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Journal articles on the topic 'CIELab color parameters'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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1

Barutcigil, Çağatay, Osman Tolga Harorli, Yusuf Ziya Bayindir, and Funda Bayindir. "Effect of Water Storage and Additional Polymerization on the Color Parameters of Flowable Resin Composites." Journal of Contemporary Dental Practice 14, no. 6 (2013): 1109–14. http://dx.doi.org/10.5005/jp-journals-10024-1460.

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ABSTRACT Aims Tooth colored dental restorative materials should maintain their chromatic properties throughout their service period. The aim of this study was to examine the possible color changes of flowable resin composite filling materials following water storage. The effect of additional light curing on color stability of restorative materials was also investigated. Materials and methods Six brands of light-cured flowable resin composites of the same shade (A3) were prepared from two groups generated by curing for 20 or 60 seconds. The initial color parameters of the flowable composite sam

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Mahdiyanti, Siti Hanifah, Tetsuya Inagaki, and Satoru Tsuchikawa. "Analysis of wood thermal degradation using 2D correlation of near infrared and visible-light spectroscopy." Journal of Near Infrared Spectroscopy 27, no. 5 (2019): 354–69. http://dx.doi.org/10.1177/0967033519863878.

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Wood changes its properties, especially color, as a result of thermal degradation. In this study, change in wood properties due to thermal degradation have been studied using the nondestructive test methods of near infrared spectroscopy, CIELAB color measurement, visible-light spectroscopy, and Arrhenius time–temperature superposition. Arrhenius time–temperature superposition allowed analysis of near infrared and visible-light spectra, and color parameters to predict thermal degradation and color change of wood at 120–180℃ for 6 min to nine months duration. Two-dimensional correlation spectros

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Rahaman, G. M. Atiqur, and Md Zahidul Islam. "Color transform analysis for microscale image segmentation to study halftone model parameters." Open Computer Science 6, no. 1 (2016): 148–67. http://dx.doi.org/10.1515/comp-2016-0013.

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AbstractThis article presents a comprehensive study of 30 color transforms to accurately segment images of halftone prints and thus calculating the parameters of a color prediction model. The transforms are evaluated combining three metrics: the model accuracy,Otsu’s discriminant, and correlation coefficients of histograms. Hierarchical cluster analysis is applied to determine the thresholds to segment the image histogram into paper, ink and mixed area. Among the 30 different transforms discussed in this article, 21 channels are of 7 color space models (RGB, CMYK, CIELAB, HSV, YIQ, YCbCr, and

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Sánchez-Marañón, M., G. Delgado, M. Melgosa, E. Hita, and R. Delgado. "CIELAB COLOR PARAMETERS AND THEIR RELATIONSHIP TO SOIL CHARACTERISTICS IN MEDITERRANEAN RED SOILS." Soil Science 162, no. 11 (1997): 833–42. http://dx.doi.org/10.1097/00010694-199711000-00007.

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Nguyen, Phung Kim, Thuy Thi Thanh Thang, and Quyen Thi Tu Trinh. "STUDY ON THE QUALITY PARAMETERS OF POND APPLE JAM (Annona glabra L.)." Scientific Journal of Tra Vinh University 1, no. 34 (2019): 69–75. http://dx.doi.org/10.35382/18594816.1.34.2019.193.

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The aim of the study was to identify factors that could affect the quality of pond apple (Annona glabra L.) jam.Various quality parameters were investigated with three replica groups for each: added fruit flesh compared to juice/water solution (30%; 35%; 40%; 45%; 50%), soluble solid concentration of juice (45; 50; 55) and varying pH levels (3.0; 3.2; 3.4). The results showed that when the added fruit flesh to juice/water was 40%, the product produced a high-value bright yellow, corresponding to CIELAB color space values, L∗, a∗, b∗, 12.45; 0.58; 8.56 and the jam product gained the highest sco

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Jordão, A. M., F. Costa, L. Fontes, et al. "Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling." BIO Web of Conferences 15 (2019): 02019. http://dx.doi.org/10.1051/bioconf/20191502019.

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The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contact with oak wood chips during different times were analyzed. The results obtained demonstrates that in general, after 6 months of bottle storage, red wines with a previous oak wood chips contact time showed a more evident decrease on anthocyanin conte

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Srivaro, Suthon, Sataporn Jantawee, Jaipet Tomad, Worakan Hosakun, and Zoltán Pásztory. "Color variance of dry coconut wood and its relationship with the density." BioResources 15, no. 3 (2020): 7074–78. http://dx.doi.org/10.15376/biores.15.3.7074-7078.

