scholarly journals Extended aging and marbling class effects on color stability of beef top loin and top sirloin steaks

2020 ◽  
Author(s):  
D. Andy King ◽  
Robert A Cushman ◽  
Steven Shackelford ◽  
Tommy Wheeler
Keyword(s):  
Color Stability ◽  
Extended Aging

Depletion of coating color components in the blade coating process circulation

TAPPI Journal ◽  
2011 ◽  
Vol 10 (9) ◽  
pp. 17-23 ◽  
Author(s):  
ANNE RUTANEN ◽  
MARTTI TOIVAKKA
Keyword(s):  
Fine Particles ◽  
Particle Density ◽  
Stable Process ◽  
Size Fraction ◽  
Color Stability ◽  
Strong Interactions ◽  
Coating Process ◽  
Size Segregation ◽  
Coating Color ◽  
Average Size

Coating color stability, as defined by changes in its solid particle fraction, is important for runnability, quality, and costs of a paper coating operation. This study sought to determine whether the size or density of particles is important in size segregation in a pigment coating process. We used a laboratory coater to study changes in coating color composition during coating operations. The results suggest that size segregation occurs for high and low density particles. Regardless of the particle density, the fine particle size fraction (<0.2 μm) was the most prone for depletion, causing an increase in the average size of the particles. Strong interactions between the fine particles and other components also were associated with a low depletion tendency of fine particles. A stable process and improved efficiency of fine particles and binders can be achieved by controlling the depletion of fine particles.

Assessment of Color Stability of Treated Leathers with Silicone Oil and Polyethylene Glycol

2014 ◽  
Vol 1 (1) ◽  
pp. 24-34
Author(s):  
Alireza K. ◽  
Hossein Ahmadi ◽  
Mohsen Mohammadi
Keyword(s):  
Ascorbic Acid ◽  
Polyethylene Glycol ◽  
Treatment Process ◽  
Color Change ◽  
Silicone Oil ◽  
Accelerated Aging ◽  
Color Stability ◽  
Antioxidant Additive ◽  
Before And After ◽  
Aesthetic Values

Lubricants and leather dressings are the most common treatments of dry and water logged historical leathers. Color change has a great importance during the time and treatment process, due to visual and aesthetic values of historic leather relics. Polyethylene glycol (PEG) and silicone oil (SiO) are frequently used leather dressings in the conservation procedures. Therefore, color stability of treated leathers with PEG and SiO were investigated before and after heat accelerated aging. Moreover, application of ascorbic acid was evaluated as an antioxidant additive for PEG (PEG+AA).Color change after treatment and aging were studied by colorimetry technique in the CIE *L*a*b system. Results indicated to severe color alteration in PEG treated and aged leathers with or without ascorbic acid. Whereas, SiO treated samples showed better stability and minimum color shift after aging. Silicone oil was characterized as the best dressing for historical leathers with compared to PEG and PEG+AA, due to its high stability and aesthetical properties.

Assessment of the effects of staining solutions, carbamide peroxide, and mouthwashes on color stability of composite resin

2014 ◽  
Vol 1 (2) ◽  
pp. 36-41
Author(s):  
Erica Crastechini ◽  
Paula de Siqueira Barbosa ◽  
Heleine Maria Chagas Rego ◽  
Priscila Holleben ◽  
Carlos Rocha Gomes Torres ◽  
...  
Keyword(s):  
Composite Resin ◽  
Color Stability ◽  
Carbamide Peroxide

scholarly journals Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 297
Author(s):  
Ana Belén García ◽  
Eleonora Longo ◽  
Mª Carmen Murillo ◽  
Ruperto Bermejo
Keyword(s):  
Cold Storage ◽  
Dairy Products ◽  
Color Stability ◽  
Good Stability ◽  
Natural Food ◽  
Natural Colorant ◽  
Natural Origin ◽  
Short Period ◽  
Food Dyes ◽  
Ph Range

Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for simulating the pink color of marketed milk-based products. The staining factors, representing the amount of pink protein to be added to reproduce the color of strawberry commercial products, ranged between 1.6 mg/L and 49.5 mg/L, being sufficiently low in all samples. Additionally, color stability during a short period of cold storage was studied: it demonstrated that the three tested types of dairy products remained stable throughout the 11-day analysis period with no significant changes. These results prove the potential of the B-phycoerythrin extract as a natural colorant and alternative ingredient to synthetic coloring molecules.

Cellulose nanofibers from banana rachis added to a Curcuma longa L. rhizome suspension: Color, stability and rheological properties

2021 ◽  
Vol 27 ◽  
pp. 100180
Author(s):  
A.M. Serpa Guerra ◽  
C. Gómez Hoyos ◽  
J.A. Velásquez-Cock ◽  
P. Gañán Rojo ◽  
A. Eceiza ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Curcuma Longa ◽  
Cellulose Nanofibers ◽  
Color Stability

scholarly journals High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 1196
Author(s):  
Javier Vicente ◽  
Fernando Calderón ◽  
Antonio Santos ◽  
Domingo Marquina ◽  
Santiago Benito
Keyword(s):  
Ethanol Yield ◽  
Color Stability ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Promising Tool ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

Color stability of the resin cements with accelerated aging

2008 ◽  
Vol 33 (4) ◽  
pp. 389 ◽  
Author(s):  
Ha-Jeung Song ◽  
Su-Jung Park ◽  
Yun-Chan Hwang ◽  
Won-Mann Oh ◽  
In-Nam Hwang
Keyword(s):  
Accelerated Aging ◽  
Color Stability ◽  
Resin Cements
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