Results 271 to 280 of about 862,447 (334)

Colour and carotenoid changes of pasteurised orange juice during storage.

Food Chemistry, 2015
The correlation of carotenoid changes with colour degradation of pasteurised single strength orange juice was investigated at 20, 28, 35 and 42°C for a total of 32 weeks of storage. Changes in colour were assessed using the CIELAB system and were kinetically described by a zero-order model.
Scheling Wibowo, L. Vervoort, J. Tomić, J. Santiago, Lien Lemmens, Agnese Panozzo, T. Grauwet, M. Hendrickx, A. V. Van Loey   +8 more
semanticscholar   +5 more sources

Orange, yellow and white-cream: inheritance of carotenoid-based colour in sunflower pollen.

Plant biology (Stuttgart, Germany), 2010
Inheritance of pollen colour was studied in sunflower (Helianthus annuus L.) using three distinct pollen colour morphs: orange, yellow and white-cream. Orange is the most common colour of sunflower pollen, while the yellow morph is less frequent. These two types were observed in the inbred lines F11 and EF2L, respectively.
M. Fambrini, V. Michelotti, C. Pugliesi
semanticscholar   +5 more sources

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage.

Food Chemistry, 2015
The stability of ascorbic acid and colour intensity in pasteurised blood orange juice (Citrus sinensis [L.] Osbeck) during one month of storage was investigated at 4-37 °C. The effects of ascorbic acid fortification (at 100, 200 mg L(-1)) and deaeration,
Hocine Remini, Christian Mertz, A. Belbahi, N. Achir, M. Dornier, Khodir Madani   +5 more
semanticscholar   +3 more sources

Localizing the X-linked orange colour phenotype using feline resource families.

Animal Genetics, 2005
SummaryMany genes influencing mammalian coat colours are well conserved. While genes responsible for pelage phenotypes in one species provide strong evidence for a candidate gene in a different species, the X‐linked orange phenotype of the domestic cat is unique within mammals.
R. Grahn, B. M. Lemesch, L. Millon, T. Matise, Quinton R. Rogers, J. Morris, N. Fretwell, S. Bailey, R. Batt, Leslie A. Lyons   +9 more
semanticscholar   +3 more sources

Instrumental measurement of orange juice colour: a review

Journal of the Science of Food and Agriculture, 2005
AbstractColour of orange juice is provided by carotenoids, which belong to one of the main classes of natural pigments, although the colour of particular orange varieties, blood oranges, is mainly due to anthocyanins. Colour of food influences consumers' preferences.
Antonio Jesús Meléndez‐Martínez, Isabel M. Vicario, Francisco J Heredia   +2 more
openaire   +3 more sources

Genome mapping of the orange blotch colour pattern in cichlid fishes

Molecular Ecology, 2003
AbstractThe dramatic variation of cichlid fish colour pattern is thought to function in mate choice, evolve by sexual selection, and contribute to explosive speciation. Here, we combine linkage mapping and population genetic analyses to identify a single region of the cichlid genome responsible for the orange blotch (OB) colour phenotype.
J Todd, Streelman, R Craig, Albertson, Thomas D, Kocher   +2 more
openaire   +4 more sources

Green and Orange – Colour and Space in Wittgenstein

, 2014
Richard Heinrich
semanticscholar   +3 more sources

Pre-harvest spray application of abscisic acid (S-ABA) regulates fruit colour development and quality in early maturing M7 Navel orange

Scientia Horticulturae, 2018
M. Rehman, Z. Singh, Tahir Khurshid
semanticscholar   +3 more sources

Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage

International Journal of Food Science and Technology, 2016
M. Kopjar, Anita Pichler, Josipa Turi, V. Piližota   +3 more
semanticscholar   +3 more sources