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The color variance of dry coconut wood and its relationship with the wood density was explored. Coconut trunks with two different ages of 30 and 60 years old were selected for the experiment. Wood color was measured by the CIE L*a*b* or CIELAB color system on both the transverse (longitudinal-tangential plane) and cross (tangential-radial plane) sections. The results showed that all color parameters (L*, a*, b*) tended to decrease with increasing wood density for both sections in which the value on transverse section was slightly higher. At a given density, the color value of the older trunk w

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Brokos, Ioannis, Minos Stavridakis, Panos Lagouvardos, and Ivo Krejci. "Fluorescence intensities of composite resins on photo images." Odontology 109, no. 3 (2021): 615–24. http://dx.doi.org/10.1007/s10266-020-00583-z.

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AbstractRecording fluorescence using flash photography, may help reduce time of capture and apply effectively in clinical practice. To test methods for visualizing composite resins fluorescence by direct digital photography. Sixty-four specimen discs (1.5 × 10 mm) were prepared from 8 different composite resin brands. Their CIELAB color coordinates (L*, a*, b*) and fluorescence were measured using a portable colorimeter and a fluorescence spectrophotometer. The mean of three measurements was recorded and then specimens were photographed by a DSLR camera with two different filters (365 nm and 4

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Grazenaite, Egle, Edita Garskaite, Zivile Stankeviciute, Eva Raudonyte-Svirbutaviciene, Aleksej Zarkov, and Aivaras Kareiva. "Ga-Substituted Cobalt-Chromium Spinels as Ceramic Pigments Produced by Sol–Gel Synthesis." Crystals 10, no. 12 (2020): 1078. http://dx.doi.org/10.3390/cryst10121078.

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For the first time to the best of our knowledge, cobalt-chromium spinels CoCr2−xGaxO4 with different amounts of gallium (x = 0–2 with a step of 0.5) were synthesized via the aqueous sol–gel route as ceramic pigments. The phase composition, crystallite size, morphological features, and color parameters of new compositions and their corresponding ceramic glazes were investigated using XRD, CIELab, SEM, and optical microscopy. It was demonstrated that the formation of single-phase CoCr2−xGaxO4 samples was problematic. Full substitution of Cr3+ by Ga3+ ion in the spinel resulted in the formation o

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Odilon, Natália Nascimento, Rafaela Silva Oliveira, Max José Pimenta Lima, and Elisângela de Jesus Campos. "The influence of the CIELAB parameters on the perception of color after the use of whitening toothpastes." Brazilian Journal of Oral Sciences 21 (September 27, 2021): e222812. http://dx.doi.org/10.20396/bjos.v21i00.8662812.

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Aim: To evaluate the influence of the parameters L* a* b* on the variation of the color of bovine tooth enamel submitted to artificial darkening, after simulated brushing, with whitening toothpastes containing blue covarine. Methods: To undertake this study in vitro, 60 specimens (SP) were divided into 6 groups (n=10): control group (CGwater) and 5 test groups (GT1-Colgate Total 12, GT2-Oral-B 3D White Perfection, GT3- Colgate Luminous Instant White, GT4-CloseUp White Diamond Attraction, GT5-Sorriso Xtreme White). The specimens were darkened with coffee and submitted to simulated brushing for

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Youssef, Elza Y., Carlos E. Rocha Garcia, and Massami Shimokomaki. "Effect of salt on color and warmed over flavor in charqui meat processing." Brazilian Archives of Biology and Technology 46, no. 4 (2003): 595–600. http://dx.doi.org/10.1590/s1516-89132003000400014.

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A combination of salt (NaCl) high concentration and curing salt was investigated for their role in warmed-over flavor (WOF) and color changes during charqui meats processing. WOF was measured by TBARS method in uncured charqui meat (CH) and in cured charqui known in Brazil as Jerked beef (JB). WOF occurred substantially in CH and sodium nitrite was able to inhibit 40-45% (p<0.05) in JB samples stored for 30 days. Color parameters also changed as evaluated by CIELAB system. The a*/b* ratio showed that CH samples presented brown color indicating the formation of metmyoglobin (Fe3+) whilst JB

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Pinto-Acero, Yomaira Liney, Alvaro Enrique Alvarado-Gaona, Yamith Ernesto Burgos-Avila, Helber Enrique Balaguera-Lopez, and Sandra Isabel Ramirez-Gonzalez. "Characterization of three Arracacia xanthorrhiza Bancroft genotypes using morphological and color parameters." Revista Colombiana de Ciencias Hortícolas 13, no. 3 (2019): 426–34. http://dx.doi.org/10.17584/rcch.2019v13i3.8948.

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In Colombia, the arrachacha is a crop with high economic and nutritional value. Despite its agricultural importance, few studies have focused on characterizing morphological parameters between genotypes. Some arracacha genotypes have been classified based on their qualitative traits such as coloration of the root, stem and leaf. Because of the variability of this characteristic, it is necessary to use the colorimetric system for greater precision. Color characterization was performed using the CIELab colorimetric system and morphological parameters (plant height, root diameter and number of fl

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Lopes, Toni Jefferson, Mônica Ronobo Coutinho, and Mara Gabriela Novy Quadri. "Use of maltodextrin and gum arabic for encapsulation of red cabbage anthocyanins." Brazilian Journal of Food Research 10, no. 4 (2019): 18. http://dx.doi.org/10.3895/rebrapa.v10n4.11043.

