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Dissertations / Theses on the topic 'Food Colours'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

Coffey, Joanne Sara. "The analysis of caramel colours." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240333.

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2

Miller, Melanie. "Food colours : a study of the effects of regulation." Thesis, Aston University, 1987. http://publications.aston.ac.uk/10840/.

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In the 1960s the benefits of government regulation of technology were believed to outweigh any costs. But recent studies have claimed that regulation has negative effects on innovation, health and consumer choice. This case study on food colours examines such claims. EFFECTS ON HEALTH were measured by allocating a hazard rating to each colour. The negative list of 1925 removed three harmful colours which were rapidly replaced, so the benefits were short-lived. Had a proposed ban been adopted in the 1860s it would have prevented many years exposure to hazardous mineral colours. The positive lis

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3

Damant, Andrew P. "An investigation into the stability of azo food colours to other food additives in soft drinks." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304519.

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4

Marovatsanga, L. T. "A study of the stability of synthetic colorants used in soft drinks." Thesis, University of Reading, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376660.

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5

Hussain, Sadul Fath. "Application of pyrolysis-mass spectrometry as a rapid analytical method in food science." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.335921.

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6

Honeywill, Greer 1945. "Colours of the kitchen cabinet : a studio exploration of memory, place, and ritual arising from the domestic kitchen." Monash University, Dept. of Fine Arts, 2003. http://arrow.monash.edu.au/hdl/1959.1/5621.

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7

Hetherington, Mandy Jane. "Optical properties and appearance characteristics of foods." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283602.

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8

Wang, Bin. "Augmenting Communication through Color: Color and Healthy Dining." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1588762911366207.

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9

Keramat, Javad. "The chemistry of the coloured compounds formed during sugar manufacture." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241642.

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10

Mahony, Amy. "Effect of color on the odor, flavor, and acceptance properties of foods and beverages." Kansas State University, 2011. http://hdl.handle.net/2097/9188.

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Master of Science<br>Food Science Institute -- Human Nutrition<br>Koushik Adhikari<br>A significant increase in the number of products carried in supermarkets has lead manufacturers to use food color as a way to differentiate their products from competitor’s products or as a form of communication. This report’s overall objective was to review the impact of color on sensory properties of foods and beverages and help product developers understand the multiple sensory properties within a food or beverage that may potentially change by manipulating color. The effect of color on flavor or odor id

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11

Vega-Robles, Leonardo. "Chemical, shelf-life and sensory properties of beef produced under grass-based production systems and supplemented with supra-nutritional levels of vitamin E." Thesis, University of Bristol, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.299267.

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12

Imram, Nazlin Binte. "Sensory perception and manipulation of colour and appearance attributes in formulated dairy dessert gels." Thesis, Open University, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298169.

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13

Dominy, Nathaniel J. "Trichromacy and the ecology of food selection in four African primates." Click to view the E-thesis via HKUTO, 2001. http://sunzi.lib.hku.hk/hkuto/record/B42576167.

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14

Edmondson-Jones, Kirsty. "Modulation of food consumption in healthy adults by exposure to coloured lighting." Thesis, Sheffield Hallam University, 2017. http://shura.shu.ac.uk/20895/.

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15

Dominy, Nathaniel J. "Trichromacy and the ecology of food selection in four Africanprimates." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B42576167.

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The Best PhD Thesis in the Faculties of Dentistry, Engineering, Medicine and Science (University of Hong Kong), Li Ka Shing Prize,1999-2001<br>published_or_final_version<br>Anatomy<br>Doctoral<br>Doctor of Philosophy

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16

Snaith, Tamaini. "Group size and food competition in red colobus monkeys: addressing the folivore paradox." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=21943.

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Food competition is an expected cost of group living. It is therefore puzzling that there is little evidence for competition among group-living folivorous monkeys. Given the expected advantages of group living, it is even more puzzling that folivores do not form larger groups despite this apparent lack of food competition. This has become known as the folivore paradox, and to date there is no broadly accepted theoretical solution. However, there have been theoretical and methodological problems with previous studies, preventing clear interpretation of results. I synthesized existing theory and

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17

Villa, Novoa Camila. "Los colores de Cerro de Oro: Una aproximación al uso del color en la producción textil." Bachelor's thesis, Pontificia Universidad Católica del Perú, 2020. http://hdl.handle.net/20.500.12404/18755.

