perceptions of cooking incorporated considerations of whether or how food was heated and the degree of time, effort and love involved if convenience foods were used. Key barriers to cooking included affordability, lack of time, and lack of enjoyment. Key facilitators of frequent cooking included extensive organization and time management to enable participants to incorporate cooking into their daily lives. Cooking is a complex concept and not uniformly understood. Efforts to encourage healthy cooking at home should consider the broad spectrum of activities Americans recognize as cooking as well as the barriers and facilitators to preparing food at home. Public health messages to encourage more frequent cooking should account for the heterogeneity in perspectives about cooking. More research should explore differences in perceptions about cooking in other diverse populations. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle.

Science.gov (United States)

Arroyo, Cristina; Lascorz, Diana; O'Dowd, Louise; Noci, Francesco; Arimi, Joshua; Lyng, James G

2015-01-01

Beef longissimus thoracis et lumborum (LTL) muscle was used to evaluate the effect of PEF treatments (1.4 kV/cm, 10 Hz, 20 μs, 300 and 600 pulses) on meat quality attributes (weight loss, colour, cook loss and texture) and its evolution at various stages during ageing (2, 10, 18 and 26 days post-mortem). The length of meat ageing before and after PEF application exerted no influence on weight loss, colour and cook loss. Results also demonstrated that PEF treatments applied at different times post-mortem (2, 10, 18 and 26 days) showed a tendency towards reducing toughness of beef samples but that the application of PEF did not affect the tenderization process provided by ageing itself. 60% of the sensory panellists scored PEF treated samples as tender (≥6.0 points out of 9.0) whereas only 27.5% did so for untreated samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

Colour change in a structural ornament is related to individual quality, parasites and mating patterns in the blue tit

Science.gov (United States)

Badás, E. P.; Martínez, J.; Rivero-de Aguilar, J.; Ponce, C.; Stevens, M.; Merino, S.

2018-02-01

Carry-over effects refer to processes that occur in one season and influence fitness in the following. In birds, two costly activities, namely reproduction and moult, are restricted to a small time window, and sometimes overlap. Thus, colour in newly moulted feathers is likely to be affected by the costs of reproduction. Using models of bird vision we investigated male colour change in a free-living population of blue tits ( Cyanistes caeruleus) in three sampling occasions: spring 1, winter and spring 2. We related crown, tail, breast and cheek feather colouration after the moult (winter) to the intensity of infections by blood parasites during reproduction (spring 1). In the following spring (spring 2), we explored mating patterns with respect to changes in feather colour (springs 1 vs. 2). Males that were less intensely infected by the malaria parasite Plasmodium while breeding showed purer white cheek feathers in winter, which may indicate higher feather quality. Increased brightness in the white cheek was associated with better body condition during reproduction. In the following season, males with brighter cheeks paired with females that had noticeably brighter cheek patches compared to the male's previous mate. These results suggest that the conditions experienced during reproduction are likely to affect moult and thus feather colouration, at least in the white patch. High quality individuals may allocate resources efficiently during reproduction increasing future reproductive success through variation in mating patterns. Carry-over effects from reproduction might extend not only to the non-breeding phase, but also to the following breeding season.

Sediment quality in depositional areas of Shelikof Strait and outermost Cook Inlet, July 1997 - July 1998 (NODC Accession 0000702)

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — The Minerals Management Service (MMS) program "Sediment Quality in Depositional Areas of Shelikof Strait and Outermost Cook Inlet," consisted of a two-year study...

Pseudoisochromatic test plate colour representation dependence on printing technology

International Nuclear Information System (INIS)

Luse, K; Ozolinsh, M; Fomins, S

2012-01-01

The aim of the study is to determine best printing technology for creation of colour vision deficiency tests. Valid tests for protanopia and deuteranopia were created from perceived colour matching experiments from printed colour samples by colour deficient individuals. Calibrated EpsonStylus Pro 7800 printer for ink prints and Noritsu HD 3701 digital printer for photographic prints were used. Multispectral imagery (by tunable liquid crystal filters system CRI Nuance Vis 07) data analysis show that in case of ink prints, the measured pixel colour coordinate dispersion (in the CIExy colour diagram) of similar colour arrays is smaller than in case of photographic printing. The print quality in terms of colour coordinate dispersion for printing methods used is much higher than in case of commercially available colour vision deficiency tests.

Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.

Science.gov (United States)

Flakemore, Aaron Ross; Malau-Aduli, Bunmi Sherifat; Nichols, Peter David; Malau-Aduli, Aduli Enoch Othniel

2017-01-01

This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70°C. An untrained consumer panel assessed meat appearance, aroma, tenderness, juiciness, taste and overall liking. Results showed no compositional alterations (P>0.05) to omega-3 fatty acids due to cooking treatment, whereas on absolute terms (mg/100g muscle) omega-3 fatty acids significantly (Pcooked meat at 32.8±2.3mg/100g muscle exceeded the minimum 30mg/100g per edible portion required for the defined Australian classification as 'source' long-chain (≥C 20 ) omega-3 for cooked lamb. A 3.4% intramuscular fat content in the initial raw meat was sufficient to maintain acceptable overall sensory eating quality. Results endorse the application of this cooking method to enable delivery of health beneficial long-chain omega-3 fatty acids of commercially prepared Australian lamb loin chops to consumers without impediments to sensory eating properties. Copyright © 2016 Elsevier Ltd. All rights reserved.

Extrusion-cooking to improve the animal feed quality of broad beans

NARCIS (Netherlands)

Moscicki, L.; Wojcik, S.; Plaur, K.; Zuilichem, van D.J.

1984-01-01

Extrusion-cooking of broad beans with a single-screw extruder has been investigated. Attention was focused on process requirements as well as on the nutritional effects of extrusion-cooked broad beans in a chicken feed formulation. The optimal thermal process conditions required for a product of

Evaluation of texture differences among varieties of cooked quinoa

Science.gov (United States)

Texture is one of the most significant factors for consumers’ experience of foods. Texture difference of cooked quinoa among thirteen different varieties was studied. Correlations between the texture and seed composition, seed characteristics, cooking qualities, flour pasting properties and flour th...

Application of Modern Colour Measurement Dervices in Coloration Industries

Institute of Scientific and Technical Information of China (English)

CHUNG Y.S.; XIN John H.; SIN K.M.

2002-01-01

In colour measurement ralated industry, reflectance spectrophotometer is the one of the popular measuring machine for measutring colour and quality control. Colour communications is frequently confusing. This is because the colour appearance is subject to the influence of at least three different phenomena: the light source, the object and the visual system. The variation in either the radiant quantity or the spectral distribution of the source can alter the observed colour. Because of this reason,the objective quantitative tool, colour measurement equipment and communication method; become more important in evaluating of the colour. In fact, based on the advanced in computer system and electronic device,the colour measurement becomes more and more accuracy, especiany in spectrophotometer measurement.In this paper, we will focus on the review of modern spectrophotometers in coloration industries.

Effect of diet chestnut tannin supplementation on meat quality, fatty acid profile and lipid stability in broiler rabbits

Directory of Open Access Journals (Sweden)

Ivo Zoccarato

2010-01-01

Full Text Available This study investigated the effect of chestnut tannins on meat quality in broiler rabbits. 72 commercial hybrid rabbits (mean body weight 740 g, 32 days old were fed for 49 days with three diets containing 0%, 0.5% and 1.0% of a commercial chestnut wood extract (ENC®, Sil- vachimica srl, respectively. Eight rabbits per group were slaughtered at 12 weeks of age and at 24h post-mortem pH and colour were measured on the carcass. Moreover, both sides of m. longis- simus thoracis (LT were dissected. Left side was used for cooking losses whereas the other side was used for the determination of fatty acid profile and lipid oxidation. Data were statistically analyzed by one-way ANOVA. No differences were found in pH, colour and cooking losses, as well as the fatty acid profile of LT muscle and its relative health indexes. Concerning the antioxidant effect, the ENC shows a positive and significant effect at the inclusion level of 0.5%. In conclusion, the ENC has not undesirable side effects on the meat quality of rabbits, although further studies will be necessary to find the optimal diet inclusion level of ENC to elicit a stronger antioxidant effect in the rabbit meat.

Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat

Directory of Open Access Journals (Sweden)

ZHUANG Hong

2014-12-01

Full Text Available Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing.However,the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented.The objective of this study was to compare sensory quality profiles of fresh and frozen/thawed chicken breast fillets (pectoralis major.Breast fillets were removed from carcasses within 24 h postmortem and either cooked from a fresh state or placed in a -20℃ freezer.Frozen samples were thawed by three different methods:thawing during cooking directly from a frozen state (0 h,thawing in 20℃ water for 2 h prior to cooking (2 h,or thawing at 4℃ for 24 h prior to cooking (24 h.A control treatment with fillets cooked directly from a fresh state was used.Fillets were cooked to an endpoint temperature of 78℃ and sensory quality was evaluated by trained descriptive panelists using 0~15 universal intensity scales.Results show that there were not treatment differences (P>0.05 in the average intensity scores for any of the descriptive flavor attributes or for 5 of the descriptive texture attributes (cohesiveness,hardness,juiciness,wad size,and wetness of wad.However,the intensity scores for cohesiveness of mass,rate of breakdown,and chewiness were significantly different among the treatments (P<0.05.Cohesiveness of mass intensity scores for 0h and 24 h fillets were significantly higher than 2 h samples.Fillets cooked directly from a frozen state (0 h had significantly higher intensity scores for rate of breakdown and chewiness than fresh controls and 2 h samples,respectively.These results indicate that freezing-thawing does not affect sensory flavor quality;however,it may change the texture attributes of cooked chicken breast meat products.The effects on meat texture depend on thawing methods prior to cooking.

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.

Science.gov (United States)

Fradique, Mónica; Batista, Ana Paula; Nunes, M Cristiana; Gouveia, Luísa; Bandarra, Narcisa M; Raymundo, Anabela

2010-08-15

Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5-2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright (c) 2010 Society of Chemical Industry.

Ordered Probit Analysis of Consumers’ Preferences for Milk and Meat Quality Attributes in the Emerging Cities of Southern India

Directory of Open Access Journals (Sweden)

S. PRIYADHARSINI

2017-09-01

Full Text Available In order to assess consumer preferences for milk and meat quality attributes, a study was carried out in two Second-Tier cities of Tamil Nadu. Personal interviews were done to collect the data from 160 respondents chosen through a multistage sampling procedure in each of the two cities selected for this study. Ordered Probit model fitted for the attributes of milk showed that: family size had a significant positive preference towards texture, low fat and low price of milk, educated consumers paid greater attention to taste, safety, flavour, packaging and low fat attributes of milk and low income consumers paid less importance on most of the attributes of milk. Ordered Probit model for meat revealed that as the family size increased, the consumers were likely to give more importance to ageing and tenderness and less importance to leanness of meat. Male consumers paid greater attention to colour and females were none concerned with tenderness, cooking quality and price. As the education level increased, the consumers became more and more quality and price conscious. Households having children paid more importance to tenderness and taste attributes of meat, whereas the household having aged people opted for colour, taste, tenderness, cooking quality, leanness and price attributes. Low income consumers paid less importance to quality attributes and the respondents performing more physical activity paid lesser attention towards leanness and more importance to price of the meat. This suggests the need for enhancing the production of quality livestock products, together by developing a well-organized distribution system.

Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water

Science.gov (United States)

Cooking or reheating food in a vacuum sealed bag has been a common method of preparing vegetables, meat and poultry products. There are very few examples of vacuum sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the properties of raw f...

Carotenoid-based breast plumage colour, body condition and clutch ...

African Journals Online (AJOL)

dependent ornamental trait. In some species of birds, red, orange and yellow feather colouration reflects male quality and advertises the carotenoid concentration of feathers. Such colouration is an important aspect of mate selection by females.

Perspectives on learning to cook and public support for cooking education policies in the United States: A mixed methods study.

Science.gov (United States)

Wolfson, Julia A; Frattaroli, Shannon; Bleich, Sara N; Smith, Katherine Clegg; Teret, Stephen P

2017-01-01

Declines in cooking skills in the United States may contribute to poor diet quality and high obesity rates. Little is known about how Americans learn to cook or their support for cooking education policies. The objective of this study was to examine how Americans learn to cook, attributions of responsibility for teaching children how to cook, and public support for policies to teach cooking skills. We used a concurrent, triangulation mixed-methods design that combined qualitative focus group data (from 7 focus groups in Baltimore, MD (N = 53)) with quantitative survey data from a nationally representative, web-based survey (N = 1112). We analyzed focus group data (using grounded theory) and survey data (using multivariable logistic regression). We find that relatively few Americans learn to cook from formal instruction in school or community cooking classes; rather, they primarily learn from their parents and/or by teaching themselves using cookbooks, recipe websites or by watching cooking shows on television. While almost all Americans hold parents and other family members responsible for teaching children how to cook, a broad majority of the public supports requiring cooking skills to be taught in schools either through existing health education (64%) or through dedicated home economics courses (67%). Slightly less than half of all Americans (45%) support increasing funding for cooking instruction for participants in the Supplemental Nutrition Assistance Program (SNAP). Broad public support for teaching cooking skills in schools suggests that schools are one promising avenue for policy action. However, school-based strategies should be complemented with alternatives that facilitate self-learning. More research is needed to identify effective means of teaching and disseminating the key cooking skills and knowledge that support healthy eating. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo Lowe, 1839).

Science.gov (United States)

Maulvault, Ana Luísa; Anacleto, Patrícia; Machado, Raquel; Amaral, Andressa; Carvalho, Maria Luísa; Lourenço, Helena Maria; Nunes, Maria Leonor; Marques, António

2012-05-01

Black scabbard fish (Aphanopus carbo Lowe, 1839) is a deep-water fish resource that is highly appreciated in southern European countries and can accumulate high levels of mercury in the muscle. Currently, European legislation establishes limits for the presence of toxic contaminants in raw seafood, despite these products are generally cooked before consumption. In addition, there is still a lack of information concerning the nutritional quality and contaminants available in cooked products. Therefore, the aim of this study was to assess the effect of sex, maturation stages and three common cooking practices (steaming, grilling and frying) on the toxic elements (Hg, As, Cd and Pb) and nutritional value (chemical, elemental and fatty acid composition) of black scabbard fish. Few variations occurred between sexes and maturation stages, particularly in fatty acid and elemental content. Concerning cooked black scabbard fish, the greatest differences occurred in fried and grilled samples, attaining higher Hg levels, whereas steamed fish composition was closer to raw black scabbard fish. Raw and cooked black scabbard fish can be considered as a very good source of essential nutrients such as n-3 PUFA, proteins, macro and trace elements. Yet, when the fish is grilled, the Hg content may be above the limits set by EU. Considering the alterations occurred during the cooking processes, steaming seems the best procedure to cook this species.

High-pressure treatment for shelf-life extension and quality improvement of oysters cooked in a traditional Taiwanese oyster omelet.

Science.gov (United States)

Lai, Kung-Ming; Chi, Hsin-Yi; Hsu, Kuo-Chiang

2010-01-01

Whole oysters were processed using high-pressure (HP) treatment at 250 and 300 MPa for 0 to 10 min and stored at 4 degrees Celsius for up to 28 days. HP-treated oysters and untreated oysters were evaluated for lipid oxidation, growth of microorganisms, and sensory characteristics after cooking at 160 degrees Celsius for 90 s. Microbial counts after HP treatment revealed that the bacterial load was initially reduced at all pressures. HP-treated oysters had significantly higher pH and moisture (P oysters during storage. HP treatment increased lipid oxidation with unpleasant odor during storage compared with the control. HP treatment decreased redness but did not significantly affect the brightness and yellowness of cooked oysters. From tests of mechanical properties, 300 MPa-treated oysters after cooking had significantly increased toughness as measured by cutting force. HP-treated oysters after cooking received higher quality scores than did the control during the storage trial. Results indicated that 300 MPa for 2 min is the optimum HP treatment that results in oysters most acceptable for oyster omelets during storage at 4 degrees Celsius, and this treatment may extend the shelf life of these oysters to 21 days.

Fluidised bed cereal cooking

International Nuclear Information System (INIS)

Jenkins, Simon Anthony

2002-01-01

Man has been cooking food for thousands of years for a number of reasons: to improve flavour and palatability, sterilise, increase digestibility, improve texture and colour. Increasingly more advanced techniques are employed today in food production plants to engineer foods with many different properties. With this in mind manufacturers are constantly seeking to improve processing techniques and apply new or different technologies (such as microwaves, RF and extrusion) to develop foods with new properties (like puffed texture starches) and to increase process efficiencies (energy efficiency, water reduction). This thesis reports on work undertaken to demonstrate the potential to achieve high temperature starch conversion of whole wheat grains in a fluidised bed, thereby reducing the amount of water required and processing time. Specifically, wheat from the farm at 14% water content is cooked in a fluidised bed. The fluidised bed heats the wheat quickly by convective heating. In addition, energy can be delivered directly to the grain by microwave heating during fluidisation. Degree of starch conversion is determined by measuring the reduction in size of endotherm of reaction as observed by Differential Scanning Calorimetry. The fluidising gas, processing temperature and starting moisture content were varied in order to investigate their effect on the cooking process. A mathematical model based on energy and species concentration equations was developed to help understand the internal grain processes. The model coupled the thermal energy equation with water diffusion. The effect of water evaporation was represented as a thermal sink in the energy equation. Popular kinetic models from literature were adapted to predict the degree of starch conversion. The model gives solutions consistent with experimental data and physical intuition. A commercial computational fluid dynamics package was used to study simple airflow and particle tracks in the fluidisation column. A

Colour Terms Affect Detection of Colour and Colour-Associated Objects Suppressed from Visual Awareness

Science.gov (United States)

Forder, Lewis; Taylor, Olivia; Mankin, Helen; Scott, Ryan B.; Franklin, Anna

2016-01-01

The idea that language can affect how we see the world continues to create controversy. A potentially important study in this field has shown that when an object is suppressed from visual awareness using continuous flash suppression (a form of binocular rivalry), detection of the object is differently affected by a preceding word prime depending on whether the prime matches or does not match the object. This may suggest that language can affect early stages of vision. We replicated this paradigm and further investigated whether colour terms likewise influence the detection of colours or colour-associated object images suppressed from visual awareness by continuous flash suppression. This method presents rapidly changing visual noise to one eye while the target stimulus is presented to the other. It has been shown to delay conscious perception of a target for up to several minutes. In Experiment 1 we presented greyscale photos of objects. They were either preceded by a congruent object label, an incongruent label, or white noise. Detection sensitivity (d’) and hit rates were significantly poorer for suppressed objects preceded by an incongruent label compared to a congruent label or noise. In Experiment 2, targets were coloured discs preceded by a colour term. Detection sensitivity was significantly worse for suppressed colour patches preceded by an incongruent colour term as compared to a congruent term or white noise. In Experiment 3 targets were suppressed greyscale object images preceded by an auditory presentation of a colour term. On congruent trials the colour term matched the object’s stereotypical colour and on incongruent trials the colour term mismatched. Detection sensitivity was significantly poorer on incongruent trials than congruent trials. Overall, these findings suggest that colour terms affect awareness of coloured stimuli and colour- associated objects, and provide new evidence for language-perception interaction in the brain. PMID:27023274

Colour Terms Affect Detection of Colour and Colour-Associated Objects Suppressed from Visual Awareness.

Science.gov (United States)

Forder, Lewis; Taylor, Olivia; Mankin, Helen; Scott, Ryan B; Franklin, Anna

2016-01-01

The idea that language can affect how we see the world continues to create controversy. A potentially important study in this field has shown that when an object is suppressed from visual awareness using continuous flash suppression (a form of binocular rivalry), detection of the object is differently affected by a preceding word prime depending on whether the prime matches or does not match the object. This may suggest that language can affect early stages of vision. We replicated this paradigm and further investigated whether colour terms likewise influence the detection of colours or colour-associated object images suppressed from visual awareness by continuous flash suppression. This method presents rapidly changing visual noise to one eye while the target stimulus is presented to the other. It has been shown to delay conscious perception of a target for up to several minutes. In Experiment 1 we presented greyscale photos of objects. They were either preceded by a congruent object label, an incongruent label, or white noise. Detection sensitivity (d') and hit rates were significantly poorer for suppressed objects preceded by an incongruent label compared to a congruent label or noise. In Experiment 2, targets were coloured discs preceded by a colour term. Detection sensitivity was significantly worse for suppressed colour patches preceded by an incongruent colour term as compared to a congruent term or white noise. In Experiment 3 targets were suppressed greyscale object images preceded by an auditory presentation of a colour term. On congruent trials the colour term matched the object's stereotypical colour and on incongruent trials the colour term mismatched. Detection sensitivity was significantly poorer on incongruent trials than congruent trials. Overall, these findings suggest that colour terms affect awareness of coloured stimuli and colour- associated objects, and provide new evidence for language-perception interaction in the brain.

Colour Terms Affect Detection of Colour and Colour-Associated Objects Suppressed from Visual Awareness.

Directory of Open Access Journals (Sweden)

Lewis Forder

Full Text Available The idea that language can affect how we see the world continues to create controversy. A potentially important study in this field has shown that when an object is suppressed from visual awareness using continuous flash suppression (a form of binocular rivalry, detection of the object is differently affected by a preceding word prime depending on whether the prime matches or does not match the object. This may suggest that language can affect early stages of vision. We replicated this paradigm and further investigated whether colour terms likewise influence the detection of colours or colour-associated object images suppressed from visual awareness by continuous flash suppression. This method presents rapidly changing visual noise to one eye while the target stimulus is presented to the other. It has been shown to delay conscious perception of a target for up to several minutes. In Experiment 1 we presented greyscale photos of objects. They were either preceded by a congruent object label, an incongruent label, or white noise. Detection sensitivity (d' and hit rates were significantly poorer for suppressed objects preceded by an incongruent label compared to a congruent label or noise. In Experiment 2, targets were coloured discs preceded by a colour term. Detection sensitivity was significantly worse for suppressed colour patches preceded by an incongruent colour term as compared to a congruent term or white noise. In Experiment 3 targets were suppressed greyscale object images preceded by an auditory presentation of a colour term. On congruent trials the colour term matched the object's stereotypical colour and on incongruent trials the colour term mismatched. Detection sensitivity was significantly poorer on incongruent trials than congruent trials. Overall, these findings suggest that colour terms affect awareness of coloured stimuli and colour- associated objects, and provide new evidence for language-perception interaction in the brain.

Reproductive success in a natural population of male three-spined stickleback Gasterosteus aculeatus: effects of nuptial colour, parasites and body size.

Science.gov (United States)

Sparkes, T C; Rush, V; Kopp, D A; Foster, S A

2013-05-01

The effects of nuptial colour, parasites and body size on reproductive success were examined in a natural population of three-spined stickleback Gasterosteus aculeatus. Reproductive males were collected, with the contents of their nests, during the embryo-guarding stage from Lynne Lake (Cook Inlet, Alaska, U.S.A.), and nuptial colour, infection status and body size were recorded. Regression analysis revealed that male body size was the only predictor, of those measured, of reproductive success in nature. © 2013 The Authors. Journal of Fish Biology © 2013 The Fisheries Society of the British Isles.

Facial Identification in Observers with Colour-Grapheme Synaesthesia

DEFF Research Database (Denmark)

Sørensen, Thomas Alrik

2013-01-01

Synaesthesia between colours and graphemes is often reported as one of the most common forms cross modal perception [Colizolo et al, 2012, PLoS ONE, 7(6), e39799]. In this particular synesthetic sub-type the perception of a letterform is followed by an additional experience of a colour quality....... Both colour [McKeefry and Zeki, 1997, Brain, 120(12), 2229–2242] and visual word forms [McCandliss et al, 2003, Trends in Cognitive Sciences, 7(7), 293–299] have previously been linked to the fusiform gyrus. By being neighbouring functions speculations of cross wiring between the areas have been...... of Neuroscience, 17(11), 4302–4311], increased colour-word form representations in observers with colour-grapheme synaesthesia may affect facial identification in people with synaesthesia. This study investigates the ability to process facial features for identification in observers with colour...

Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

Science.gov (United States)

Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

2017-02-15

Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE. Copyright © 2016 Elsevier B.V. All rights reserved.

A Study on the Relationship between Cooking Properties of Adzuki Bean and Storage Conditions

OpenAIRE

Hayakawa, Isao; Breene, William M.; 早川, 功

1982-01-01

Adzuki bean (Phaseolus angularis) has been used for many cooking purposes in Japan. The basic method for adzuki bean cooking is heating in the presence of moisture, it seems that the differences of moisture content between the beans before cooking and between cooking methods have influence on the qualities of cooking products. But there is a general complaint about the poor cooking properties of these beans. Since the cooking properties depend, both on the moisture contents of bean before coo...

Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses.

Science.gov (United States)

Iqbal, Abdullah; Valous, Nektarios A; Mendoza, Fernando; Sun, Da-Wen; Allen, Paul

2010-03-01

Images of three qualities of pre-sliced pork and Turkey hams were evaluated for colour and textural features to characterize and classify them, and to model the ham appearance grading and preference responses of a group of consumers. A total of 26 colour features and 40 textural features were extracted for analysis. Using Mahalanobis distance and feature inter-correlation analyses, two best colour [mean of S (saturation in HSV colour space), std. deviation of b*, which indicates blue to yellow in L*a*b* colour space] and three textural features [entropy of b*, contrast of H (hue of HSV colour space), entropy of R (red of RGB colour space)] for pork, and three colour (mean of R, mean of H, std. deviation of a*, which indicates green to red in L*a*b* colour space) and two textural features [contrast of B, contrast of L* (luminance or lightness in L*a*b* colour space)] for Turkey hams were selected as features with the highest discriminant power. High classification performances were reached for both types of hams (>99.5% for pork and >90.5% for Turkey) using the best selected features or combinations of them. In spite of the poor/fair agreement among ham consumers as determined by Kappa analysis (Kappa-valuetexture appearance and acceptability), a dichotomous logistic regression model using the best image features was able to explain the variability of consumers' responses for all sensorial attributes with accuracies higher than 74.1% for pork hams and 83.3% for Turkey hams. Copyright 2009 Elsevier Ltd. All rights reserved.

Personality predicts the vibrancy of colour imagery: The case of synaesthesia.

Science.gov (United States)

Hossain, Shyla R; Simner, Julia; Ipser, Alberta

2017-07-01

In this study we show that personality traits predict the physical qualities of mentally generated colours, using the case of synaesthesia. Developmental grapheme-colour synaesthetes have the automatic lifelong association of colours paired to letters or digits. Although these colours are internal mental constructs, they can be measured along physical dimensions such as saturation and luminance. The personality of synaesthetes can also be quantified using self-report questionnaires relating, for example, to the five major traits of Conscientiousness, Extraversion, Agreeableness, Neuroticism, and Openness to Experience. In this paper, we bring together both types of quality by examining whether the personality of individual synaesthetes predicts their synaesthetic colours. Twenty grapheme-colour synaesthetes were tested with the Big Five Inventory (BFI) personality questionnaire. Their synaesthesia was also tested in terms of consistency and average colour saturation and luminance. Two major results were found: although personality did not influence the overall robustness (i.e., consistency) of synaesthesia, it predicted the nature of synaesthetes' colours: the trait of Openness was positively correlated with the saturation of synaesthetic colours. Our study provides evidence that personality and internal perception are intertwined, and suggests future avenues of research for investigating the associations between the two. Copyright © 2017 Elsevier Ltd. All rights reserved.

Hue-specific colour memory impairment in an individual with intact colour perception and colour naming.

Science.gov (United States)

Jakobson, L S; Pearson, P M; Robertson, B

2008-01-15

Cases of hue-selective dyschomatopsias, together with the results of recent optical imaging studies [Xiao, Y., Casti, A. R. R., Xiao, J., & Kaplan, E. (2006). A spatially organized representation of colour in macaque primary visual cortex. Perception, 35, ECVP Abstract Supplement; Xiao, Y., Wang, Y., & Felleman, D. J. (2003). A spatially organized representation of colour in macaque cortical area V2. Nature, 421, 535-539], have provided support for the idea that different colours are processed in spatially distinct regions of extrastriate cortex. In the present report, we provide evidence suggesting that a similar, but distinct, map may exist for representations of colour in memory. This evidence comes from observations of a young woman (QP) who demonstrates an isolated deficit in colour memory secondary to a concussive episode. Despite having normal colour perception and colour naming skills, and above-average memory skills in other domains, QP's ability to recall visually encoded colour information over short retention intervals is dramatically impaired. Her long-term memory for colour and her colour imagery skills are also abnormal. Surprisingly, however, these impairments are not seen with all hues; specifically, her ability to remember or imagine blue shades is spared. This interesting case contributes to the literature suggesting that colour perception, naming, and memory can be clinically dissociated, and provides insights into the organization of colour information in memory.

Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat.

Science.gov (United States)

Rupsankar, Chakrabarti

2010-10-01

High moisture content (89%) along with high enzymatic and bacteriological activity in Bombay duck (Harpodon nehereus) meat are responsible for short shelf life and disintegration of meat in cooking. Minimum solubility was at pH 5 (iso-electric point) of muscle protein. Citric acid- sodium citrate buffer (pH 5) with 0.2% potassium sorbate was very effective in reducing moisture in dressed fish and in increasing shelf life up to 4 days at ambient temperature (25-28 °C). Reduction in moisture in meat improved its cooking quality and gel formation capacity with increased protein content. Fish meat contained 1.0-1.5% NaCl and produced stronger gel by using 2% NaCl than conventionally prepared gel with 4% NaCl. Washing fish mince with cold water followed by pressing at pH 5, gave fish cake with more salt soluble protein and better gel strength (>500 gcm) than the same operation done at ambient temperature.

Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.)

DEFF Research Database (Denmark)

Bach, Vibe; Bennedbæk-Jensen, Sidsel; Clausen, Morten Rahr

2013-01-01

Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory...... evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic acids, organic acids and iron in three varieties of raw and boiled Jerusalem artichoke tubers harvested in the autumn and the spring. No differences were found between varieties in sensory evaluated...... enzymatic browning, but Rema and Draga had higher scores than Mari in after-cooking darkening. Jerusalem artichoke tubers had higher contents of total phenolics, phenolic acids and citric acid in the autumn and low contents in the spring, while it was the opposite for malic acid. None of the chemical...

The effect of storage on the colour of paprika powders with added oleoresin

Directory of Open Access Journals (Sweden)

Horváth Zs. H.

2016-12-01

Full Text Available The use of natural food colours is preferred to that of arti­ficial dyestuffs for modern alimentary purposes. Paprika is a spice plant grown and consumed in considerable quantities worldwide and also used as a natural food colour, so the colouring power of powders is very important. The colour of paprika powder is highly relevant too because the consumer concludes its colouring power based on its colour. The colouring power of paprika powders is directly determined by the quality and quantity of the colouring agent of paprika. The paprika oleoresin, that is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens, is suitable to raise the colour agent content of paprika powders. We investigated how the colour and the characteristics of paprika powder samples with added oleoresin change in the course of storage. The colour agent content of 7 different quality powders was increased with 7-75% using oleoresin. The initial colour agent content of samples changed between 41 and 169 ASTA units. The powders were made from Chinese, Peruvian, and Hungarian paprika. Colour measurements were performed with a HunterLab MiniScan colour-measuring instrument. The CIELab colour system was used for colour characterization. The colour agent content and the colour coordinates of samples were measured throughout 9 months. The decrease of colour agent con­tent varied between 22 and 51 percent, while the average reduction was 33 percent. The quantity of added oleoresin did not influence the colour agent content decrease significantly.

Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids.