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Maltodextrin (MD) and two types of gum arabic (IRX 40642 and IRX 49345) were used to encapsulate anthocyanins of red cabbage. The solution of the encapsulated dye was evaluated by polarized light microscopy. The spray-dried powder (microspheres) containg anthocyanins (red cabbage juice obtained by disintegration and filtration) and encapsulating agent was characterized by Scanning Electron Microscopy (SEM) and water sorption isotherms; the product color characterization was measured using software of imaging analysis (Mathematica). The microspheres showed that in gum arabic solutions, the dye

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Silva, Bruno Guzzo, Ana Maria Frattini Fileti, Mary Ann Foglio, Paulo de Tarso Vieira Rosa, and Osvaldir Pereira Taranto. "Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)." Journal of Food Quality 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/3152797.

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Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were performed in a pilot tray dryer, which ensured integrity of the product. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35–75°C) and air velocity (0.3–0.9 m/s) on product quality, a

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Karakaya, İzgen, and Esra Cengiz. "Effect of 2 Bleaching Agents with a Content of High Concentrated Hydrogen Peroxide on Stained 2 CAD/CAM Blocks and a Nanohybrid Composite Resin: An AFM Evaluation." BioMed Research International 2017 (2017): 1–11. http://dx.doi.org/10.1155/2017/6347145.

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The aim of this study was to evaluate color stability of 3 restorative materials, discoloration ability of different solutions, efficacy of 2 office bleaching agents, and surface roughness and topography. Sixty specimens for Clearfil Majesty Esthetic (CME), Lava Ultimate (LU), and Vita Enamic (VE) were prepared. They were immersed into 3 staining solutions for 2 weeks and then they were bleached. According to the measuredL⁎,a⁎, andb⁎parameters described by CIELAB system, color changes (ΔE00), translucency parameters (TP), whiteness index values (W⁎), and changes in closeness to pure white (ΔW⁎

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Murton, Della K., and Simon J. Crowhurst. "Cross correlation of CIELAB color reflectance data from archive photographs and line-scan images of sediment." Quaternary Research 93 (October 2, 2019): 267–83. http://dx.doi.org/10.1017/qua.2019.59.

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AbstractArchive color photographs—particularly of sites where sediment is no longer available—are an underused resource that potentially contains detailed paleoenvironmental information. To investigate this potential, two sets of digital images were taken, at different times, of loess, glaciolacustrine, and deep-sea sediments. The first image set was taken using standard digital cameras. Lighting conditions and sediment surface preparation varied, in a similar way to characteristics likely to be encountered in archive photographs. The second image set was taken by a high-resolution, line-scan

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Petutschnigg, Alexander, Michael Stöckler, Florian Steinwendner, et al. "Laser Treatment of Wood Surfaces for Ski Cores: An Experimental Parameter Study." Advances in Materials Science and Engineering 2013 (2013): 1–7. http://dx.doi.org/10.1155/2013/123085.

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Recently, the production of skis with wooden cores has increased due to changes in customer awareness concerning ecological issues and rising raw material costs for mineral oil resources. The preparation of ski surfaces is one of the main expense factors in the production of skis. Thus, one perspective of the AMER SPORTS CORPORATION is to treat wood surfaces with laser beams to develop new aesthetic possibilities in ski design. This study deals with different laser treatments for samples from various wood species: beech, ash, lime, and spruce. The parameters investigated are laser beam intensi

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Римская, Е. Н., К. Г. Кудрин, И. А. Аполлонова та ін. "Разработка эталона для поверки системы автоматизированной морфометрии клинических изображений новообразований кожи". Журнал технической физики 128, № 6 (2020): 811. http://dx.doi.org/10.21883/os.2020.06.49415.54-20.

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The article is devoted to the technological and metrological features of creating a measurement standard for calibration and verification of the system of automated morphometry of skin neoplasms images in the diagnose skin melanoma. The requirements for the measurement standard has been formulated. The technological process of manufacturing the measurement standard based on thermal-transfer printing has been developed. The main technological parameters of printing has been defined: the temperature should be 180ºC, the image transfer speed should be 2.0 sec/inch. The color difference in the man

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Rolle, Luca, and Silvia Guidoni. "Color and anthocyanin evaluation of red winegrapes by CIE L*, a*, b* parameters." OENO One 41, no. 4 (2007): 193. http://dx.doi.org/10.20870/oeno-one.2007.41.4.838.