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El color resulta ser una parte intrínseca de nuestra vida como humanos, esta presente en todas las cosas y por lo tanto estamos estrechamente relacionados a el. El estudio del color en el campo de la arqueología continúa siendo poco explorado como también su relación al material textil. No obstante, se dice que hay una variedad de pigmentos de colores que fueron utilizados en la producción textil de la costa sur. Debido a ello, el presente estudio tiene como objetivo principal el identificar la gama de colores de una muestra textil de un sitio arqueológico de la costa sur llamado Cerro

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18

Vila, Roa Eva Graciela. "Evaluation of Pigments from a Purple Variety of Atriplex hortensis L. for Use in Food Applications." BYU ScholarsArchive, 2018. https://scholarsarchive.byu.edu/etd/7436.

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Atriplex hortensis L., also known as orach, is a leafy vegetable from the Amaranthaceae family, which has historically been consumed as a potherb, like spinach. The brightly colored leaves are a source of high quality protein, but may also be of interest as a potential source of natural food pigments. An aqueous extraction was obtained from the freshly harvested leaves of the'Triple Purple' variety of A. hortensis. The extract was spray-dried into a powder, and individual pigments were analyzed using HPLC and LC-MS. The powder was also included as a color additive in a typical stabilizer/s

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19

Ryan, Suzanne Marie. "Prediction of Japanese color score." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/508.

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20

Goodman, Carrie Lynne. "Flavor, Viscosity, and Color Analyses of Hot and Cold Break Tomato Juices." The Ohio State University, 2000. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391605031.

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21

Gudmundson, Sara. "Species Responses to Environmental Fluctuations : impacts of food web interactions and noise color." Doctoral thesis, Linköpings universitet, Teoretisk Biologi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-136840.

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Species constantly experience changes in their environmental conditions owing to natural or human induces reasons. Understanding how species respond to these fluctuations are important for ecology, especially given the ongoing climate change. Empirical studies have shown that species respond differently to the same disturbance. However, our knowledge of what create these differences in the environmental response is limited and in most cases based on studies focusing on single species. In this thesis, I have taken a theoretical approach and used dynamical models to investigate how the populatio

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22

Willemse, Chandre Monique. "Comprehensive two-dimensional liquid chromatographic analysis of anthocyanins." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/96675.

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Thesis (PhD)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: Anthocyanins are naturally occurring pigments responsible for the colour of many natural products, including grapes and wine. These pigments are important to the food industry and have been recognised for their nutritional value since they play an important role in the reduced risk of various chronic diseases in humans. Anthocyanins also play an important role in the aesthetic perception and quality of red wine. However, due to the large structural diversity of grape-derived anthocyanins and the many derivatives formed from

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23

Ren, Shuai Ren. "Evaluation the Interaction between Anthocyanin and Whey Protein and Their Impact on Anthocyanin Color and Stability." The Ohio State University, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=osu1619007825035494.

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24

Uribe, Wandurraga Zaida Natalia. "Microalgae as novel ingredients for the formulation of food products." Doctoral thesis, Universitat Politècnica de València, 2021. http://hdl.handle.net/10251/158743.

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[ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados hasta el momento hacen referencia a posibles beneficios de la incorporación de microalgas en la dieta, por la mejora del sistema cardiovascular, las propiedades adelgazantes y energizantes, capacidad antioxidante, o la reducción del colesterol y los triglicéridos. La forma más habitual de consumir las microalgas es como suplemento dietético en forma de tabletas, cápsulas o polv

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25

Hsiao, Hui-Chun. "ANTHOCYANIN COLOR ENHANCEMENT BY USING CATECHIN AS COPIGMENTS AND STABILITY DURING STORAGE." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397748937.

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26

Ahmadiani, Neda. "RED CABBAGE ANTHOCYANINS: HORTICULTURAL AND CHEMICAL FACTORS AFFECTING COLOR CHARACTERISTICS OF CRUDE EXTRACTS, SELECT PIGMENT MIXTURES, AND ISOLATED PIGMENTS." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437655932.