Science.gov (United States)

Bañón, S; Vila, R; Price, A; Ferrandini, E; Garrido, M D

2006-02-01

The effects of a diet with goat milk "GM" or milk replacer "MR" on the meat quality and fat composition of suckling Murciano-Granadina kids were studied. MR consisted of powdered skimmed milk, coconut oil and fat, and cereal products and by-products. Raw meat quality (moisture, protein, lipids, ash, collagen, cholesterol, haem pigments, CIELab colour, pH and water retention capacity), fatty acid "FA" composition and eating quality of cooked meat (odour, flavour and texture) were determined. Diet had only a slight effect on raw meat quality but had a pronounced effect on fatty acid composition and eating quality of cooked meat. MR diet increased the water/protein proportion in the muscle. The saturated/unsaturated FA ratio in GM and MR fat was 0.94 and 2.27, respectively. The major FA in GM and MR fat were C16:0 and C18:1, respectively. Short-chain C4-C12 hardly accumulated in the adipose tissue of suckling kid, increasing the relative percentages of C14-C20. This effect was more pronounced in MR fat, due to the fact that MR contained more short-chain fatty acids than GM. MR diet gave cooked meat a more intense characteristic goat meat odour and flavour, more tenderness and more juiciness than the natural suckling diet. This fact could be related to differences in meat and fat composition.

KINETICS OF COLOUR CHANGE OF TOMATOES DURING DRYING

Directory of Open Access Journals (Sweden)

A. Unadi

2016-10-01

Full Text Available Colour is one of the pharameters determining the quality of dried tomatoes. The changes in colour of the skin of tomatoes during drying in an experimental dryer at various temperatures were measured every two hours by using Minolta CR 200 colorimeter and the colours were represented in Hunter-Lab scale. The objective of this research was develop a model for predicting colour changes of tomatoes during drying. The decrease in darkness as represented by dL value varied from 10 to 16%, while decrease in chroma value (dL varied from 20 to 37% of initial values. An empirical logarithmic equation with six constants was derived to fit the data of chroma changes during drying at various temperature and times. The model of colour change of tomatoes can be used for determining the optimum drying temperature to produce acceptable colour of dried tomatoes at reasonable cost.

Colour in flux: describing and printing colour in art

Science.gov (United States)

Parraman, Carinna

2008-01-01

This presentation will describe artists, practitioners and scientists, who were interested in developing a deeper psychological, emotional and practical understanding of the human visual system who were working with wavelength, paint and other materials. From a selection of prints at The Prints and Drawings Department at Tate London, the presentation will refer to artists who were motivated by issues relating to how colour pigment was mixed and printed, to interrogate and explain colour perception and colour science, and in art, how artists have used colour to challenge the viewer and how a viewer might describe their experience of colour. The title Colour in Flux refers, not only to the perceptual effect of the juxtaposition of one colour pigment with another, but also to the changes and challenges for the print industry. In the light of screenprinted examples from the 60s and 70s, the presentation will discuss 21 st century ideas on colour and how these notions have informed the Centre for Fine Print Research's (CFPR) practical research in colour printing. The latter part of this presentation will discuss the implications for the need to change methods in mixing inks that moves away from existing colour spaces, from non intuitive colour mixing to bespoke ink sets, colour mixing approaches and colour mixing methods that are not reliant on RGB or CMYK.

Specifying colours for colour vision testing using computer graphics.

Science.gov (United States)

Toufeeq, A

2004-10-01

This paper describes a novel test of colour vision using a standard personal computer, which is simple and reliable to perform. Twenty healthy individuals with normal colour vision and 10 healthy individuals with a red/green colour defect were tested binocularly at 13 selected points in the CIE (Commission International d'Eclairage, 1931) chromaticity triangle, representing the gamut of a computer monitor, where the x, y coordinates of the primary colour phosphors were known. The mean results from individuals with normal colour vision were compared to those with defective colour vision. Of the 13 points tested, five demonstrated consistently high sensitivity in detecting colour defects. The test may provide a convenient method for classifying colour vision abnormalities.

Effect of Tara (Caesalpinia spinosa Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage

Directory of Open Access Journals (Sweden)

Monika Skowyra

2015-01-01

Full Text Available The eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08 % (by mass directly to the pork batt er and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA and control (no added antioxidants. The addition of tara pod powder at 0.02 % was as effective as BHA (0.02 % in retarding lipid oxidation in pork products during storage. Results showed that redness increased after the addition of tara pod powder. Specifically, 0.02 % of tara pod powder was effective in keeping the red colour of meat batter stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in the development of pork products with enhanced quality and shelf life.

Condition-dependence, pleiotropy and the handicap principle of sexual selection in melanin-based colouration.

Science.gov (United States)

Roulin, Alexandre

2016-05-01

The signalling function of melanin-based colouration is debated. Sexual selection theory states that ornaments should be costly to produce, maintain, wear or display to signal quality honestly to potential mates or competitors. An increasing number of studies supports the hypothesis that the degree of melanism covaries with aspects of body condition (e.g. body mass or immunity), which has contributed to change the initial perception that melanin-based colour ornaments entail no costs. Indeed, the expression of many (but not all) melanin-based colour traits is weakly sensitive to the environment but strongly heritable suggesting that these colour traits are relatively cheap to produce and maintain, thus raising the question of how such colour traits could signal quality honestly. Here I review the production, maintenance and wearing/displaying costs that can generate a correlation between melanin-based colouration and body condition, and consider other evolutionary mechanisms that can also lead to covariation between colour and body condition. Because genes controlling melanic traits can affect numerous phenotypic traits, pleiotropy could also explain a linkage between body condition and colouration. Pleiotropy may result in differently coloured individuals signalling different aspects of quality that are maintained by frequency-dependent selection or local adaptation. Colouration may therefore not signal absolute quality to potential mates or competitors (e.g. dark males may not achieve a higher fitness than pale males); otherwise genetic variation would be rapidly depleted by directional selection. As a consequence, selection on heritable melanin-based colouration may not always be directional, but mate choice may be conditional to environmental conditions (i.e. context-dependent sexual selection). Despite the interest of evolutionary biologists in the adaptive value of melanin-based colouration, its actual role in sexual selection is still poorly understood. �

Colour discrimination of dental professionals and colour deficient laypersons.

Science.gov (United States)

Poljak-Guberina, Renata; Celebic, Asja; Powers, John M; Paravina, Rade D

2011-12-01

The aim of the present study was to compare results of non-dental (conventional) and dental colour discrimination tests (customized, shade guide test), to evaluate influence of profession, gender and age of colour normal dentists and laboratory technicians on colour discrimination results and to evaluate results of colour deficient laypersons. A total of 36 colour normal dental professionals, all volunteers were divided into two groups consisting of 18 participants each: dentists (DDS) and laboratory technicians (CDT). In addition, a group 15 colour deficient males also volunteered (CDP). Colour discrimination was examined using Farnsworth-Munsell 100 Hue Test and total error scores (TES) were calculated. Participants performed a dentistry related colour discrimination test by matching 26 pairs of shade tabs. Shade guide scores (3DS) were calculated. These tests were performed under the controlled conditions of a viewing booth. Mean values and standard deviations were determined. ANOVA, Mann-Whitney test, t-test and Pearson's correlation coefficient (r) were used for result analysis. TES and 3DS were correlated for colour normal observers, r = 0.47 (p gender and age were recorded. TES of 159 (83) and 3DS of 6.7 (2.7) were recorded for colour deficient laypersons. Based on TES, 33% of colour deficient laypersons had average discrimination, whilst 67% had low discrimination. Within the limitation of this study, it was concluded that results of non-dental and dental colour discrimination tests were correlated, and that profession (DDS/CDT), gender and age gender did not influence colour discrimination of colour normal participants. Although colour and appearance of dental restorations are of paramount importance for the aesthetic outcome, colour vision of dental professionals is not routinely tested. This paper validates and recommends the usage of dental shade guides for a simple, affordable and understandable testing of colour vision, either as a sole test or

Colour simplicity

OpenAIRE

du Preez, Warren

2017-01-01

This dissertation addresses the metaphysics of conscious experience. I defend a thesis labelled Colour Simplicity, according to which the properties constitutive of what it is like to have visual sensory experiences of colour – colour qualia – are simple, in that they lack more basic constituent properties. I develop a valid argument for Colour Simplicity, drawing on the premises that (P1) ‘colour qualia appear to be simple under introspection’, and (P2) ‘if colour qualia appear to be simp...

Daylight Influence on Colour Design : Empirical Study on Perceived Colour and Colour Experience Indoors

OpenAIRE

Hårleman, Maud

2007-01-01

It is known that one and the same interior colouring will appear different in rooms with windows facing north or facing south, but it is not known how natural daylight from these two compass points affects perceived colour and the ways in which colour is experienced. The objective is to describe the perceived colours to be expected in rooms with sunlight and diffused light, and thus develop a tool for colour design. Two empirical investigations provide the basis for six attached papers. The m...

Does Colour Preference Have a Role in Colour Term Acquisition?

Science.gov (United States)

Pitchford, Nicola J.; Davis, Emma E.; Scerif, Gaia

2009-01-01

A developmental association exists between colour preference and emerging colour term acquisition in young children. Colour preference might influence colour term acquisition by directing attention towards or away from a particular colour, making it more or less memorable. To investigate the role that colour preference may have in the acquisition…

Cooking and Society

OpenAIRE

Teplá, Hedvika

2012-01-01

The bachelor thesis "Cooking and Society" focuses on cooking, a process of food preparation. The thesis analyzes cooking as a leisure activity, type of housework and it also discusses the relation between cooking and cultural identity. It focuses on the importance of national and ethnic cuisine and deals with the differences in cooking influenced by religion and social stratification. The thesis also deals with the acquisition of cooing skills and transgeneral transfer of cooking skills. It d...

Improving the Quality of Freeze Dried Rice: Initial Evaluations

Science.gov (United States)

2015-05-01

a soft consistency and swells more during this period without disintegration of cell walls [10]. Evaluation of freshly cooked rice 4.1.2...synthetic/ plastic aroma and flavour. Comparison between Parboiled and Control-A 4.1.6. A more detailed series of rehydration tests with texture...the clumps rapidly and easily disintegrated into individual grains. Control-C and Parboiled differed in colour post- cooking due to the different

Colours sometimes count: awareness and bidirectionality in grapheme-colour synaesthesia.

Science.gov (United States)

Johnson, Addie; Jepma, Marieke; de Jong, Ritske

2007-10-01

Three experiments were conducted with 10 grapheme-colour synaesthetes and 10 matched controls to investigate (a) whether awareness of the inducer grapheme is necessary for synaesthetic colour induction and (b) whether grapheme-colour synaesthesia may be bidirectional in the sense that not only do graphemes induce colours, but that colours influence the processing of graphemes. Using attentional blink and Stroop paradigms with digit targets, we found that some synaesthetes did report "seeing" synaesthetic colours even when they were not able to report the inducing digit. Moreover, congruency effects (effects of matching the colour of digit presentation with the synaesthetic colour associated with that digit) suggested that grapheme-colour synaesthesia can be bidirectional, at least for some synaesthetes.

Influence of carbon dioxide stunning procedure on quality of turkey meat.

Science.gov (United States)

Mauri, S; Guijarro, A; Avilés, C; Peña, F

2017-08-01

1. The objective of this study was to evaluate the effect of sex and gas stunning on quality attributes of turkey breast meat. 2. One hundred B.U.T. Premium turkeys (50 males and 50 females) were divided into four groups of 25 animals and subjected to one of two CO 2 stunning procedures: G1 stepwise (step 1: 30% CO 2 , 15 s; step 2: 55% CO 2 , 40 s; step 3: 70% CO 2 , 45 s) or G2 fixed concentration (80% CO 2 , 100 s). The pH and meat colour at 20 min post-mortem, and pH, colour (L*, a*, b*), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and Warner-Bratzler shear force (WBSF) in breast samples at 24 h and 7 d post-mortem were assessed. 3. There were significant differences between stunning groups for pH, meat colour and CL, whereas no significant differences were found for DL and WBSF. Sex had a significant effect on pH and b* and ageing of meat affected pH, colour coordinates, DL and WBSF. 4. It was concluded that the G2 treatment affected negatively the pH value and colour coordinates. However, G2 stunning affected positively the WHC parameters. Female turkeys had better results than males for pH, and the colour of female turkey breast meat was less yellow than male breast meat.

The effect of colour on the perception of taste, quality and preference ...

African Journals Online (AJOL)

This study utilized twenty four (24) psychology students of Covenant University as participants. The colour of the fruit drink served as the independent variable while ... significant difference in the association of colour with taste based on gender ...

Investigation into the Accuracy of Colours Reproduced by the Ricoh Printer

Directory of Open Access Journals (Sweden)

Andrius Gedvila

2013-02-01

Full Text Available The paper investigates the reproduction accuracy of Ricoh Aficio colour 3006 printer. The study has been conducted analyzing four-color (CMYK gradation curves – the compliance of zonal absorbance with standard references and printing stability of gradation scales. The obtained colours have been measured spectrophotometrically determining the coordinates of colours CIE L*a*b* and differences in colours ΔE. Eight printing regimes and their settings have been examined. It has been found that the printer Ricoh has inaccurately colour grading. However, the quality of colour reproduction is sufficient for printing data not requiring high accuracy of colour reproduction. Colour grading significantly differs from the theoretical approaches, though some regimes (Gamma, Brightness, CMYK simulation allows achieving theoretical values. Despite the high inaccuracy of gradation, differences in colour are not high enough due to corrections made by software.Article in Lithuanian

Effect of modified atmosphere packaging and addition of calcium hypochlorite on the atmosphere composition, colour and microbial quality of mushrooms

CSIR Research Space (South Africa)

Kuyper, L

1993-01-01

Full Text Available The effect of modified atmosphere packaging in combination with the addition of calcium hypochlorite on the atmosphere composition, colour and microbial quality of mushrooms was investigated. A modified atmosphere which slowed down discolouration...

Colour scheme an exploration of the indeterminate space of colour

OpenAIRE

Varga, Tania Elke

2017-01-01

Colour Scheme examines the potential for colour to be understood as a relational and therefore, indeterminate space. The CMYK process colour model is reworked to investigate the idea of colour as an indeterminate space. In proposing that process colour can be understood as a fluid and relational system I draw attention to the unquantifiable and qualitative nature of colour. Colour can be understood as a verb, and as such may be thought of as an active substance. This understanding of col...

Edges, colour and awareness in blindsight.

Science.gov (United States)

Alexander, Iona; Cowey, Alan

2010-06-01

It remains unclear what is being processed in blindsight in response to faces, colours, shapes, and patterns. This was investigated in two hemianopes with chromatic and achromatic stimuli with sharp or shallow luminance or chromatic contrast boundaries or temporal onsets. Performance was excellent only when stimuli had sharp spatial boundaries. When discrimination between isoluminant coloured Gaussians was good it declined to chance levels if stimulus onset was slow. The ability to discriminate between instantaneously presented colours in the hemianopic field depended on their luminance, indicating that wavelength discrimination totally independent of other stimulus qualities is absent. When presented with narrow-band colours the hemianopes detected a stimulus maximally effective for S-cones but invisible to M- and L-cones, indicating that blindsight is mediated not just by the mid-brain, which receives no S-cone input, or that the rods contribute to blindsight. The results show that only simple stimulus features are processed in blindsight. 2010 Elsevier Inc. All rights reserved.

An evidence-based conceptual framework of healthy cooking

Directory of Open Access Journals (Sweden)

Margaret Raber

2016-12-01

Full Text Available Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framework of healthy cooking behavior in relation to chronic disease prevention. A systematic review of the literature was undertaken using broad search terms. Studies analyzing the impact of cooking behaviors across a range of disciplines were included. Experts in the field reviewed the resulting constructs in a small focus group. The model was developed from the extant literature on the subject with 59 studies informing 5 individual constructs (frequency, techniques and methods, minimal usage, flavoring, and ingredient additions/replacements, further defined by a series of individual behaviors. Face validity of these constructs was supported by the focus group. A validated conceptual model is a significant step toward better understanding the relationship between cooking, disease and disease prevention and may serve as a base for future assessment tools and curricula.

Rethinking Colour Constancy.

Directory of Open Access Journals (Sweden)

Alexander D Logvinenko

Full Text Available Colour constancy needs to be reconsidered in light of the limits imposed by metamer mismatching. Metamer mismatching refers to the fact that two objects reflecting metameric light under one illumination may reflect non-metameric light under a second; so two objects appearing as having the same colour under one illuminant can appear as having different colours under a second. Yet since Helmholtz, object colour has generally been believed to remain relatively constant. The deviations from colour constancy registered in experiments are usually thought to be small enough that they do not contradict the notion of colour constancy. However, it is important to determine how the deviations from colour constancy relate to the limits metamer mismatching imposes on constancy. Hence, we calculated metamer mismatching's effect for the 20 Munsell papers and 8 pairs of illuminants employed in the colour constancy study by Logvinenko and Tokunaga and found it to be so extensive that the two notions-metamer mismatching and colour constancy-must be mutually exclusive. In particular, the notion of colour constancy leads to some paradoxical phenomena such as the possibility of 20 objects having the same colour under chromatic light dispersing into a hue circle of colours under neutral light. Thus, colour constancy refers to a phenomenon, which because of metamer mismatching, simply cannot exist. Moreover, it obscures the really important visual phenomenon; namely, the alteration of object colours induced by illumination change. We show that colour is not an independent, intrinsic attribute of an object, but rather an attribute of an object/light pair, and then define a concept of material colour in terms of equivalence classes of such object/light pairs. We suggest that studying the shift in material colour under a change in illuminant will be more fruitful than pursuing colour constancy's false premise that colour is an intrinsic attribute of an object.

Rethinking Colour Constancy.

Science.gov (United States)

Logvinenko, Alexander D; Funt, Brian; Mirzaei, Hamidreza; Tokunaga, Rumi

2015-01-01

Colour constancy needs to be reconsidered in light of the limits imposed by metamer mismatching. Metamer mismatching refers to the fact that two objects reflecting metameric light under one illumination may reflect non-metameric light under a second; so two objects appearing as having the same colour under one illuminant can appear as having different colours under a second. Yet since Helmholtz, object colour has generally been believed to remain relatively constant. The deviations from colour constancy registered in experiments are usually thought to be small enough that they do not contradict the notion of colour constancy. However, it is important to determine how the deviations from colour constancy relate to the limits metamer mismatching imposes on constancy. Hence, we calculated metamer mismatching's effect for the 20 Munsell papers and 8 pairs of illuminants employed in the colour constancy study by Logvinenko and Tokunaga and found it to be so extensive that the two notions-metamer mismatching and colour constancy-must be mutually exclusive. In particular, the notion of colour constancy leads to some paradoxical phenomena such as the possibility of 20 objects having the same colour under chromatic light dispersing into a hue circle of colours under neutral light. Thus, colour constancy refers to a phenomenon, which because of metamer mismatching, simply cannot exist. Moreover, it obscures the really important visual phenomenon; namely, the alteration of object colours induced by illumination change. We show that colour is not an independent, intrinsic attribute of an object, but rather an attribute of an object/light pair, and then define a concept of material colour in terms of equivalence classes of such object/light pairs. We suggest that studying the shift in material colour under a change in illuminant will be more fruitful than pursuing colour constancy's false premise that colour is an intrinsic attribute of an object.

Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product quality.

Science.gov (United States)

Zell, Markus; Lyng, James G; Cronin, Denis A; Morgan, Desmond J

2010-10-01

Cylindrical cores of beef semitendinosus (500g) were cooked in a combined ohmic/convection heating system to low (72 degrees C, LTLT) and high (95 degrees C, HTST) target end-point temperatures. A control was also cooked to an end-point temperature of 72 degrees C at the coldest point. Microbial challenge studies on a model meat matrix confirmed product safety. Hunter L-values showed that ohmically heated meat had significantly (pHTST)) relative to the control (56.85). No significant texture differences (p>/=0.05) were suggested by Warner-Bratzler peak load values (34.09, 36.37 vs. 35.19N). Cook loss was significantly (pHTST and the control were more comparable (6.09 and 7.71, respectively). These results demonstrate considerable potential for this application of ohmic heating for whole meats. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Quality of charcoal produced using micro gasification and how the new cook stove works in rural Kenya

Science.gov (United States)

Njenga, Mary; Mahmoud, Yahia; Mendum, Ruth; Iiyama, Muyiki; Jamnadass, Ramni; Roing de Nowina, Kristina; Sundberg, Cecilia

2016-09-01

Wood based energy is the main source of cooking and heating fuel in Sub-Saharan Africa. Its use rises as the population increases. Inefficient cook stoves result in fuel wastage and health issues associated with smoke in the kitchen. As users are poor women, they tend not to be consulted on cook stove development, hence the need for participatory development of efficient woodfuel cooking systems. This paper presents the findings of a study carried out in Embu, Kenya to assess energy use efficiency and concentrations of carbon monoxide and fine particulate matter from charcoal produced using gasifier cook stoves, compared to conventional wood charcoal. Charcoal made from Grevillea robusta prunings, Zea mays cob (maize cob) and Cocos nucifera (coconut shells) had calorific values of 26.5 kJ g-1, 28.7 kJ g-1 and 31.7 kJ g-1 respectively, which are comparable to conventional wood charcoal with calorific values of 33.1 kJ g-1. Cooking with firewood in a gasifier cook stove and use of the resultant charcoal as by-product to cook another meal in a conventional charcoal stove saved 41% of the amount of fuel compared to cooking with firewood in the traditional three stone open fire. Cooking with firewood based on G. robusta prunings in the traditional open fire resulted in a concentration of fine particulate matter of 2600 μg m-3, which is more than 100 times greater than from cooking with charcoal made from G. robusta prunings in a gasifier. Thirty five percent of households used the gasifier for cooking dinner and lunch, and cooks preferred using it for food that took a short time to prepare. Although the gasifier cook stove is energy and emission efficient there is a need for it to be developed further to better suit local cooking preferences. The energy transition in Africa will have to include cleaner and more sustainable wood based cooking systems.

Developmental colour agnosia.

Science.gov (United States)

van Zandvoort, Martine J E; Nijboer, Tanja C W; de Haan, Edward

2007-08-01

Colour agnosia concerns the inability to recognise colours despite intact colour perception, semantic memory for colour information, and colour naming. Patients with selective colour agnosia have been described and the deficit is associated with left hemisphere damage. Here we report a case study of a 43-year-old man who was referred to us with a stroke in his right cerebellar hemisphere. During the standard assessment it transpired that he was unable to name coloured patches. Detailed assessment of his colour processing showed that he suffers from a selective colour agnosia. As he claimed to have had this problem all his life, and the fact that the infratentorial infarct that he had incurred was in an area far away from the brain structures that are known to be involved in colour processing, we suggest that he is the first reported case of developmental colour agnosia.

Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability.

Science.gov (United States)

Aslan, O; Hamill, R M; Sweeney, T; Reardon, W; Mullen, A M

2009-01-01

It is essential to isolate high-quality DNA from muscle tissue for PCR-based applications in traceability of animal origin. We wished to examine the impact of cooking meat to a range of core temperatures on the quality and quantity of subsequently isolated genomic (specifically, nuclear) DNA. Triplicate steak samples were cooked in a water bath (100 degrees C) until their final internal temperature was 75, 80, 85, 90, 95, or 100 degrees C, and DNA was extracted. Deoxyribonucleic acid quantity was significantly reduced in cooked meat samples compared with raw (6.5 vs. 56.6 ng/microL; P 800 bp) were observed only when using DNA from raw meat and steak cooked to lower core temperatures. Small amplicons (food authentication, it is less abundant, and results suggest that analyses should be designed to use small amplicon sizes for meat cooked to high core temperatures.

Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg

Directory of Open Access Journals (Sweden)

Salama, Nadia A.

1993-02-01

Full Text Available Breast and leg of chicken were soaked in NaCl (4% or STPP (3% solutions before cooking in convention or microwave ovens. More protein, lower fat and lipid oxidation (TBA were found in breast than in leg. Moisture percent and total lipids decreased due to cooking process. Chicken parts cooked in microwave had less moisture and TBA values, while protein, total lipids, shear force and cooking loss were more than that cooked conventionally. Microwave cooked roasts were less tender and lighter in colour, but aroma and flavour liked better by cooking in convention oven. Soaking in STPP before cooking retained more moisture protein and fat in chicken parts as compared with NaCl or untreated samples. Moreover, it decreased cooking loss, lipid oxidation, shear value and improved tenderness and flavour.

Pechuga y muslo de pollo fueron tratados con soluciones de NaCl (4% o STPP (3% antes de ser cocinados en hornos convencionales o microonda. Mayor contenido en proteína, y menor contenido en grasa y oxidación lipídica (TBA fueron encontrados en pechuga que en muslo. El tanto por ciento de humedad y los lípidos totales disminuyeron debido al proceso de cocinado. Las partes de pollo cocinadas en microonda tuvieron menos humedad e índice de TBA, mientras que las proteínas, lípidos totales, dureza de la piel y pérdida de cocinado fueron mayores que las producidas por cocinado convencional. Los asados cocinados en microonda fueron menos fiemos y ligeros en color, pero el aroma y sabor fueron mejor que los cocinados en homo convencional. El tratamiento en STPP antes del cocinado retuvo más humedad, proteína y grasa en las partes de pollo en comparación con las muestras tratadas con NaCl o no tratadas. Por otra parte, disminuyó la pérdida de cocinado, oxidación lipídica, índice de dureza de la piel y mejoró lo tierno y el sabor.

Effect of mixed spices in lemon glass marinade cuisine on changes in chemical physical and microbiological quality of ready-to-cook Thai indigenous chicken meat during chilled storage

OpenAIRE

Wongwiwat, P.; Yanpakdee, S.; Wattanachant, S.

2007-01-01

The effects of spices on chemical, physical and microbiological quality of ready-to-cook Thai indigenous chicken meat were investigated during storage at 4oC for 15 days. The spices used with marinade ingredient (soya sauce, oyster sauce, sugar and salt) were lemon glass, black pepper, garlic, coriander root and mixed spices. Non-marinated chicken meat (control 1) and marinated only ingredients (control 2) were used as control treatments. The qualities of ready-to-cook chicken meat that were ...

Public perceptions of cooking and the implications for cooking behaviour in the USA.

Science.gov (United States)

Wolfson, Julia A; Smith, Katherine Clegg; Frattaroli, Shannon; Bleich, Sara N

2016-06-01

Despite the importance of cooking in modern life, public perceptions about what it means to cook are unknown. We aimed to examine perceptions of cooking and their association with cooking confidence, attitudes and behaviours in the USA. We designed and fielded a nationally representative survey among US adults (n 1112) in April 2015. We used factor analysis to identify perceptions about cooking and multivariate ordered logit and Poisson models to explore associations between those perceptions and cooking confidence, attitudes and behaviours. Nationally representative web-based survey of US adults. US adults aged ≥18 years. Americans conceptualized cooking in three ways: the use of scratch ingredients, convenience foods and not using heat. Respondents who perceived cooking as including convenience foods were less confident in their ability to cook from scratch (OR=0·52, Pcooking (OR=0·68, P=0·01) than those who did not. Although individuals who perceived cooking as including only scratch ingredients reported cooking dinner (4·31 times/week) and using packaged/boxed products (0·95 times/week) the least frequently, few notable differences in the frequency of cooking meals were observed. Cooking frequency is similar among US adults regardless of how they perceive cooking, but cooking confidence and enjoyment are lowest among Americans who perceive cooking as including the use of convenience foods. These insights should inform the development of more specific measures of cooking behaviour as well as meaningful and targeted public health messages to encourage healthier cooking.

Synaesthetic Colours Can Behave More like Recalled Colours, as Opposed to Physical Colours that Can Be Seen

Directory of Open Access Journals (Sweden)

Derek H. Arnold

2011-05-01

Full Text Available Grapheme-color synaesthesia is an atypical condition characterized by coloured sensations when reading achromatic text. Different forms have been characterized, but this is somewhat controversial. In associative grapheme-colour synaesthesia, written graphemes can automatically trigger a sensation of colour in the ‘mind's eye’, but hearing the name of a grapheme does not. This allowed us explore the precision with which synaesthetes match triggered synaesthetic colours across separate presentations, versus the precision for recalled experiences cued by spoken graphemes. We recorded CIE coordinates, and found that matches for triggered sensations were equally variable relative to recalled experiences. To ensure this was not due to insensitivity of our apparatus, we next had synaesthetes and age-matched controls either match the colour of a circular patch while they could see it, or from memory after it had disappeared. Both synaesthetes and controls were more variable when matching from memory, and synaesthetes were more precise when matching colour hue, but not brightness. Interestingly, the variance of synaesthetes' recalled matches in this experiment matched that associated with synaesthetic colours in the first experiment. Overall, our data suggests that, for associative grapheme-colour synaesthetes, synaesthetic colours behave more like recalled colours, as opposed to physical colours that can be seen.

γ-ray irradiation of cooked dishes

International Nuclear Information System (INIS)

Lin Ruotai; Cheng Wei; Wen Shengli; Xiong Guangquan; Ye Lixiu; Chen Yuxia; Zhang Jinmu; He Jianjun; Lin Yong; Zhan Hanping

2005-01-01

Ready-to-eat cooked dishes, including stir-fried dishes, steamed dishes, roast meat, deep dried dishes, shrimps and seashells, and dishes of local flavor, etc were irradiated with 60 Co γ-rays, and the decontamination effects were studied. The results showed that most of the cooked dishes are suitable for irradiation. The effective dose is 4 kGy to 8 kGy. Index of microbe of the irradiated dishes was conformed to the National Food-Health standards, and no significant sensory changes was observed with the irradiated dishes. The quality guarantee period (0-5 degree C) is 60 days. (authors)

True and false memory for colour names versus actual colours: support for the visual distinctiveness heuristic in memory for colour information.

Science.gov (United States)

Eslick, Andrea N; Kostic, Bogdan; Cleary, Anne M

2010-06-01

In a colour variation of the Deese-Roediger-McDermott (DRM) false memory paradigm, participants studied lists of words critically related to a nonstudied colour name (e.g., "blood, cherry, scarlet, rouge ... "); they later showed false memory for the critical colour name (e.g., "red"). Two additional experiments suggest that participants generate colour imagery in response to such colour-related DRM lists. First, participants claim to experience colour imagery more often following colour-related than standard non-colour-related DRM lists; they also rate their colour imagery as more vivid following colour-related lists. Second, participants exhibit facilitative priming for critical colours in a dot selection task that follows words in the colour-related DRM list, suggesting that colour-related DRM lists prime participants for the actual critical colours themselves. Despite these findings, false memory for critical colour names does not extend to the actual colours themselves (font colours). Rather than leading to source confusion about which colours were self-generated and which were studied, presenting the study lists in varied font colours actually worked to reduce false memory overall. Results are interpreted within the framework of the visual distinctiveness hypothesis.

Role of Chinese cooking emissions on ambient air quality and human health.