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<p style="text-align: justify;"><strong>Aims</strong>: The aim of this work was to study the color of the wine grapes using the CIELAB parameters and to develop colorimetric indexes which can be used as a rapid method to assess the anthocyanin content of the wine grapes in the vineyard.</p><p style="text-align: justify;"><strong>Methods and results</strong>: L*, a*, b* parameters were measured by a reflectance spectrophotometer on eighteen red winegrapes at harvest. Two indexes were calculated: CIRG2, used as colorimetric index for table grapes and CIR

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Macedo Guimarães, Rafaiane, Lílian Moreira Costa, Osvaldo Resende, Mariana Buranelo Egea, and Katiuchia Pereira Takeuchi. "Commercial special bread: Evaluation of texture, color, moisture content, water activity and nutritional labeling." Revista Brasileira de Agrotecnologia 11, no. 2 (2021): 158–62. http://dx.doi.org/10.18378/rebagro.v12i2.8870.

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Three types of special bread (WB: bread with whole-wheat flour, LWB: ‘light’ bread with whole-wheat flour, and MB: bread with multi-cereals) were purchased in the local market, and moisture content was analyzed as well as the following parameters water activity (aw), instrumental texture, and instrumental color of the bread (crust and crumb) using spectrophotometer with CIELab system (n=10). The chroma or C * value and the hue angle were also calculated. The labels of the bread were analyzed according to Resolution-RDC nº 360, which provides information about nutritional labeling of packaged f

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Mysiukiewicz, Olga, Mateusz Barczewski, Katarzyna Skórczewska, and Danuta Matykiewicz. "Correlation between Processing Parameters and Degradation of Different Polylactide Grades during Twin-Screw Extrusion." Polymers 12, no. 6 (2020): 1333. http://dx.doi.org/10.3390/polym12061333.

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This article presents the effect of twin-screw extrusion processing parameters, including temperature and rotational speed of screws, on the structure and properties of four grades of polylactide (PLA). To evaluate the critical processing parameters for PLA and the possibilities for oxidative and thermomechanical degradation, Fourier-transform infrared spectroscopy (FT-IR), oscillatory rheological analysis, and differential scanning calorimetry (DSC) measurements were used. The influence of degradation induced by processing temperature and high shearing conditions on the quality of the biodegr

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Rubio, Leticia, Ramona Díaz-Vico, Inés Smith-Fernández, et al. "Spectrophotometric Color Measurement to Assess Temperature of Exposure in Cortical and Medullar Heated Human Bones: A Preliminary Study." Diagnostics 10, no. 11 (2020): 979. http://dx.doi.org/10.3390/diagnostics10110979.

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Heated-bone color changes may provide information about temperature of exposure, with interest for anthropologists and forensic experts. The aim of this study was to assess heat-induced color changes by spectrophotometry in cortical and medullar human bones heated at different temperatures and times. CIELAB (International Commission on Illumination-LAB) color parameters (L*, a*, and b*) and whiteness (WI) and yellowness (YI) indexes were obtained by spectrophotometry in the cortical and medullar zones of 36 bone sections exposed at 200, 400, 600, and 800 °C for 30 and 60 min. The accuracy of c

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Pék, Zoltán, Péter Szuvandzsiev, András Nemenyi, Lajos Helyes, and Andrea Lugasi. "The Effect of Natural Light on Changes in Antioxidant Content and Color Parameters of Vine-ripened Tomato (Solanum lycopersicum L.) Fruits." HortScience 46, no. 4 (2011): 583–85. http://dx.doi.org/10.21273/hortsci.46.4.583.

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During the vine ripening of tomato fruits (Solanum lycopersicum L.), the change in antioxidant content and color was studied under two different solar exposures. An experiment was carried out in 2008 and 2009 to determine how color evolution, surface temperature, and antioxidant content of tomato fruits were influenced by fruit position and exposure on trellised tomato plants. Trellised rows were oriented so that non-shaded fruits were subjected to full solar irradiation from 0900 hr to 1600 hr, whereas shaded fruits were completely shaded during the same time period. A significant difference

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Santos, Joielan-Xipaia. "Characterization of wood popularly known as “Louros” in the Brazilian amazon by visible spectroscopy and CIELAB parameters." Forest Systems 30, no. 2 (2021): e007-e007. http://dx.doi.org/10.5424/fs/2021302-17943.

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Aim of study: The objective of this work was to evaluate the potential of colorimetry to discriminate wood from the “louros” group, in particular to contribute to a database of Brazilian native species for future application in logging control actions. Area of study: The wooden discs were collected in a Sustainable Forest Management Area (AMFS) belonging to two extractivist communities, Paraiso and Arimum, both in the “Green Forever” Extractivist Reserve, in the municipality of Porto de Moz, Pará state, Brazil. Material and methods: Colorimetric evaluation was carried out based on data from th

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Zsíros, László, and József Gábor Kovács. "Surface Homogeneity of Injection Molded Parts." Periodica Polytechnica Mechanical Engineering 62, no. 4 (2018): 284–91. http://dx.doi.org/10.3311/ppme.12128.