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27

Moiseev, Igor V. "Effect of pH, Fat Level, and Various Browning Agents on Composition, Color, Texture, and Sensory Characteristics of Dark-Cutting Beef Patties." DigitalCommons@USU, 1997. https://digitalcommons.usu.edu/etd/5439.

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Extra lean (3.3% fat) and lean (20.0% fat) hamburgers in three pH groups (≤ 6.0; 6.01-6.49; 6.50-6.92) were evaluated for cooking-temperature profile, total process lethality, and physical properties after cooking to 71°C by double-side frying on an electric grill. Neither cooking-temperature profile nor cooking time was affected by hamburger fat content or pH. Double-side frying to 71.1°C internal temperature was adequate for more than 6-log destruction of viable E. coli O157:H7 and Salmonella at the geometrical center of extra lean and lean hamburgers. The coldest spot was on the circumferen

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28

Sparlin, Linda Rae. "The use of a color code system to promote compliance to diet information." Scholarly Commons, 1988. https://scholarlycommons.pacific.edu/uop_etds/2165.

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The use of color coded prompts to influence students' food selections in choosing a balanced meal was investigated. Yellow, green, blue, and orange dots, representing the four major food groups, grains, fruit and vegetables, dairy, and meat respectively were displayed at the point-of-selection on food entree cards along the serving line of a college dining hall. Two grain servings, two fruit/vegetable servings, one dairy serving, and one meat serving, were suggested as the optimal combination for a balanced meal. The results indicated that the prompts, although noticed and understood by the ma

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29

Rioux, Camille. "Feeding the mind : the development of food categories and its association with food neophobia and pickiness in young children." Thesis, Aix-Marseille, 2017. http://www.theses.fr/2017AIXM0351/document.

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La néophobie et la sélectivité alimentaire des jeunes enfants ont des conséquences préoccupantes sur la santé notamment parce qu’elles concernent les fruits et les légumes. Il est donc essentiel de promouvoir l’adoption de comportements alimentaires sains chez le jeune enfant. Dans ce contexte, le premier objectif de la thèse était de développer un questionnaire pour mesurer efficacement la néophobie et la sélectivité alimentaire chez les enfants français dès l'âge de 2 ans. Le questionnaire développé dans cette thèse est un outil efficace pour étudier les rejets chez cette population. Le deux

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30

Janick, Christophe. "Détection de passage sur fond structure coloré : mise en coopération des informations multispectrales." Paris 6, 2000. http://www.theses.fr/2000PA066228.

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31

Gehringer, Ryan Anthony. "Development of a Chlorine Dioxide Gas Concentration Monitoring Unit and Kinetic Analysis of the Effect of Chlorine Dioxide Treatment on Color and Microbial Content Change of Spinach." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1357333222.

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32

Sigurdson, Gregory T. "Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253897.

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33

Yuan, Tsz-Ching. "An Automated Reflectance Color Meter Instrument for Microbiological and Enzymic Assays." DigitalCommons@USU, 1991. https://digitalcommons.usu.edu/etd/5382.

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The development of an automated instrument employing reflectance colorimetry was described. Several models were designed, assembled, and programmed to perform microbial and enzymic tests automatically. Samples were prepared manually or automatically by a Zymate™ II robot. These samples were incubated during the tests to maintain an optimum temperature for reactions and microbial growth. During incubation, color changes of appropriate indicator dyes in the sample/reagent mixtures were measured intermittently, recorded, and compared to previously defined end points. The computer-controlled instr

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34

Raines, Christopher Ryan. "Intrinsic factors affecting ground beef color stability." Diss., Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/889.

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35

Whitehead, Ross David. "Dietary effects on skin colour : appearance-based incentives to improve fruit and vegetable consumption." Thesis, University of St Andrews, 2013. http://hdl.handle.net/10023/3371.

