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Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel [PDF]
Foods, 2022 Spring blossom honey from regions with many rape fields tends to crystalize rapidly after harvesting. The crystallization process needs to be controlled by stirring in order to avoid the formation of coarse crystals and to ensure the creaminess of honey.
Mario Meixner +4 more
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Quantifying whiteness tolerance for fluorescent textiles using color-difference formulas [PDF]
Scientific ReportsThere is currently no standardized method for evaluating color differences between white textile samples, and existing whiteness indices are not sufficient for accurately classifying fabrics treated with fluorescent whitening agents.
Mahdi Safi +2 more
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Effect of surface sealant on the color stability and whiteness index of single-shade resin composites after staining and bleaching [PDF]
Restorative Dentistry & EndodonticsObjectivesThe aim of the current study was to evaluate the effect of polishing systems and surface sealant on the color stability and whiteness index of single-shade resin composites after staining and bleaching.Materials and MethodsThree single-shade ...
Muhammet Fidan, Özhan Yağcı
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Role of Anisotropy and Refractive Index in Scattering and Whiteness Optimization [PDF]
Advanced Optical Materials, 2019 AbstractThe ability to manipulate light–matter interaction to tailor the scattering properties of materials is crucial to many aspects of everyday life, from paints to lighting, and to many fundamental concepts in disordered photonics. Light transport and scattering in a granular disordered medium are dictated by the spatial distribution (structure ...
Jacopo Bertolotti +2 more
exaly +6 more sources
Comparison between the Color Properties of Whiteness Index and Yellowness Index on the CIELAB
Textile Coloration and Finishing, 2013 The color properties of a white or nearly colorless fabric are represented by whiteness index (WI) or yellowness index (YI). These two indexes relate to a white fabric’s color quality. The purpose of this study was to identify the properties of WI and YI on the CIELAB through the simulations of estimation data for a systemization of color quality ...
Hyojin Jung, Tetsuya Sato
exaly +3 more sources
Effect of Okra Plant Lifespan upon Optical Properties of Okra Fibers
Journal of Natural Fibers, 2022 The present research study has been made to identify the effect of the okra plant lifespan upon the optical appearance of the yielded fibers. 90 ± 10 days, 120 ± 10 days, and 160 ± 10 days matured crop waste were subjected to two different retting ...
P. K. Gupta +3 more
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Lowering the glycemic index of white bread using a white bean extract [PDF]
Nutrition Journal, 2009 Phase 2((R)) is a dietary supplement derived from the common white kidney bean (Phaseolus vulgaris). Phase 2 has been shown to inhibit alpha-amylase, the complex carbohydrate digesting enzyme, in vitro. The inhibition of alpha-amylase may result in the lowering of the effective Glycemic Index (GI) of certain foods.
Udani, Jay K +3 more
openaire +5 more sources
Journal of Natural Fibers, 2022 In the textile industry, sheep wool undergoes treatment with a lengthy water-based procedure. In the present study, supercritical carbon dioxide (scCO2) was applied as a waterless technology to clean sheep wool fiber and inactivate gram-positive bacteria
Faisal Aboelkasim Allafi +5 more
doaj +1 more source
Augmentation index is related to white matter lesions [PDF]
Hypertension Research, 2012 The augmentation index (AIx) is a measure of pulse wave reflection from peripheral muscular conduit arteries, and is assumed to increase with stiffened arteries. A white matter lesion (WML) is generally regarded as a chronic ischemic lesion, which is associated with cerebral small-vessel arteriosclerosis.
Takahiro, Nakano +4 more
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Comparative analysis of gel quality of Chinese herring surimi and common surimi
Shipin yu jixie, 2022 Objective: This study aimed to provide theoretical support for the processing application of surimi products by comparing the gel characteristics of Chinese herring surimi and the common surimi.
CHEN Hui +3 more
doaj +1 more source