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In this paper we are presenting a novel method for color inhomogeneity evaluation. We proved that this method has a higher than 95 % linear correlation coefficient if results are correlated with human visual evaluations.We applied this evaluation method to analyze the homogenization in the injection molding process, therefore we measured the homogenization properties of various solid phase masterbatches on injection molded parts. We tested the effects of the processing parameters of injection molding and analyzed various dynamic and static mixers as well. We have also measured the influence of

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Sanmartín, P., N. Silva-Sánchez, A. Martínez-Cortizas, and B. Prieto. "Usual and unusual CIELAB color parameters for the study of peat organic matter properties: Tremoal do Pedrido bog (NW Spain)." Journal of Physics: Conference Series 605 (April 28, 2015): 012014. http://dx.doi.org/10.1088/1742-6596/605/1/012014.

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Bahareth, Radiyah A., Mai ME Barakat, Aiyeshah Alhodaib, Saad Aldawood та Samir A. Nouh. "Tailoring the optical properties of PC/ZnS nanocomposite by γ radiation". European Physical Journal Applied Physics 94, № 2 (2021): 20402. http://dx.doi.org/10.1051/epjap/2021210053.

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Chemical coprecipitation methodology in atmospheric air has been used to prepare Zinc sulfide (ZnS) nanoparticles (NPs); EDTA-ethylenediamine was used as stabilizing agent. Then ex-situ casting technique was used to synthesis nanocomposite (NCP) from Polycarbonate polymer (PC) and the synthesized ZnS NPs. Detection analysis of XRD records demonstrated that synthesized ZnS adjusts cubic zinc blend construction of lattice constant matches 5.345 Å and an average grain size 4nm. PC/ZnS NCP samples were irradiated with doses of gamma radiation in the range 25‑230 kGy. The modifications in optical p

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Limbu, Indra Kumar, and Bishal Babu Basnet. "An In-Vitro Study on the Influence of Ceramic Thickness in the Color of Titanium Ceramic Restoration." Journal of College of Medical Sciences-Nepal 15, no. 1 (2019): 34–39. http://dx.doi.org/10.3126/jcmsn.v15i1.19677.

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Background: Various factors such as metal alloy, thickness of the opaque porcelain, different methods of condensation of ceramic, thickness of the dentine ceramic, different ceramic firing condition affect the color of final ceramic restoration. It is not considered significant while taking single variable into account but several subtle changes in these factors lead to discernible color change. Purpose: The aim of this study was to evaluate the influence of ceramic thickness over color of ceramic layered on the titanium casting. Methods: Ultra low fusing ceramics of different thic

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Xiao, Hui, Li Feng, Dajie Song, Kang Tu, Jing Peng, and Leiqing Pan. "Grading and Sorting of Grape Berries Using Visible-Near Infrared Spectroscopy on the Basis of Multiple Inner Quality Parameters." Sensors 19, no. 11 (2019): 2600. http://dx.doi.org/10.3390/s19112600.

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The potential of visible-near infrared (vis/NIR) spectroscopy (400 nm to 1100 nm) for classification of grape berries on the basis of multi inner quality parameters was investigated. Stored Vitis vinifera L. cv. Manicure Finger and Vitis vinifera L. cv. Ugni Blanc grape berries were separated into three classes based on the distribution of total soluble solid content (SSC) and total phenolic compounds (TP). Partial least squares regression (PLS) was applied to predict the quality parameters, including color space CIELAB, SSC, and TP. The prediction results showed that the vis/NIR spectrum corr

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Dutra, Monalisa Pereira, Giselle Pereira Cardoso, Eduardo Mendes Ramos, Alcinéia de Lemos Souza Ramos, Ana Carla Marques Pinheiro, and Paulo Rogério Fontes. "Technological and sensory quality of restructured low-fat cooked ham containing liquid whey." Ciência e Agrotecnologia 36, no. 1 (2012): 86–92. http://dx.doi.org/10.1590/s1413-70542012000100011.

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The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P < 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P > 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower

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Zhao, Changbo, Guo-zheng Li, Fufeng Li, Zhi Wang, and Chang Liu. "Qualitative and Quantitative Analysis for Facial Complexion in Traditional Chinese Medicine." BioMed Research International 2014 (2014): 1–17. http://dx.doi.org/10.1155/2014/207589.

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Facial diagnosis is an important and very intuitive diagnostic method in Traditional Chinese Medicine (TCM). However, due to its qualitative and experience-based subjective property, traditional facial diagnosis has a certain limitation in clinical medicine. The computerized inspection method provides classification models to recognize facial complexion (including color and gloss). However, the previous works only study the classification problems of facial complexion, which is considered as qualitative analysis in our perspective. For quantitative analysis expectation, the severity or degree

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Bagi, Zoltán, János Posta, and Szilvia Kusza. "Chromatometric comparison of Eurasian Collared Dove (Streptopelia decaocto) and Feral Pigeon (Columba livia domestica) feathers." Acta Agraria Debreceniensis, no. 70 (October 24, 2016): 19–22. http://dx.doi.org/10.34101/actaagrar/70/1811.