Science.gov (United States)

Wang, Lina; Xiang, Zhiyuan; Stevanovic, Svetlana; Ristovski, Zoran; Salimi, Farhad; Gao, Jun; Wang, Hongli; Li, Li

2017-07-01

Chinese-style cooking often involves volatilization of oils which can potentially produce a large number of pollutants, which have adverse impact on environment and human health. Therefore, we have reviewed 75 published studies associated with research topic among Mainland China, Hong Kong and Taiwan, involving studies on the roles of food ingredients and oil type, cooking style impacting on generated pollutants, and human health. The highest concentration occurred including: 1) when peat, wood, and raw coal were used in stoves; 2) olive oil was adopted; 3) cooking with high temperatures; and 4) without cleaning technology. We conclude that PM concentrations for cooking emissions were between 0.14 and 24.46mg/cm 3 . VOC concentrations varied from 0.35 to 3.41mg/m 3 . Barbeque produced the greatest mass concentrations compared to Sichuan cuisine, canteen and other restaurants. The PAHs concentration emitted from the exhaust stacks, dining area and kitchen ranged from 0.0175μg/m 3 to 83μg/m 3 . The largest amount of gaseous pollutants emitted was recorded during incomplete combustion of fuel or when a low combustion efficiency (CO2/ (CO+CO2)<0.5) was observed. The variation range was 6.27-228.89mg/m 3 , 0.16-0.80mg/m 3 , 0.69-4.33mg/m3, 0.70-21.70mg/m 3 for CO, CO 2 , NO 2 and SO 2 respectively. In regards to the toxicity and exposure, current findings concluded that both the dose and exposure time are significant factors to be considered. Scientific research in this area has been mainly driven by comparison among emissions from various ingredients and cooking techniques. There is still a need for more comprehensive studies to fully characterise the cooking emissions including their physical and chemical transformations which is crucial for accurate estimation of their impacts on the environment and human health. Copyright © 2017 Elsevier B.V. All rights reserved.

Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.

Science.gov (United States)

Mohamed, Hussein Mh; Emara, Mohamed Mt; Nouman, Taha M

2016-07-01

The camel is an excellent source of high quality meat and camel meat might be a potential alternative for beef. This study aimed to manipulate the raw camel meat for the production of stable and acceptable emulsion sausage, as well as to study the effect of cooking at different core temperatures on the tenderness, sensory quality and microstructure of produced sausage. Increasing the cooking temperature of sausages resulted in reduction of the shear force values from 2.67 kgf after cooking at 85 °C to 1.57 kgf after cooking at 105 °C. The sensory scores of sausages have been improved by increasing the cooking core temperature of meat batter. The light and scanning electron microscope micrographs revealed solubilisation of the high quantity of connective tissue of camel meat. High emulsion stability values for the camel meat batter associated with high values of water-holding capacity for raw camel meat and meat batter have been recorded. Stable and acceptable camel meat emulsion can be developed from camel meat. Increasing the cooking core temperature of meat batter improved the quality of produced sausages. Therefore, camel meat emulsion sausages might be a potential alternative for beef particularly in Asian and African countries. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Modeling emission rates and exposures from outdoor cooking

Science.gov (United States)

Edwards, Rufus; Princevac, Marko; Weltman, Robert; Ghasemian, Masoud; Arora, Narendra K.; Bond, Tami

2017-09-01

Approximately 3 billion individuals rely on solid fuels for cooking globally. For a large portion of these - an estimated 533 million - cooking is outdoors, where emissions from cookstoves pose a health risk to both cooks and other household and village members. Models that estimate emissions rates from stoves in indoor environments that would meet WHO air quality guidelines (AQG), explicitly don't account for outdoor cooking. The objectives of this paper are to link health based exposure guidelines with emissions from outdoor cookstoves, using a Monte Carlo simulation of cooking times from Haryana India coupled with inverse Gaussian dispersion models. Mean emission rates for outdoor cooking that would result in incremental increases in personal exposure equivalent to the WHO AQG during a 24-h period were 126 ± 13 mg/min for cooking while squatting and 99 ± 10 mg/min while standing. Emission rates modeled for outdoor cooking are substantially higher than emission rates for indoor cooking to meet AQG, because the models estimate impact of emissions on personal exposure concentrations rather than microenvironment concentrations, and because the smoke disperses more readily outdoors compared to indoor environments. As a result, many more stoves including the best performing solid-fuel biomass stoves would meet AQG when cooking outdoors, but may also result in substantial localized neighborhood pollution depending on housing density. Inclusion of the neighborhood impact of pollution should be addressed more formally both in guidelines on emissions rates from stoves that would be protective of health, and also in wider health impact evaluation efforts and burden of disease estimates. Emissions guidelines should better represent the different contexts in which stoves are being used, especially because in these contexts the best performing solid fuel stoves have the potential to provide significant benefits.

Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.

Science.gov (United States)

Mudalal, S; Lorenzi, M; Soglia, F; Cavani, C; Petracci, M

2015-04-01

One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white striping and wooden breast abnormalities. In two replications, 192 fillets were divided into the following four classes: normal (n=48; absence of any visual defects), white striping (n=48, presence of white striations), wooden breast (n=48; diffusely presence of hardened areas) and white striping/wooden breast (n=48; fillets affected by both abnormalities). Morphology, raw meat texture and technological properties were assessed in both unprocessed (pH, colour, drip loss, cooking loss and cooked meat shear force) and marinated meat (marinade uptake, purge loss, cooking loss and cooked meat shear force). Fillets affected by white striping, wooden breast or both abnormalities exhibited higher breast weights compared with normal fillets (305.5, 298.7, 318.3 and 244.7 g, respectively; Pcooking losses than white-striped fillets for both unprocessed and marinated meats. On the other hand, white-striped fillets showed a moderate decline in marinade and cooking yield. Fillets affected by both abnormalities had the highest (Pcooked meat, drip loss, purge loss and cooked meat shear force were negligible or relatively low and of little practical importance. Thus, the presence of white striping and wooden breast abnormalities impair not only breast meat appearance but also the quality of both raw and marinated meats mainly by reducing water holding/binding abilities.

Ultra-realistic 3-D imaging based on colour holography

International Nuclear Information System (INIS)

Bjelkhagen, H I

2013-01-01

A review of recent progress in colour holography is provided with new applications. Colour holography recording techniques in silver-halide emulsions are discussed. Both analogue, mainly Denisyuk colour holograms, and digitally-printed colour holograms are described and their recent improvements. An alternative to silver-halide materials are the panchromatic photopolymer materials such as the DuPont and Bayer photopolymers which are covered. The light sources used to illuminate the recorded holograms are very important to obtain ultra-realistic 3-D images. In particular the new light sources based on RGB LEDs are described. They show improved image quality over today's commonly used halogen lights. Recent work in colour holography by holographers and companies in different countries around the world are included. To record and display ultra-realistic 3-D images with perfect colour rendering are highly dependent on the correct recording technique using the optimal recording laser wavelengths, the availability of improved panchromatic recording materials and combined with new display light sources.

Voltage-controlled colour-tunable microcavity OLEDs with enhanced colour purity

International Nuclear Information System (INIS)

Choy, Wallace C H; Niu, J H; Li, W L; Chui, P C

2008-01-01

The emission spectrum of single-unit voltage-controlled colour-tunable organic light emitting devices (OLEDs) has been theoretically and experimentally studied. Our results show that by introducing the microcavity structure, the colour purity of not only the destination colour but also the colour-tunable route can be enhanced, while colour purity is still an issue in typical single-unit voltage-controlled colour-tunable OLEDs. With the consideration of the periodical cycling of resonant wavelength and absorption loss of the metal electrodes, the appropriate change in the thickness of the microcavity structure has been utilized to achieve voltage-controlled red-to-green and red-to-blue colour-tunable OLEDs without adding dyes or other organic materials to the OLEDs

Cooking in prison – from crook to cook

DEFF Research Database (Denmark)

Kjær Minke, Linda

2014-01-01

thinking about, purchasing, and preparing food. Overall, prisoners reported being very pleased with self-catering systems. Prisoners also stressed the importance of making healthy food although some prisoners felt they lacked cooking skills. In addition, study data describe and explores prisoner food...... groups, which are formed for economic and social reasons. The food-groups are understood as arenas for group solidarity, and opportunities to measure access, or lack thereof, to capital and resources. Self-catering supports prisoners’ responsibility, need for autonomy and improves prisoners’ cooking...... abilities and personal resources. During incarceration few roles are available for prisoner. The self-catering system offers the role as a cook which offers an opportunity for identity realignment from crook to cook....

Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat

OpenAIRE

SOYER, Ayla; KOLSARICI, Nuray; CANDOĞAN, Kezban

1998-01-01

Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric acid (TBA) value, total mesophile aerobic bacterial (TMAB) counts and sensory properties were determined. Cooking losses of leg and breast meat were 29.20% and 24.80% respectively. The highest yield (79.69%) was in a breast meat cooked in a microwave oven (P

Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.).

Science.gov (United States)

Bach, Vibe; Jensen, Sidsel; Clausen, Morten R; Bertram, Hanne C; Edelenbos, Merete

2013-11-15

Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic acids, organic acids and iron in three varieties of raw and boiled Jerusalem artichoke tubers harvested in the autumn and the spring. No differences were found between varieties in sensory evaluated enzymatic browning, but Rema and Draga had higher scores than Mari in after-cooking darkening. Jerusalem artichoke tubers had higher contents of total phenolics, phenolic acids and citric acid in the autumn and low contents in the spring, while it was the opposite for malic acid. None of the chemical parameters investigated could explain the discolouration of the Jerusalem artichoke tubers. Copyright © 2013 Elsevier Ltd. All rights reserved.

Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time.

Science.gov (United States)

Ye, Xiaoting; Sui, Zhongquan

2016-03-01

Changes in the physicochemical properties and starch digestibility of white salted noodles (WSN) at different cooking stage were investigated. The noodles were dried in fresh air and then cooked for 2-12 min by boiling in distilled water to determine the properties of cooking quality, textural properties and optical characteristic. For starch digestibility, dry noodles were milled and sieved into various particle size classes ranging from 0.5 mm to 5.0 mm, and hydrolyzed by porcine pancreatic α-amylase. The optimal cooking time of WSN determined by squeezing between glasses was 6 min. The results showed that the kinetics of solvation of starch and protein molecules were responsible for changes of the physicochemical properties of WSN during cooking. The susceptibility of starch to α-amylase was influenced by the cooking time, particle size and enzyme treatment. The greater value of rapidly digestible starch (RDS) and lower value of slowly digestible starch (SDS) and resistant starch (RS) were reached at the optimal cooking stage ranging between 63.14-71.97%, 2.47-10.74% and 23.94-26.88%, respectively, indicating the susceptibility on hydrolysis by enzyme was important in defining the cooked stage. The study suggested that cooking quality and digestibility were not correlated but the texture greatly controls the digestibility of the noodles. Copyright © 2015 Elsevier B.V. All rights reserved.

Recolouring-resistant colourings

DEFF Research Database (Denmark)

Pedersen, A. S.; Rautenbach, D.

2011-01-01

We study colourings of graphs with the property that the number of used colours cannot be reduced by applying some recolouring operation. A well-studied example of such colourings are b-colourings, which were introduced by Irving and Manlove [R.W. Irving, D.F. Manlove, The la-chromatic number...... of a graph, Discrete Appl. Math. 91 (1999) 127-141]. Given a graph and a colouring, a recolouring operation specifies a set of vertices of the graph on which the colouring can be changed. We consider two such operations: One which allows the recolouring of all vertices within some given distance of some...... colour class, and another which allows the recolouring of all vertices that belong to one of a given number of colour classes. Our results extend known results concerning b-colourings and the associated b-chromatic number. (C) 2011 Elsevier B.V. All rights reserved....

Variations in Cooking time with Some physico-chemical properties of stored pea dry seeds

International Nuclear Information System (INIS)

Ahmed, H. S.

2006-01-01

Cooking time is one of the most important aspects of food quality. Correlation of cooking time with certain quality attributes of stored pea dry seeds were investigated to verify previous findings in faba bean concerning the relationship between cooking time and these characters. Moreover, the study aimed at finding out indices for selection of early cooking pea types. Accordingly, the time when 50% of pea dry seeds considered cooked was determined for six pea genotypes grown at shambat in the season 1999/2000. This parameter revealed significant variance and wide range of variability (84.33-115.33 min) indicating various degrees of seed hardness. Similarly, marked differences in 100-seed weight, test a, cotyledon, moisture, ash and potassium content were recorded due to genotypes. Cooking time showed significant positive correlations (r = 0.892,<0.0001 and r = 0.504, P< 0.0310) with seed weight and cotyledon percentage, respectively, and significant negative correlations (r = - 0.907, P< 0.0001 and r = - 0.505, P=0.0313) with ash and test a percentages, respectively. (Author)

Effect of Pre-cooking and Addition of Phosphate on the Quality of Microwave Cooked Catfish Fillets

Science.gov (United States)

In the US market place there are many examples of precooked poultry products designed to be reheated in a microwave oven and to a lesser extent fish products such as tilapia. However, there are few US catfish products designed to be microwave cooked or reheated in the market place. The first objecti...

Cooking without salt

Science.gov (United States)

... this page: //medlineplus.gov/ency/patientinstructions/000760.htm Cooking without salt To use the sharing features on ... other dishes to add zest. Try Salt-free Cooking Explore cooking with salt substitutes. Add a splash ...

New model for colour kinetics of plum under infrared vacuum condition and microwave drying.

Science.gov (United States)

Chayjan, Reza Amiri; Alaei, Behnam

2016-01-01

Quality of dried foods is affected by the drying method and physiochemical changes in tissue. The drying method affects properties such as colour. The colour of processed food is one of the most important quality indices and plays a determinant role in consumer acceptability of food materials and the processing method. The colour of food materials can be used as an indirect factor to determine changes in quality, since it is simpler and faster than chemical methods. The study focused on the kinetics of colour changes of plum slices, under infrared vacuum and microwave conditions. Drying the samples was implemented at the absolute pressures of 20 and 60 kPa, drying temperatures of 50 and 60°C and microwave power of 90, 270, 450 and 630 W. Colour changes were quantified by the tri-stimulus L* (whiteness/darkness), a* (redness/greenness) and b* (yellowness/blueness) model, which is an international standard for color measurement developed by the Commission Internationale d'Eclairage (CIE). These values were also used to calculate total colour change (∆E), chroma, hue angle, and browning index (BI). A new model was used for mathematical modelling of colour change kinetics. The drying process changed the colour parameters of L*, a*, and b*, causing a colour shift toward the darker region. The values of L* and hue angle decreased, whereas the values of a*, b*, ∆E, chroma and browning index increased during exposure to infrared vacuum conditions and microwave drying. Comparing the results obtained using the new model with two conventional models of zero-order and first-order kinetics indicated that the new model presented more compatibility with the data of colour kinetics for all colour parameters and drying conditions. All kinetic changes in colour parameters can be explained by the new model presented in this study. The hybrid drying system included infrared vacuum conditions and microwave power for initial slow drying of plum slices and provided the desired

Is colour cognitive?

Science.gov (United States)

Skorupski, Peter; Chittka, Lars

2011-03-01

In recent years, colour-vision abilities have been rather generously ascribed to various invertebrates and even bacteria. This uncertainty of when to diagnose colour vision stems in part from confusing what colour vision can do with what it is. What colour vision can do is discriminate wavelength independent of intensity. However, if we take this as a definition of what colour vision is, then we might be obliged to conclude that some plants and bacteria have colour vision. Moreover, there is a similar confusion of what are necessary and what are sufficient mechanisms and behavioural abilities for colour vision. To humans, seeing in colour means seeing an image in which objects/lights have chromatic attributes—in contrast to the sensation that we have when viewing monochrome movies, or our experience in dim light when only rod vision is possible. The necessary basic equipment for this is to have at least two types of photoreceptors that differ in spectral sensitivity, and at least one type of spectrally opponent cell to compare the signals from the photoreceptors. Clearly, however, a necessary additional prerequisite for colour vision is to have vision, which entails the identification of shapes, sizes and locations of objects in the world. Thus, if an animal has colour vision, it should see an image in which distinct objects/lights have colour attributes. This distinguishes colour vision from wavelength discrimination, but also from what has historically been called wavelength-specific behaviour: a type of behaviour triggered by fixed configurations of spectral receptor signals; however, we discuss difficulties in diagnosing wavelength-specific behaviour as an indicator of the absence of colour vision. Finally, we discuss whether colour vision, by definition, contains a cognitive dimension for ordering and classifying perceptual experience.

Plasmonic colour generation

DEFF Research Database (Denmark)

Kristensen, Anders; Yang, Joel K. W.; Bozhevolnyi, Sergey I.

2016-01-01

Plasmonic colours are structural colours that emerge from resonant interactions between light and metallic nanostructures. The engineering of plasmonic colours is a promising, rapidly emerging research field that could have a large technological impact. We highlight basic properties of plasmonic...... colours and recent nanofabrication developments, comparing technology-performance indicators for traditional and nanophotonic colour technologies. The structures of interest include diffraction gratings, nanoaperture arrays, thin films, and multilayers and structures that support Mie resonances...... and whispering-gallery modes. We discuss plasmonic colour nanotechnology based on localized surface plasmon resonances, such as gap plasmons and hybridized disk–hole plasmons, which allow for colour printing with sub-diffraction resolution. We also address a range of fabrication approaches that enable large...

What colour is the car? Implicit memory for colour information in children.

Science.gov (United States)

Mecklenbräuker, S; Hupbach, A; Wippich, W

2001-11-01

Three experiments were conducted to examine age-related differences in colour memory. In Experiment 1, preschool age and elementary school age children were given a conceptual test of implicit colour memory (a colour-choice task). They were presented with the names or achromatic versions of previously studied coloured line drawings and asked to select an appropriate colour. Significant priming could be demonstrated: The children chose the previously seen colours more often than was expected by chance. Equivalent priming was found for both versions (pictorial and verbal) suggesting that colour priming may be conceptually mediated. Moreover, colour priming proved to be age invariant. Experiment 2 replicated and extended this finding by using a wider age group (preschool, elementary school, and young adults) and by giving a perceptual implicit task (picture identification) in addition to a verbal colour-choice task. Colour did not affect priming in the perceptual task. Whereas priming showed no developmental change, age-related improvements were observed on an explicit colour memory task that differed only in the test instructions from the implicit colour-choice task (Experiments 2 and 3). Taken together, the results suggest that implicit colour memory may be mediated by conceptual processes that are age invariant.

Effect of conventional cooking methods on lipid oxidation indices in lamb meat

OpenAIRE

A Pourkhalili; M Mirlohi; E Rahimi; M Hojatoleslami

2012-01-01

Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying and grilling on lipid oxidation parameters in cooked lamb meat. Sections of lamb meat from longissimus dorsi muscle, taken from native Lori-Bakhtiary sheep species were cut into uniform pieces and cooked using boiling, frying a...

Measuring Colour

CERN Document Server

Hunt, R W G

2011-01-01

The classic authority on colour measurement now fully revised and updated with the latest CIE recommendations The measurement of colour is of major importance in many commercial applications, such as the textile, paint, and foodstuff industries; as well as having a significant role in the lighting, paper, printing, cosmetic, plastics, glass, chemical, photographic, television, transport, and communication industries. Building upon the success of earlier editions, the 4th edition of Measuring Colour has been updated throughout with new chapters on colour rendering by light sources; colorimetry

First CaSSIS Colour Images of Mars

Science.gov (United States)

Alfred, M.; Pommerol, A.; Thomas, N.; Cremonese, G.

2017-12-01

The Colour and Stereo Surface Imaging System (CaSSIS) on board ESA's Exomars Trace Gas Orbiter has acquired its first images of the surface of Mars on the 22nd and 26th of November, 2016. This commissioning campaign on the initial capture orbit was highly successful, allowing us to test the instrument, establish its performance and collect detailed images from the surface. Many of them have been publicly released within days following acquisition. These images and other commissioning data have demonstrated that the capabilities of the instrument are fully in-line with expectation. Although a colour image of Phobos produced from observations acquired on the 26th of November was rapidly released, the calibration and production of colour images from the surface of Mars proved to be more challenging. Having fixed technical issues, acquired and processed necessary in-flight calibration data, we have recently recalibrated the whole dataset, improving significantly the quality of the data and allowing us, for the first time, to produce high-quality colour images from the surface of Mars with CaSSIS data. The absolute calibration of the instrument is currently verified using stellar observations but the values of reflectivity obtained in each of the four colour channels for the surfaces of Mars and Phobos already show good consistency with other orbital data. The timing of CaSSIS acquisitions is very accurate and results in good colour matching, as already verified on-ground during the calibration campaign. The first few images acquired on the 22nd of November, shortly after TGO crossed the morning terminator, show unique views of the dusty terrains of the Tharsis region with solar incidence angle ranging between 60° and 80°. Comparison with images of the same areas acquired at later local times by other orbiters shows intriguing differences, related in particular to the brightness and colour of the floor of dust-filled craters that look bluer in the morning than in the

A colour video enhancement terminal for computerised tomography

International Nuclear Information System (INIS)

Webb, J.A.C.; Bell, T.K.

1981-01-01

An alternative colour system has been developed for the EMI scanner incorporating a sixteen colour table with a selection of scale manipulation facilities. Features such as colour deletion and colour of interest pulsation are included and the output is available both in RGB (red, green, blue) form and PAL (phase alteration line by line) coded composite video form (625 line interlaced) to facilitate the use of a domestic television receiver. A digital processing unit, implemented in SSI (small scale integration) and MSI (medium scale integration) logic, is interfaced to the independent viewing centre frame buffer memory. The unit is housed in a 19 inch cabinet on five standard Eurocards with three modular power supplies. The front panel provides a selection of switch options effecting instantaneous changes in the display. Digital information is processed in real time so that normal window and level variations are tracked by the colour display. The cost of the complete system was about Pound1800 and of this, Pound1000 was absorbed in the selection of a high quality RGB monitor (Sony PVM1300E). (author)

Effects of coloured lighting on the perception of interior spaces.

Science.gov (United States)

Odabaşioğlu, Seden; Olguntürk, Nіlgün

2015-02-01

Use of coloured lighting in interior spaces has become prevalent in recent years. Considerable importance is ascribed to coloured lighting in interior and lighting design. The effects of colour on the perception of interior spaces have been studied as surface colour; but here, the effects of three different types of chromatic light were investigated. The lighting differed in colour (red, green and white) and perceptions of interior space were assessed. 97 participants (59 women, 38 men; M age = 21.4 yr.) evaluated the experiment room on a questionnaire assessing eight evaluative factors: Pleasantness, Arousal, Aesthetics, Usefulness, Comfort, Spaciousness, Colour, and Lighting quality. Perceptions of the room differed by colour of lighting for some of the evaluative factors, but there was no sex difference in perceptions. Interior spaces may be perceived as equally pleasant under white, green and red lighting. Under white lighting a space is perceived as more useful, spacious, clear, and luminous. Green lighting would make the same effect. Green and white lighting were perceived equally comfortable in an interior space. Chromatic coloured lighting was perceived to be more aesthetic than white lighting. The results support previous findings for some evaluative factors, but differed for others.

Colour Studies

African Journals Online (AJOL)

DR Nneka

2015-04-14

Apr 14, 2015 ... failure of the student to differentiate what is of particular concern to him or her, and .... perception of the physical appearance of colour and our ..... Colour is perceived in different modes and dimension and has derivative ..... which pigment colours can effectively depict existing realities, express emotions and.

Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

Science.gov (United States)

Turp, Gulen Yildiz

2016-11-01

The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs. Copyright © 2016 Elsevier Ltd. All rights reserved.

Predicting Visible Image Degradation by Colour Image Difference Formulae

Institute of Scientific and Technical Information of China (English)

Eriko Bando; Jon Y. Hardeberg; David Connah; Ivar Farup

2004-01-01

It carried out a CRT monitor based psychophysical experiment to investigate the quality of three colour image difference metrics, the CIEAE ab equation, the iCAM and the S-CIELAB metrics. Six original images were reproduced through six gamut mapping algorithms for the observer experiment. The result indicates that the colour image difference calculated by each metric does not directly relate to perceived image difference.

Increasing intention to cook from basic ingredients: A randomised controlled study.

Science.gov (United States)

Lavelle, Fiona; Hollywood, Lynsey; Caraher, Martin; McGowan, Laura; Spence, Michelle; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Raats, Monique; Dean, Moira

2017-09-01

The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. 141 mothers aged between 20 and 39 years from the island of Ireland were randomised to one of four conditions based on BCTs (1) recipe card only [control condition]; (2) recipe card plus video modelling; (3) recipe card plus video prompting; (4) recipe card plus video elements. Participants rated their enjoyment, perceived difficulty, confidence and intention to cook again pre, mid and post experiment. Repeated one-way factorial ANOVAs, correlations and a hierarchical regression model were conducted. Despite no significant differences between the different conditions, there was a significant increase in enjoyment (P cook from basics again (P cook from basics pre-experiment, and confidence and enjoyment (both pre and post experiment) significantly contributed to the final regression model explaining 42% of the variance in intention to cook from basics again. Cooking interventions should focus on practical cooking and increasing participants' enjoyment and confidence during cooking to increase intention to cook from basic ingredients at home. Copyright © 2017 Elsevier Ltd. All rights reserved.

Synaesthetic Colours Can Behave More like Recalled Colours, as Opposed to Physical Colours that Can Be Seen

OpenAIRE

Derek H. Arnold; Signy V. Wegener; Francesca Brown; Jason B. Mattingley

2011-01-01

Grapheme-color synaesthesia is an atypical condition characterized by coloured sensations when reading achromatic text. Different forms have been characterized, but this is somewhat controversial. In associative grapheme-colour synaesthesia, written graphemes can automatically trigger a sensation of colour in the ?mind's eye?, but hearing the name of a grapheme does not. This allowed us explore the precision with which synaesthetes match triggered synaesthetic colours across separate presenta...

The colour of an avifauna: A quantitative analysis of the colour of Australian birds

Science.gov (United States)

Delhey, Kaspar

2015-01-01

Animal coloration is a poorly-understood aspect of phenotypic variability. Here I expand initial studies of the colour gamut of birds by providing the first quantitative description of the colour variation of an entire avifauna: Australian landbirds (555 species). The colour of Australian birds occupies a small fraction (19%) of the entire possible colour space and colour variation is extremely uneven. Most colours are unsaturated, concentrated in the centre of colour space and based on the deposition of melanins. Other mechanisms of colour production are less common but account for larger portions of colour space and for most saturated colours. Male colours occupy 45–25% more colour space than female colours, indicating that sexual dichromatism translates into a broader range of male colours. Male-exclusive colours are often saturated, at the edge of chromatic space, and have most likely evolved for signalling. While most clades of birds occupy expected or lower-than-expected colour volumes, parrots and cockatoos (Order Psittaciformes) occupy a much larger volume than expected. This uneven distribution of colour variation across mechanisms of colour production, sexes and clades is probably shared by avifaunas in other parts of the world, but this remains to be tested with comparable data. PMID:26679370

Detection of coloured tracks of heavy ion particles using photographic colour film

International Nuclear Information System (INIS)

Kuge, K.; Yasuda, N.; Kumagai, H.; Nakazawa, K.; Kobayashi, T.; Aoki, N.; Hasegawa, A.

2001-01-01

A photographic colour film, which was exposed to heavy ions, reveals a coloured dye image of the ion tracks. Since the colour film consists of several layers and different colours appear on each layer, three-dimensional information on the tracks in the layers can be obtained by the colour image. Previously, we have reported the method for which the tracks in different colours represented differences of track depth and we also discussed the disadvantages of using commercial colour films. Here we present the procedure for a self-made photographic coating and the development formula which can overcome the disadvantages

Sensory evaluation and cooking loss of meat of broiler chicken fed probiotics and thyme essential oil

Directory of Open Access Journals (Sweden)

Ebrahim Alfaig

2014-05-01

Full Text Available A study was conducted to determine the effect of probiotics and thyme essential oil (TEO as feed additives on the sensory attributes, cooking loss and the texture of broiler chicken meat. Day-old broilers Ross 308  (n = 400 were randomly divided into four groups based on the feed supplement as follows: control, probiotics 0.05%, TEO 0.05% and combination of probiotics and TEO, while the fattening period was 42 days. Warner Bratzler shear force, cooking loss and the following sensory attributes (colour, odour, taste, texture, meat decomposing and overall acceptability were tested. The obtained results of the Warner Bratzler shear force show that there was significant different (P < 0.05 between control and TEO group and for the cooking loss there was no significant difference between groups. The descriptive sensory analysis results show that the probiotics group results were somewhat similar to that obtained by control while the TEO group and the combination group results were similar. Regarding the sensory analysis we can state that the combination of the probiotics and TEO have a positive effect on the chicken meat sensory characteristics.

Colour printing techniques

OpenAIRE

Parraman, C.

2017-01-01

Invited chapter in the book Colour Design: Theories and Applications. In PART 3 COLOUR, DESIGN AND COLORATION this chapter covers:\\ud - Hardcopy colour: analogue versus digital\\ud - Colour theory in relation to printing\\ud - Overview of halftoning and digital print technologies\\ud - Overview and development of inks\\ud - Inkjet papers and inks\\ud - Recent and future trends in colour, printing inks and hardware.\\ud \\ud This book differs from other existing books in the field, with the aim of an...

Colour Metallography of Cast Iron

Directory of Open Access Journals (Sweden)

Zhou Jiyang

2009-05-01

Full Text Available Cast iron, as a traditional metal material, has advantages of low total cost, good castability and machinability, good wear resistance and low notch sensitivity, and is still facing tough challenge in quality, property and variety of types etc. Experts and engineers studying and producing iron castings all around world extremely concern this serious challenge. Over more than 30 years, a great of research work has been carried out on how to further improve its property, expand its application and combine cast iron technology with some hi-techs (for example, computer technology. Nevertheless, cast iron is a multi-element and multi-phase alloy and has complex and variety of structures and still has great development potential in structure and property. For further studying and developing cast iron, theoretical research work is important promise, and the study on solidification process and control mechanism of graphite morphology is fundamental for improving property of cast iron and developing new type of cast iron.Metallography of cast iron normally includes two sections: liquid phase transformation and solid phase transformation. The book, Colour Metallography of Cast Iron , uses colour metallography technique to study solidification structures of cast irons: graphite, carbides, austenite and eutectics; and focuses on solidification processes. With progress of modern solidification theory, the control of material solidification process becomes important measure for improving traditionalmaterials and developing new materials. Solidification structure not only influences mechanical and physical properties of cast iron, but also affects its internal quality. The book uses a large amount of colour photos to describe the formation of solidification structures and their relations. Crystallization phenomena, which cannot be displayed with traditional metallography, are presented and more phase transformation information is obtained from these colour

Colour intransparency and the cross sections for colour-singlet and colour-octet hadrons in the Low-Nussinov model

International Nuclear Information System (INIS)

Dolejsi, J.; Huefner, J.

1992-01-01

The dependence of cross sections on the colour state of the colliding hadrons is investigated within the Low-Nussinov model of two-gluon exchange. The total cross sections for colour-octet hadrons are practically constant as functions of the hadronic radii, while they tend to zero when the radii of the colour-singlet hadrons approach zero. The slope parameter of the differential elastic cross sections for small momentum transfers is rather insensitive to the colour structure of the colliding hadrons. The integrated colour exchange cross section is calculated. (orig.)

A Cooking Curriculum.

Science.gov (United States)

Wright, Wynn D., Ed.

This cooking curriculum, issued by the Washington District Early Childhood Council, details specific ways in which language arts, math, science, and social studies may be taught through cooking specific recipes. Cooking activities and recipes are presented for the fall, winter, and spring months, and guidelines are provided for preparing…

Adolescent Cooking Abilities and Behaviors: Associations With Nutrition and Emotional Well-Being.

