The effect of frying pressure on the kinetics of color changes during atmospheric and vacuum deep fat frying of Reshteh Khoshkar has been studied. The Hunter color parameters redness, yellowness, lightness and total color difference were used to estimate color changes during frying as a function of process. Lightness (L*) decreased from 85.37 to 75.01 with vacuum frying time, while redness (a*)...

The heritability of carcass quality traits and the genetic correlations between wool production and these carcass quality traits were estimated on 1216 Merino rams. The results showed that carcass quality traits are moderately heritable but pH appears to be lowly heritable. Yellowness and redness of L. dorsi had very low heritability estimate. Moderate negative genetic relationships were found ...

Objective: This study aimed to determine phenotypic correlations between carcass part yields (breast and thigh yield) meat quality characteristics (pHu, lightness, redness, yellowness, chroma, hue, thawing loss, cooking water holding capacity, texture) in Japanese quails.Material Methods: was carried out on a total of 130 quails with mixed sexes. Twenty-four hours after slaughter, pHu color mea...

The links between appearance and health influence human social interactions and are medically important, yet the facial cues influencing health judgments are unclear, and few studies describe connections to actual health. Increased facial skin yellowness (CIELab b*) and lightness (L*) appear healthy in Caucasian faces, but it is unclear why. Skin yellowness is primarily affected by melanin and ...

The current study examines associations between the dietary intakes of nutrient-dense foods, measured using brief indices and skin coloration, measured using reflectance spectroscopy in young adults. This is a cross-sectional analysis of 148 young Australian males and females (55% female) aged 18 to 25 years. Dietary intake was assessed using a validated food frequency questionnaire, with respo...

Ten selected brands of commercial chicken burgers were analysed for their proximate composition, texture profiles, colour and sensory properties. Results show commercial chicken burgers consisted of moisture, proteins, fat and ash in the range of 46.72-69.37%, 11.08-18.77%, 9.08-20.54%, and 1.50-2.96%, respectively. Meanwhile, texture profiles comprised of hardness ranging from 8003.25-19038.15...

BACKGROUND Fruit and vegetable consumption and ingestion of carotenoids have been found to be associated with human skin-color (yellowness) in a recent cross-sectional study. This carotenoid-based coloration contributes beneficially to the appearance of health in humans and is held to be a sexually selected cue of condition in other species. METHODOLOGY AND PRINCIPAL FINDINGS Here we investig...

To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was in...

Carrot slices were subjected to one of the following experiments prior to deep-frying: (A) dehydration/rehydration, (B) soaking in different antioxidants, and (C) fermentation with/without blanching. There were no significant differences (P > or = 0.05) in carotenoid contents among carrot chips treated with/without dehydration. Soaking in sodium metabisulfite resulted in the highest carotenoid ...