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Chromatometric examination of the plumage of birds is a poorly researched topic. We have approached this issue in primarily aspect of differences in plumage of species. Moulted feathers sample collection method has been increasingly used. Reliable identification of feathers becomes an increasingly important issue, hence need for an exact measurement-based methodology. Eurasian Collared Dove (Streptopelia decaocto) and Feral Pigeon (Columba livia domestica) primary, secondary and tail feathers were studied. Chromatometric parameters of feathers were measured in CIELAB color system and then stat

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Rodrigues, Isabel, Nuno Rodrigues, Ítala M. G. Marx, et al. "Discrimination of Sweet Cherry Cultivars Based on Electronic Tongue Potentiometric Fingerprints." Applied Sciences 10, no. 20 (2020): 7053. http://dx.doi.org/10.3390/app10207053.

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Sweet cherry is highly appreciated by its characteristic flavor, which conditions the consumer’s preference. In this study, four sweet cherry cultivars (Durona, Lapins, Summit, and Van cultivars) were characterized according to biometric (fruit and stone weights, length, maximum and minimum diameters, pulp/stone mass ratio), physicochemical (CIELAB color, penetration force, titratable acidity, and total soluble solids), and potentiometric profiles (recorded by a lab-made electronic tongue with lipid polymeric membranes). Biometric and physicochemical data were significantly cultivar-dependent

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Pîrvulescu, Ioana Ligia, Daniel Pop, Elena-Alina Moacă, Ciprian-Valentin Mihali, Codruța Ille, and Anca Jivănescu. "Effects of Simulated Gastric Acid Exposure on Surface Topography, Mechanical and Optical Features of Commercial CAD/CAM Ceramic Blocks." Applied Sciences 11, no. 18 (2021): 8703. http://dx.doi.org/10.3390/app11188703.

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Gastric acid exposure produces tooth structure demineralization and dental ceramic degradation. The most affected patients are those who suffer from gastroesophageal reflux disease, bulimia nervosa, and pregnant women with prolonged severe nausea. In order to protect this kind of patient, the purpose of this study was to determine whether simulated gastric acid exposure leads to microstructural changes in surface topography, hardness, color changes, and translucency of some ceramic materials, which are already on the market. Forty disks (Triluxe Forte, Cerasmart, Enamic and Empress CAD) were a

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Sicari, Vincenzo, Mariarosaria Leporini, Rosa Romeo, Marco Poiana, Rosa Tundis, and Monica Rosa Loizzo. "Shelf-Life Evaluation of “San Marzano” Dried Tomato Slices Preserved in Extra Virgin Olive Oil." Foods 10, no. 8 (2021): 1706. http://dx.doi.org/10.3390/foods10081706.

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Since ancient times, vegetables have been preserved in oil, to be consumed throughout the year, and not just during the period in which they were harvested. Dried tomato slices in Extra Virgin Olive Oil (EVOO) are one of the most famous Italian preserves. This is the first study which aimed to investigate the shelf-life parameters of this preserve during the 12 months of storage in both light and dark conditions. For this purpose, quality and CIELab color parameters were analysed in EVOO alone and as preserving liquid; total phenols and carotenoids content as well as β-carotene and lycopene co

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Forero-Cabrera, Nathalia M., Sebastián Gutiérrez-Pacheco, Javier Rivera-Acosta, Andrés F. Silva-Dimaté, and Carolina M. Sánchez-Sáenz. "Banana leaf as packaging of lulo for different storage temperatures and the effects on postharvest characteristics." Agronomía Colombiana 35, no. 1 (2017): 107–15. http://dx.doi.org/10.15446/agron.colomb.v35n1.64135.

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In Colombia, the small and médium farmers are responsible for the production of nearly 45.000 t yr-1 of lulo (Solanum quitoense). However adequate and easy techniques for postharvest handling are not often available to be implemented by this sector of the producers. This research aimed to study banana (Musa paradisiaca) leaf as primary packaging to minimize the loss of quality of lulo stored at different temperatures. Chemical and physiological quality parameters were considered in the analysis of the maturation process. Loss weight, color changes in CIELAB coordinates, total titratable acidit

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Kiełczewska, Katarzyna, Aneta Dąbrowska, Agnieszka Jankowska, Maria Wachowska, and Jarosław Kowalik. "The Effect of High-Pressure Treatment and Skimming on Caprine Milk Proteins." Applied Sciences 11, no. 13 (2021): 5982. http://dx.doi.org/10.3390/app11135982.

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Background: Proteins are susceptible to HP-treatment and there is a need to determine the applicability of HP-treatment in dairy production. The aim of this study was to determine the effect of HP-treatment at 200–500 MPa (tconst. = 10 min; Tconst. = 20 °C) and skimming of HP-treated milk on the content of nitrogen compounds and protein composition of caprine milk. Methods: The content of nitrogen (total, non-casein, non-protein) was determined using the Kjeldahl method. Casein fractions and whey proteins were separated using SDS-PAGE electrophoresis. Color parameters were measured in the CIEL

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Rudnev, V. P. "Environmental influence of wet subtropics on color characteristics of protective polymer coatings." Monitoring systems of environment, no. 3 (September 24, 2020): 56–64. http://dx.doi.org/10.33075/2220-5861-2020-3-56-64.