Science.gov (United States)

Utter, Jennifer; Denny, Simon; Lucassen, Mathijs; Dyson, Ben

2016-01-01

To determine the relationship between cooking and selected indicators of diet quality, mental well-being, and family relationships. Data were collected as part of Youth'12, a nationally representative health and well-being survey. Secondary schools in New Zealand. A total of 8,500 students. Cooking ability and frequency of cooking, nutritional behaviors, mental well-being, depressive symptoms, and family connections. Multiple regression analyses were conducted to examine the relationships between cooking ability/frequency and indicators of health and well-being, controlling for the sociodemographic characteristics of students. Approximately 80% of students reported that they can cook a meal from basic ingredients either fairly or very easily. Reported cooking ability was positively associated with better nutritional indicators, better mental health indicators, and stronger family connections (P = .01). For example, adolescents reporting the greatest cooking abilities were approximately twice as likely to meet the recommendations for fruits and vegetables (odds ratio, 2.1; 95% confidence interval, 1.6-2.8). Likewise, adolescents reporting the greatest cooking abilities also reported lower levels of depressive symptoms (P cooking ability. However, greater cooking ability was also associated with higher body mass index (P cooking, although not for young people who cook most days. Learning to cook and having the opportunity to cook may provide a unique means for adolescents to develop life skills and contribute positively to their families. Future research examining the relationships between cooking and health may include measures beyond nutrition, such as social relationships and emotional well-being. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Cooking crisis: What crisis?

OpenAIRE

Caraher, M.

2014-01-01

Cooking has long been a topic of discussion and concern among those arguing for a healthy diet. Chadwick, the great public health reformer, in 1842 called for cooking education.\\ud \\ud The Obama administration has heartedly endorsed cooking, mainly through the First Lady and a program called Cooking Matters, to address the obesity problem in the United States (http://cookingmatters.org/). \\ud \\ud Changing practices in cooking and food preparation and the way we eat some argue are driven by a ...

Effect of conventional cooking methods on lipid oxidation indices in lamb meat

Directory of Open Access Journals (Sweden)

A Pourkhalili

2012-05-01

Full Text Available Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying and grilling on lipid oxidation parameters in cooked lamb meat. Sections of lamb meat from longissimus dorsi muscle, taken from native Lori-Bakhtiary sheep species were cut into uniform pieces and cooked using boiling, frying and roasting methods according to the cooking routine and tradition in Iranian society, in terms of temperature and time. Proximate compositions (moisture, lipid, ash and protein in the raw and cooked meat were determined using the standard methods of analysis. Moreover, weight loss was measured after each treatment. Lipid oxidation parameters such as peroxide value, conjugated diene and TBARS indices were measured in the raw and cooked samples. Evaluation of lipid oxidation parameters showed that peroxide value was significantly decreased in all cooked samples. In contrast, conjugated diene value was significantly increased in the fried and grilled samples (p

Effect of mixed spices in lemon glass marinade cuisine on changes in chemical physical and microbiological quality of ready-to-cook Thai indigenous chicken meat during chilled storage

Directory of Open Access Journals (Sweden)

Wongwiwat, P.

2007-11-01

Full Text Available The effects of spices on chemical, physical and microbiological quality of ready-to-cook Thai indigenous chicken meat were investigated during storage at 4oC for 15 days. The spices used with marinade ingredient (soya sauce, oyster sauce, sugar and salt were lemon glass, black pepper, garlic, coriander root and mixed spices. Non-marinated chicken meat (control 1 and marinated only ingredients (control 2 were used as control treatments. The qualities of ready-to-cook chicken meat that were evaluated were shear force, % drip loss, surface color (L*, a*, b*, lipid oxidation (TBARS, myoglobin oxidation (% metmyoglobin and microbial growth. Effects of spices on shear force and % drip loss were not significantly different (P>0.05 but they efficiently reduced lipid oxidation and microbial growth of chicken meat. Mixed spices significantly reduced oxidation of lipid (P0.05. However, marinade at 12.5% (w/w showed high efficiency in inhibiting deterioration of ready-to-cook chicken meat.

Colour cues for leaf food selection by long-tailed macaques (Macaca fascicularis) with a new suggestion for the evolution of trichromatic colour vision.

Science.gov (United States)

Lucas, P W; Darvell, B W; Lee, P K; Yuen, T D; Choong, M F

1998-01-01

Leaf colour, size and toughness were investigated in five plant species important in the diet of Macaca fascicularis in Singapore. Leaf colour and size were examined as potential visual cues for food selection, whereas toughness mirrored fibre content, the inverse of food quality. As leaves matured, they changed colour and toughened. Leaf lightness and yellowness were strongly negatively correlated with toughness, but variation in both the red-green axis of the CIE Lab colour space and leaf size were not. Leaves selected as food by the macaques were distinguished by being very light, yellow to slightly green. Some leaves were dappled with red. The literature suggests that these leaves are relatively rich in protein without being tough and therefore would be sought after by primates. We argue that leaf colour is an important indicator of the nutritive value of leaves. Trichromatic vision is an important advantage in finding those palatable leaves that are dappled red. These would appear dark to dichromatic primates and be deceptive by making leaves look older (lower in quality) than they actually are. This would decrease the perceived window of feeding opportunity for such primates who would be at a disadvantage in trying to find these leaves. It is possible that trichromatic vision in catarrhine primates may have originally evolved for the detection of red coloration in the leaves of shade-tolerant tropical plants, enabling the better exploitation of a food resource.

Improving the quality of ready-to-eat meals by gamma irradiation, cooked meat balls and mashed potatoes

International Nuclear Information System (INIS)

Rady, A.H.; Badr, H.M.; Abdel-Daiem, M.H.

2005-01-01

The possibilty of using gamma irradiation for improving the quality of ready-to-eat cooked meat balts and mashed potatoes were subjected to gamma irradiation at doses of 0, 1, 5, 3 and 4.5 KGy followed by cold storage (4± 1degree C). The effects of irradiation and cold storage on the microbiological aspects, chemical and organoleptic properties of samples were studied. The results showed that irradiation of the prepared meal components decreased their microbial counts (total bacteria, total psychrophilic bacteria and total yeast and molds), proportionally to the applied dose and prolonged their refrigerated shelf-life. Moreover, irradiation at 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated the presence of Enterobacteriaceae and Staphylococcus aureus and greatly reduced the counts of Enterococcus faecalis in samples. Salmonells was not detected in all irradiated and non-irraiated samples. On the other hand, gamma irradiation had no effects on the chemical composition and ph of meal components but increased the thiobarbituric acid (TBA) values of cooked meat balls

Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound.

Science.gov (United States)

Sikes, Anita L; Mawson, Raymond; Stark, Janet; Warner, Robyn

2014-11-01

The delivery of a consistent quality product to the consumer is vitally important for the food industry. The aim of this study was to investigate the potential for using high frequency ultrasound applied to pre- and post-rigor beef muscle on the metabolism and subsequent quality. High frequency ultrasound (600kHz at 48kPa and 65kPa acoustic pressure) applied to post-rigor beef striploin steaks resulted in no significant effect on the texture (peak force value) of cooked steaks as measured by a Tenderometer. There was no added benefit of ultrasound treatment above that of the normal ageing process after ageing of the steaks for 7days at 4°C. Ultrasound treatment of post-rigor beef steaks resulted in a darkening of fresh steaks but after ageing for 7days at 4°C, the ultrasound-treated steaks were similar in colour to that of the aged, untreated steaks. High frequency ultrasound (2MHz at 48kPa acoustic pressure) applied to pre-rigor beef neck muscle had no effect on the pH, but the calculated exhaustion factor suggested that there was some effect on metabolism and actin-myosin interaction. However, the resultant texture of cooked, ultrasound-treated muscle was lower in tenderness compared to the control sample. After ageing for 3weeks at 0°C, the ultrasound-treated samples had the same peak force value as the control. High frequency ultrasound had no significant effect on the colour parameters of pre-rigor beef neck muscle. This proof-of-concept study showed no effect of ultrasound on quality but did indicate that the application of high frequency ultrasound to pre-rigor beef muscle shows potential for modifying ATP turnover and further investigation is warranted. Crown Copyright © 2014. Published by Elsevier B.V. All rights reserved.

Measurements and modelling of the influence of dentine colour and enamel on tooth colour.

Science.gov (United States)

Battersby, Paul D; Battersby, Stephen J

2015-03-01

We provide a quantitative predictive model for the extent to which coloured dentine, visible through the enamel, contributes to tooth colour. Our model uses (L(*),a(*),b(*)) measurements rather than spectral measurements. We have used a model system, composed of a slice of bovine enamel placed on top of coloured paper. We have measured the colour of the enamel-paper combination, as an analogue for a tooth, and have related this to the colour of the paper, as an analogue for dentine. By changing the paper colour, we have been able to explore how the colour of dentine determines tooth colour, according to our model system. We have also compared hydrated and desiccated samples. In qualitative terms, superimposing the enamel on top of the paper increases the "lightness" for all colours tested except white while simultaneously reducing the chromaticity, a measure of the extent to which the colour differs from grey. Desiccated enamel is much more effective at increasing the lightness and reducing the chromaticity than hydrated enamel. Quantitatively, our measurements are reproduced by the mathematical model we have developed to within 2% in "lightness" and about 8% in chromaticity. We are able to predict the colour of an analogue for a tooth, composed of bovine enamel and coloured paper, from the colour of an analogue for the dentine, the coloured paper alone, with good accuracy. This understanding provides insights into the role of dentine colour in determining tooth colour. Our work helps quantify the importance of dentine colour, compared to other, extrinsic causes of colour, such as staining, in determining the visible colour of teeth. Our predicted colours represent a baseline to which extrinsic sources will add. Copyright © 2015. Published by Elsevier Ltd.

Colours sometimes count : Awareness and bidirectionality in grapheme-colour synaesthesia

NARCIS (Netherlands)

Johnson, Addie; Jepma, Marieke; de Jong, Ritske

2007-01-01

Three experiments were conducted with 10 grapheme-colour synaesthetes and 10 matched controls to investigate (a) whether awareness of the inducer grapheme is necessary for synaesthetic colour induction and (b) whether grapheme-colour synaesthesia may be bidirectional in the sense that not only do

Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.

Science.gov (United States)

Bruneel, Charlotte; Buggenhout, Joke; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

2016-04-01

Durum wheat (Triticum durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin and determine the quality of pasta products made therefrom. During pasta drying, glutenin starts polymerizing already below 60 °C (65% relative humidity (RH)), whereas gliadin only is incorporated in the protein network at temperatures exceeding 68 °C (68% RH) through thiol (SH)/disulfide (SS) exchange reactions. Removal of free SH groups in glutenin by adding 2.3 μmol KBrO3 or KIO3 per g dry matter semolina protein (g protein) or 13.8 μmol N-ethylmaleimide/g protein reduces gliadin-glutenin cross-linking during pasta drying and/or cooking and yields cooked pasta of high quality. Introducing free SH groups by adding 13.8 μmol glutathione/g protein increases gliadin-glutenin cross-linking during pasta processing, resulting in cooked pasta of lower quality. We hypothesize that too much gliadin incorporation in the glutenin network during pasta processing tightens the protein network and results in lower cooking quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

Directory of Open Access Journals (Sweden)

E. GHASEMI

2009-09-01

Full Text Available Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

Kualitas Minyak Goreng Habis Pakai Ditinjau dari Bilangan Peroksida, Bilangan Asam dan Kadar Air

Directory of Open Access Journals (Sweden)

Asri Sulistijowati Suroso

2015-05-01

Full Text Available There are habits to reuse cooking oil that for main reason of cost saving. Reusing cooking oil might be problem for health.This research aimed to study the number of peroxide number, acid value, free fatty acid, and water content of light and dark brown reused cooking oil. The quality of oil were compared to The National Standard of Indonesia (SNI 01-3741-2002 Edible Oil Quality. Peroxide number was determined by iodometric methods, free fatty acid level and acid value by alkali titration (KOH/NaOH, and water content by gravimetric methods. The oil sample were light and dark brown reused cooking oil and new packaged oil. The oil that, use as standard reference, was new packaged oil. Each oil was analyzed three times. Reuse cooking oil was got from food vendor in Bogor. The results showed that the mean of peroxide number, acid value, free fatty acid level and water content of the black colour of reused cooking oil were 7.89 O2/100g; 1.46 mg KOH/g; 0.64% and 0.61% w/w respectively. The brown colour oil were 5.15 O2/100g; 0.94 mg KOH/g; 0.41% and 0.79% w/w respectively. These light and dark brown reused cooking oils did not comply with SNI 01-3741-2002, therefore they are not suitable to be used for cooking.

Colour measurement of colostrum for estimation of colostral IgG and colostrum composition in dairy cows.

Science.gov (United States)

Gross, Josef J; Kessler, Evelyne C; Bruckmaier, Rupert M

2014-11-01

Instruments for on-farm determination of colostrum quality such as refractometers and densimeters are increasingly used in dairy farms. The colour of colostrum is also supposed to reflect its quality. A paler or mature milk-like colour is associated with a lower colostrum value in terms of its general composition compared with a more yellowish and darker colour. The objective of this study was to investigate the relationships between colour measurement of colostrum using the CIELAB colour space (CIE L*=from white to black, a*=from red to green, b*=from yellow to blue, chroma value G=visual perceived colourfulness) and its composition. Dairy cow colostrum samples (n=117) obtained at 4·7±1·5 h after parturition were analysed for immunoglobulin G (IgG) by ELISA and for fat, protein and lactose by infrared spectroscopy. For colour measurements, a calibrated spectrophotometer was used. At a cut-off value of 50 mg IgG/ml, colour measurement had a sensitivity of 50·0%, a specificity of 49·5%, and a negative predictive value of 87·9%. Colostral IgG concentration was not correlated with the chroma value G, but with relative lightness L*. While milk fat content showed a relationship to the parameters L*, a*, b* and G from the colour measurement, milk protein content was not correlated with a*, but with L*, b*, and G. Lactose concentration in colostrum showed only a relationship with b* and G. In conclusion, parameters of the colour measurement showed clear relationships to colostral IgG, fat, protein and lactose concentration in dairy cows. Implementation of colour measuring devices in automatic milking systems and milking parlours might be a potential instrument to access colostrum quality as well as detecting abnormal milk.

Colour Blocking: Disregarding Traditional Artistic Colour Harmonies ...

African Journals Online (AJOL)

A development in the world of design – costume, fashion, graphics, architecture and general decor whereby traditional colour harmonies are reengineered to suite the taste of the time engages the attention of the paper. The trending phenomenon popularly referred to as 'colour blocking' involves the use of bright ...

Colour perception in ADHD

NARCIS (Netherlands)

Banaschewski, T.; Ruppert, S; Tannock, R.; Albrecht, B.; Becker, A.; Uebel, H.; Sergeant, J.A.; Rothenberger, A.

2006-01-01

Attention-deficit/hyperactivity disorder (ADHD) is associated with unexplained impairments on speeded naming of coloured stimuli. These deficits may reflect hypofunctioning retinal dopaminergic mechanisms impairing particularly blue-yellow colour discrimination. Colour perception and rapid colour

Look who's cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium.

Science.gov (United States)

De Backer, Charlotte J S; Hudders, Liselot

2016-01-01

Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking and eating habits of their audiences. Therefore, the current study investigates the relationship between watching an educational or edutainment TV cooking show and one's cooking and eating habits. Given public health concerns regarding the decline in cooking behaviors and the simultaneous increase in caloric intake from food outside the home, this study suggests a promising intervention. The results of a cross-sectional survey in Belgium (n = 845) demonstrate that the audiences of educational and edutainment TV cooking shows do not overlap. Although there is little connection between watching specific shows and eating behavior, the connection between watching shows and cooking behaviors varies across gender and age lines. Behaviors also differ depending on whether the viewer is watching an educational or edutainment cooking show. For example, men of all ages appear to cook more often if they watch an educational show. However, only older men (above 38 years) seem to cook more often if they watch an edutainment TV show. The results demonstrate that the relationship between watching TV cooking shows and cooking habits warrants further investigation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Solar cooking

Science.gov (United States)

Over two billion people face fuel wood shortages, causing tremendous personal and environmental stress. Over 4 million people die prematurely from indoor air pollution. Solar cooking can reduce fuel wood consumption and indoor air pollution. Solar cooking has been practiced and published since th...

Pseudo natural colour aerial imagery for urban and suburban mapping

DEFF Research Database (Denmark)

Knudsen, Thomas

2005-01-01

Due to their near-infrared data channel, digital airborne four-channel imagers provide a potentially good discrimination between vegetation and human-made materials, which is very useful in automated mapping. Due to their red, green and blue data channels, they also provide natural colour images......, which are very useful in traditional (manual) mapping. In this paper, an algorithm is described which provides an approximation to the spectral capabilities of the four-channel imagers by using a colour-infrared aerial photo as input. The algorithm is tailored to urban/suburban surroundings, where...... the quality of the generated (pseudo) natural colour images are fully acceptable for manual mapping. This brings the combined availability of near-infrared and (pseudo) natural colours within reach for mapping projects based on traditional photogrammetry, which is valuable since traditional analytical cameras...

Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods.

Science.gov (United States)

Chong, Chien Hwa; Law, Chung Lim; Figiel, Adam; Wojdyło, Aneta; Oziembłowski, Maciej

2013-12-15

The objective of this study was to improve product quality of dehydrated fruits (apple, pear, papaya, mango) using combined drying techniques. This involved investigation of bioactivity, colour, and sensory assessment on colour of the dried products as well as the retention of the bio-active ingredients. The attributes of quality were compared in regard to the quality of dehydrated samples obtained from continuous heat pump (HP) drying technique. It was found that for apple, pear and mango the total colour change (ΔE) of samples dried using continuous heat pump (HP) or heat pump vacuum-microwave (HP/VM) methods was lower than of samples dried by other combined methods. However, for papaya, the lowest colour change exhibited by samples dried using hot air-cold air (HHC) method and the highest colour change was found for heat pump (HP) dehydrated samples. Sensory evaluation revealed that dehydrated pear with higher total colour change (ΔE) is more desirable because of its golden yellow appearance. In most cases the highest phenol content was found from fruits dried by HP/VM method. Judging from the quality findings on two important areas namely colour and bioactivity, it was found that combined drying method consisted of HP pre-drying followed by VM finish drying gave the best results for most dehydrated fruits studied in this work as the fruits contain first group of polyphenol compounds, which preferably requires low temperature followed by rapid drying strategy. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

COLOUR THEREPY-BOON TO MANKIND

OpenAIRE

Dr.Sajan Kurien Mathew

2017-01-01

Colour Therapy is a complementary therapy for which there is evidence dating back thousands of years to the ancient cultures of Egypt, China and India. Colour is simply light of varying wavelengths, thus each colour has its own particular wavelength and energy. "Colour affects our life. Colour is physical..........we see it. Colour communicates............we recieve information from the language of colour. Colour is emotional..........it evokes our feeling."1 The energy relating to each of th...

Exploring the functional nature of synaesthetic colour: Dissociations from colour perception and imagery.

Science.gov (United States)

Chiou, Rocco; Rich, Anina N; Rogers, Sebastian; Pearson, Joel

2018-08-01

Individuals with grapheme-colour synaesthesia experience anomalous colours when reading achromatic text. These unusual experiences have been said to resemble 'normal' colour perception or colour imagery, but studying the nature of synaesthesia remains difficult. In the present study, we report novel evidence that synaesthetic colour impacts conscious vision in a way that is different from both colour perception and imagery. Presenting 'normal' colour prior to binocular rivalry induces a location-dependent suppressive bias reflecting local habituation. By contrast, a grapheme that evokes synaesthetic colour induces a facilitatory bias reflecting priming that is not constrained to the inducing grapheme's location. This priming does not occur in non-synaesthetes and does not result from response bias. It is sensitive to diversion of visual attention away from the grapheme, but resistant to sensory perturbation, reflecting a reliance on cognitive rather than sensory mechanisms. Whereas colour imagery in non-synaesthetes causes local priming that relies on the locus of imagined colour, imagery in synaesthetes caused global priming not dependent on the locus of imagery. These data suggest a unique psychophysical profile of high-level colour processing in synaesthetes. Our novel findings and method will be critical to testing theories of synaesthesia and visual awareness. Copyright © 2018 Elsevier B.V. All rights reserved.

Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters.

Science.gov (United States)

Coombs, Cassius E O; Holman, Benjamin W B; Collins, Damian; Friend, Michael A; Hopkins, David L

2017-12-01

This study evaluated the effect of chilled followed by frozen storage on lamb quality and safety parameters. Experimental (n=360) M. longissimus lumborum (LL) were randomly sampled from the boning room of a commercial Australian abattoir, at 24 h post-mortem, and assigned to five chilled storage periods (0, 2, 4, 6 and 8 weeks) and six subsequent frozen storage periods (0, 4, 8, 12, 24 and 52 weeks). Upon completion of each storage treatment combination, corresponding LL were sub-sectioned and analysed for colour stability (0, 1, 2 and 3 days), shear force, fluid losses (purge, thaw and cooking losses), intramuscular fat content, sarcomere length, water activity and microbial load (lactic acid bacteria, Enterobacteriaceae sp., Brochothrix thermosphacta, Clostridium perfringens and Escherichia coli). LL stored chilled for 2-4 weeks prior to freezing presented superior results for shear force, display colour and low levels of spoilage microbes, correlating with good eating quality and safety following more than one year of frozen storage. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

physico-chemical and grain cooking characteristics of selected rice

African Journals Online (AJOL)

Mgina

Sokoine University of Agriculture, Department of Food Science and Technology,. P.O. Box 3006 ... improve the cooking quality parameters, improve production of the local rice cultivars and increase the ... Sample collection and preparation.

RESIZING AND AUTOMATION OF COOKING OF COLD CUTS

Directory of Open Access Journals (Sweden)

Maurício da Cunha Müller

2014-05-01

Full Text Available Cooking using steam, at an industrial level, should be a reliable and safe process regarding operational repeatability of pre-set parameters. This work aims to implement an automatic system for direct steam injection , for cooking salamis at an industry of Rio Grande do Sul. Costs of losses of cold cuts have been measured before and after the implementation of the project and also calculations of transfer of heat and mass have been performed - application of letters of Heisler - to obtain the correct time and temperatures for this kind of food, resulting in a project of a vapor distributor with temperature and time controls, guaranteeing a product with uniform cooking and, therefore, quality. The realignment of the project proposed in this study resulted in the reduction of direct losses of discarded products at 98 % , with consequent reduction in operational and energy costs.

The risk management of perishable supply chain based on coloured Petri Net modeling

Directory of Open Access Journals (Sweden)

Lu Liu

2018-03-01

Full Text Available The supply chain of perishable products is a combination of information organization, sharing and integration. The information modeling of supply chain is constructed to abstract key quality information including environment information, processing procedures and product quality assessments based on principle of quality safety factors and property of decay rate. The coloured Petri Net is applied for integrated description of independent information classification, aiming at risk identification and risk management framework. Well, according to the quality deterioration tendency, risk grades management and decision-making system are established. Practically, the circulation system of aquatic products is studied in this paper for full processing description. The simulation experiments are manipulated on environmental information, processing information and product quality information by the coloured Petri Net. Eventually, the conclusion turns out precisely as such that the coloured Petri Net conclusive for information classification and information transmission while integrated information management is available of efficient risk identification and decision-making system in supply chain of perishable products. Meanwhile, the validity of evaluating management and shelf-life estimation of perishable products are technically feasible.

Classifying Natural Waters with the Forel-Ule Colour Index System: Results, Applications, Correlations and Crowdsourcing

Directory of Open Access Journals (Sweden)

Shungudzemwoyo P. Garaba

2015-12-01

Full Text Available Societal awareness of changes in the environment and climate has grown rapidly, and there is a need to engage citizens in gathering relevant scientific information to monitor environmental changes due to recognition that citizens are a potential source of critical information. The apparent colour of natural waters is one aspect of our aquatic environment that is easy to detect and an essential complementary optical water quality indicator. Here we present the results and explore the utility of the Forel-Ule colour index (FUI scale as a proxy for different properties of natural waters. A FUI scale is used to distinguish the apparent colours of different natural surface water masses. Correlation analysis was completed in an effort to determine the constituents of natural waters related to FUI. Strong correlations with turbidity, Secchi-disk depth, and coloured dissolved organic material suggest the FUI is a good indicator of changes related to other constituents of water. The increase in the number of tools capable of determining the FUI colours, (i ocean colour remote sensing products; (ii a handheld scale; and (iii a mobile device app, make it a versatile relative measure of water quality. It has the potential to provide higher spatial and temporal resolution of data for a modernized classification of optical water quality. This FUI colour system has been favoured by several scientists in the last century because it is affordable and easy to use and provides indicative information about the colour of water and the water constituents producing that colour. It is therefore within the scope of a growing interest in the application and usefulness of basic measurement methodologies with the potential to provide timely benchmark information about the environment to the public, scientists and policymakers.

Classifying Natural Waters with the Forel-Ule Colour Index System: Results, Applications, Correlations and Crowdsourcing.

Science.gov (United States)

Garaba, Shungudzemwoyo P; Friedrichs, Anna; Voß, Daniela; Zielinski, Oliver

2015-12-18

Societal awareness of changes in the environment and climate has grown rapidly, and there is a need to engage citizens in gathering relevant scientific information to monitor environmental changes due to recognition that citizens are a potential source of critical information. The apparent colour of natural waters is one aspect of our aquatic environment that is easy to detect and an essential complementary optical water quality indicator. Here we present the results and explore the utility of the Forel-Ule colour index (FUI) scale as a proxy for different properties of natural waters. A FUI scale is used to distinguish the apparent colours of different natural surface water masses. Correlation analysis was completed in an effort to determine the constituents of natural waters related to FUI. Strong correlations with turbidity, Secchi-disk depth, and coloured dissolved organic material suggest the FUI is a good indicator of changes related to other constituents of water. The increase in the number of tools capable of determining the FUI colours, (i) ocean colour remote sensing products; (ii) a handheld scale; and (iii) a mobile device app, make it a versatile relative measure of water quality. It has the potential to provide higher spatial and temporal resolution of data for a modernized classification of optical water quality. This FUI colour system has been favoured by several scientists in the last century because it is affordable and easy to use and provides indicative information about the colour of water and the water constituents producing that colour. It is therefore within the scope of a growing interest in the application and usefulness of basic measurement methodologies with the potential to provide timely benchmark information about the environment to the public, scientists and policymakers.

Radiotreatment of dishes cooked : Royal cutlets of chickens

International Nuclear Information System (INIS)

Bousselmi, Mehrez

2006-01-01

The cooked dishes often present themselves as the complex products of microbiological, biochemival view point and organoleptic.However, the demand of the local and international market stops showing a tendency toward use increased of these cooked dishes of which problems to get round are very delicate. The ionization can be an alternative of conservation since it is characterized bye one fashion of action fundamentally different of the classic techniques: it is about exposing during a determined length, of the wrapped food commodities or in a jumble to doses of ionising radiance carefully controlled in order to get the sought-after effect. The irradiation showed a big efficiency therefore on the plan microbiology.Indeed the dose 1 KGy destroyed all present microorganisms in dishes cooked pasteurized. whereas, for dishes cooked non pasteurized, a dose of 2 KGy destroyed completely the flora of contamination. Besides, the irradiation entails a light reduction of the biochemical composition, while keeping qualities intact organoleptic for all analyzed samples. As a conclusion, the irradiation increases the length of conservation, what confirms the reliability of such a process, in addition of his/her/its weak energizing cost. (author)

Colour Perception in ADHD

Science.gov (United States)

Banaschewski, Tobias; Ruppert, Sinje; Tannock, Rosemary; Albrecht, Bjorn; Becker, Andreas; Uebel, Henrik; Sergeant, Joseph A.; Rothenberger, Aribert

2006-01-01

Attention-deficit/hyperactivity disorder (ADHD) is associated with unexplained impairments on speeded naming of coloured stimuli. These deficits may reflect hypofunctioning retinal dopaminergic mechanisms impairing particularly blue-yellow colour discrimination. Colour perception and rapid colour naming ability were investigated in 14 children…

Colour and magnetic monopoles

International Nuclear Information System (INIS)

Corrigan, E.; Olive, D.

1976-01-01

If the exact gauge symmetry of nature consists of the U(1)sub(EM) generated by the electric charge operator Q and the colour group K, with Q a colour singlet, then, if g is a possible magnetic charge, exp(4πigQ) must equal an element of the colour group. For colour singlet particles this reduces to Dirac's condition eg = n/2. In general, possible monopoles correspond to points of intersection of the colour and electromagnetic groups. If the colour group is semi-simple and compact, there can at most be a finite number p of such points (p = N if K = SU(N)). The existence of non-trivial (not equal to unity) solutions to our condition means that there must be fractionally charged (with p the fraction) coloured particles and magnetic monopoles emanating colour magnetic flux as well as electromagnetic flux. (Auth.)

Colour perception in ADHD

OpenAIRE

Banaschewski, T.; Ruppert, S; Tannock, R.; Albrecht, B.; Becker, A.; Uebel, H.; Sergeant, J.A.; Rothenberger, A.

2006-01-01

Attention-deficit/hyperactivity disorder (ADHD) is associated with unexplained impairments on speeded naming of coloured stimuli. These deficits may reflect hypofunctioning retinal dopaminergic mechanisms impairing particularly blue-yellow colour discrimination. Colour perception and rapid colour naming ability were investigated in 14 children with ADHD and 13 healthy peers matched for age, gender, and IQ, using the Farnsworth-Munsell 100 Hue Test (FMT) and the Stroop-Colour-Word test. Childr...

Measuring colour

National Research Council Canada - National Science Library

Hunt, R. W. G; Pointer, Michael, Ph. D

2011-01-01

... industries.Building upon the success of earlier editions, the 4th edition of [start italics]Measuring Colour[end italics] has been updated throughout with new chapters on colour rendering by light sources...

Colourful FKS subtraction

CERN Document Server

Frixione, Stefano

2011-01-01

I formulate in a colour-friendly way the FKS method for the computation of QCD cross sections at the next-to-leading order accuracy. This is achieved through the definition of subtraction terms for squared matrix elements, constructed with single colour-dressed or pairs of colour-ordered amplitudes. The latter approach relies on the use of colour flows, is exact to all orders in $N$, and is thus particularly suited to being organized as a systematic expansion in 1/N.

Cooking rice in excess water reduces both arsenic and enriched vitamins in the cooked grain.

Science.gov (United States)

Gray, Patrick J; Conklin, Sean D; Todorov, Todor I; Kasko, Sasha M

2016-01-01

This paper reports the effects of rinsing rice and cooking it in variable amounts of water on total arsenic, inorganic arsenic, iron, cadmium, manganese, folate, thiamin and niacin in the cooked grain. We prepared multiple rice varietals both rinsed and unrinsed and with varying amounts of cooking water. Rinsing rice before cooking has a minimal effect on the arsenic (As) content of the cooked grain, but washes enriched iron, folate, thiamin and niacin from polished and parboiled rice. Cooking rice in excess water efficiently reduces the amount of As in the cooked grain. Excess water cooking reduces average inorganic As by 40% from long grain polished, 60% from parboiled and 50% from brown rice. Iron, folate, niacin and thiamin are reduced by 50-70% for enriched polished and parboiled rice, but significantly less so for brown rice, which is not enriched.

Carbon dioxide and ethylene gas in the potato storage atmosphere and their combined effect on processing colour

NARCIS (Netherlands)

Daniels-Lake, B.J.

2013-01-01

Keywords: Solanum tuberosum L., carbon dioxide, ethylene, storage, processing, fry colour, chip colour, 1-methylcyclopropene

The finished colour of processed potato (Solanum tuberosum L.) products is a very important quality characteristic which is attributable to the

Influence of cooking method on arsenic retention in cooked rice related to dietary exposure.

