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  1. 17 de ene. de 2014 · This study shed light on how slight variations in orange juice hue (reddish to greenish hues) affect the perceived flavour intensity, sweetness, and sourness, and the expected and actual liking of orange juice.

  2. The most important elements that influence orange juice quality are sugars and acids, flavour and colour, and vitamin C. Along with cloud, these elements are analysed to define and grade juice. The °Brix scale is used to measure sugar concentration, and juice acidity is measured by titration.

  3. Colour 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.

  4. 1 de dic. de 2013 · This study was aimed at training a panel of assessors to evaluate specifically orange juice colour, and to establish the colour difference threshold in orange juice for a trained and untrained panel. Panellists were first preselected using Farnsworth–Munsell 100-Hue Test and then trained with a specific method for orange juice colour.

  5. 29 de dic. de 2021 · The juice became more yellowish and less reddish after the thermal treatment as b* value increased from 17.26 to 20.02 and a* value reduced from −1.75 to −2.64. The estimated total color difference (TCD) was 2.92 reflecting a considerable effect of thermal treatment on the color of the orange juice.

  6. 1 de sept. de 2011 · The instrumental measurement of orange juice color can be harnessed for the rapid estimation health-promoting carotenoids. In this work we compared different spectroscopic data that can be used for that purpose (reflectance, absorption and Kubelka–Munk spectra). The best correlations were observed in the case of the CIELAB ...

  7. 1 de dic. de 2011 · This study was aimed at (1) finding out correlations between the instrumental and the sensory evaluation of color attributes (lightness, chroma and hue) in orange juices (OJs) and (2) evaluating consumer preferences on OJs color.