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ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, ISSN 1011-2367, 07/2019, Volume 32, Issue 7, pp. 1015 - 1026
Objective: The objective of this study was to evaluate three different degrees of white striping (WS) addressing their automatic assessment and customer... 
AGRICULTURE, DAIRY & ANIMAL SCIENCE | BREAST MEAT | QUALITY | RECOGNITION | Digital Image | COLOR | Classification | Broiler Breast Fillet | Sensory Analysis | Appearance | PORK | PREDICTION | Consumer behavior | Usage | Algorithms | Machine vision | Analysis | Machine learning | Electronic cameras | Rankings
Journal Article
Brazilian Journal of Food Technology, ISSN 1516-7275, 01/2019, Volume 22, pp. 1 - 10
A cor da superficie da carne é a primeira sensaçao que o consumidor percebe e utiliza como uma ferramenta para aceitar ou rejeitar um alimento. A mediçao e a... 
Analytical chemistry | Relative humidity | Computer vision | Chemical analysis | Parameters | Fillets | Chemical indicators | Color | Food production | Stability analysis | Meat | Organic chemistry | Vision | Humidity | Reaction kinetics | Fish | Mathematical models | Kinetics | Vision systems | Meat quality | Food
Journal Article
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, ISSN 1011-2367, 08/2019, Volume 32, Issue 8, pp. 1186 - 1194
Objective: The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated. Methods: Two hundred and seventy... 
AGRICULTURE, DAIRY & ANIMAL SCIENCE | Emulsification Capacity | POULTRY PSE | Fatty Acid Profile | BROILER | GELATION | PALE | HEAT | MOISTURE | IMPACT | Protein Secondary Structure | COLOR | Protein Denaturation | PROTEINS | WATER | Proteins | Unsaturated fatty acids | Analysis | Denaturation
Journal Article
1975, Series in food material science, ISBN 9027704686, Volume 1, viii, 415
Book
Brazilian Journal of Food Technology, ISSN 1981-6723, 03/2019, Volume 22
Resumo O trabalho teve como objetivo avaliar a estabilidade físico-química, química e antioxidante de polpa de Physalis peruviana L., não pasteurizada e... 
Physalis peruviana L | Antioxidant capacity | Carotenoids | Total soluble solids | Pasteurization | Color
Journal Article
2015, Woodhead publishing series in food science, technology and nutrition, ISBN 1782420118, Volume Number 279, xxvi, 231
Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic... 
Chimie alimentaire | Color of food | Additifs | Coloring matter in food | Food additives | Quality | Colorants alimentaires | Colorants dans les aliments | Aliments | Food | Beverages
Book
2008, ISBN 0849393574, 633
Book
1999, Food science and technology, ISBN 9780824702151, Volume 90., xi, 385
Book
Developments in food colours, ISSN 0262-1606, 1980
Journal
BRITISH FOOD JOURNAL, ISSN 0007-070X, 2019, Volume 121, Issue 5, pp. 1125 - 1139
Purpose -Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life... 
Food categories | Food additives | FOOD SCIENCE & TECHNOLOGY | RISK | ACCEPTANCE | Market survey | PCA | Additives | Dairy products | Cakes | Organoleptic properties | Consumers | Shelf life | Fishery products | Vinegar | Convenience foods | Meat | Market surveys | Superstores | Beverages | Meat products | Soft drinks | Fruit juices | Food | Milk | Food sources | Color | Biscuits | Principal components analysis | Food production | Acidity | Food products | Mayonnaise | Snack foods
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 02/2015, Volume 8, Issue 2, pp. 343 - 358
Thermal treatments are extensively used in the food industry for control of pathogenic and spoilage microorganisms and spoilage enzymes. Food quality... 
Kinetic model | Nutrients | Thermal processing | Texture | Color | VITAMIN-C | ANTHOCYANIN DEGRADATION | ENZYME INACTIVATION | FOOD SCIENCE & TECHNOLOGY | HEAT-TREATMENTS | MODEL | INACTIVATION KINETICS | COLOR DEGRADATION | TEXTURE DEGRADATION KINETICS | ACID DEGRADATION | SHELF-LIFE | Enzymes | Models
Journal Article
2002, Woodhead Publishing in food science and technology, ISBN 1855735903, xiii, 378
Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individual's response to the... 
Couleur | Color of food | Coloring matter in food | Quality | Qualité | Colorants dans les aliments | Aliments | Food | Industrial chemistry & manufacturing technologies
Book
Appetite, ISSN 0195-6663, 06/2014, Volume 77, pp. 31 - 35
Diners in a restaurant were served the same meal (composed of a sautéed chicken breast with a fines herbes sauce, brown rice pilaf, and sautéed green beans... 
Meal evaluation | Plating | Visual attractiveness | Hedonics | Food evaluation | Food presentation | INTENSITY | ACCEPTABILITY | IDENTIFICATION | NUTRITION & DIETETICS | COLOR | BEHAVIORAL SCIENCES | BEVERAGES | Young Adult | Esthetics | Food Preferences - psychology | Visual Perception - physiology | Humans | Middle Aged | Adult | Female | Male | Aged | Taste - physiology
Journal Article
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