Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 20 of 27 for “"yellowness"”.
-
Telechelic Polyetherimides with Functionalized End Groups for Enhancement of Mechanical Strength, Flame Retardancy, and Optical Properties
… affect the optical properties, especially the yellowness, of PEIs. Understanding how end group and molecular weight affect the yellowness, of PEIs is critical for their applications in fields including optoelectronics and microelectronics. Thereby, PEIs with different Mn and various end groups …
-
Evaluation of variability of instruments used in pork quality assessments
… factor to CIE lightness (L*), redness (a*), and yellowness (b*), chroma and hue. Based on previous research, the average untrained consumer is able to distinguish approximately 3-L* units, 0.4-a* units, and 0.9-hue angle units. Loins evaluated with machine 1 were 0.71 L* units darker (P < 0.01), …
-
Optimising durum wheat yield and quality
… including acceptable flour and pasta yellowness. To do this the effects of different N fertiliser treatments on the yield and quality of 'CRDW17' and 'Waitohi' durum wheat were examined. Grain was produced from field experiments established at Darfield, Lincoln and Wakanui with a total …
-
Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, …
-
Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, …
-
Cellular and in-vitro models to assess antioxidant activities of seaweed extracts and the potential use of the extracts as ingredients
… the colour properties of the milk and yogurt. Yellowness values were significantly higher in yogurts containing F. vesiculosus at both concentrations and A. nodosum (80% ethanol) at the 0.5% concentration. In milk, the F. vesiculosus (60% ethanol) and A. nodosum (80% ethanol) at both the 0.25% …
-
Feeding high oleic soybean oil to growing-finishing pigs: effects on growth performance, carcass characteristics, loin quality, and bacon attributes
… color, subjective firmness, lightness (L*), yellowness (b*), drip loss, WBSF, or cook loss between dietary treatments. However, visual marbling was increased (P ≤ 0.01) in loin chops from pigs fed HOSO4 or HOSO6 treatments compared with chops from pigs fed the DDGS dietary treatment. Loin …
-
Physicochemical properties of soy- and pea-based imitation sausage patties
… however, KOM did lower the yield. Lightness and yellowness of the meatless sausage were attributed to the addition of SPI or PPI but these properties were not affected by KOM. Combining KOM and a high level of soy or peat protein created redness and showed the greatest value. Texture profile …
-
Effect of electrical stimulation and genotype on meat quality traits of Nellore and crossbreed cull cows
… colour: L* (lightness), a* (redness), and b* (yellowness) values and shear force. Sarcomere length was influenced (P=0.029) by ES × genotypes interaction. The highest sarcomere length (2.13 µm) was observed in the ES crossbred genotype group, while NES Nellore genotype group, and ES Nellore …
-
Functional Properties of Restructured Boneless Pork Produced From Pse and Rfn Pork Utilizing Non-Meat Adjuncts
… redness and SPC incorporation increased (p<0.05) yellowness. Results indicated that combining soy protein concentrate and modified food starch together in formulations demonstrated the greatest potential of these adjuncts to improve water binding, color, and texture in pale, soft, and exudative …
-
Physicochemical, antioxidant and microstructural properties of malted finger millet (Eleusine coracana) flour(s) and their use in gluten-free biscuits.
… characteristics of finger millet flours. The yellowness and whiteness index of FM biscuits significantly increased, ranging from 41.47 to 42.12 and 42.21 to 45.47 (light brown) and from 67.78 to 70.97 and 71.92 to 75.41 for dark brown, respectively. The weight, diameter, thickness, and spread …
-
Physicochemical and sensory properties of soymilk from five soybean lines
… higher results on total solids content and yellowness. Moreover, the high sucrose content soymilk sample was significantly lighter than others due to its clear hilum skin. For the viscosity, high oleic acid soymilk sample was significantly more viscous than other samples because of the oleic …
-
Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment
… egg yolk, height of the yolk, color of the yolk, yellowness of the egg, visual appeal of the egg yolk, visual appeal of the albumen, and visual appeal of the whole egg on a 10-point linear scale (n=98). Cooked scrambled eggs were fed to panelists in a consumer acceptance test that measured aroma, …
-
Effects of Bran Treatment on Rheology and Sensory Quality of Whole Wheat Flat Bread
… the bran with 100% ethanol significantly lowered yellowness (b*). Brick cultivar was found to be superior in Farinograph data in relation to dough development time (DDT), dough stability (DS), breakdown time (BT), and mixing tolerance index (MTI). Of the four bran treatments used, washing with 50% …
-
Stabilization of linseed oil for use in aquaculture feeds
… (3.59 vs values between 1.86 and 2.07) and yellowness (25.35 vs values between 20.51 and 21.22) (P < 0.05). Addition of antioxidants to linseed oil improves its oxidative stability during storage and processing and results in fish fillets with fatty acid composition and consumer acceptance …
-
Phenotyping Canola (Brassica napus L.) Agronomic Traits and Estimating Seed Yield Using Unoccupied Aerial Vehicle (UAV)-based Multispectral Imagery
… estimation study, the normalized difference yellowness index (NDYI)-based pixels were significantly correlated with actual canola flower numbers with coefficient of determination (R2) ranging from 0.54 to 0.95 (p < 0.05). Moreover, seed yield could be estimated using cumulative NDYI-based …
-
The use of ULVA as a feed supplement in the development of an artificial diet and feeding regimes to produce export quality roe from the sea urchin Tripneustes gratilla (Linnaeus)
… trials. Gonad lightness (L*), redness (a*) and yellowness (b*) were quantified using a hand-held reflected-light, fibre-optic spectrophotometer and showed that, at an inclusion level of 20%, Ulva produced gonads that did not differ in colouration from those fed a natural diet of fresh Ulva (FU), …
-
Shape-to-color associations in non-synesthetes: perceptual, emotional, and cognitive aspects
… (saturation, lightness, redness/greenness, and yellowness/blueness) of the associated colors. Our results also suggested that shape-color associations may be mediated, in part, by emotions; indeed people tend to match colors and shapes that have similar emotional associations (e.g., angry colors …
-
The Effect of a Low Sodium Curing Solution on Further Processed Hams and Bellies from Purebred Berkshire Pigs Fed a Step-up Ractopamine Feeding Program
… hams had greater (P < 0.05) lightness (L*) and yellowness (b*), and had lesser (P < 0.05) redness (a*) values than REG hams. Pump uptake and cook yield was less (P < 0.01) in LOW bellies when compared to REG bellies. No differences (P < 0.05) between LOW and REG hams and bellies were detected by …
-
ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA
… Both fibre fractions increased (p<0.05) the yellowness of bologna. HT lentil fibre fractions decreased the lightness (p<0.05). Bologna with HT pea and lentil fibre fractions had very low cook loss and reduced purge loss but HT pea fibre fractions increased (p<0.05) the expressible moisture …
Page 1 of 2