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To increase the reliability and durability of structures and equipment, various protection methods are used, the most common of which is the application of protective and decorative polymer coatings. The surface layers of the coatings are most sensitive to external factors. The processes occurring in these layers are one of the main reasons for the change in decorative properties, including color indicators. At the same time, high weather resistance of the outer layer provides enhanced protective properties of the entire paint system. The paper studies the persistence of color indicators of va

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Díaz, P., M. D. Garrido, and S. Bañón. "Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration." Food Science and Technology International 17, no. 1 (2010): 31–37. http://dx.doi.org/10.1177/1082013210368744.

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The spoilage of Sous Vide ‘SV’ cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide—polypropylene pouches, cooked at an oven temperature/time of 80 °C/45 min, quickly chilled at 3 °C and stored at 2 °C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical—chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were det

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Turrini, Federica, Paola Zunin, and Raffaella Boggia. "Potentialities of Rapid Analytical Strategies for the Identification of the Botanical Species of Several “Specialty” or “Gourmet” Oils." Foods 10, no. 1 (2021): 183. http://dx.doi.org/10.3390/foods10010183.

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A comprehensive data collection of authentic “specialty” or “gourmet” oils, namely cold-pressed industrial virgin oils, was performed. Eight different botanical species, i.e., Almond, Apricot, Avocado, Hazelnut, Mosqueta rose, Rosehip, Sunflower, and Walnut oils were studied plus Olive oil as the gold standard of cold-pressed virgin oils. Two different analytical approaches are proposed to rapidly verify the botanical species of the oil-based raw material. The first approach is based on a multivariate statistical analysis of conventional analytical data, namely their fatty acid composition. Th

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Fuentes, Sigfredo, Claudia Gonzalez Viejo, Surinder S. Chauhan, Aleena Joy, Eden Tongson, and Frank R. Dunshea. "Non-Invasive Sheep Biometrics Obtained by Computer Vision Algorithms and Machine Learning Modeling Using Integrated Visible/Infrared Thermal Cameras." Sensors 20, no. 21 (2020): 6334. http://dx.doi.org/10.3390/s20216334.

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Live sheep export has become a public concern. This study aimed to test a non-contact biometric system based on artificial intelligence to assess heat stress of sheep to be potentially used as automated animal welfare assessment in farms and while in transport. Skin temperature (°C) from head features were extracted from infrared thermal videos (IRTV) using automated tracking algorithms. Two parameter engineering procedures from RGB videos were performed to assess Heart Rate (HR) in beats per minute (BPM) and respiration rate (RR) in breaths per minute (BrPM): (i) using changes in luminosity o

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EDWARDS, GENEVIEVE, MARLENE JANES, LUCINA LAMPILA, and JOHN SUPAN. "Consumer Method To Control Salmonella and Listeria Species in Shrimp." Journal of Food Protection 76, no. 1 (2013): 59–64. http://dx.doi.org/10.4315/0362-028x.jfp-12-141.

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The purpose of this study was to determine whether the current consumer method of boiling shrimp until floating and pink in color is adequate for destroying Listeria and Salmonella. Shrimp samples were submerged in bacterial suspensions of Listeria and Salmonella for 30 min and allowed to air dry for 1 h under a biosafety cabinet. Color parameters were then measured with a spectrophotometer programmed with the CIELAB system. Twenty-four shrimp samples were divided into groups (days 0, 1, or 2) and stored at 4°C. The samples were treated by placing them in boiling water (100°C) on days 0, 1, an

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Gnitsevych, Victoriya, Tatiana Yudina, Liudmyla Deinychenko, Radion Nykyforov, and Iryna Nazarenko. "DEFINITION OF QUALITY INDICATORS OF DAIRY-PROTEIN CONCENTRATES IN THE STORAGE PROCESS." EUREKA: Life Sciences 1 (January 30, 2018): 10–17. http://dx.doi.org/10.21303/2504-5695.2018.00526.

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The aim of this article is to investigate changes in the structure, color and microbiological parameters of milk-protein concentrates (MPC) made of buttermilk with the use of cranberry or viburnum purees in the process of storage. Necessary results were obtained after analyzing phase transitions, changes in color-parametric and microbiological characteristics of the studied products. Low-temperature phase transitions and their influence on the structure of MPC were investigated using the method of differential scanning calorimetry. This method was used to obtain information on the change in th

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Oliveira Jr, Orides Ferrari de, Patrícia Valéria Manozzo Kunz, Flares Baratto Filho, Gisele Maria Correr, Leonardo Fernandes da Cunha, and Carla Castiglia Gonzaga. "Influence of Pre-Curing Different Adhesives on the Color Stability of Cemented Thin Ceramic Veneers." Brazilian Dental Journal 30, no. 3 (2019): 259–65. http://dx.doi.org/10.1590/0103-6440201902369.

