... the influence of aesthetic elements—colour, illustrations/images/pictures and information representation’s influence on consumer brand preference for ready-to-eat (RTE) product category of pav bhaji. Design/methodology/approach The data for this study have been collected in two phases; phase 1...

... as maintaining its colour and crispness. Design/methodology/approach The water content, water activity, hygroscopicity, crispness, colour, vitamin C, β-carotene, total phenolic compounds and antioxidant activity were characterised both when the orange snack was newly obtained and after one, two...

...Sena Özbay; Cemalettin Sariçoban Purpose The aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus). Design/methodology/approach The samples...

...Chloe Hyojin Cho; Anna Mattila; Peter Bordi; Eunjin Kwon Purpose The purpose of this paper is to examine the impact of arousal fit between music (auditory cues) and plate color (visual cues) on food evaluations. Design/methodology/approach A 2 (background music: high vs low arousal) ×2 (plate...

... by 6.1 per cent while colour decreased by 22 per cent. These differences suggest that standard UK beers are undergoing change. A study of sour beers indicated specific features in this recently popular style and confirmed the use of a different microbiology. Analysis of cask ales indicated some...

... processing of low-salt ready-to-eat turkey breast supplemented with 200 mg/kg of carvacrol on survival of the target pathogen (Listeria sp.) and spoilage microflora and on the quality attributes, including pH, syneresis, CIE color and lipid oxidation. Findings The HHP parameters influenced...

...Igor Tomasevic; Vladimir Tomovic; Predrag Ikonic; Jose Manuel Lorenzo Rodriguez; Francisco J. Barba; Ilija Djekic; Ivan Nastasijevic; Slavisa Stajic; Dusan Zivkovic Purpose The purpose of this paper is to investigate the ability of the computer vision system (CVS) to evaluate the colour of poultry...

... at 4°C to the Laboratory of Technology of Meat and Meat Products (LabCarnes) at Federal University of Lavras (UFLA). A 2.5 cm-thick steak was removed after the 10th rib (caudal end) of each loin for analysis of ultimate pH (pH_{u), instrumental color (CIELAB) and drip loss. The initial pH}...

... produced using PO and CO. Significant differences (p<0.05) existed in the fat uptake and color properties of the crisps fried in the two oils. PO fried crisps absorbed 15 percent less oil in the unripe crisps samples and 21 percent less oil in the fully ripened crisps than CO. The browning...

...., 2004). The present study showed the mean colour intakes to be in the range 0.01‐7.6 mg, showing a general reverse. The intake of tartrazine and sunset yellow was observed to be higher during festivals in all three age groups, indicating the extensive use of these colours in the sweetmeats, savouries...