Science.gov (United States)

Rahman, M Azizur; Hasegawa, H; Rahman, M Arifur; Rahman, M Mahfuzur; Miah, M A Majid

2006-10-15

Arsenic concentration in raw rice is not only the determinant in actual dietary exposure. Though there have been many reports on arsenic content in raw rice and different tissues of rice plant, little is known about arsenic content retained in cooked rice after being cooked following the traditional cooking methods employed by the people of arsenic epidemic areas. A field level experiment was conducted in Bangladesh to investigate the influence of cooking methods on arsenic retention in cooked rice. Rice samples were collected directly from a severely arsenic affected area and also from an unaffected area, to compare the results. Rice was cooked according to the traditional methods employed by the population of subjected areas. Arsenic concentrations were 0.40+/-0.03 and 0.58+/-0.12 mg/kg in parboiled rice of arsenic affected area, cooked with excess water and 1.35+/-0.04 and 1.59+/-0.07 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. In non-parboiled rice, arsenic concentrations were 0.39+/-0.04 and 0.44+/-0.03 mg/kg in rice cooked with excess water and 1.62+/-0.07 and 1.74+/-0.05 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. Total arsenic content in rice, cooked with limited water (therefore gruel was absorbed completely by rice) were 0.89+/-0.07 and 1.08+/-0.06 mg/kg (parboiled) and 0.75+/-0.04 and 1.09+/-0.06 mg/kg (non-parboiled) for BRRI dhan28 and BRRI hybrid dhan1, respectively. Water used for cooking rice contained 0.13 and 0.01 mg of As/l for contaminated and non-contaminated areas, respectively. Arsenic concentrations in cooked parboiled and non-parboiled rice and gruel of non-contaminated area were significantly lower (p<0.01) than that of contaminated area. The results imply that cooking of arsenic contaminated rice with arsenic contaminated water increases its concentration in cooked rice.

The colours of CERN

CERN Multimedia

Laëtitia Pedroso

2010-01-01

Would you move into an office painted in a colour you hate? As we all know, taste in colour is individual. Thanks to the establishment of a new Painting Charter, conflicting opinions will be unified.   The four new paint colours established in the Painting Charter. There were many reasons behind the creation of the Painting Charter by the GS SEM Department. Unlike many companies, CERN has not until now regulated which colours can be used inside buildings. With many nationalities passing through CERN, tastes tend to differ: northern countries usually prefer colder colours, while southern countries seem to prefer warm colours. It’s not hard to imagine how quickly we could make a rainbow! In addition, whenever an office needs to be repainted, it can be difficult to find exactly the same colour. This results in entire walls being repainted, which increases the cost. If – by chance – the original colour is found, it could be out of stock. While ...

Residential Cooking Behavior in the United States: Data Collected from a Web-Based Survey

Energy Technology Data Exchange (ETDEWEB)

Huang, Y. W; Andrew, E. E; Hu, T. C; Singer, B. C; Ding, L.; Logue, J. M

2014-08-01

Cooking has a significant impact on indoor air quality. When cooking occurs, how foods are cooked, and the types of food that are cooked have all been shown to impact the rate at which occupants are exposed to pollutants. Home occupancy characteristics impact how concentrations in the home translate into exposures for the occupants. With the intent of expanding our understanding of cooking behavior in the U.S., we developed and advertised an online survey to collect household cooking behavior for the 24 hrs prior to taking the survey. The survey questions were designed to address gaps in knowledge needed to predict the impact of cooking on indoor concentrations of PM2.5 and other pollutants. The survey included the following questions: 1) which meals households ate at home; 2) number of household members at home during cooking; 3) the type of oil used for cooking; 4) the type of foods cooked at each meal; 5) the type of cooking devices used; and 6) the methods selected for food preparation. We also collected information on household characteristics such as their location (zip code), ethnicity, and ages of family members. We analyzed the variability in home cooking characteristics for households in different climate zones and with four different types of family compositions: 1 senior living alone, 1 adult living alone, 2 or more adults/seniors, and families with children. We used simple statistical tests to determine if the probability of certain cooking behaviors differed between these subgroups.

The energetic significance of cooking.

Science.gov (United States)

Carmody, Rachel N; Wrangham, Richard W

2009-10-01

While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein, and lipid, and we therefore consider plant and animal foods separately. Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defence against pathogens. If cooking consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking. We suggest that if non-thermal processing methods such as pounding were used by Lower Palaeolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by non-thermal processing, including the relatively complete gelatinisation of starch, efficient denaturing of proteins, and killing of food borne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

Subjective estimates of colour attributes for surface colours

NARCIS (Netherlands)

Ishak, I.G.H.; Bouma, H.; van Bussel, H.J.J.

1970-01-01

Subjective estimates of hue, saturation, and lightness are reported for sixty coloured Munsell samples, shown against seven backgrounds (black, grey, white, red, yellow, green, and blue) as judged by two observers. The results show the adequacy of this method for studies on colour appearance. The

Influence of cooking process on protein fractions in cooked ham and mortadella

Directory of Open Access Journals (Sweden)

G. Vonghia

2011-03-01

Full Text Available The mortadella is a pork meat sausage (in natural or artificial bowel accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained from an anatomically completed piece of meat; the working process provides the addiction of salt and spices, the brine, the bones removal, the churning and the pressing, so the cured meat is first packed in a mould provided for this purpose, then cooked and after cooled and packed. The meat cooking is the last step in the cooked sausage production technology, and let us obtain a stable and eatable product. The effect of the heat and the lenght of processing are the main responsibles for modifications in water- and salt-soluble protein fractions. Indeed myofibrils denature themselves after cooking and consequently their solubility decreases; particularly the denaturation begins over 30°C in the myosin chain, instead the actin solubility begins to decrease over 60°C, being the actin more stable than myosin (Barbieri et al., 1997...

Object Knowledge Modulates Colour Appearance

Directory of Open Access Journals (Sweden)

Christoph Witzel

2011-01-01

Full Text Available We investigated the memory colour effect for colour diagnostic artificial objects. Since knowledge about these objects and their colours has been learned in everyday life, these stimuli allow the investigation of the influence of acquired object knowledge on colour appearance. These investigations are relevant for questions about how object and colour information in high-level vision interact as well as for research about the influence of learning and experience on perception in general. In order to identify suitable artificial objects, we developed a reaction time paradigm that measures (subjective colour diagnosticity. In the main experiment, participants adjusted sixteen such objects to their typical colour as well as to grey. If the achromatic object appears in its typical colour, then participants should adjust it to the opponent colour in order to subjectively perceive it as grey. We found that knowledge about the typical colour influences the colour appearance of artificial objects. This effect was particularly strong along the daylight axis.

Object knowledge modulates colour appearance

Science.gov (United States)

Witzel, Christoph; Valkova, Hanna; Hansen, Thorsten; Gegenfurtner, Karl R

2011-01-01

We investigated the memory colour effect for colour diagnostic artificial objects. Since knowledge about these objects and their colours has been learned in everyday life, these stimuli allow the investigation of the influence of acquired object knowledge on colour appearance. These investigations are relevant for questions about how object and colour information in high-level vision interact as well as for research about the influence of learning and experience on perception in general. In order to identify suitable artificial objects, we developed a reaction time paradigm that measures (subjective) colour diagnosticity. In the main experiment, participants adjusted sixteen such objects to their typical colour as well as to grey. If the achromatic object appears in its typical colour, then participants should adjust it to the opponent colour in order to subjectively perceive it as grey. We found that knowledge about the typical colour influences the colour appearance of artificial objects. This effect was particularly strong along the daylight axis. PMID:23145224

STAR Measurements and Modeling for Quantifying Air Quality and Climatic Impacts of Residential Biomass or Coal Combustion for Cooking, Heating and Lighting Kick-off Meeting

Science.gov (United States)

STAR grantees and EPA scientists will discuss progress on their projects which aim to quantify the extent to which interventions for cleaner cooking, heating, or lighting can impact air quality and climate, which in turn affect human health and welfare

Hypersensitivity reactions to food colours with special reference to the natural colour annatto extract (butter colour).

Science.gov (United States)

Mikkelsen, H; Larsen, J C; Tarding, F

1978-01-01

It is well known that synthetic food colours especially some azo dyes can provoke hypersensitivity reactions such as urticaria, angioneurotic oedema, and astma (Michaëlsson and Juhlin, 1973, Granholt and Thune, 1975). Natural food colours are scarcely investigated with respect to potential allergic properties. Annatto extract, a commonly used food colour in edible fats e.g. butter, has been tested in patients. Among 61 consecutive patients suffereing from chornic urticaria and/or angioneurotic oedema 56 patients were orally provoked by annatto extract during elimination diet. Challenge was performed with a dose equivalent to the amount used in 25 grammes of butter. Twentysix per cent of the patients reacted to this colour 4 hours (SD: 2,6) after intake. Similar challenges with synthetic dyes showed the following results: Tartrazine 11%, Sunset Yellow FCF 17%, Food Red 17 16%, Amaranth 9%, Ponceau 4 R 15%, Erythrosine 12% and Brillant Blue FCF 14%. The present study indicates that natural food colours may induce hypersensitivity reactions as frequent as synthetic dyes.

Cadmium colours: composition and properties

International Nuclear Information System (INIS)

Paulus, J.; Knuutinen, U.

2004-01-01

The composition and the properties of cadmium aquarelle colours are discussed. The examined colours were 24 different aquarelle cadmium colours from six different manufacturers. The colours ranged from light, bright yellows to dark, deep-red tones. The aim of this research was to find out if the pigments contain cadmium salts: sulphides and/or selenides. This information will help in choosing watercolours in conservation processes. Today, aquarelle colours not containing cadmium pigments are being sold as cadmium colours; thus their properties might be different from actual cadmium colours. The aim of the research was to verify that the colour samples contained cadmium pigments and to estimate their compositions and ageing properties. Element analyses were performed from colour samples using micro-chemical tests and X-ray fluorescence measurements. Thin-layer chromatography was used for analysing gum Arabic as a possible binding medium in the chosen colour samples. Through ageing tests, the resistance of the colour samples to the exposure to light, heat and humidity was studied. Visible-light spectroscopy was used in determining the hues and hue changes of the aquarelle colour samples. The spectrophotometer used the CIE L * a * b * tone colour measuring system. From the colour measurements the changes in the lightness/darkness, the redness, the yellowness and the saturation of the samples were examined. (orig.)

Climate and mortality changes due to reductions in household cooking emissions

Science.gov (United States)

Bergman, Tommi; Mielonen, Tero; Arola, Antti; Kokkola, Harri

2016-04-01

Household cooking is a significant cause for health and environmental problems in the developing countries. There are more than 3 billion people who use biomass for fuel in cooking stoves in their daily life. These cooking stoves use inadequate ventilation and expose especially women and children to indoor smoke. To reduce problems of the biomass burning, India launched an initiative to provide affordable and clean energy solutions for the poorest households by providing clean next-generation cooking stoves. The improved cooking stoves are expected to improve outdoor air quality and to reduce the climate-active pollutants, thus simultaneously slowing the climate change. Previous research has shown that the emissions of black carbon can be decreased substantially, as much as 90 % by applying better technology in cooking stoves. We have implemented reasonable (50% decrease) and best case (90% decrease) scenarios of the reductions in black and organic carbon due to improved cooking stoves in India into ECHAM-HAMMOZ aerosol-climate model. The global simulations of the scenarios will be used to study how the reductions of emissions in India affect the pollutant concentrations and radiation. The simulated reductions in particulate concentrations will also be used to estimate the decrease in mortality rates. Furthermore, we will study how the emission reductions would affect the global climate and mortality if a similar initiative would be applied in other developing countries.

Healthy Cooking Techniques

Science.gov (United States)

Healthy Lifestyle Nutrition and healthy eating Healthy-cooking techniques capture the flavor and nutrients of food without extra fat or salt. By Mayo Clinic Staff Healthy cooking doesn't mean that ...

Late-maturing cooking rice Sensyuraku has excellent properties, equivalent to sake rice, for high-quality sake brewing.

Science.gov (United States)

Anzawa, Yoshihiko; Satoh, Kenji; Satoh, Yuko; Ohno, Satomi; Watanabe, Tsutomu; Katsumata, Kazuaki; Kume, Kazunori; Watanabe, Ken-Ichi; Mizunuma, Masaki; Hirata, Dai

2014-01-01

Low protein content and sufficient grain rigidity are desired properties for the rice used in high-quality sake brewing such as Daiginjo-shu (polishing ratio of the rice, less than 50%). Two kinds of rice, sake rice (SR) and cooking rice (CR), have been used for sake brewing. Compared with those of SR, analyses of CR for high-quality sake brewing using highly polished rice have been limited. Here we described the original screening of late-maturing CR Sensyuraku (SEN) as rice with low protein content and characterization of its properties for high-quality sake brewing. The protein content of SEN was lower than those of SR Gohyakumangoku (GOM) and CR Yukinosei (YUK), and its grain rigidity was higher than that of GOM. The excellent properties of SEN with respect to both water-adsorption and enzyme digestibility were confirmed using a Rapid Visco Analyzer (RVA). Further, we confirmed a clear taste of sake produced from SEN by sensory evaluation. Thus, SEN has excellent properties, equivalent to those of SR, for high-quality sake brewing.

Colour categories are reflected in sensory stages of colour perception when stimulus issues are resolved

Science.gov (United States)

He, Xun; Franklin, Anna

2017-01-01

Debate exists about the time course of the effect of colour categories on visual processing. We investigated the effect of colour categories for two groups who differed in whether they categorised a blue-green boundary colour as the same- or different-category to a reliably-named blue colour and a reliably-named green colour. Colour differences were equated in just-noticeable differences to be equally discriminable. We analysed event-related potentials for these colours elicited on a passive visual oddball task and investigated the time course of categorical effects on colour processing. Support for category effects was found 100 ms after stimulus onset, and over frontal sites around 250 ms, suggesting that colour naming affects both early sensory and later stages of chromatic processing. PMID:28542426

PHYSICOCHEMICAL, MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY IN SPICED LAMB MEAT BURGERS

Directory of Open Access Journals (Sweden)

Almudena Cózar

2013-12-01

Full Text Available The effect of adding two powdered spices (rosemary and thyme on the pH, colour coordinates, Cooking yield (CY Cooking loss (CL, Diameter Reduction (DR, Shear Force (SF, microbiological levels and lipid oxidation (LO in two types of lamb burgers (L= leg meat; LNB= leg+neck+breast meat was assessed over a six day period. Both spices increased stability during the storage period, LO values being six times lower than those of the non-spiced control group at 6 days. L samples showed higher CY, lower CL and DR than LNB burgers, with significant differences at 6 d (P < 0.001. The length of storage only affected (P < 0.01 these parameters in L burgers. In general, SF was higher in LNB than in L burgers but did not vary with time. The colour coordinates showed lower values in L than in LNB samples. The formulation type affected TVC and Pseudomonas spp.

Minimum Colour Differences Required To Recognise Small Objects On A Colour CRT

Science.gov (United States)

Phillips, Peter L.

1985-05-01

Data is required to assist in the assessment, evaluation and optimisation of colour and other displays for both military and general use. A general aim is to develop a mathematical technique to aid optimisation and reduce the amount of expensive hardware development and trials necessary when introducing new displays. The present standards and methods available for evaluating colour differences are known not to apply to the perception of typical objects on a display. Data is required for irregular objects viewed at small angular subtense ((1°) and relating the recognition of form rather than colour matching. Therefore laboratory experiments have been carried out using a computer controlled CRT to measure the threshold colour difference that an observer requires between object and background so that he can discriminate a variety of similar objects. Measurements are included for a variety of background and object colourings. The results are presented in the CIE colorimetric system similar to current standards used by the display engineer. Apart from the characteristic small field tritanopia, the results show that larger colour differences are required for object recognition than those assumed from conventional colour discrimination data. A simple relationship to account for object size and background colour is suggested to aid visual performance assessments and modelling.

Functional properties of pasta enriched with variable cereal brans.

Science.gov (United States)

Kaur, Gurkirat; Sharma, Savita; Nagi, H P S; Dar, Basharat N

2012-08-01

To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal bran enrichment on the colour, cooking, sensory quality and shelf life of enriched pasta was assessed at ambient temperature. Pasta prepared with added fiber at 25 per cent level had the highest protein and dietary fiber content as compared to control. Enrichment with variable fiber sources improved the brightness of pasta, as colour of pasta enhanced significantly. Addition of cereal brans resulted an increase in the water absorption and cooking losses of pasta. This effect was dependent on the level and type of cereal brans. Significant correlation (r = 0.80) was obtained between water absorption and volume expansion in all types of bran enriched pasta. At 25 per cent level of supplementation, maximum solids were leached into cooking water. Bran enriched pasta required less cooking time for complete gelatinization of starch. Increasing level of cereal brans had significantly affected the overall acceptability of enriched pasta. Cooking quality of pasta remained constant during storage. Non significant effect of storage was found on water activity, free fatty acids. Enriched pasta (15 per cent level of wheat, rice and oat bran and 10 per cent barley bran) was highly acceptable upto 4 months of storage with respect to quality.

Put on that colour, it fits your emotion: Colour appropriateness as a function of expressed emotion.

Science.gov (United States)

Dael, Nele; Perseguers, Marie-Noëlle; Marchand, Cynthia; Antonietti, Jean-Philippe; Mohr, Christine

2016-01-01

People associate affective meaning with colour, and this may influence decisions about colours. Hue is traditionally considered the most salient descriptor of colour and colour-affect associations, although colour brightness and saturation seem to have particularly strong affective connotations. To test whether colour choices can be driven by emotion, we investigated whether and how colour hue, brightness, and saturation are systematically associated with bodily expressions of positive (joy) and negative (fear) emotions. Twenty-five non-colour-blind participants viewed videos of these expressions and selected for each video the most appropriate colour using colour sliders providing values for hue, brightness, and saturation. The overall colour choices were congruent with the expressed emotion--that is, participants selected brighter and more saturated colours for joy expressions than for fear expressions. Also, colours along the red-yellow spectrum were deemed more appropriate for joy expressions and cyan-bluish hues for fear expressions. The current study adds further support to the role of emotion in colour choices by (a) showing that emotional information is spontaneously used in an unconstrained choice setting, (b) extending to ecologically valid stimuli occurring in everyday encounters (dressed bodies), and (c) suggesting that all colour parameters are likely to be important when processing affective nonverbal person information, though not independently from each other.

EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

OpenAIRE

Thanaa Shehab

2016-01-01

Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh) as compared with some con...

Stevens Institute SYS-625 Final Paper: Busy Parents Need Extremely Fast, Quality Home-Cooked Dinners That Their Kids Will Eat

Energy Technology Data Exchange (ETDEWEB)

Meyers, Carol A. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States)

2017-01-30

This study provides a modern take on an age-old need: busy parents need extremely fast, high quality home-cooked dinners that their kids will eat. In the past decade, the number of choices that parents have for filling this need have proliferated, largely due to technological advances. Our study proposes to leverage this technology in building a system geared toward decreasing whining in kids and increasing the sanity of their parents.

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

Science.gov (United States)

Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

2015-12-01

This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

The control of attentional target selection in a colour/colour conjunction task

OpenAIRE

Berggren, Nick; Eimer, Martin

2016-01-01

To investigate the time course of attentional object selection processes in visual search tasks where targets are defined by a combination of features from the same dimension, we measured the N2pc component as an electrophysiological marker of attentional object selection during colour/colour conjunction search. In Experiment 1, participants searched for targets defined by a combination of two colours, while ignoring distractor objects that matched only one of these colours. Reliable N2pc com...

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products.

Science.gov (United States)

Cho, Min Guk; Bae, Su Min; Jeong, Jong Youn

2017-01-01

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed ( p cooking loss in samples with natural calcium powder added was similar ( p >0.05) to that in the positive control samples. CIE L* values decreased as the amount of added egg shell calcium powder increased. CIE a* values were higher ( p egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

Directory of Open Access Journals (Sweden)

B. Dhiraj

2013-01-01

Full Text Available This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivum wheat flour and semolina. Colour and cooking quality of Comb2 (T. durum semolina and T. aestivum wheat flour and Comb3 (T. aestivum wheat semolina and T. durum semolina were comparable with control. Pasting results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9°C but the highest peak viscosity (1.053 BU. Starch release was maximum in Comb1 (53.45% when compared with control (44.9% as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N when compared with control (2.304 N, and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50% T. durum semolina and 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100% T. durum semolina for production of financially viable pasta.

46 CFR 121.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type of...

Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.

Science.gov (United States)

Gulia, Neelam; Khatkar, B S

2014-04-01

Instant noodles were prepared from fifteen diverse wheat cultivars varying widely in their flour quality and dough rheology. Dough thermomechanical parameters obtained by Mixolab and flour analytical properties were correlated with the quality of instant noodles including oil uptake, cooking quality and textural attributes. The Mixolab parameters dough development time and dough stability showed significant positive correlation with cooking time, cooked weight, overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles, while negatively correlated with oil uptake and cooking loss, therefore, exhibiting a marked positive effect on quality of instant noodles. Lower protein breakdown represented by C2 torque was also positively related with overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles. Stickiness/adhesiveness of noodles was revealed to be mainly conferred by falling number values (R (2 )= 0.671) and damaged starch (R (2 )= 0.523) content of wheat flour samples. Flour samples with lesser values of protein content, sodium dodecyl sulphate sedimentation volume, thermal stability of proteins, dough stability and dough development time were found to be linked with poor noodle quality. Medium strong flours performed better in noodle making, while weaker flours demonstrated poor noodle quality. Dough rheology of good noodle making flours was characterized with higher dough development time, dough stability, C2, C3, C4 as well as C5 values. Noodles with higher overall acceptability showed a more continuous and uniform protein starch matrix in comparison to the poor counterparts.

An example of applied colour vision research: the conspicuity of airplane colour

NARCIS (Netherlands)

Lucassen, M.P.

2002-01-01

This paper describes the application of the combined knowledge on colorimetry, colour imaging (visualization) and colour perception in an aviation related research project. It involves the optimisation of the conspicuity of the colour scheme of an airplane, with the purpose of minimizing the changes

Most and Least Preferred Colours Differ According to Object Context: New Insights from an Unrestricted Colour Range.

Science.gov (United States)

Jonauskaite, Domicele; Mohr, Christine; Antonietti, Jean-Philippe; Spiers, Peter M; Althaus, Betty; Anil, Selin; Dael, Nele

2016-01-01

Humans like some colours and dislike others, but which particular colours and why remains to be understood. Empirical studies on colour preferences generally targeted most preferred colours, but rarely least preferred (disliked) colours. In addition, findings are often based on general colour preferences leaving open the question whether results generalise to specific objects. Here, 88 participants selected the colours they preferred most and least for three context conditions (general, interior walls, t-shirt) using a high-precision colour picker. Participants also indicated whether they associated their colour choice to a valenced object or concept. The chosen colours varied widely between individuals and contexts and so did the reasons for their choices. Consistent patterns also emerged, as most preferred colours in general were more chromatic, while for walls they were lighter and for t-shirts they were darker and less chromatic compared to least preferred colours. This meant that general colour preferences could not explain object specific colour preferences. Measures of the selection process further revealed that, compared to most preferred colours, least preferred colours were chosen more quickly and were less often linked to valenced objects or concepts. The high intra- and inter-individual variability in this and previous reports furthers our understanding that colour preferences are determined by subjective experiences and that most and least preferred colours are not processed equally.

Most and Least Preferred Colours Differ According to Object Context: New Insights from an Unrestricted Colour Range.

Directory of Open Access Journals (Sweden)

Domicele Jonauskaite

Full Text Available Humans like some colours and dislike others, but which particular colours and why remains to be understood. Empirical studies on colour preferences generally targeted most preferred colours, but rarely least preferred (disliked colours. In addition, findings are often based on general colour preferences leaving open the question whether results generalise to specific objects. Here, 88 participants selected the colours they preferred most and least for three context conditions (general, interior walls, t-shirt using a high-precision colour picker. Participants also indicated whether they associated their colour choice to a valenced object or concept. The chosen colours varied widely between individuals and contexts and so did the reasons for their choices. Consistent patterns also emerged, as most preferred colours in general were more chromatic, while for walls they were lighter and for t-shirts they were darker and less chromatic compared to least preferred colours. This meant that general colour preferences could not explain object specific colour preferences. Measures of the selection process further revealed that, compared to most preferred colours, least preferred colours were chosen more quickly and were less often linked to valenced objects or concepts. The high intra- and inter-individual variability in this and previous reports furthers our understanding that colour preferences are determined by subjective experiences and that most and least preferred colours are not processed equally.

Most and Least Preferred Colours Differ According to Object Context: New Insights from an Unrestricted Colour Range

Science.gov (United States)

Jonauskaite, Domicele; Mohr, Christine; Antonietti, Jean-Philippe; Spiers, Peter M.; Althaus, Betty; Anil, Selin; Dael, Nele

2016-01-01

Humans like some colours and dislike others, but which particular colours and why remains to be understood. Empirical studies on colour preferences generally targeted most preferred colours, but rarely least preferred (disliked) colours. In addition, findings are often based on general colour preferences leaving open the question whether results generalise to specific objects. Here, 88 participants selected the colours they preferred most and least for three context conditions (general, interior walls, t-shirt) using a high-precision colour picker. Participants also indicated whether they associated their colour choice to a valenced object or concept. The chosen colours varied widely between individuals and contexts and so did the reasons for their choices. Consistent patterns also emerged, as most preferred colours in general were more chromatic, while for walls they were lighter and for t-shirts they were darker and less chromatic compared to least preferred colours. This meant that general colour preferences could not explain object specific colour preferences. Measures of the selection process further revealed that, compared to most preferred colours, least preferred colours were chosen more quickly and were less often linked to valenced objects or concepts. The high intra- and inter-individual variability in this and previous reports furthers our understanding that colour preferences are determined by subjective experiences and that most and least preferred colours are not processed equally. PMID:27022909

Colour-Temperature Correspondences: When Reactions to Thermal Stimuli Are Influenced by Colour

Science.gov (United States)

Ho, Hsin-Ni; Van Doorn, George H.; Kawabe, Takahiro; Watanabe, Junji; Spence, Charles

2014-01-01

In our daily lives, information concerning temperature is often provided by means of colour cues, with red typically being associated with warm/hot, and blue with cold. While such correspondences have been known about for many years, they have primarily been studied using subjective report measures. Here we examined this correspondence using two more objective response measures. First, we used the Implicit Association Test (IAT), a test designed to assess the strength of automatic associations between different concepts in a given individual. Second, we used a priming task that involved speeded target discrimination in order to assess whether priming colour or thermal information could invoke the crossmodal association. The results of the IAT confirmed that the association exists at the level of response selection, thus indicating that a participant’s responses to colour or thermal stimuli are influenced by the colour-temperature correspondence. The results of the priming experiment revealed that priming a colour affected thermal discrimination reaction times (RTs), but thermal cues did not influence colour discrimination responses. These results may therefore provide important clues as to the level of processing at which such colour-temperature correspondences are represented. PMID:24618675

Computational colour science using MATLAB

CERN Document Server

Westland, Stephen; Cheung, Vien

2012-01-01

Computational Colour Science Using MATLAB 2nd Edition offers a practical, problem-based approach to colour physics. The book focuses on the key issues encountered in modern colour engineering, including efficient representation of colour information, Fourier analysis of reflectance spectra and advanced colorimetric computation. Emphasis is placed on the practical applications rather than the techniques themselves, with material structured around key topics. These topics include colour calibration of visual displays, computer recipe prediction and models for colour-appearance prediction. Each t

About Coloured Cold Asphaltic Mixtures

Directory of Open Access Journals (Sweden)

Loredana Judele

2008-01-01

Full Text Available The first coloured bitumen was obtained by using bitumen from Peru and then bitumen from the Middle East, with a low content of asphaltenes, also called "colourable" bitumens. The colours obtained by adding iron oxides led nevertheless to dark colours, due to the presence of asphaltenes. Nowadays the coloured asphalt is obtained from synthesis binders with translucent aspect. The colours are obtained by adding inorganic pigments, mainly iron oxide for red, chromic oxide for green, titanic dioxide for white. The properties and behaviour of the coloured bitumen during its lifetime are comparable with the ones of classic bitumen, sometimes even better.

Energy-efficient cooking methods

Energy Technology Data Exchange (ETDEWEB)

De, Dilip K. [Department of Physics, University of Jos, P.M.B. 2084, Jos, Plateau State (Nigeria); Muwa Shawhatsu, N. [Department of Physics, Federal University of Technology, Yola, P.M.B. 2076, Yola, Adamawa State (Nigeria); De, N.N. [Department of Mechanical and Aerospace Engineering, The University of Texas at Arlington, Arlington, TX 76019 (United States); Ikechukwu Ajaeroh, M. [Department of Physics, University of Abuja, Abuja (Nigeria)

2013-02-15

Energy-efficient new cooking techniques have been developed in this research. Using a stove with 649{+-}20 W of power, the minimum heat, specific heat of transformation, and on-stove time required to completely cook 1 kg of dry beans (with water and other ingredients) and 1 kg of raw potato are found to be: 710 {+-}kJ, 613 {+-}kJ, and 1,144{+-}10 s, respectively, for beans and 287{+-}12 kJ, 200{+-}9 kJ, and 466{+-}10 s for Irish potato. Extensive researches show that these figures are, to date, the lowest amount of heat ever used to cook beans and potato and less than half the energy used in conventional cooking with a pressure cooker. The efficiency of the stove was estimated to be 52.5{+-}2 %. Discussion is made to further improve the efficiency in cooking with normal stove and solar cooker and to save food nutrients further. Our method of cooking when applied globally is expected to contribute to the clean development management (CDM) potential. The approximate values of the minimum and maximum CDM potentials are estimated to be 7.5 x 10{sup 11} and 2.2 x 10{sup 13} kg of carbon credit annually. The precise estimation CDM potential of our cooking method will be reported later.

Analyzing the Cooking Behavior of Sophomore Female Students : In relation to the ability for preparation of cooking

OpenAIRE

Imakawa, Shinji

2012-01-01

The aim of this study was to clarify the Dandori-ryoku (the ability for preparation in cooking) by analyzing the practical cooking behavior of sophomore female students. Ten sophomore female students were participated in the experiment to cook three kinds of food (cooking rice, making miso soup and fried vegetables). The behavior of the participants during cooking were videotaped and analyzed in detail later especially in relation to Dandori-ryoku. Such behaviors as “starting from cooking ric...

Topographical coloured plasmonic coins

OpenAIRE

Guay, Jean-Michel; Lesina, Antonino Calà; Côté, Guillaume; Charron, Martin; Ramunno, Lora; Berini, Pierre; Weck, Arnaud

2016-01-01

Plasmonic resonances in metallic nanoparticles have been used since antiquity to colour glasses. The use of metal nanostructures for surface colourization has attracted considerable interest following recent developments in plasmonics. However, current top-down colourization methods are not ideally suited to large-scale industrial applications. Here we use a bottom-up approach where picosecond laser pulses can produce a full palette of non-iridescent colours on silver, gold, copper and alumin...

Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.).

Science.gov (United States)

Sehgal, H S; Shahi, Meenakshi; Sehgal, G K; Thind, S S

2008-05-01

Six different types of fish patties were prepared from de-boned meat of three weight groups (250 500 g, 501-750 g, and 751-1,000 g) of an Indian major carp, Labeo rohita, using two extenders (boiled potato and corn flour). The weight of the fish and the type of the extender affected the nutritional quality of the patties. Cooking lowered the crude protein but increased the total lipid, total soluble sugars, and contents of the patties. Cooking yield increased with an increase in the weight of the fish. Similarly, the use of corn flour as the extender resulted in a higher cooking yield and higher fat retention capacity than boiled potato. The type of extender had no effect on the water-holding capacity of the patties. The weight of the fish and the extender had no significant effect on appearance, colour, flavour, taste, and the overall acceptability of the product. However, the patties prepared from 250-500 g and 501-750 g weight groups with corn flour as the extender had a significantly higher score for their texture. The total plate count suggested that the patties were safe (from microbiological point of view) up to a storage period of 80 days.

