Study of texture properties of “laba” garlic in different color states and their change mechanisms

2021 ◽  
Author(s):  
Rongrong Lu ◽  
Yue Ma ◽  
Xu Wang ◽  
Xiaoyan Zhao ◽  
Hao Liang ◽  
...  
Keyword(s):  
Texture Properties ◽  
Change Mechanisms ◽  
Different Color

Risk for psychotherapy drop-out in survival analysis: The influence of general change mechanisms and symptom severity.

2020 ◽  
Vol 67 (6) ◽  
pp. 712-722
Author(s):  
Sebastian Gmeinwieser ◽  
Kai Sebastian Schneider ◽  
Maximilian Bardo ◽  
Timo Brockmeyer ◽  
York Hagmayer
Keyword(s):  
Survival Analysis ◽  
Symptom Severity ◽  
Drop Out ◽  
General Change ◽  
Change Mechanisms

Perceived Glossiness: Beyond Surface Properties

2019 ◽  
Vol 2019 (1) ◽  
pp. 37-42
Author(s):  
Davit Gigilashvili ◽  
Jean-Baptiste Thomas ◽  
Marius Pedersen ◽  
Jon Yngve Hardeberg
Keyword(s):  
Surface Properties ◽  
Human Subjects ◽  
Surface Geometry ◽  
Surface Reflection ◽  
Different Color

Gloss is widely accepted as a surface- and illuminationbased property, both by definition and by means of metrology. However, mechanisms of gloss perception are yet to be fully understood. Potential cues generating gloss perception can be a product of phenomena other than surface reflection and can vary from person to person. While human observers are less likely to be capable of inverting optics, they might also fail predicting the origin of the cues. Therefore, we hypothesize that color and translucency could also impact perceived glossiness. In order to validate our hypothesis, we conducted series of psychophysical experiments asking observers to rank objects by their glossiness. The objects had the identical surface geometry and shape but different color and translucency. The experiments have demonstrated that people do not perceive objects with identical surface equally glossy. Human subjects are usually able to rank objects of identical surface by their glossiness. However, the strategy used for ranking varies across the groups of people.

scholarly journals A Source of a Different Color: Exploring the Influence of Three Kinds of Science Communication on Audience Attitudes Toward Research

2019 ◽  
Vol 4 ◽  
Author(s):  
Stephanie Tom Tong ◽  
Fred Vultee ◽  
Sean Kolhoff ◽  
Allison B. Elam ◽  
Mostafa Aniss
Keyword(s):  
Science Communication ◽  
Different Color

scholarly journals Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

2021 ◽  
Vol 11 (11) ◽  
pp. 4791
Author(s):  
Simona Maria Man ◽  
Laura Stan ◽  
Adriana Păucean ◽  
Maria Simona Chiş ◽  
Vlad Mureşan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Phenolic Content ◽  
Control Sample ◽  
Positive Influence ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Texture Properties ◽  
Flaxseed Flour ◽  
Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

Sign in / Sign up

Export Citation Format

Share Document