nowadays, the use of innovative nano-technology in the food industry quality control has significantly increased and it is widely employed in numerous fields such as diagnosis of microbial toxin of foods using nano-biosensors, increasing food shelf-life with the help of nano-clay and nano-silver packaging, as well as changing some of the unpleasant organoleptic properties such as taste, color, ...

This paper focuses on effect of abrasion process on color and reflectance factor changes of dyed woven fabrics containing 100% acrylic chenille yarns in weft and cotton warp yarns. Three fabrics having 12, 14 and 16 weft per centimeter were dyed with three basic dyes in different hues. Four different abrasion levels, i.e. 50,200,400 and 650 were selected to abrade samples. The obtained results ...

The first step in communicating color is to name it. The second step is color semiotics. The third step is introducing structure in the set of colors. In color education at all levels, this structure often takes the form of formulæ, like red + green = yellow, or turquoise + red = black. In recent times, Johannes Itten’s color theory and its associated color wheel have been very influential, mos...

We define two classes of multiple basic hypergeometric series Vk,t(a, q) and Wk,t(a, q) which generalize multiple series studied by Agarwal, Andrews, and Bressoud. We show how to interpret these series as generating functions for special restricted lattice paths and for n-color overpartitions with weighted difference conditions. We also point out that some specializations of our series can be w...

People associate basic tastes (e.g., sweet, sour, bitter, and salty) with specific colors (e.g., pink or red, green or yellow, black or purple, and white or blue). In the present study, we investigated whether a color bordered by another color (either the same or different) would give rise to stronger taste associations relative to a single patch of color. We replicate previous findings, highli...

The proposed model introduces an improvement over some other basic color classification techniques which are considered more challenging to color segmentation methods. In color vision systems require a first step of classifying pixels in a given image into a discrete set of color classes. In this paper we describe a human perception based approach to pixel color segmentation which applied in co...

How stable is the lexicon for perceptual experiences? this article presents results on how the trobriand Islanders of Papua New Guinea talk about color and taste and whether this has changed over the years. comparing the results of research on color terms conducted in 1983 with data collected in 2008 revealed that many English color terms have been integrated into the Kilivila lexicon. Members ...