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Abstract The objective was to evaluate the color stability of thin ceramic veneers as a function of the curing mode (with and without pre-cure) of different adhesive systems applied to the internal surface of ceramics. Five adhesive systems (Scotchbond Multi-Purpose, Single Bond Universal, Gluma 2 Bond, Ambar, and Ambar APS) and photo-cured resin cement (Allcem Veneer) were used for cementing 0.6 mm-thick feldspathic veneers (Mark II) on composite resin substrates (Charisma Diamond). The groups, according to adhesive system, were divided into two subgroups (n=10): i) adhesive and resin cement

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Moya, Róger, Roy Soto Fallas, Pablo Jiménez Bonilla, and Carolina Tenorio. "Relationship Between Wood Color Parameters Measured by the CIELab System and Extractive and Phenol Content in Acacia mangium and Vochysia guatemalensis from Fast-Growth Plantations." Molecules 17, no. 4 (2012): 3639–52. http://dx.doi.org/10.3390/molecules17043639.

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Sancar Besen, Burcu, and Onur Balci. "Investigation of the effects of silicone emulsions having different particle sizes on knitted fabrics depending on the type of yarn." International Journal of Clothing Science and Technology 29, no. 3 (2017): 394–416. http://dx.doi.org/10.1108/ijcst-07-2016-0087.

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Purpose The purpose of this paper is to investigate the effects of silicone-based softeners, which were developed with different particle sizes (nano, micro, and macro) and chemical structures, on the performance of 100 percent cotton fabrics knitted with different type of yarn (ring, open-end, and compact). Design/methodology/approach In the study, the silicone emulsions having expected particle sizes were produced at laboratory conditions. The produced silicone emulsions were applied to knitted fabrics with both padding and exhaust methods at different concentrations. Some characterization t

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Pérez-Álvarez, José Ángel, Alba Roldán-Verdú, Asunción Martínez-Mayoral, et al. "Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages." Proceedings 70, no. 1 (2020): 76. http://dx.doi.org/10.3390/foods_2020-07701.

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Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new ingredients” used to mimic fats and/or modify the fatty acids profile. To evaluate the chia oleogel (COG) feasibility in Frankfurt-type cooked sausages (FTCS) processing, several physical and physicochemical parameters, CIELAB color space, 2-Thiobarbituric acid reactive substances (TBARS), moisture, fat, pH, water activity (Aw), and residual nitrite

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Conesa, A., F. C. Manera, J. M. Brotons, et al. "Changes in the content of chlorophylls and carotenoids in the rind of Fino 49 lemons during maturation and their relationship with parameters from the CIELAB color space." Scientia Horticulturae 243 (January 2019): 252–60. http://dx.doi.org/10.1016/j.scienta.2018.08.030.

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Cherevko, Oleksandr, Valeriy Mykhaylov, Aleksey Zagorulko, and Andrii Zahorulko. "APPLICATION OF ROTATED FILM APPARATUS AT PRODUCTION OF MULTI-COMPONENT FRUIT PASTS." EUREKA: Physics and Engineering 2 (March 30, 2018): 21–27. http://dx.doi.org/10.21303/2504-5695.2018.00596.

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The aim of the study is to probate the improved rotated film apparatus (RFA) at producing high-quality multi-component fruit pasts. The construction of the improved RFA with an innovative solution as to the system of heating its working chamber at the expanse of using a radiating heater – FFREhRT is developed. The designed construction is resource-effective and allows to concentrate fruit puree by using saving non-inertial thermal regimes (50...60 °С) with processing duration 0,65...0,8 min to content 25...30 % of RM. At the researches there was realized the probation of the improved RFA at co

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Gugelmin, Brenda Procopiak, Luiz Carlos Machado Miguel, Flares Baratto Filho, Leonardo Fernandes da Cunha, Gisele Maria Correr, and Carla Castiglia Gonzaga. "Color Stability of Ceramic Veneers Luted With Resin Cements and Pre-Heated Composites: 12 Months Follow-Up." Brazilian Dental Journal 31, no. 1 (2020): 69–77. http://dx.doi.org/10.1590/0103-6440202002842.

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Abstract The objective was to evaluate the color stability of ceramic veneers luted with resin cements and pre-heated composite resins (60oC) for 12 months, and determine the degree of conversion (DC) of the luting agents. Two resin cements (AllCem Veneer, light-cured (LRC) and AllCem, dual-cured (DRC)] and three composite resins [Z100 (MNCR-minifilled), Herculite Classic (MHCR-micro-hybrid) and Durafill (MCCR-microfilled)] were used for cementing 0.8-mm-thick lithium-silicate glass-ceramic laminates (Suprinity, shade B2-HT, Vita) on bovine enamel (n=10). The specimens were stored at 37oC in d

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