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Poor diet precipitates significant social and economic burden, necessitating effective and economical dietary intervention strategies. Current population-level campaigns provide guidelines for living healthily and focus on the impact of lifestyle on chronic disease risk. Behavioural interventions which capitalise on individuals' existing cognitions are likely to be more effective. A programme of work is presented here which evaluates the feasibility and efficacy of an appearance-based dietary intervention approach. This project aims to improve fruit and vegetable consumption by illustrating th

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36

Vissa, Avanthi. "Effect of Raw lngredient Surface Area, Storage Time and Antioxidants on Color and Oxidative Stability of Ground Beef in 80% Oxygen Modified Atmosphere Packaging." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5510.

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Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stability than beef in oxygen-permeable polyvinyl chloride (PVC) film. However, fresh beef in high oxygen becomes rancid by 10 days storage at 2°C. Thus the objective of this study was to evaluate the effectiveness of various antioxidants (milk mineral, MM; sodium tripolyphosphate, STP; vitamin E, E) on color and thiobarbituric acid (TBA) values of ground chuck stored in 80% oxygen MAP for 14 days at 1° C. A preliminary experiment was also done to determine the effect of raw meat history (surface area d

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37

Scaman, Christine H. "Chemical composition and color attributes of Foch and deChaunac wines at various ages." Thesis, University of British Columbia, 1987. http://hdl.handle.net/2429/26532.

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Phenolic and color parameters of Marechal Foch and deChaunac wines of 1980 through 1983 vintages were analysed to determine variety and aging effects. Centroid Mapping Optimization together with the Simultaneous Factor Shift algorithm were used to determine the HPLC operating conditions which resolved the maximum number of phenolic components of whole red wine. A ternary gradient system using 1 % acetic acid : methanol : acetonitrile was changed from 100:0:0 to 4.8:82.8:12.4 in 130.6 minutes. A flow rate of 1.1 mL/min and a temperature of 32.9 °C were used. The HPLC system was used to separate

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38

Dunham, Noah T. "Feeding ecology of black and white colobus monkeys from south coastal Kenya: the influence of spatial availability, nutritional composition, and mechanical properties of food items." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1491425096373595.

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39

Poirier, Maruenda Zoe. "Una revisión crítica de las teorías lingüísticas sobre la categorización de los sistemas de colores." Bachelor's thesis, Pontificia Universidad Católica del Perú, 2020. http://hdl.handle.net/20.500.12404/18496.

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Este trabajo es una revisión crítica de 3 teorías lingüísticas sobre la categorización de los sistemas de colores en las lenguas del mundo. Los estudios examinados en este trabajo tratan de resolver la duda sobre por qué los hablantes de una lengua determinada segmentan el espectro visual con diferentes términos cromáticos. En primer lugar, se revisa el estudio de Berlin & Kay, Basic Color Terms (1969), donde se propone una serie de universales semánticos, además de añadir ciertas categorías para identificar los términos que expresan colores y un modelo evolutivo que corresponde a la ca

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40

Paotrakool, Jiraporn. "Studies of de-acidification of pineapple juice and colour development of the recovered solution." Thesis, View thesis View thesis, 1994. http://handle.uws.edu.au:8081/1959.7/627.

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Pineapple juice of low acid content was prepared by removal of acids by using weakly basic anion exchange resin, IRA-93. The changes in the contents of titratable acid, pH and total soluble solids of model solutions that contained the principal constituents of pineapple juice (citric acid, citrate salt and sucrose) were investigated. The adsorption of individual acids and changes in composition of juice after a de-acidification process were explored. The adsorbed acids were recovered as solutions by some eluants, and studies on colour development in the recovered solutions carried out. The sol

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41

Vasavada, Mihir N. "Comparative Effects of Sodium Levulinate and Sodium Lactate on Microbial Growth, Color, and Thiobarbituric Acid (TBA) Values of Fresh Pork and Turkey Sausages During Storage." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5505.

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This study compared the effects of 1.4 or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA value of fresh pork and turkey sausage. Both sodium lactate and Jevulinate inhibited growth of aerobic microorganisms during storage, compared to controls. Bacteriostatic effects of sodium lactate were dose dependent, wherein 2.7% lactate was significantly more antimicrobial than 1.4% lactate. This was not the case for sodium levulinate, where 1.4% sodium levulinate was as inhibitory to microbial growth as 2.7% sodium levulinate. Additionally, 1.4% sodium levulina

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42

Kim, Yuan Hwan. "Lactate dehydrogenase regulation of the metmyoglobin reducing system to improve color stability of bovine muscles through lactate enhancement." [College Station, Tex. : Texas A&M University, 2008. http://hdl.handle.net/1969.1/ETD-TAMU-2966.