Molluscan shell colour.

Science.gov (United States)

Williams, Suzanne T

2017-05-01

The phylum Mollusca is highly speciose, and is the largest phylum in the marine realm. The great majority of molluscs are shelled, including nearly all bivalves, most gastropods and some cephalopods. The fabulous and diverse colours and patterns of molluscan shells are widely recognised and have been appreciated for hundreds of years by collectors and scientists alike. They serve taxonomists as characters that can be used to recognise and distinguish species, however their function for the animal is sometimes less clear and has been the focus of many ecological and evolutionary studies. Despite these studies, almost nothing is known about the evolution of colour in molluscan shells. This review summarises for the first time major findings of disparate studies relevant to the evolution of shell colour in Mollusca and discusses the importance of colour, including the effects of visual and non-visual selection, diet and abiotic factors. I also summarise the evidence for the heritability of shell colour in some taxa and recent efforts to understand the molecular mechanisms underpinning synthesis of shell colours. I describe some of the main shell pigments found in Mollusca (carotenoids, melanin and tetrapyrroles, including porphyrins and bile pigments), and their durability in the fossil record. Finally I suggest that pigments appear to be distributed in a phylogenetically relevant manner and that the synthesis of colour is likely to be energetically costly. © 2016 Cambridge Philosophical Society.

Proteome Changes in biceps femoris Muscle of Iranian One-Humped Camel and Their Effect on Meat Quality Traits

Directory of Open Access Journals (Sweden)

Mohammad-Javad Varidi

2016-01-01

Full Text Available In this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were affected by the gender (p<0.05. Anatomical location of the muscle influenced the meat properties except for drip loss (p<0.05. Also, except for cooking loss, ageing influenced the physicochemical and quality properties of meat; during 14 days of storage, proteolysis resulted in an increase of L* and b* values, drip loss and myofibrillar fragmentation index, and the decrease of a* value, expressed juice, shear force and sarcomere length. Proteome changes (myofi brillar proteins during storage were investigated. Gel analysis revealed that 19 protein spots were signifi cantly changed during 24, 72 and 168 h post-mortem. Fifteen spots were identified by MALDI-TOF/TOF mass spectrometer. Correlation analysis revealed significant correlations of actin, troponin T, capping protein, heat shock proteins (HSP and desmin with physicochemical and quality properties of meat (p<0.05. Actin might be a potential protein marker for colour, tenderness and water-holding capacity, and HSP27 and desmin are good candidate markers for colour and tenderness, respectively.

Butter, margarine, and cooking oils

Science.gov (United States)

... gov/ency/patientinstructions/000095.htm Butter, margarine, and cooking oils To use the sharing features on this ... these oils when possible. What to Use When Cooking When you cook, solid margarine or butter is ...

Increased levels of oxidative DNA damage attributable to cooking-oil fumes exposure among cooks.

Science.gov (United States)

Ke, Yuebin; Cheng, Jinquan; Zhang, Zhicheng; Zhang, Renli; Zhang, Zhunzhen; Shuai, Zhihong; Wu, Tangchun

2009-07-01

Previous investigations have indicated that cooks are exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking-oil fumes. However, Emission of PAH and their carcinogenic potencies from cooking oil fumes sources have not been investigated among cooks. To investigate the urinary excretion of a marker for oxidative DNA damage, 8-hydroxydeoxyguanosine (8-OHdG), in different groups of cooks and different exposure groups, and to study the association between 8-OHdG and 1-hydroxypyrene(1-OHP), a biological marker for PAH exposure. Urine samples were collected from different groups of cooks (n = 86) and from unexposed controls (n = 36); all were male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 h prior to sampling was estimated from questionnaires. The urine samples were frozen for later analyses of 8-OHdG and 1-OHP levels by high-performance liquid chromatography. Excretion in urine of 8-OHdG was similar for controls (mean 1.2micromol/mol creatinine, n = 36), and for those who had been in the kitchen with an exhaust-hood operating (mean 1.5micromol/mol creatinine, n = 45). Cooks exposed to cooking-oil fumes without exhaust-hood operation had significantly increased excretion of 8-OHdG (mean 2.3micromol/mol creatinine, n = 18), compared with controls. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. The results indicate that exposure to PAH or possibly other compounds in cooking-oil fumes may cause oxidative DNA damage.

Colour for Behavioural Success

Science.gov (United States)

Reeves, Adam

2018-01-01

Colour information not only helps sustain the survival of animal species by guiding sexual selection and foraging behaviour but also is an important factor in the cultural and technological development of our own species. This is illustrated by examples from the visual arts and from state-of-the-art imaging technology, where the strategic use of colour has become a powerful tool for guiding the planning and execution of interventional procedures. The functional role of colour information in terms of its potential benefits to behavioural success across the species is addressed in the introduction here to clarify why colour perception may have evolved to generate behavioural success. It is argued that evolutionary and environmental pressures influence not only colour trait production in the different species but also their ability to process and exploit colour information for goal-specific purposes. We then leap straight to the human primate with insight from current research on the facilitating role of colour cues on performance training with precision technology for image-guided surgical planning and intervention. It is shown that local colour cues in two-dimensional images generated by a surgical fisheye camera help individuals become more precise rapidly across a limited number of trial sets in simulator training for specific manual gestures with a tool. This facilitating effect of a local colour cue on performance evolution in a video-controlled simulator (pick-and-place) task can be explained in terms of colour-based figure-ground segregation facilitating attention to local image parts when more than two layers of subjective surface depth are present, as in all natural and surgical images. PMID:29770183

Bumblebees (Bombus terrestris) and honeybees (Apis mellifera) prefer similar colours of higher spectral purity over trained colours.

Science.gov (United States)

Rohde, Katja; Papiorek, Sarah; Lunau, Klaus

2013-03-01

Differences in the concentration of pigments as well as their composition and spatial arrangement cause intraspecific variation in the spectral signature of flowers. Known colour preferences and requirements for flower-constant foraging bees predict different responses to colour variability. In experimental settings, we simulated small variations of unicoloured petals and variations in the spatial arrangement of colours within tricoloured petals using artificial flowers and studied their impact on the colour choices of bumblebees and honeybees. Workers were trained to artificial flowers of a given colour and then given the simultaneous choice between three test colours: either the training colour, one colour of lower and one of higher spectral purity, or the training colour, one colour of lower and one of higher dominant wavelength; in all cases the perceptual contrast between the training colour and the additional test colours was similarly small. Bees preferred artificial test flowers which resembled the training colour with the exception that they preferred test colours with higher spectral purity over trained colours. Testing the behaviour of bees at artificial flowers displaying a centripetal or centrifugal arrangement of three equally sized colours with small differences in spectral purity, bees did not prefer any type of artificial flowers, but preferentially choose the most spectrally pure area for the first antenna contact at both types of artificial flowers. Our results indicate that innate preferences for flower colours of high spectral purity in pollinators might exert selective pressure on the evolution of flower colours.

Who Is Chester Cook? The Story Behind the Plaques on the 16-inch f/18 Cassegrain Cook Memorial Telescope

Science.gov (United States)

Sudaric Hillier, Anna

2010-01-01

How did the public telescope on the mall become dedicated to Chester Sheldon Cook? He was a mulitfacted individual with qualities to be a musician and optician. His musical ablities went hand in hand with his optical work at Harvard College Observatory. His interactions with Donald Menzel and James G. Baker are explored in this oral presentation.

Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs.

Science.gov (United States)

Kendirci, Perihan; Icier, Filiz; Kor, Gamze; Onogur, Tomris Altug

2014-06-01

Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 15.26V/cm for 92s. Infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.706, 5.678, 8.475kW/m(2)), application distances (10.5, 13.5, 16.5cm) and application durations (4, 8, 12min). PAHs were analyzed by using high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The total PAH levels were detected to be between 4.47 and 64μg/kg. Benzo[a] pyrene (B[a]P) and PAH4 (sum of B[a]P, chrysene (Chr), benzo[a]anthracene (B[a]A) and benzo[b]fluoranthene (B[b]F)) levels detected in meatballs were below the EC limits. Ohmic pre-cooking followed by infrared cooking may be regarded as a safe cooking procedure of meatballs from a PAH contamination point of view. Copyright © 2014 Elsevier Ltd. All rights reserved.

Image quality characteristics of a novel colour scanning digital ophthalmoscope (SDO) compared with fundus photography.

Science.gov (United States)

Strauss, Rupert W; Krieglstein, Tina R; Priglinger, Siegfried G; Reis, Werner; Ulbig, Michael W; Kampik, Anselm; Neubauer, Aljoscha S

2007-11-01

To establish a set of quality parameters for grading image quality and apply those to evaluate the fundus image quality obtained by a new scanning digital ophthalmoscope (SDO) compared with standard slide photography. On visual analogue scales a total of eight image characteristics were defined: overall quality, contrast, colour brilliance, focus (sharpness), resolution and details, noise, artefacts and validity of clinical assessment. Grading was repeated after 4 months to assess repeatability. Fundus images of 23 patients imaged digitally by SDO and by Zeiss 450FF fundus camera using Kodak film were graded side-by-side by three graders. Lens opacity was quantified with the Interzeag Lens Opacity Meter 701. For all of the eight scales of image quality, good repeatability within the graders (mean Kendall's W 0.69) was obtained after 4 months. Inter-grader agreement ranged between 0.31 and 0.66. Despite the SDO's limited nominal image resolution of 720 x 576 pixels, the Zeiss FF 450 camera performed better in only two of the subscales - noise (p = 0.001) and artefacts (p = 0.01). Lens opacities significantly influenced only the two subscales 'resolution' and 'details', which deteriorated with increasing media opacities for both imaging systems. Distinct scales to grade image characteristics of different origin were developed and validated. Overall SDO digital imaging was found to provide fundus pictures of a similarly high level of quality as expert photography on slides.

Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product.

Science.gov (United States)

Pérez-Rodríguez, Fernando; Zamorano, Arturo Rivera; Posada-Izquierdo, Guiomar Denisse; García-Gimeno, Rosa María

2014-01-01

The objective of this work was to study the effect of post-packaging pasteurization on the sensory quality and growth of natural microorganisms during refrigerated storage (6 °C) of a cooked meat product considering two packaging atmospheres based on mixture of typical gases (CO(2)/N(2) (22/78%) and novel gases (CO(2)/Ar (17/83%)). Growth of lactic acid bacteria was significantly different between samples with and without post-packaging pasteurization, showing a growth rate >0.44 and equal to 0.28 log cfu/day, respectively. For samples with post-packaging pasteurization, atmosphere CO(2)/Ar resulted in a lower growth of lactic acid bacteria and a better sensory quality. Overall, samples without post-packaging pasteurization did not show a significant reduction of sensory quality during storage time (121 days) while samples with post-packaging pasteurization showed deterioration in their sensory quality. Further investigation is needed to obtain more definitive conclusions about the effect of post-packaging pasteurization and argon-based packaging atmospheres on cooked meat products.

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Directory of Open Access Journals (Sweden)

Francine Gomes Basso Los

2014-09-01

Full Text Available Cooked ham is considered a high-value product due to the quality of its raw material. Although its consumption is still low in Brazil, it is increasing due to the rising purchasing power of sectors of the population. This study aimed to assess the microbiological, physicochemical, rheological, and sensory quality of cooked hams (n=11 marketed in Brazil. All samples showed microbiological results within the standards established by Brazilian legislation. Eight of the eleven samples studied met all the legal requirements; two samples violated the standards due to the addition of starch; one sample had lower protein content than the minimum required, and another one had sodium content higher than that stated on the label. The use of Hierarchical Cluster Analysis allowed the agglomeration of the samples into three groups with distinct quality traits and with significant differences in moisture content, chromaticity, syneresis, and heating and freezing loss. Principal Component Analysis showed that the samples which correlated to higher sensory acceptance regarding flavor and overall acceptability were those with higher moisture, protein, fat, and luminosity values. This study confirmed the efficacy of multivariate statistical techniques in assessing the quality of commercial cooked hams and in indicating the physicochemical parameters associated with the perception of product quality.

Spectroscopic studies of the quality of WCO (Waste Cooking Oil fatty acid methyl esters

Directory of Open Access Journals (Sweden)

Matwijczuk Arkadiusz

2018-01-01

Full Text Available Different kinds of biodiesel fuels become more and more attractive form of fuel due to their unique characteristics such as: biodegradability, replenishability, and what is more a very low level of toxicity in terms of using them as a fuel. The test on the quality of diesel fuel is becoming a very important issue mainly due to the fact that its high quality may play an important role in the process of commercialization and admitting it on the market. The most popular techniques among the wellknown are: molecular spectroscopy and molecular chromatography (especially the spectroscopy of the electron absorption and primarily the infrared spectroscopy (FTIR.The issue presents a part of the results obtained with the use of spectroscopy of the electron absorption and in majority infrared spectroscopy FTIR selected for testing samples of the acid fats WCO (Waste Cooking Oil types. The samples were obtained using laboratory methods from sunflower oil and additionally from waste animal fats delivered from slaughterhouses. Acid methyl esters were selected as references to present the samples. In order to facilitate the spectroscopic analysis, free glycerol, methanol, esters and methyl linolenic acid were measured

The handicap of abnormal colour vision.

Science.gov (United States)

Cole, Barry L

2004-07-01

All people with abnormal colour vision, except for a few mildly affected deuteranomals, report that they experience problems with colour in everyday life and at work. Contemporary society presents them with increasing problems because colour is now so widely used in printed materials and in computer displays. Equal opportunity law gives them protection against unfair discrimination in employment, so a decision to exclude a person from employment on the grounds of abnormal colour vision must now be well supported by good evidence and sound argument. This paper reviews the investigations that have contributed to understanding the nature and consequences of the problems they have. All those with abnormal colour vision are at a disadvantage with comparative colour tasks that involve precise matching of colours or discrimination of fine colour differences either because of their loss of colour discrimination or anomalous perception of metamers. The majority have problems when colour is used to code information, in man-made colour codes and in naturally occurring colour codes that signal ripeness of fruit, freshness of meat or illness. They can be denied the benefit of colour to mark out objects and organise complex visual displays. They may be unreliable when a colour name is used as an identifier. They are slower and less successful in search when colour is an attribute of the target object or is used to organise the visual display. Because those with the more severe forms of abnormal colour vision perceive a very limited gamut of colours, they are at a disadvantage in the pursuit and appreciation of those forms of art that use colour.

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours.

Science.gov (United States)

Kumar, Vinay; Biswas, Ashim Kumar; Sahoo, Jhari; Chatli, Manish Kumar; Sivakumar, S

2013-12-01

The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides nutritional benefits. Protein and fat contents were decreased (p > 0.05), but fibers and ash contents was increased (p  0.05%) than control and treatments. Lipid oxidation products, however, unaffected (p > 0.05) but increased in all samples over storage time. Flour treatments showed a positive impact in respect to microbiological quality, however, sensory evaluation indicated comparable scores for all attributes at all times. So, incorporation of GBF and SHF in the formulation could improve the quality and storage stability of chicken nuggets.

Specific deficit of colour-colour short-term memory binding in sporadic and familial Alzheimer's disease.

Science.gov (United States)

Parra, Mario A; Sala, Sergio Della; Abrahams, Sharon; Logie, Robert H; Méndez, Luis Guillermo; Lopera, Francisco

2011-06-01

Short-term memory binding of visual features which are processed across different dimensions (shape-colour) is impaired in sporadic Alzheimer's disease, familial Alzheimer's disease, and in asymptomatic carriers of familial Alzheimer's disease. This study investigated whether Alzheimer's disease also impacts on within-dimension binding processes. The study specifically explored whether visual short-term memory binding of features of the same type (colour-colour) is sensitive to Alzheimer's disease. We used a neuropsychological battery and a short-term memory binding task to assess patients with sporadic Alzheimer's disease (Experiment 1), familial Alzheimer's disease (Experiment 2) due to the mutation E280A of the Presenilin-1 gene and asymptomatic carriers of the mutation. The binding task assessed change detection within arrays of unicoloured objects (Colour Only) or bicoloured objects the colours of which had to be remembered separately (Unbound Colours) or together (Bound Colours). Performance on the Bound Colours condition (1) explained the largest proportion of variance between patients (sporadic and familial Alzheimer's disease), (2) combined more sensitivity and specificity for the disease than other more traditional neuropsychological tasks, (3) identified asymptomatic carriers of the mutation even when traditional neuropsychological measures and other measures of short-term memory did not and, (4) contrary to shape-colour binding, correlated with measures of hippocampal functions. Colour-colour binding and shape-colour binding both appear to be sensitive to AD even though they seem to rely on different brain mechanisms. Copyright © 2011 Elsevier Ltd. All rights reserved.

9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food purposes...

Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio.

Science.gov (United States)

Woo, Koan Sik; Kim, Hyun-Joo; Lee, Ji Hae; Ko, Jee Yeon; Lee, Byong Won; Lee, Byoung Kyu

2018-03-01

This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley ( Hordeum vulgare L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture was cooked using general and high pressure cooking methods with and without fermented alcohol. The quality characteristics such as water binding capacity, pasting characteristic, water solubility, and swelling power of different proportions of barley were evaluated. The antioxidant characteristics evaluated are total polyphenol, flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2-azinobis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS) diammonium salt radical scavenging activities. Results showed that peak [195.0~184.0 rapid visco units (RVU)], trough (130.0~116.2 RVU), final (252.0~221.8 RVU), and setback viscosity (57.0~37.5 RVU) decreased correspondingly with the increase in the amount of barley. Water binding capacity (187.31~136.01%) and swelling power (162.37~127.58%) decreased as amounts of barley increases, however the water solubility (5.35~6.89%) increased. Moreover, the total polyphenol and flavonoid, and the DPPH and ABTS radical scavenging activities contents increased as the amounts of barley in the mixture increases. This study generally aims to provide useful information for the manufacturing of processed products.

Search for Colour Singlet and Colour Reconnection Effects in Hadronic Z Decays at LEP

CERN Document Server

Achard, P; Aguilar-Benítez, M; Alcaraz, J; Alemanni, G; Allaby, James V; Aloisio, A; Alviggi, M G; Anderhub, H; Andreev, V P; Anselmo, F; Arefev, A; Azemoon, T; Aziz, T; Bagnaia, P; Bajo, A; Baksay, G; Baksay, L; Baldew, S V; Banerjee, S; Banerjee, Sw; Barczyk, A; Barillère, R; Bartalini, P; Basile, M; Batalova, N; Battiston, R; Bay, A; Becattini, F; Becker, U; Behner, F; Bellucci, L; Berbeco, R; Berdugo, J; Berges, P; Bertucci, B; Betev, B L; Biasini, M; Biglietti, M; Biland, A; Blaising, J J; Blyth, S C; Bobbink, Gerjan J; Böhm, A; Boldizsar, L; Borgia, B; Bottai, S; Bourilkov, D; Bourquin, Maurice; Braccini, S; Branson, J G; Brochu, F; Burger, J D; Burger, W J; Cai, X D; Capell, M; Cara Romeo, G; Carlino, G; Cartacci, A M; Casaus, J; Cavallari, F; Cavallo, N; Cecchi, C; Cerrada, M; Chamizo-Llatas, M; Chang, Y H; Chemarin, M; Chen, A; Chen, G; Chen, G M; Chen, H F; Chen, H S; Chiefari, G; Cifarelli, Luisa; Cindolo, F; Clare, I; Clare, R; Coignet, G; Colino, N; Costantini, S; de la Cruz, B; Cucciarelli, S; van Dalen, J A; De Asmundis, R; Déglon, P L; Debreczeni, J; Degré, A; Dehmelt, K; Deiters, K; Della Volpe, D; Delmeire, E; Denes, P; De Notaristefani, F; De Salvo, A; Diemoz, M; Dierckxsens, M; Dionisi, C; Dittmar, M; Doria, A; Dova, M T; Duchesneau, D; Duda, M; Echenard, B; Eline, A; El-Hage, A; El-Mamouni, H; Engler, A; Eppling, F J; Extermann, P; Falagán, M A; Falciano, S; Favara, A; Fay, J; Fedin, O; Felcini, M; Ferguson, T; Fesefeldt, H S; Fiandrini, E; Field, J H; Filthaut, F; Fisher, P H; Fisher, W; Fisk, I; Forconi, G; Freudenreich, Klaus; Furetta, C; Galaktionov, Yu; Ganguli, S N; García-Abia, P; Gataullin, M; Gentile, S; Giagu, S; Gong, Z F; Grenier, G; Grimm, O; Grünewald, M W; Guida, M; van Gulik, R; Gupta, V K; Gurtu, A; Gutay, L J; Haas, D; Hatzifotiadou, D; Hebbeker, T; Hervé, A; Hirschfelder, J; Hofer, H; Hohlmann, M; Holzner, G; Hou, S R; Hu, Y; Jin, B N; Jones, L W; de Jong, P; Josa-Mutuberria, I; Käfer, D; Kaur, M; Kienzle-Focacci, M N; Kim, J K; Kirkby, Jasper; Kittel, E W; Klimentov, A; König, A C; Kopal, M; Koutsenko, V F; Kräber, M H; Krämer, R W; Krüger, A; Kunin, A; Ladrón de Guevara, P; Laktineh, I; Landi, G; Lebeau, M; Lebedev, A; Lebrun, P; Lecomte, P; Lecoq, P; Le Coultre, P; Le Goff, J M; Leiste, R; Levtchenko, M; Levchenko, P M; Li, C; Likhoded, S; Lin, C H; Lin, W T; Linde, Frank L; Lista, L; Liu, Z A; Lohmann, W; Longo, E; Lü, Y S; Luci, C; Luminari, L; Lustermann, W; Ma Wen Gan; Malgeri, L; Malinin, A; Maña, C; Mans, J; Martin, J P; Marzano, F; Mazumdar, K; McNeil, R R; Mele, S; Merola, L; Meschini, M; Metzger, W J; Mihul, A; Milcent, H; Mirabelli, G; Mnich, J; Mohanty, G B; Muanza, G S; Muijs, A J M; Musicar, B; Musy, M; Nagy, S; Natale, S; Napolitano, M; Nessi-Tedaldi, F; Newman, H; Nisati, A; Novák, T; Nowak, H; Ofierzynski, R A; Organtini, G; Pal, I; Palomares, C; Paolucci, P; Paramatti, R; Passaleva, G; Patricelli, S; Paul, T; Pauluzzi, M; Paus, C; Pauss, Felicitas; Pedace, M; Pensotti, S; Perret-Gallix, D; Petersen, B; Piccolo, D; Pierella, F; Pioppi, M; Piroué, P A; Pistolesi, E; Plyaskin, V; Pohl, M; Pozhidaev, V; Pothier, J; Prokofev, D; Prokofiev, D O; Quartieri, J; Rahal-Callot, G; Rahaman, M A; Raics, P; Raja, N; Ramelli, R; Rancoita, P G; Ranieri, R; Raspereza, A V; Razis, P A; Ren, D; Rescigno, M; Reucroft, S; Riemann, S; Riles, K; Roe, B P; Romero, L; Rosca, A; Rosier-Lees, S; Roth, S; Rosenbleck, C; Rubio, J A; Ruggiero, G; Rykaczewski, H; Sakharov, A; Saremi, S; Sarkar, S; Salicio, J; Sánchez, E; Schäfer, C; Shchegelskii, V; Schopper, Herwig Franz; Schotanus, D J; Sciacca, C; Servoli, L; Shevchenko, S; Shivarov, N; Shoutko, V; Shumilov, E; Shvorob, A V; Son, D; Souga, C; Spillantini, P; Steuer, M; Stickland, D P; Stoyanov, B; Strässner, A; Sudhakar, K; Sultanov, G G; Sun, L Z; Sushkov, S; Suter, H; Swain, J D; Szillási, Z; Tang, X W; Tarjan, P; Tauscher, Ludwig; Taylor, L; Tellili, B; Teyssier, D; Timmermans, C; Ting, Samuel C C; Ting, S M; Tonwar, S C; Tóth, J; Tully, C; Tung, K L; Ulbricht, J; Valente, E; Van de Walle, R T; Vásquez, R; Veszpremi, V; Vesztergombi, G; Vetlitskii, I; Vicinanza, D; Viertel, Gert M; Villa, S; Vivargent, M; Vlachos, S; Vodopyanov, I; Vogel, H; Vogt, H; Vorobev, I; Vorobyov, A A; Wadhwa, M; Wang, Q; Wang, X L; Wang, Z M; Weber, M; Wienemann, P; Wilkens, H; Wynhoff, S; Xia, L; Xu, Z Z; Yamamoto, J; Yang, B Z; Yang, C G; Yang, H J; Yang, M; Yeh, S C; Zalite, A; Zalite, Yu; Zhang, Z P; Zhao, J; Zhu, G Y; Zhu, R Y; Zhuang, H L; Zichichi, A; Zimmermann, B; Zöller, M

2004-01-01

A search is performed in symmetric 3-jet hadronic Z decay events for evidence of colour singlet production or colour reconnection effects. Asymmetries in the angular separation of particles are found to be sensitive indicators of such effects. Upper limits on the level of colour singlet production and colour reconnection effects are established for a variety of models.

Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.

Science.gov (United States)

Goto, Hajime; Asanome, Noriyuki; Suzuki, Keitaro; Sano, Tomoyoshi; Saito, Hiroshi; Abe, Yohei; Chuba, Masaru; Nishio, Takeshi

2014-03-01

The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewanomochi' was higher than the whiteness of those made from 'Himenomochi' and 'Koganemochi'. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality.

Characteristic of slaughter value and meat quality of three synthetic ...

African Journals Online (AJOL)

The pH value after 1, 3 and 24 h post mortem, natural drip loss, cooking yield and parameters of meat colour were measured. Furthermore, fat level and glycolytic potential (GP) of the muscle were determined. Intramuscular fat level was determined chemically, and marbling on the basis of sensory evaluation according to a ...

Colour Reproduction on Tablet Devices

Directory of Open Access Journals (Sweden)

Vladimir Zorić

2014-07-01

Full Text Available With the advent of Internet and mobile devices client services and other print production are migrating more and more to online platforms. In a recent technology changeover it is obvious that there is growing number of printers as well need from the customers for the print service providers to expand their business to online and mobile platforms. With this technological transition there are some open questions regarding the possibilities of using the tablet devices for colour soft proofing and other colour related operations. As a display devices on a hardware level there are large similarities with the desktop display devices but the operating systems which are driving them are not yet colour smart. There have been some initial attempts to characterize the colour reproduction on this type of devices and find a possibility of using them not just for information content but also for colour managed content. In this study we have tested several tablets (Apple iPad2,Asus Transformer TF101, Samsung Galaxy Tab 1 with different display and OS technology and tested a software which is intended for colour managed viewing of the reproduction. We have measured the colour reproduction of the tablets with the digital version of the GretagMacbeth ColorChecker card and have calculated the colour differences between the colour chart data and the displayed data. We have calibrated the Ipad2 with the only existing colour management tool the Spyder Gallery and we have also tested the chart display with and without the colour correction of the software. We have found that there are differences in the colour reproduction of the display technologies and that the possibilities of a real colour managed workflow has yet to be resolved on the OS level of tablet and mobile devices

Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

Directory of Open Access Journals (Sweden)

Jokanović Marija R.

2011-01-01

Full Text Available The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P or paprika oleoresin (O, on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05 for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P<0.05 comparing to control group. Determined L

Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

Science.gov (United States)

Paker, Ilgin; Matak, Kristen E

2016-01-15

Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. No-set gels were harder, gummier and chewier (P cooking. Gel-setting conditions had a greater (P cooking stored gels in texture and color, depending on the pre-cooking gelation strategy. Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples. © 2015 Society of Chemical Industry.

EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

Directory of Open Access Journals (Sweden)

Thanaa Shehab

2016-01-01

Full Text Available Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh as compared with some conventional methods, i.e. boiling, pressure and roasting

Automaticity and localisation of concurrents predicts colour area activity in grapheme-colour synaesthesia.

Science.gov (United States)

Gould van Praag, Cassandra D; Garfinkel, Sarah; Ward, Jamie; Bor, Daniel; Seth, Anil K

2016-07-29

In grapheme-colour synaesthesia (GCS), the presentation of letters or numbers induces an additional 'concurrent' experience of colour. Early functional MRI (fMRI) investigations of GCS reported activation in colour-selective area V4 during the concurrent experience. However, others have failed to replicate this key finding. We reasoned that individual differences in synaesthetic phenomenology might explain this inconsistency in the literature. To test this hypothesis, we examined fMRI BOLD responses in a group of grapheme-colour synaesthetes (n=20) and matched controls (n=20) while characterising the individual phenomenology of the synaesthetes along dimensions of 'automaticity' and 'localisation'. We used an independent functional localiser to identify colour-selective areas in both groups. Activations in these areas were then assessed during achromatic synaesthesia-inducing, and non-inducing conditions; we also explored whole brain activations, where we sought to replicate the existing literature regarding synaesthesia effects. Controls showed no significant activations in the contrast of inducing > non-inducing synaesthetic stimuli, in colour-selective ROIs or at the whole brain level. In the synaesthete group, we correlated activation within colour-selective ROIs with individual differences in phenomenology using the Coloured Letters and Numbers (CLaN) questionnaire which measures, amongst other attributes, the subjective automaticity/attention in synaesthetic concurrents, and their spatial localisation. Supporting our hypothesis, we found significant correlations between individual measures of synaesthetic phenomenology and BOLD responses in colour-selective areas, when contrasting inducing against non-inducing stimuli. Specifically, left-hemisphere colour area responses were stronger for synaesthetes scoring high on phenomenological localisation and automaticity/attention, while right-hemisphere colour area responses showed a relationship with localisation

A review on novel processes of biodiesel production from waste cooking oil

International Nuclear Information System (INIS)

Talebian-Kiakalaieh, Amin; Amin, Nor Aishah Saidina; Mazaheri, Hossein

2013-01-01

Fossil fuel depletion, environmental concerns, and steep hikes in the price of fossil fuels are driving scientists to search for alternative fuels. The characteristics of biodiesel have made the pursuit of high quality biodiesel production attractive. Utilization of waste cooking oil is a key component in reducing biodiesel production costs up to 60–90%. Researchers have used various types of homogeneous and heterogeneous catalyzed transesterification reaction for biodiesel production. Meanwhile, the effect of novel processes such as membrane reactor, reactive distillation column, reactive absorption, ultrasonic and microwave irradiation significantly influenced the final conversion, yield and in particular, the quality of product. This article attempts to cover all possible techniques in production of biodiesel from waste cooking oil

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Directory of Open Access Journals (Sweden)

Dicky Tri Utama

2018-02-01

Full Text Available Objective This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis. Methods Deep pectoralis muscles (8.65% of crude fat were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat or cooked in boiling water (moist heat to final core temperature of 70°C (medium or 77°C (well-done. Results Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001, thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01. Further, total saturated fatty acid increased (p = 0.02 while total monounsaturated fatty acid decreased (p = 0.03 as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01 and free iron contents (p<0.001 were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001, of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

Study on the changes in phyicochemical properties of seafood cooking drips by gamma ray irradiation

International Nuclear Information System (INIS)

Choi, Jong Il; Kim, Yeon Joo; Kim, Jae Hun; Yoon, Yo Han; Song, Beom Seok; Lee, Ju Woon; Chun, Byung Soo; Ahn, Dong Hyun; Lee, Ju Yeoun

2010-01-01

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lots of proteins, carbohydrates, and other functional materials. But, the seafood cooking drips are easily contaminated because of its rich nutrients, and their color are very dark. This study was conducted to investigate the effect of gamma irradiation on the quality of seafood cooking drips including Hizikia fusiformis, Enteroctopus dofleini, and Thunnus thynnus. The Hunter's color values (L, Brightness) of H. fusiformis, and T.thynnus, were increased with increasing irradiation doses, showing becoming bright. The crude protein content and crude lipid content were increased by gamma irradiation. These results indicated that gamma irradiation increased extraction efficiency of available compounds in cooking drips

46 CFR 184.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping...) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must be provided with hinges and locking devices to prevent...

