Results 51 to 60 of about 42,511 (292)

Colour, health and wellbeing: the hidden qualities and properties of natural dyes [PDF]

, 2013
This paper addresses the questions: Is it feasible that the chemicals present in the natural dyes of both plants and insects which in the past, man has exploited for their colour, could exhibit other properties?
Wells, Kate
core   +1 more source

Illusion and Illusoriness of Color and Coloration [PDF]

Journal of Imaging, 2018
In this work, through a phenomenological analysis, we studied the perception of the chromatic illusion and illusoriness. The necessary condition for an illusion to occur is the discovery of a mismatch/disagreement between the geometrical/physical domain and the phenomenal one.
Pinna, Baingio, Porcheddu, Daniele, Deiana, Katia   +2 more
openaire   +2 more sources

Compositional Characterization, Quality Parameters, and Physicochemical and Bioactive Properties of Pequi (Caryocar brasiliense) Oils From Xingu and Cerrado in Mato Grosso, Brazil

Journal of the American Oil Chemists' Society, EarlyView.
Cerrado oil is richer in MUFA and antioxidant compounds, while Xingu oil shows higher SFA and enhanced oxidative stability, reinforcing the potential of pequi oil as a sustainable bioactive ingredient. ABSTRACT Pequi (Caryocar brasiliense) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and ...
Dhayna O. Sobral, Patrícia T. Souza, Gabriel S. L. Pereira, Sara Fraga, Maria E. O. Carvalho, Antonio J. A. Meirelles, Eduardo A. C. Batista, Klicia A. Sampaio, Guilherme J. Maximo   +8 more
wiley   +1 more source

U-Net-Based Segmentation of Microscopic Images of Colorants and Simplification of Labeling in the Learning Process

Journal of Imaging, 2022
Colored product textures correspond to particle size distributions. The microscopic images of colorants must be divided into regions to determine the particle size distribution.
Ikumi Hirose, Mari Tsunomura, Masami Shishikura, Toru Ishii, Yuichiro Yoshimura, Keiko Ogawa-Ochiai, Norimichi Tsumura   +6 more
doaj   +1 more source

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source

Biobased Polyurethane Films Based on Andiroba (Carapa guianensis) and Buriti (Mauritia flexuosa) Oil Polyols

Journal of Applied Polymer Science, EarlyView.
Polyurethane films were prepared from andiroba (Carapa guianensis) and buriti (Mauritia flexuosa) oil‐derived polyols, emphasizing their potential as bio‐based materials. UV–Vis analysis indicates the retention of carotenoid‐related chromophoric features within the polymer matrix.
João A. P. da Silva, Amanda L. Ferreira, Felipe F. C. Tavares, Chana M. da Silva, Cesar L. Petzhold, Nilo S. M. Cardozo   +5 more
wiley   +1 more source

Caracterización química y cuantificación del rendimiento de extracción de pigmento en siete accesiones mexicanas de Bixa orellana [PDF]

, 2016
Achiote (Bixa orellana) is a plant used for obtaining a natural dye rich on carotenoids (mainly bixin and norbixin); it is also the plant species with the highest content of tocotrienols in nature.
Asis, Ramón, Carrari, Fernando Oscar, Díaz de León Sánchez, F., Insani, Ester Marina, Mendoza Espinoza, J. A., Pérez Flores, L. J., Raddatz Mota, D., Rivera Cabrera, F.   +7 more
core  

Effect of Fruit Acid–Milk Protein–Polysaccharide Interactions on the Physicochemical Properties and Sensory Quality of Low‐Fat Frozen Yoghurt

ChemFoodChem, EarlyView.
ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil, Atanu H. Jana, Bhavbhuti Mehta, Ankit Bihola, Vijay Kele, Ajay Singh   +5 more
wiley   +1 more source

Revolutionizing Wastewater Treatment: Harnessing Metal–Organic Frameworks for Exceptional Photocatalytic Degradation of Azo-Type Dyes

Colorants, 2023
Due to the high stability of azo-type dyes, conventional treatment processes such as adsorption, flocculation, and activated sludge are not efficient for decolorizing wastewater effluents.
Jose Manuel Barrera-Andrade, Natali de la Fuente-Maldonado, Ricardo Lopez-Medina, Ana Marisela Maubert-Franco, Elizabeth Rojas-Garcia   +4 more
doaj   +1 more source

Eliminació d'Acid Yellow 25 i Acid Blue 92 mitjançant el mètode de la coagulació - floculació [PDF]

, 2008
La indústria tèxtil genera cada any milers de tones d’efluents residuals amb components colorants procedents del propi procés de tintat. Per tal d’evitar abocaments d’aquests residus al riu o mar, és necessari tractar aquests efluents per tal d ...
Murcia Comas, Rosa
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