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43

Hussain, Faris A. "Formation of 4(5)-methylimidazole in processed meat and in glucose amino acid model system." Diss., Kansas State University, 2015. http://hdl.handle.net/2097/18975.

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Doctor of Philosophy<br>Food Science Institute<br>J. Scott Smith<br>The International Agency for Research on Cancer (IARC) has classified 4(5)-methylimidazole (4-MeI) as a possible human carcinogen. Also, the National Toxicology Program (NTP) has concluded that 4-MeI is a probable cancer causing agent. Even though 4-MeI has been detected in several processed foods no research has been conducted to measure levels of 4-MeI in processed meat. A method using isobutylchloroformate (IBCF) and gas chromatography mass-spectrometry (GC-MS) was developed to detect and quantify 4-MeI in processed meat pr

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44

Summerfield, John. "The effect of naturally fermented vegetable nitrites on the color of vacuum packaged fresh pork." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/14832.

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Master of Science<br>Food Science<br>Terry Houser<br>The objective of this research was to evaluate the effect of natural nitrites on objective color of vacuum packaged fresh pork. Sections of longissimus dorsi muscle (approximately 18 cm) were injected with solutions containing 0, 3, 6, 9 or 12 ppm of natural nitrite. Sections were sliced into chops (2.54 cm) and individually vacuum packaged. Raw chop surface L*, a* and b* values were measured at 1, 5, 15 and 30 days post packaging. At 1, 15 and 30 days post packaging chops were cooked and surface L*, a* and b* values were measured. Hue

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45

Farr, Jacob E. "Evaluating the Mechanism of Ascorbic Acid Bleaching of Anthocyanins and Proposed Ways to Mitigate the Interaction." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1524209292082314.

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46

Thamarath, Pranamornkith. "Effects of postharvest treatments on storage quality of lime (Citrus latifolia Tanaka) fruit : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand." Massey University, 2009. http://hdl.handle.net/10179/1162.

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Limes (Citrus latifolia Tanaka) are an attractive fruit crop but generally suffer a loss in value as their colour changes from green to yellow. Various approaches were taken to slow degreening including low temperature storage, use of controlled atmosphere (CA) environments, and treatment of fruit with physiologically active agents such as gibberellic acid (GA3). However, the cold storage life of lime fruit can also be restricted by a number of factors including chilling injury (CI) and rots. Various pretreatments such as the use of fungicide (thiabendazole, TBZ) and hot water dipping (HWD) an

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47

Shin, Dae Keun. "Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content." [College Station, Tex. : Texas A&M University, 2006. http://hdl.handle.net/1969.1/ETD-TAMU-1120.

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48

Del, Valle Cárdenas Aldo Fernando. "Estructura y color de los textiles paracas." Master's thesis, Universidad Nacional Mayor de San Marcos, 2020. https://hdl.handle.net/20.500.12672/15401.

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Estudia la estructura compositiva y la distribución del color en los mantos Paracas Necrópolis. He realizado diversas visitas desde el primer semestre del año 2015 a la colección Paracas del Museo Nacional de Arqueología, Antropología e Historia del Perú de Pueblo Libre (MNAAHP); a la sala especial adaptada para el manto blanco en el Museo de Arqueología y Antropología de la UNMSM durante el año 2017; y a la sala Paracas de la colección permanente del MALI, en ese mismo periodo. La exhibición Nasca del MALI, también fue materia de mi estudio con un manto seleccionado para este trabajo (agosto-

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49

Ojwang, Leonnard Odhiambo. "Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation pH influence /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4913.

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Thesis (M.S.)--University of Missouri-Columbia, 2007.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed Nov. 11, 2008). Includes bibliographical references.

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50

Westfall, Alexandra. "Evaluation of the Efficacy of Anthocyanins as Biologically Active Ingredients in Lipstick Formulations." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1429170218.

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