Neural correlates of imagined and synaesthetic colours.

Science.gov (United States)

Rich, Anina N; Williams, Mark A; Puce, Aina; Syngeniotis, Ari; Howard, Matthew A; McGlone, Francis; Mattingley, Jason B

2006-01-01

The experience of colour is a core element of human vision. Colours provide important symbolic and contextual information not conveyed by form alone. Moreover, the experience of colour can arise without external stimulation. For many people, visual memories are rich with colour imagery. In the unusual phenomenon of grapheme-colour synaesthesia, achromatic forms such as letters, words and numbers elicit vivid experiences of colour. Few studies, however, have examined the neural correlates of such internally generated colour experiences. We used functional magnetic resonance imaging (fMRI) to compare patterns of cortical activity for the perception of external coloured stimuli and internally generated colours in a group of grapheme-colour synaesthetes and matched non-synaesthetic controls. In a voluntary colour imagery task, both synaesthetes and non-synaesthetes made colour judgements on objects presented as grey scale photographs. In a synaesthetic colour task, we presented letters that elicited synaesthetic colours, and asked participants to perform a localisation task. We assessed the neural activity underpinning these two different forms of colour experience that occur in the absence of chromatic sensory input. In both synaesthetes and non-synaesthetes, voluntary colour imagery activated the colour-selective area, V4, in the right hemisphere. In contrast, the synaesthetic colour task resulted in unique activity for synaesthetes in the left medial lingual gyrus, an area previously implicated in tasks involving colour knowledge. Our data suggest that internally generated colour experiences recruit brain regions specialised for colour perception, with striking differences between voluntary colour imagery and synaesthetically induced colours.

Products cooked in preheated versus non-preheated ovens. Baking times, calculated energy consumption, and product quality compared.

Science.gov (United States)

Odland, D; Davis, C

1982-08-01

Plain muffins, yellow cake, baked custard, apple pie, tuna casserole, frozen tuna casserole, cheese soufflé, and meat loaf were baked in preheated and non-preheated standard gas, continuous-clean gas, standard electric, and self-cleaning electric ovens. Products generally required 5 min. or less extra baking time when cooked in non-preheated rather than in preheated ovens. The variability in baking times often was less between preheated and non-preheated ovens than among oven types. Calculated energy consumption values showed that usually less energy was required to bake products in non-preheated than in preheated ovens; savings averaged about 10 percent. Few significant differences were found in physical measurements or eating quality either between preheated and non-preheated ovens or among oven types. Overall, for the products tested, findings confirmed that preheating the oven is not essential for good product quality and, therefore, is an unnecessary use of energy.

Processamento do presunto "cook-in" de cordeiros Processing of cook-in ham of lambs

Directory of Open Access Journals (Sweden)

Eliane Mattos Monteiro

1999-12-01

Full Text Available Este trabalho teve por objetivo desenvolver tecnologia para produto curado (presunto "cook-in", com pernis de cordeiros cruza Texel x Corriedale em associação com tratamentos tecnológicos (massagem em "tumbler" e processo "cook-in". O estudo foi desenvolvido pela EMBRAPA/CPPSUL e Universidade Federal de Santa Maria, RS, Brasil. Após as análises da composição química, a carne foi injetada manualmente com 20 % de salmoura composta por água + gelo 79%, cloreto de sódio 7,52%, condimento para presunto 4,70%, fosfatos 1,97%, sais de cura 1,88%, sacarose 3,38% e glutamato monossódico 0,19 %. Os presuntos foram avaliados quanto à composição química (umidade, proteína, gordura, cinzas, pigmentos totais e pH, parâmetros sensoriais (cor, aroma, sabor, textura e aceitabilidade e rendimento. Uma das principais características dos presuntos obtidos com pernil de cordeiros cruza Texel x Corriedale foi o baixo conteúdo de gordura associado ao bom rendimento e à excelente aceitabilidade.The aim of this study was to develop technology for the curing lambs (cook-in hams which were manufactured from the legs of crossbred Texel x Corriedale lambs in association with technologic treatment (massaging in tumbler and cook-in process. The experiment was conducted at the EMBRAPA-CPPSUL/ UFSM, RS, Brazil. After the evaluation of the chemical composition, the meat was injected with it manually - 20 % of brine containing water 79%, salt 7.52%, curing salts 1.88%, sucrose 3.38%, ham condiments 4.70%, phosphate 1.97% and sodium glutamate 0.19%. The ham quality was evaluated by analysis of its chemical composition (moisture, protein, ash, fat, pH, sensory properties (color, aroma, texture, acceptability and yield. The main characteristics of lamb hams were low fat contents associated with excellent acceptability and good yield.

Cognitive capacities for cooking in chimpanzees.

Science.gov (United States)

Warneken, Felix; Rosati, Alexandra G

2015-06-22

The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer cooked foods; (ii) comprehend the transformation of raw food that occurs when cooking, and generalize this causal understanding to new contexts; (iii) will pay temporal costs to acquire cooked foods; (iv) are willing to actively give up possession of raw foods in order to transform them; and (v) can transport raw food as well as save their raw food in anticipation of future opportunities to cook. Together, our results indicate that several of the fundamental psychological abilities necessary to engage in cooking may have been shared with the last common ancestor of apes and humans, predating the control of fire. © 2015 The Author(s) Published by the Royal Society. All rights reserved.

Effects of cooking temperatures on the physicochemical properties and consumer acceptance of chicken stock.

Science.gov (United States)

Krasnow, Mark; Bunch, Tucker; Shoemaker, Charles; Loss, Christopher R

2012-01-01

As a base for sauces, soups, and cooking liquids for meats, grains, and vegetables, stocks can be integral to the overall quality of restaurant menu items, however, science-based studies on the effects of cooking methods on the physiochemical and sensory properties of stock are lacking. The effects of starting (22 °C, 85 °C, and 99 °C) and cooking temperatures (85 °C and 99 °C) of chicken stock on clarity, color, viscosity, protein content, amino acid content, mineral content, and overall liking were measured. Protein content and viscosity were significantly higher for stocks cooked at 99 °C, but no effect on amino acid content, color, or clarity was observed. Calcium concentration in stocks cooked at 99 °C was significantly (P cooked at 85 °C (16.6 and 17.5 mg/mL for stocks started at temperatures of 22 and 85 °C, respectively). Stocks prepared at 99 °C scored higher on overall liking compared to commercial samples and those cooked at 85 °C (P= 0.0101). These data can be used by culinary scientists and professionals to develop more efficient techniques in the kitchen, and by product developers to optimize the overall quality and acceptance of stock. This work documents the effects of preparation method on the physical and chemical properties, and consumer acceptance of chicken stock. This information can be used by product developers, culinary scientists, and professional chefs to optimize stock-based products. Culinary educators can use this information to provide students with objective evidence-based rationale for the techniques underlying a celebrated culinary tradition. This is also an example of how research can facilitate collaboration between culinary and food science professionals. © 2011 Institute of Food Technologists®

9 CFR 166.7 - Cooking standards.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Cooking standards. 166.7 Section 166.7... HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage shall...) Garbage shall be agitated during cooking, except in steam cooking equipment, to ensure that the prescribed...

On the colour contribution to effective weak vertex in broken colour gauge theories

International Nuclear Information System (INIS)

Ramachandran, R.

1979-01-01

Treating the breaking of colour symmetry via the mixing between the colour gluons and weak bosons (a la Rajasekaran and Roy) it is observed that the colour contribution to the effective weak vertex of a quark at zero momentum transfer is zero upto 0(α). (author)

Radiation processing for enhancing shelf life and quality characteristics of minimally processed ready-to-cook (RTC) cauliflower (Brassica oleracea)

International Nuclear Information System (INIS)

Vaishnav, Jasraj; Adiani, Vanshika; Variyar, Prasad S.

2015-01-01

Minimally processed ready-to-cook (RTC) cauliflower samples were irradiated, stored at 4℃ for 21 days. The samples were analyzed for nutritional, physiochemical and sensory quality periodically at intervals of 0, 7, 14 and 21 days. An irradiation dose of 0.5 kGy enhanced the microbial quality and extended shelf life by 7 days without significant losses in quality attributes. Non irradiated control samples showed the highest total bacterial counts (TBC) and yeast - mold count (YMC), around 5 log cfu g -1 respectively over the period of 21 days of storage, while in all irradiated samples TBC and YMC were maintained in the range of 1-2 log cfu g -1 till 21st days. Antioxidant activity and total phenolic content (TPC) were significantly increased on irradiation (0.5 kGy) while no significant effect was noted in texture, total ascorbate content and flavonoid content. (author)

COLOURFUL DIET FOR GOOD HEALTH

OpenAIRE

Vandana Gupta

2017-01-01

We are surrounded by colour and they can affect us profoundly and in ways that we may not have thought of. It is a known fact, that colours can influence your moods, feelings and emotions. Colours influence your actions and how you respond to people, situations and ideas. Apart from the colour of interiors, exteriors, our clothing and other things, the colour of food and beverage products are also extremely important. Green fruits and vegetables support eye health and may help protect against...

Segmenting memory colours

OpenAIRE

Fredembach, Clément; Estrada, Francisco; Süsstrunk, Sabine

2008-01-01

Memory colours refer to the colour of specific image classes that have the essential attribute of being perceived in a consistent manner by human observers. In colour correction or rendering tasks, this consistency implies that they have to be faithfully reproduced; their importance, in that respect, is greater than other regions in an image. Before these regions can be properly addressed, one must in general detect them. There are various schemes and attributes to do so, but the preferred me...

Disruptive colouration and perceptual grouping.

Science.gov (United States)

Espinosa, Irene; Cuthill, Innes C

2014-01-01

Camouflage is the primary defence of many animals and includes multiple strategies that interfere with figure-ground segmentation and object recognition. While matching background colours and textures is widespread and conceptually straightforward, less well explored are the optical 'tricks', collectively called disruptive colouration, that exploit perceptual grouping mechanisms. Adjacent high contrast colours create false edges, but this is not sufficient for an object's shape to be broken up; some colours must blend with the background. We test the novel hypothesis that this will be particularly effective when the colour patches on the animal appear to belong to, not merely different background colours, but different background objects. We used computer-based experiments where human participants had to find cryptic targets on artificial backgrounds. Creating what appeared to be bi-coloured foreground objects on bi-coloured backgrounds, we generated colour boundaries that had identical local contrast but either lay within or between (illusory) objects. As predicted, error rates for targets matching what appeared to be different background objects were higher than for targets which had otherwise identical local contrast to the background but appeared to belong to single background objects. This provides evidence for disruptive colouration interfering with higher-level feature integration in addition to previously demonstrated low-level effects involving contour detection. In addition, detection was impeded in treatments where targets were on or in close proximity to multiple background colour or tone boundaries. This is consistent with other studies which show a deleterious influence of visual 'clutter' or background complexity on search.

Disruptive colouration and perceptual grouping.

Directory of Open Access Journals (Sweden)

Irene Espinosa

Full Text Available Camouflage is the primary defence of many animals and includes multiple strategies that interfere with figure-ground segmentation and object recognition. While matching background colours and textures is widespread and conceptually straightforward, less well explored are the optical 'tricks', collectively called disruptive colouration, that exploit perceptual grouping mechanisms. Adjacent high contrast colours create false edges, but this is not sufficient for an object's shape to be broken up; some colours must blend with the background. We test the novel hypothesis that this will be particularly effective when the colour patches on the animal appear to belong to, not merely different background colours, but different background objects. We used computer-based experiments where human participants had to find cryptic targets on artificial backgrounds. Creating what appeared to be bi-coloured foreground objects on bi-coloured backgrounds, we generated colour boundaries that had identical local contrast but either lay within or between (illusory objects. As predicted, error rates for targets matching what appeared to be different background objects were higher than for targets which had otherwise identical local contrast to the background but appeared to belong to single background objects. This provides evidence for disruptive colouration interfering with higher-level feature integration in addition to previously demonstrated low-level effects involving contour detection. In addition, detection was impeded in treatments where targets were on or in close proximity to multiple background colour or tone boundaries. This is consistent with other studies which show a deleterious influence of visual 'clutter' or background complexity on search.

Colour and Organization Studies

DEFF Research Database (Denmark)

Beyes, Timon

2017-01-01

Colour is inescapable. It fills and forms the world, shaping what can be felt and known, desired and expressed. It thus becomes social technology and organizational tool. At the same time, however, colour betrays, undermines and subverts the attempts to manage it. Based on an understanding...... of colour as aesthetic force and medium of transformation, the essay presents a montage of scenes that set up encounters with what colour does: how it affects organization, and how it is affected by organization; how it organizes what is given to perception, knowledge and organization itself, and how...

Colour mixing based on daylight

International Nuclear Information System (INIS)

Meyn, Jan-Peter

2008-01-01

Colour science is based on the sensation of monochromatic light. In contrast to that, surface colours are caused by reflection of wide sections of the daylight spectrum. Non-spectral colours like magenta and purple appear homologous to colours with spectral hue, if the approach of mixing monochromatic light is abandoned. It is shown that a large region of the colour space can be covered by mixing three primary colours derived from lossless spectral decomposition of daylight. These primaries are specified by hue, saturation and luminosity. Duality of additive and subtractive mixing is formulated quantitatively. Experimental demonstrations of calculated results are suggested. This paper is intended for undergraduate optics courses, and advanced interdisciplinary seminars on arts and physics

Effects of stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality.

Science.gov (United States)

Bórnez, R; Linares, M B; Vergara, H

2009-03-01

Forty-nine Manchega breed male suckling lambs were used to determine the effect of different stunning methods (using two different CO2 concentrations and exposure times) on lamb meat quality. The lambs were allocated to five stunning treatments including four CO2 treatments [80% CO2 for 90s (G1); 90% CO2 for 90s (G2); 90% CO2 for 60s (G3); 80% CO2 for 60s (G4)] and an electrically stunned control group (G5). The gas-stunning treatments did not cause neither haematomas nor blood splash in the carcasses. Meat quality was evaluated by testing pH, colour (L(∗), a(∗), b(∗), chroma, hue values), water holding capacity (WHC), cooking loss (CL), shear force (SF), drip loss (DL) and total aerobic bacteria. Statistical differences in pH at 24h post-mortem, colour, WHC and CL were not found among groups. After 7 days post-mortem, there were statistical differences among groups in pH (highest in G4 and G5) and in DL (highest in G1). There were differences in SF due to stunning method evident after 72h and 7 days ageing. The statistical differences (Plambs since a highest stability with ageing time on meat quality was found using 90% CO2.

Colour Mixing Based on Daylight

Science.gov (United States)

Meyn, Jan-Peter

2008-01-01

Colour science is based on the sensation of monochromatic light. In contrast to that, surface colours are caused by reflection of wide sections of the daylight spectrum. Non-spectral colours like magenta and purple appear homologous to colours with spectral hue, if the approach of mixing monochromatic light is abandoned. It is shown that a large…

Effect of pregelatination on rheology, cooking and antioxidant activity of pasta.

Science.gov (United States)

Rafiq, Aasima; Sharma, Savita; Singh, Baljit

2018-05-01

The present study explores the possibility of using twin screw extruder for preparation of pregelatinized pasta. The effects of extrusion parameters feed moisture (28 and 32%), barrel temperature (60-105 °C) and screw speed (100-200 rpm) on pregelatinized pasta were investigated. Prepared pasta was analysed for quality characteristics in terms of cooking quality, degree of gelatinization, color, texture, pasting properties, bioactive composition. Results indicated that higher screw speed improved the cooking quality of pasta and decreased gruel solid loss. Degree of gelatinization revealed positive relation with temperature and feed moisture. Extrusion conditions, altered the color of pasta, a decrease in L*, increase in a* and b* values was observed. Higher peak viscosity was observed at lower barrel temperature and feed moisture. A significant retention in total phenolic content and flavonoid content was observed with higher feed moisture. Extrusion leads to increase in antioxidant activity and firmness upon increasing screw speed and feed moisture.

Future Smart Cooking Machine System Design

Directory of Open Access Journals (Sweden)

Dewi Agushinta R.

2013-11-01

Full Text Available There are many tools make human task get easier. Cooking has become a basic necessity for human beings, since food is one of basic human needs. Until now, the cooking equipment being used is still a hand tool. However everyone has slightly high activity. The presence of cooking tools that can do the cooking work by itself is now necessary. Future Smart Cooking Machine is an artificial intelligence machine that can do cooking work automatically. With this system design, the time is minimized and the ease of work is expected to be achieved. The development of this system is carried out with System Development Life Cycle (SDLC methods. Prototyping method used in this system is a throw-away prototyping approach. At the end of this research there will be produced a cooking machine system design including physical design engine and interface design.

Capture Efficiency of Cooking-Related Fine and Ultrafine Particles by Residential Exhaust Hoods

Energy Technology Data Exchange (ETDEWEB)

Lunden, Melissa M.; Delp, William W.

2014-06-05

Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80percent. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38percent for low (51?68 L s-1) and 54?72percent for high (109?138 L s-1) settings. CEs for 0.3?2.0 ?m particles during front burner stir-frying were 3?11percent on low and 16?70percent on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80percent both for burner combustion products and for cooking-related particles.

Colour Perception in Ancient World

Science.gov (United States)

Nesterov, D. I.; Fedorova, M. Yu

2017-11-01

How did the human thought form the surrounding color information into the persistent semantic images of a mythological, pseudoscientific and religious nature? The concepts associated with colour perception are suggested. The existence of colour environment does not depend on the human consciousness. The colour culture formation is directly related to the level of the human consciousness development and the possibility to influence the worldview and culture. The colour perception of a person goes through the stages similar to the development of colour vision in a child. Like any development, the colour consciousness has undergone stages of growth and decline, evolution and stagnation. The way of life and difficult conditions for existence made their own adjustments to the development of the human perception of the surrounding world. Wars have been both a powerful engine of progress in all spheres of life and a great destructive force demolishing the already created and preserved heritage. The surrounding world has always been interesting for humans, evoked images and fantasies in the consciousness of ancient people. Unusual and inexplicable natural phenomena spawned numerous legends and myths which was reflected in the ancient art and architecture and, accordingly, in a certain manifestation of colour in the human society. The colour perception of the ancient man, his pragmatic, utilitarian attitude to colour is considered as well as the influence of dependence on external conditions of existence and their reflection in the colour culture of antiquity. “Natural Science” conducts research in the field of the colour nature and their authorial interpretation of the Hellenic period. Several authorial concepts of the ancient world have been considered.

Low pressure chemical vapour deposition of temperature resistant colour filters

International Nuclear Information System (INIS)

Verheijen, J.; Bongaerts, P.; Verspui, G.

1987-01-01

The possibility to deposit multilayer colour filters, based on optical inference, by means of Low Pressure Chemical Vapour Deposition (LPCVD) was investigated. The filters were made in a standard LPCVD system by alternate deposition of Si/sub 3/N/sub 4/ and SiO/sub 2/ layers. This resulted in filters with excellent colour uniformity on glass and quartz substrates. No difference was measured between theoretically calculated transmission and the transmission of the filters deposited by LPCVD. Temperature treatment at 600 0 C in air air showed no deterioration of filter quality and optical properties

Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil.

Science.gov (United States)

Yılmaz, Í; Simşek, O; Işıklı, M

2002-10-01

Low-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages. Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content, but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef . Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability.

Cooking utensils and nutrition

Science.gov (United States)

... this page: //medlineplus.gov/ency/article/002461.htm Cooking utensils and nutrition To use the sharing features on this page, please enable JavaScript. Cooking utensils can have an effect on your nutrition. ...

Soup Cooking by Thermal Insulation Method

OpenAIRE

佐藤, 辰江; 根本, 勢子; サトウ, タツエ; ネモト, セイコ; TATSUE, SATO; SEIKO, NEMOTO

1992-01-01

In order to examine the thermal insulation method of soup cooking, we cooked two kinds of soup. The soup cooked by thermal insulation method was compared with the soup cooked by standard boiling method. ln sensory test, it was more aromatic and palatable than the soup by boiling, and some panels commented that it was rather mild. The measured values of pH, specific gravity, acidity and amount of dry weight of souble solids, total-N, formal-N of the soup cooked by the two methods mentioned abo...

The twelve colourful stones

International Nuclear Information System (INIS)

Doria, R.M.

1983-01-01

A dynamics with twelve colourful stones is created based on the concepts of gauge and colour. It is associated different gauge fields to the same group. A group of gauge invariant Lagrangians is established. A gauge invariant mass term is introduced. The colourful stones physical insight is to be building blocks for quarks and leptons. (Author) [pt

Supervised Object Class Colour Normalisation

DEFF Research Database (Denmark)

Riabchenko, Ekatarina; Lankinen, Jukka; Buch, Anders Glent

2013-01-01

. In this work, we develop a such colour normalisation technique, where true colours are not important per se but where examples of same classes have photometrically consistent appearance. This is achieved by supervised estimation of a class specic canonical colour space where the examples have minimal variation......Colour is an important cue in many applications of computer vision and image processing, but robust usage often requires estimation of the unknown illuminant colour. Usually, to obtain images invariant to the illumination conditions under which they were taken, color normalisation is used...... in their colours. We demonstrate the effectiveness of our method with qualitative and quantitative examples from the Caltech-101 data set and a real application of 3D pose estimation for robot grasping....

Comparative study of different cooking methods on nutritional attributes and fatty acid profile of chicken meat

International Nuclear Information System (INIS)

Hussain, A. I.; Chatha, S. A. S.; Iqbal, T.; Zahoor, A. F.; Arshad, M. U.; Afzal, S.

2013-01-01

The effects of different cooking methods (boiling, grilling, frying and microwave roasting) on the nutritional quality of chicken meat were assessed by measuring quality parameters i.e. moisture, ash, protein, fat and fiber contents. The fatty acid composition of chicken fat was analyzed by GC-FID. The chicken fat was found to contain high levels of oleic acid (38.0-47.3%) followed by linolenic acid (13.3-28.0%) and palmitic acid (2.0-13.6%). Different cooking methods exhibited significant effect (p<=0.05) on the fatty acid composition and other nutritional parameters of meat samples. Generally, fried meat had lower saturated fatty acid contents. It can be concluded from this study that boiling and frying are healthy cooking practices while grilling and microwave roasting show some negative effects. (author)

Variatie in knolkwaliteit tussen en binnen partijen van consumptieaardappelrassen

NARCIS (Netherlands)

Veerman, A.

2001-01-01

For potato tubers destined for French fry production, dry matter and nitrate contents, black spot susceptibility and after cooking blackening as well as fry colour after storage are important quality characteristics. The possibilities to manipulate these characteristics and tuber yield with nitrogen

Colour-scent associations in a tropical orchid: three colours but two odours.

Science.gov (United States)

Delle-Vedove, Roxane; Juillet, Nicolas; Bessière, Jean-Marie; Grison, Claude; Barthes, Nicolas; Pailler, Thierry; Dormont, Laurent; Schatz, Bertrand

2011-06-01

Colour and scent are the major pollinator attractants to flowers, and their production may be linked by shared biosynthetic pathways. Species with polymorphic floral traits are particularly relevant to study the joint evolution of floral traits. We used in this study the tropical orchid Calanthe sylvatica from Réunion Island. Three distinct colour varieties are observed, presenting lilac, white or purple flowers, and named respectively C. sylvaticavar.lilacina (hereafter referred as var. lilacina), C. sylvaticavar. alba (var. alba) and C. sylvatica var. purpurea (var. purpurea). We investigated the composition of the floral scent produced by these colour varieties using the non-invasive SPME technique in the wild. Scent emissions are dominated by aromatic compounds. Nevertheless, the presence of the terpenoid (E)-4,8-dimethylnona-1,3,7-triène (DMNT) is diagnostic of var. purpurea, with the volatile organic compounds (VOC) produced by some individuals containing up to 60% of DMNT. We evidence specific colour-scent associations in C. sylvatica, with two distinct scent profiles in the three colour varieties: the lilacina-like profile containing no or very little DMNT (2%). Calanthe sylvatica var. alba individuals group with one or the other scent profile independently of their population of origin. We suggest that white-flowered individuals have evolved at least twice, once from var. lilacina and at least once from var. purpurea after the colonisation of la Réunion. White-flowered individuals may have been favoured by the particular pollinator fauna characterising the island. These flowering varieties of C. sylvatica, which display three colours but two scents profiles prove that colour is not always a good indicator of odour and that colour-scent associations may be complex, depending on pollination ecology of the populations concerned. Copyright © 2011 Elsevier Ltd. All rights reserved.

Gamma irradiation of rice grains

International Nuclear Information System (INIS)

Roy, M.K.; Ghosh, S.K.; Chatterjee, S.R.

1991-01-01

Rice grains of the variety, Pusa-33, at 12.0% moisture, were irradiated with doses of 0-150 kGy. The crystallinity of starch, soluble amylose and yellowness of treated grains increased with increment in the dose of radiation but water absorption and volume expansion on cooling decreased. irradiation at doses of 3-5 kGy increased imperceptibly the hardening of rice cooled after cooking, but had no effect on edibility. The off-aroma in irradiated grains was perceptible at doses higher than 5 kGy. The changes in colour and aroma persisted also on cooking. Upto a dose of 5 kGy, the sensory scores of rice, both cooked and uncooked, were at or above acceptable limit of score (5,5). The doses of 3 and 5 kGy were highly effective in reducing fungal population in irradiated grains, but in view of the changes in colour and cooking qualities, 3 kGy is the preferred dose-limit of irradiation. (author). 17 refs., 5 tabs., 1 fig

Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges

CSIR Research Space (South Africa)

Dlamini, NR

2009-07-01

Full Text Available the quantity and profile of condensed tannins in traditional wet-cooked and modern ready-to-eat extrusion-cooked sorghum porridges. CT were analyzed using normal-phase HPLC with fluorescence detection and their content was compared to CT and total phenols...

Ultrasonic colour Doppler imaging

DEFF Research Database (Denmark)

Evans, David H.; Jensen, Jørgen Arendt; Nielsen, Michael Bachmann

2011-01-01

Ultrasonic colour Doppler is an imaging technique that combines anatomical information derived using ultrasonic pulse-echo techniques with velocity information derived using ultrasonic Doppler techniques to generate colour-coded maps of tissue velocity superimposed on grey-scale images of tissue...... anatomy. The most common use of the technique is to image the movement of blood through the heart, arteries and veins, but it may also be used to image the motion of solid tissues such as the heart walls. Colour Doppler imaging is now provided on almost all commercial ultrasound machines, and has been...... vectors. This review briefly introduces the principles behind colour Doppler imaging and describes some clinical applications. It then describes the basic components of conventional colour Doppler systems and the methods used to derive velocity information from the ultrasound signal. Next, a number of new...

Colour schemes

DEFF Research Database (Denmark)

van Leeuwen, Theo

2013-01-01

This chapter presents a framework for analysing colour schemes based on a parametric approach that includes not only hue, value and saturation, but also purity, transparency, luminosity, luminescence, lustre, modulation and differentiation.......This chapter presents a framework for analysing colour schemes based on a parametric approach that includes not only hue, value and saturation, but also purity, transparency, luminosity, luminescence, lustre, modulation and differentiation....

Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service

Science.gov (United States)

Chicken fillets (Pectoralis major) are one of popular items for food service. In the store, especially in fast food service stores, ready-to-cook meat products are commonly stored in freezers before use. The frozen meat can be cooked either directly from a frozen stage or after thawing. However, the...

Colour application on mammography image segmentation

Science.gov (United States)

Embong, R.; Aziz, N. M. Nik Ab.; Karim, A. H. Abd; Ibrahim, M. R.

2017-09-01

The segmentation process is one of the most important steps in image processing and computer vision since it is vital in the initial stage of image analysis. Segmentation of medical images involves complex structures and it requires precise segmentation result which is necessary for clinical diagnosis such as the detection of tumour, oedema, and necrotic tissues. Since mammography images are grayscale, researchers are looking at the effect of colour in the segmentation process of medical images. Colour is known to play a significant role in the perception of object boundaries in non-medical colour images. Processing colour images require handling more data, hence providing a richer description of objects in the scene. Colour images contain ten percent (10%) additional edge information as compared to their grayscale counterparts. Nevertheless, edge detection in colour image is more challenging than grayscale image as colour space is considered as a vector space. In this study, we implemented red, green, yellow, and blue colour maps to grayscale mammography images with the purpose of testing the effect of colours on the segmentation of abnormality regions in the mammography images. We applied the segmentation process using the Fuzzy C-means algorithm and evaluated the percentage of average relative error of area for each colour type. The results showed that all segmentation with the colour map can be done successfully even for blurred and noisy images. Also the size of the area of the abnormality region is reduced when compare to the segmentation area without the colour map. The green colour map segmentation produced the smallest percentage of average relative error (10.009%) while yellow colour map segmentation gave the largest percentage of relative error (11.367%).

Applying Creativity Research to Cooking

Science.gov (United States)

Beghetto, Ronald A.; Kaufman, James C.; Hatcher, Ryan

2016-01-01

What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

Colour isomers in quark material

International Nuclear Information System (INIS)

Hoegaasen, H.

1981-01-01

Quantum chromodynamics is stated to be analogous to quantum electrodynamics and colour to electric charge. However since there are eight gluon fields and only one photon field, and gluons have colour while photons are electrically neutral, QCD is much more complicated than QED. The concept of colour confine confinement is introduced and the addition rules for colour multiplets are discussed. It is shown that quark colour leads to isomeric meson states. Bubble chamber films from CERN groups have been examined and hyperons and (sup a)Y* resonance particles have been found, which appears to confirm the theory. (JIW)

Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

Science.gov (United States)

Wheeler, T L; Shackelford, S D; Koohmaraie, M

1998-11-01

The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

An evaluation of advanced digital colour technology for colour matching maxillofacial prosthetics.

OpenAIRE

Nacher-Garcia, C.

2016-01-01

Aim: To evaluate the reliability and reproducibility of the Spectromatch-Pro digital colour system (Spectromatch Ltd. UK) in the reproduction of simulated skin-silicone colour samples; and to determine threshold Delta E (∆E) (CIE L*a*b*) of perceptible and acceptable colour differences for maxillofacial prosthetics. Method: A two phase quantitative research design. Phase 1: tested; (i) the reproducibility of the spectrophotometer for eight subjects (n=48) scans; from four ethnic groups...

Graph Colouring Algorithms

DEFF Research Database (Denmark)

Husfeldt, Thore

2015-01-01

This chapter presents an introduction to graph colouring algorithms. The focus is on vertex-colouring algorithms that work for general classes of graphs with worst-case performance guarantees in a sequential model of computation. The presentation aims to demonstrate the breadth of available...

Low-temperature cooking of beef

DEFF Research Database (Denmark)

Mortensen, Louise Mørch

. The third group showed a different behaviour; in this group time and temperature worked in different directions. Thus, the results showed three dominant behaviours in sensory properties. Two sensory properties, tenderness and juiciness, are very important in cooked meat according to both consumers and chefs......Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way......-time sous-vide-cooking of meat. This method is increasingly used, especially in high-end restaurants, where it receives much praise from leading chefs worldwide. Sous-vide-cooking uses vacuum-packaging of the meat and preparation in thermostated water-baths at temperatures between 54°C and 65°C for periods...

Northern Gulf of Mexico estuarine coloured dissolved organic matter derived from MODIS data

Science.gov (United States)

Coloured dissolved organic matter (CDOM) is relevant for water quality management and may become an important measure to complement future water quality assessment programmes. An approach to derive CDOM using the Moderate Resolution Imaging Spectroradiometer (MODIS) was developed...

Biomimetic superwettable materials with structural colours.

Science.gov (United States)

Wang, Zelinlan; Guo, Zhiguang

2017-12-05

Structural colours and superwettability are of great interest due to their unique characteristics. However, the application of materials with either structural colours or superwettability is limited. Moreover, materials possessing both structural colours and superwettability are crucial for many practical applications. The combination of structural colours and superwettability can result in materials for use various applications, such as in sensors, detectors, bioassays, anti-counterfeiting, and liquid actuators, by controlling surfaces to repel or absorb liquids. Regarding superwettability and structural colours, surface texture and chemical composition are two factors for the construction of materials with superwettable structural colours. This review aims at offering a comprehensive elaboration of the mechanism, recent biomimetic research, and applications of biomimetic superwettable materials with structural colours. Furthermore, this review provides significant insight into the design, fabrication, and application of biomimetic superwettable materials with structural colours.

DOI: 10.18697/ajfand.80.16715 12589 EFFECT OF COOKING ...

African Journals Online (AJOL)

boiling, deep frying in edible cooking oil, grilling, and/or roasting over fire. ... processed in the fireless cooker were of higher nutritional quality principally due to the relatively high .... and fat by factors of 4, 4 and 9, respectively for 100g of fish.

Cognitive capacities for cooking in chimpanzees

OpenAIRE

Warneken, Felix; Rosati, Alexandra G.

2015-01-01

The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer...

Synthetic food colours in saffron solutions, saffron rice and saffron chicken from restaurants in Tehran, Iran.

Science.gov (United States)

Moradi-Khatoonabadi, Zhila; Amirpour, Mansooreh; AkbariAzam, Maryam

2015-01-01

Saffron solutions, saffron rice and saffron chicken samples were considered for synthetic colours as additives, which are forbidden according to Iranian national standards. Samples were taken from restaurants of three locations and analysed by high-performance liquid chromatography. Of the total 573 samples, 52% were positive for at least one colour. The most prevalent colours were Tartrazine, Quinoline Yellow and Sunset Yellow, with 44%, 9.1% and 8.4% of the samples testing positive for these colours, respectively. Carmoisine and Ponceau were both detected only in 0.5% of the positive samples and found only in saffron solution. In conclusion, synthetic food colours, especially Tartrazine should be regarded as a potential risk in saffron and its related food. Therefore, new attempts for food safety and quality should be undertaken to eliminate the use of these colours in restaurants.

Chemistry of Colours

Indian Academy of Sciences (India)

focus on why things have colour and what causes them to change their colour. Light is a form of .... Another pigment found in the leaves of many plants is carotene. Carotene absorbs ... structure of cyanidin changes with pH. The form shown in ...

Connected Colourings of Complete Graphs and Hypergraphs

OpenAIRE

Leader, Imre; Tan, Ta Sheng

2014-01-01

Gallai's colouring theorem states that if the edges of a complete graph are 3-coloured, with each colour class forming a connected (spanning) subgraph, then there is a triangle that has all 3 colours. What happens for more colours: if we $k$-colour the edges of the complete graph, with each colour class connected, how many of the $\\binom{k}{3}$ triples of colours must appear as triangles? In this note we show that the `obvious' conjecture, namely that there are always at least $\\binom{k-1}{2}...

A Handheld LED Coloured-Light Mixer for Students to Learn Collaboratively the Primary Colours of Light

Science.gov (United States)

Nopparatjamjomras, Suchai; Chitaree, Ratchapak; Panijpan, Bhinyo

2009-01-01

To overcome students' inaccurate prior knowledge on primary additive colours, a coloured-light mixer has been constructed to enable students to observe directly the colours produced and reach the conclusion by themselves that the three primary colours of light are red, green, and blue (NOT red, yellow, and blue). Three closely packed tiny…

The "Human Colour" Crayon: Investigating the Attitudes and Perceptions of Learners Regarding Race and Skin Colour

Science.gov (United States)

Alexander, Neeske; Costandius, Elmarie

2017-01-01

Some coloured and black learners in South Africa use a light orange or pink crayon to represent themselves in art. Many learners name this colour "human colour" or "skin colour". This is troublesome, because it could reflect exclusionary ways of representing race in images and language. This case study, conducted with two…

Carcass and meat quality characteristics of Churra and Assaf suckling lambs.

Science.gov (United States)

Mateo, J; Caro, I; Carballo, D E; Gutiérrez-Méndez, N; Arranz, J J; Gutiérrez-Gil, B

2018-05-01

Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of the lamb carcass and meat. This study is aimed at comparing the carcass and meat quality between suckling lambs from a local and a non-native dairy breed, Churra and Assaf. Churra is included in the Spanish Protected Geographical Indication (PGI) 'Lechazo de Castilla y León', whereas Assaf is not. However, Assaf breeders have requested the inclusion of the breed in the PGI. Carcasses and meat from 16 male lambs (eight Churra and eight Assaf) were used in this study. The lambs were all raised under an intensive rearing system and fed on a milk substitute to minimise maternal influence. The carcasses were evaluated for conformation, fatness, joint and leg tissue proportions and the meat was analysed for composition (i.e. proximate composition, iron, haematin, fatty acids and volatiles) and technological quality traits (i.e. texture, water holding capacity, colour and lipid stability). Churra carcasses were larger than Assaf carcasses. However, the proportions of commercial joints and main tissues did not differ between breeds. Cavity and intermuscular leg fat, but not total leg fat, were higher in Churra carcasses. Churra meat showed a higher proportion of n-6 fatty acids, higher redness and better colour stability during aerobic storage. In contrast, Assaf lamb was more resistant to lipid oxidation after cooking. This is a preliminary study to measure the influence of breed on a wide range of quality characteristics in Churra and Assaf suckling lamb carcass and meat. It may be of relevance for breeders, consumers and food policy makers, setting the basis for future studies that include larger commercial populations.

Colourism: a global adolescent health concern.

Science.gov (United States)

Craddock, Nadia; Dlova, Ncoza; Diedrichs, Phillippa C

2018-05-08

Colourism, a form of prejudice and discrimination based solely upon skin colour, stands to jeopardize the physical health, wellbeing and life chances of adolescents of colour, globally. Research shows that adolescents can experience colourism at school and college, in the criminal justice system, at work and in the media they consume. It is therefore unsurprising that adolescents of colour often express a desire for lighter skin tones and/or are dissatisfied with their skin tone. Although research is scarce, some studies include older adolescents in their samples of skin-lightening product users. This is significant as the evidence is clear that the unmonitored use of skin-lightening products can be harmful to physical and psychological health, with evidence linking skin-lightening use to skin damage, kidney failure and depression. Although it is evident that colourism is central to the lives of adolescents of colour, more research is needed concerning the use of skin-lightening products among adolescents. Media literacy and critical race theory offer avenues in helping attenuate the harmful impact of colourism for adolescents of colour.

Capture efficiency of cooking-related fine and ultrafine particles by residential exhaust hoods.

Science.gov (United States)

Lunden, M M; Delp, W W; Singer, B C

2015-02-01

Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking-generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80%. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38% for low (51-68 l/s) and 54-72% for high (109-138 l/s) settings. CEs for 0.3-2.0 μm particles during front burner stir-frying were 3-11% on low and 16-70% on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80% both for burner combustion products and for cooking-related particles. Published 2014. This article is a U.S. Government work and is in the public domain in the USA.

Legal and Illegal Colours

DEFF Research Database (Denmark)

Larsen, John Christian

2008-01-01

opinions on food additives, including colours, and on the bioavailability and safety of nutrient sources. The WG ADD consists of several members from the AFC Panel together with selected external experts. The draft opinions go forward to the AFC Panel for discussion and final adoption. The adopted opinions......://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178620761956.htm. Accessed 12.05.08.] this paper only deals with some of the major issues that the Panel has faced in relation to the use of food colours. The three topics to be dealt with are (1) evaluation of illegal colours in food in the EU (EFSA, 2005), (2) re-evaluation of the authorised...... food colours in the EU (ongoing, but one opinion on Red 2G has been published; EFSA, 2007), and (3) evaluation of 'the Southampton study' on hyperactivity in children after intake of food colours (and sodium benzoate) (ongoing at the time of this presentation, but an opinion has now been published...

Assessing the use of frozen pork meat in the manufacture of cooked ham

Directory of Open Access Journals (Sweden)

Francine Gomes Basso LOS

2016-01-01

Full Text Available This study aimed to evaluate the effects of slow (–18 °C and fast freezing (liquid nitrogen of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat. Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

The twelve colourful stones

International Nuclear Information System (INIS)

Doria, R.M.

1984-01-01

The gauge symmetry is extended. It is associated differents matter and gauge fields to the same group. A group of gauge invariant Lagrangians is established. A gauge invariant mass term is introduced. A massive Yang Mills is obtained. A dynamics with twelve colourful stones is created based on the concepts of gauge and colour. Structures identified as quarks and leptons are generated. A discussion about colour meaning is presented. (Author) [pt

Computer vision system approach in colour measurements of foods: Part II. validation of methodology with real foods

Directory of Open Access Journals (Sweden)

Fatih TARLAK

2016-01-01

Full Text Available Abstract The colour of food is one of the most important factors affecting consumers’ purchasing decision. Although there are many colour spaces, the most widely used colour space in the food industry is L*a*b* colour space. Conventionally, the colour of foods is analysed with a colorimeter that measures small and non-representative areas of the food and the measurements usually vary depending on the point where the measurement is taken. This leads to the development of alternative colour analysis techniques. In this work, a simple and alternative method to measure the colour of foods known as “computer vision system” is presented and justified. With the aid of the computer vision system, foods that are homogenous and uniform in colour and shape could be classified with regard to their colours in a fast, inexpensive and simple way. This system could also be used to distinguish the defectives from the non-defectives. Quality parameters of meat and dairy products could be monitored without any physical contact, which causes contamination during sampling.

Consumer exposures to anthocyanins from colour additives, colouring foodstuffs and from natural occurrence in foods.

Science.gov (United States)

Tennant, David R; Klingenberg, Andreas

2016-06-01

Anthocyanins are responsible for the red/blue colour of grapes, currants, and other fruits and vegetables. They may also be extracted for use as colour additives (E163) or concentrated for use as colouring foods. Consumer exposures have been assessed using data on natural occurrence, use levels and frequencies from food manufacturers and European food consumption data. Intakes from natural occurrence can be up to 4 mg kg bw(-1) day(-1) at the mean and up to 17 mg kg bw(-1) day(-1) for children who are high level consumers of red/black berries and small fruits. High-level intakes for children from food colour and colouring food applications lie in the range 0.3-6.3 mg kg bw(-1) day(-1) and for adults at 0.6-2.8 mg kg bw(-1) day(-1). Exposures from food colour use and colouring foods separately or combined are therefore lower than those from natural occurrence in foods.

The original colours of fossil beetles.

Science.gov (United States)

McNamara, Maria E; Briggs, Derek E G; Orr, Patrick J; Noh, Heeso; Cao, Hui

2012-03-22

Structural colours, the most intense, reflective and pure colours in nature, are generated when light is scattered by complex nanostructures. Metallic structural colours are widespread among modern insects and can be preserved in their fossil counterparts, but it is unclear whether the colours have been altered during fossilization, and whether the absence of colours is always real. To resolve these issues, we investigated fossil beetles from five Cenozoic biotas. Metallic colours in these specimens are generated by an epicuticular multi-layer reflector; the fidelity of its preservation correlates with that of other key cuticular ultrastructures. Where these other ultrastructures are well preserved in non-metallic fossil specimens, we can infer that the original cuticle lacked a multi-layer reflector; its absence in the fossil is not a preservational artefact. Reconstructions of the original colours of the fossils based on the structure of the multi-layer reflector show that the preserved colours are offset systematically to longer wavelengths; this probably reflects alteration of the refractive index of the epicuticle during fossilization. These findings will allow the former presence, and original hue, of metallic structural colours to be identified in diverse fossil insects, thus providing critical evidence of the evolution of structural colour in this group.

Physiochemical properties and cooking quality of long and short rice (Oryza sativa) grains

International Nuclear Information System (INIS)

Elbashir, L. T. M.

2005-01-01

Five rice grain samples namely long (American (Parboiled rice), A; Pakistan, P and Thailand, T) and short (Egyptian, E and Sudanese, S) types were investigated for their physicochemical and cooking quality characteristics. Investigations showed that rice grain of the two types had a length of 6.73 mm (A), 7.49 mm (P), 7.05 mm (T), 5.46 mm (E) and 5.64 mm (S); width of 2.08 mm (A), 1.73 mm (P), 2.06 mm (T), 2.66 mm (E) and 2.73 mm (S); thickness of 1.59 mm (A), 1.50 mm (P), 1.67 mm (T), 1.93 mm (E) and 1.83 mm (S) and length/width (L/w) ratio 3.24 (A), 4.35(P), 3.43 (T), 2.06 (E) and 2.07 (S). The L/W ratios obtained were used for determination of grain shapes. The shapes determined were slender for the long type samples and bold for the short type samples. Density values were 1.43 g/ml (A), 1.48 g/ml (P), 1.45 g/ml (T), 1.46 g/ml (E) and 1.46 g/ml (S). Paste viscosity increased from out of scale (A), 12 cm (P), 11.5 cm (T), 5.50 cm (S) to 4.50 cm (E).1000 kernel weight values were 16.67 g (A), 14.53 g (P), 18.89 g (T), 18.47 g (E) and 18.32 (S). Broken ratios obtained were 3.62 (A), 0.31 (P), 1.58 (T), 6.39 (E) and 6.54 (S). Also investigations showed that rice grains contained 8.6%-10.9% moisture, 0.3%-0.6%, ash, 0.22-0.48% fiber, 6.2%- 8.0% protein, and 0.5%-1.0 % oil. Cooking reduced the starch percentages from 59.82%-64.27% to the range of 43.97%-55.47% for both types. For all types of rice amylose seems to be lower (24.00%-31.50%) than amylopectin (31.66%-39.57%). Cooking reduced both amylose (13.83%-18.67%) and amylopectin (26.30%-34.32%) content, however, it increased the amylopectin content (39.64%) of the Sudanese, S sample. Alkali spreading values were 3 (A), 1-2 (P), 1-2 (T), 6-7(E) and 6-7 for (S) and their gelatinization temperature (G T) was classified as high - intermediate (70-74 C degree) for A, high G T (75-79 C degree) for P and T, while E and S were classified as having low G T (55-69 C degree). Gel consistency (GC) values were 86.00 mm, 41

Physiochemical properties and cooking quality of long and short rice (Oryza sativa) grains

Energy Technology Data Exchange (ETDEWEB)

Elbashir, L T. M. [Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum (Sudan)

2005-01-01

Five rice grain samples namely long (American (Parboiled rice), A; Pakistan, P and Thailand, T) and short (Egyptian, E and Sudanese, S) types were investigated for their physicochemical and cooking quality characteristics. Investigations showed that rice grain of the two types had a length of 6.73 mm (A), 7.49 mm (P), 7.05 mm (T), 5.46 mm (E) and 5.64 mm (S); width of 2.08 mm (A), 1.73 mm (P), 2.06 mm (T), 2.66 mm (E) and 2.73 mm (S); thickness of 1.59 mm (A), 1.50 mm (P), 1.67 mm (T), 1.93 mm (E) and 1.83 mm (S) and length/width (L/w) ratio 3.24 (A), 4.35(P), 3.43 (T), 2.06 (E) and 2.07 (S). The L/W ratios obtained were used for determination of grain shapes. The shapes determined were slender for the long type samples and bold for the short type samples. Density values were 1.43 g/ml (A), 1.48 g/ml (P), 1.45 g/ml (T), 1.46 g/ml (E) and 1.46 g/ml (S). Paste viscosity increased from out of scale (A), 12 cm (P), 11.5 cm (T), 5.50 cm (S) to 4.50 cm (E).1000 kernel weight values were 16.67 g (A), 14.53 g (P), 18.89 g (T), 18.47 g (E) and 18.32 (S). Broken ratios obtained were 3.62 (A), 0.31 (P), 1.58 (T), 6.39 (E) and 6.54 (S). Also investigations showed that rice grains contained 8.6%-10.9% moisture, 0.3%-0.6%, ash, 0.22-0.48% fiber, 6.2%- 8.0% protein, and 0.5%-1.0 % oil. Cooking reduced the starch percentages from 59.82%-64.27% to the range of 43.97%-55.47% for both types. For all types of rice amylose seems to be lower (24.00%-31.50%) than amylopectin (31.66%-39.57%). Cooking reduced both amylose (13.83%-18.67%) and amylopectin (26.30%-34.32%) content, however, it increased the amylopectin content (39.64%) of the Sudanese, S sample. Alkali spreading values were 3 (A), 1-2 (P), 1-2 (T), 6-7(E) and 6-7 for (S) and their gelatinization temperature (G T) was classified as high - intermediate (70-74 C degree) for A, high G T (75-79 C degree) for P and T, while E and S were classified as having low G T (55-69 C degree). Gel consistency (GC) values were 86.00 mm, 41

Quality of low-fat meatballs containing Legume flours as extenders.

Science.gov (United States)

Serdaroğlu, Meltem; Yıldız-Turp, Gülen; Abrodímov, Kiyalbek

2005-05-01

Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw and cooked meatballs were analyzed for moisture, fat, protein and ash content. Cooking properties and colour parameters were evaluated. BBF and LF resulted in greater cooking yield, fat retention and moisture retention values. Meatballs extended with LF were lighter than other samples. Meatballs formulated with BBF had the lowest reduction in diameter. Meatballs with BBF and CF had higher water holding capacity (WHC) than other treatment groups. All meatballs incorporating legume flours were tougher (lower penetration values) than the R treatment. According to sensory evaluation results all meatball treatments had high acceptability and received high scores (6.8 and above). Meatballs with BBF and CF had lower TBA values than meatballs with LF and R at 3rd month of frozen storage at -18°C.

Domestic cooking and food skills: A review.

Science.gov (United States)

McGowan, Laura; Caraher, Martin; Raats, Monique; Lavelle, Fiona; Hollywood, Lynsey; McDowell, Dawn; Spence, Michelle; McCloat, Amanda; Mooney, Elaine; Dean, Moira

2017-07-24

Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis, and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports, and systematic reviews on cooking and home food preparation interventions provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs-qualitative, cross-sectional, and dietary interventions-conducted from 1998 to 2013. Most measures were not theory-based, limited psychometric data were available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and fruit and vegetables intake were reported, though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g., food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behavior and dietary quality. This will aid future dietary intervention design.

Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate

Directory of Open Access Journals (Sweden)

Misnawi Jati

2006-05-01

Full Text Available Alkalization is an addition of alkali into cocoa mass to improve product quality in terms of flavour and colour appearance. Sodium bicarbonate and potassium bicarbonate are usual to be added into cocoa cotyledon prior to roasting. A study has been carried out to evaluate the effects of alkalization proceeded upon conching on chocolate sensory properties, hardness and colour. Re sponse Surface Methodology design at alkali concentrations of 1—15 g kg -1 and conching temperature of 40—80 oC have been used in the study. Parameters evaluated were sensory properties, particle size, hardness and colour. Results of the study showed that alkali concentration significantly influenced aroma, overall preference, particle size and hardness; meanwhile, conching temperature showed significant influence on aroma, taste, appearance, overall preference and texture of chocolate. Alkali concentration and conching temperature showed interactively influence on aroma and overall preference. A good quality of chocolate could be found at the alkali concentration of 8—15 g kg -1 and conching temperature of 74—80 oC. Key words: cocoa bean, chocolate, flavour, conching, alkalization, colour, particle size, texture.

On colour categorization of nature

NARCIS (Netherlands)

Yendrikhovskij, S.N.

1998-01-01

The following research elaborates on some of the 'semantic' and 'algorithmic' aspects of the categorization process for thc colour domain. The structure of colour categories is argued to resemble the structure of Ihe distribution of colours in the perceived world. This distribution can be

Failure of cooking to prevent shellfish-associated viral gastroenteritis.

Science.gov (United States)

McDonnell, S; Kirkland, K B; Hlady, W G; Aristeguieta, C; Hopkins, R S; Monroe, S S; Glass, R I

1997-01-13

In January 1995, Florida experienced the largest outbreak of oyster-associated gastroenteritis ever reported. We interviewed both the cohort of persons from 38 gatherings where illness was reported and a sample of harvesters and harvest-area residents. Oysters were traced by means of tags and dealer records, and water quality measures in harvest areas were reviewed. We examined stool specimens for small round structured viruses by means of electron microscopy and amplification of RNA by reverse-transcriptase polymerase chain reaction. We also tested serum specimens for antibodies to Norwalk virus. Of 223 oyster eaters, 58% (129/223) became ill, compared with 3% (2/76) of non-oyster eaters (relative risk, 22; 95% confidence interval, 5.6-87.0). Most oyster eaters (67% [149/223]) ate only cooked (grilled, stewed, or fried) oysters. Oyster eaters who reported eating only thoroughly cooked oysters were as likely to become ill as those who ate raw oysters (relative risk, 0.68; 95% confidence interval, 0.45-1.0; P = .1). In 29 clusters, implicated oysters were from Apalachicola Bay, Florida. A community outbreak occurred in 2 bayside communities before the oyster harvest, leading to an increase in the reportedly common practice of overboard dumping of feces. Small round structured viruses were identified in the stool specimens of 2 harvest-area residents and 9 persons from 8 clusters. Results of water quality tests for fecal coliforms were within acceptable limits. This large outbreak of gastroenteritis associated with oysters may have resulted from overboard dumping of feces during a community outbreak of diarrheal illness. Our findings of acceptable water quality measures for fecal contamination and the lack of appreciable protective effect from cooking leave the consumer with no assurance of safety.

Discrepancies between descriptions and illustrations of colours in Congo red-stained amyloid, and explanation of discrepant colours.

Science.gov (United States)

Howie, Alexander J; Owen-Casey, Mared P

2010-09-01

Congo red-stained sections of amyloid may show various colours between crossed polariser and analyser. The aims were to see how papers described the colours, to compare descriptions with illustrations, and to explain the colours. In 160 papers on Congo red-stained amyloid, the commonest descriptions were 'green birefringence' and 'apple-green birefringence'. In 191 figures in 82 papers, 59 (31%) showed a pure green colour, 62 (32%) showed green and yellow or blue and yellow, 38 (20%) showed green and a colour other than yellow, mostly red, and 32 (17%) showed other colours. Discrepancies between colours reported and illustrated were noted in 127 figures (66%). Most (77) were between green alone in descriptions and green and another colour in figures, and 30 were between green in descriptions and no green at all in figures. Pure green can be seen in ideal conditions, but more often there are green and yellow, explained by strain birefringence, and green and red or other combinations, explained by uncrossing of polariser and analyser. These other anomalous colours are just as characteristic of amyloid as the pure green colour. Many papers on Congo red-stained amyloid appear to describe what is expected theoretically rather than what is actually seen.

What do colour-blind people really see?

NARCIS (Netherlands)

Hogervorst, M.A.; Alferdinck, J.W.A.M.

2008-01-01

Problem: colour perception of dichromats (colour-blind persons) Background: Various models have been proposed (e. g. Walraven & Alferdinck, 1997; Brettel et al. , 1997) to model reduced colour vision of colour-blind people. It is clear that colour-blind people cannot distinguish certain object

Influence of colour in working environment

OpenAIRE

Gabrovšek, Barbara

2014-01-01

Anton Trstenjak wrote: »Our life is practically sinking in the sea of light and colours.« Different colours create different psycho-physiological responses. That is why colours have various impacts on human experiences and arrangements of our attention. When we know how control the colours in our environment, we can influence human psychological and physiological well-being and attention in the space. In my thesis, I explore how colours affect our feelings, our body and attention. Knowing all...

Electrophysiological evidence for colour effects on the naming of colour diagnostic and noncolour diagnostic objects

OpenAIRE

Bramão, I.; Francisco, A.; Inácio , F.; Faísca, L.; Reis, A.; Petersson, K.

2012-01-01

In this study, we investigated the level of visual processing at which surface colour information improves the naming of colour diagnostic and noncolour diagnostic objects. Continuous electroencephalograms were recorded while participants performed a visual object naming task in which coloured and black-and-white versions of both types of objects were presented. The black-and-white and the colour presentations were compared in two groups of event-related potentials (ERPs): (1) The P1 and N1 c...

Colour correct: the interactive effects of food label nutrition colouring schemes and food category healthiness on health perceptions.

Science.gov (United States)

Nyilasy, Gergely; Lei, Jing; Nagpal, Anish; Tan, Joseph

2016-08-01

The purpose of the present study was to examine the effects of food label nutrition colouring schemes in interaction with food category healthiness on consumers' perceptions of food healthiness. Three streams of colour theory (colour attention, colour association and colour approach-avoidance) in interaction with heuristic processing theory provide consonant predictions and explanations for the underlying psychological processes. A 2 (food category healthiness: healthy v. unhealthy)×3 (food label nutrient colouring schemes: healthy=green, unhealthy=red (HGUR) v. healthy=red, unhealthy=green (HRUG) v. no colour (control)) between-subjects design was used. The research setting was a randomised-controlled experiment using varying formats of food packages and nutritional information colouring. Respondents (n 196) sourced from a national consumer panel, USA. The findings suggest that, for healthy foods, the nutritional colouring schemes reduced perceived healthiness, irrespective of which nutrients were coloured red or green (healthinesscontrol=4·86; healthinessHGUR=4·10; healthinessHRUG=3·70). In contrast, for unhealthy foods, there was no significant difference in perceptions of food healthiness when comparing different colouring schemes against the control. The results make an important qualification to the common belief that colour coding can enhance the correct interpretation of nutrition information and suggest that this incentive may not necessarily support healthier food choices in all situations.

46 CFR 169.703 - Cooking and heating.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG) or...

Colour is more than hue: preferences for compiled colour traits in the stingless bees Melipona mondury and M. quadrifasciata.

Science.gov (United States)

Koethe, Sebastian; Bossems, Jessica; Dyer, Adrian G; Lunau, Klaus

2016-10-01

The colour vision of bees has been extensively analysed in honeybees and bumblebees, but few studies consider the visual perception of stingless bees (Meliponini). In a five-stage experiment the preference for colour intensity and purity, and the preference for the dominant wavelength were tested by presenting four colour stimuli in each test to freely flying experienced workers of two stingless bee species, Melipona mondury and Melipona quadrifasciata. The results with bee-blue, bee-UV-blue and bee-green colours offered in four combinations of varying colour intensity and purity suggest a complex interaction between these colour traits for the determination of colour choice. Specifically, M. mondury preferred bee-UV-blue colours over bee-green, bee-blue and bee-blue-green colours while M. quadrifasciata preferred bee-green colour stimuli. Moreover in M. mondury the preferences were different if the background colour was changed from grey to green. There was a significant difference between species where M. mondury preferred UV-reflecting over UV-absorbing bee-blue-green colour stimuli, whereas M. quadrifasciata showed an opposite preference. The different colour preferences of the free flying bees in identical conditions may be caused by the bees' experience with natural flowers precedent to the choice tests, suggesting reward partitioning between species.

The control of attentional target selection in a colour/colour conjunction task.

Science.gov (United States)

Berggren, Nick; Eimer, Martin

2016-11-01

To investigate the time course of attentional object selection processes in visual search tasks where targets are defined by a combination of features from the same dimension, we measured the N2pc component as an electrophysiological marker of attentional object selection during colour/colour conjunction search. In Experiment 1, participants searched for targets defined by a combination of two colours, while ignoring distractor objects that matched only one of these colours. Reliable N2pc components were triggered by targets and also by partially matching distractors, even when these distractors were accompanied by a target in the same display. The target N2pc was initially equal in size to the sum of the two N2pc components to the two different types of partially matching distractors and became superadditive from approximately 250 ms after search display onset. Experiment 2 demonstrated that the superadditivity of the target N2pc was not due to a selective disengagement of attention from task-irrelevant partially matching distractors. These results indicate that attention was initially deployed separately and in parallel to all target-matching colours, before attentional allocation processes became sensitive to the presence of both matching colours within the same object. They suggest that attention can be controlled simultaneously and independently by multiple features from the same dimension and that feature-guided attentional selection processes operate in parallel for different target-matching objects in the visual field.

Intraclutch eggshell colour variation in birds: are females able to identify their eggs individually?

Directory of Open Access Journals (Sweden)

Miroslav Poláček

2017-08-01

Full Text Available Background One possibility suggested regarding female post-mating strategies is differential allocation into offspring investment. Female birds produce not only the largest, but also most colourful eggs of all oviparous taxa. Larger eggs provide space for bigger embryos, or more nutrition for their development, but the question why eggs are more colourful and why there is variation in eggshell colouration remains. In this context, the focus of interest has been to explain inter-clutch variation but in many bird species, eggshell colouration also varies within a clutch. Surprisingly, less attention has been paid to this phenomenon. Therefore, we propose the “female egg recognition” hypothesis, suggesting that mothers use colour characteristics to interpret egg attributes and allocate further investment into each egg accordingly. To evaluate the feasibility of the hypothesis, we tested several underlying predictions and examined their suitability using a dataset from our tree sparrow (Passer montanus study. We predict (i substantial within-clutch variation in eggshell colouration which, (ii should be related to laying sequence, (iii reflect egg quality and, (iv should stimulate a female response. Methods Eggshell coloration data were obtained via digital photography under standardized conditions, taken after clutch completion. Lightness (L*, representing the achromatic properties of an egg has been chosen as the most important predictor in dark cavities and was related to egg quality and position in the nest. Results In our tree sparrows, first and mainly last eggs were less pigmented, providing information about laying order. Egg volume, which predicts chick quality, positively correlates with eggshell coloration. Finally, we could show that female tree sparrows placed darker, but not bigger, eggs into more central incubation positions. Discussion All basic prerequisites for the “female egg recognition” hypothesis are fulfilled. In this

Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention

Directory of Open Access Journals (Sweden)

Thomas Heather MC

2011-11-01

Full Text Available Abstract Background In Canada, there are limited occasions for youth, and especially at-risk youth, to participate in cooking programs. The paucity of these programs creates an opportunity for youth-focused cooking programs to be developed, implemented, and evaluated with the goal of providing invaluable life skills and food literacy to this potentially vulnerable group. Thus, an 18-month community-based cooking program for at-risk youth was planned and implemented to improve the development and progression of cooking skills and food literacy. Findings This paper provides an overview of the rationale for and implementation of a cooking skills intervention for at-risk youth. The manuscript provides information about the process of planning and implementing the intervention as well as the evaluation plan. Results of the intervention will be presented elsewhere. Objectives of the intervention included the provision of applied food literacy and cooking skills education taught by local chefs and a Registered Dietitian, and augmented with fieldtrips to community farms to foster an appreciation and understanding of food, from 'gate to plate'. Eight at-risk youth (five girls and three boys, mean age = 14.6 completed the intervention as of November 2010. Pre-test cooking skills assessments were completed for all participants and post-test cooking skills assessments were completed for five of eight participants. Post intervention, five of eight participants completed in-depth interviews about their experience. Discussion The Cook It Up! program can provide an effective template for other agencies and researchers to utilize for enhancing existing programs or to create new applied cooking programs for relevant vulnerable populations. There is also a continued need for applied research in this area to reverse the erosion of cooking skills in Canadian society.