Hovorkáné Horváth Zsuzsanna: Effect of oil content change on colour characteristics of paprika powder. In: Review of faculty of engineering : analecta technica Szegedinensia. pp. 52-58. (2007)
Előnézet |
Cikk, tanulmány, mű
engineering_2007_052-058.pdf Letöltés (1MB) | Előnézet |
Absztrakt (kivonat)
The several quality Hungarian paprika powders were investigated. The colour, determined by using the CIE L \ a', b colour system, was measured with a Minolta CR300 tristimulus colorimeter. The oil contents of paprika powders were increased by 1%, 2%, 3%. and 4% relative to the initial sample. The lightness coordinate L* and yellowness coordinate b* were found to decrease significantly. A significant and perceptible change relative to the initial samples is observed at an added oil content of 3%. The redness coordinate a* did not change significantly. Ihe changes in the colour characteristics in response to oil content increase can be observed visually, the powder becoming darker and redder.
| Mű típusa: | Cikk, tanulmány, mű |
|---|---|
| Befoglaló folyóirat/kiadvány címe: | Review of faculty of engineering : analecta technica Szegedinensia |
| Dátum: | 2007 |
| ISSN: | 1788-6392 |
| Oldalak: | pp. 52-58 |
| Nyelv: | angol |
| Befoglaló mű URL: | http://acta.bibl.u-szeged.hu/38398/ |
| Kulcsszavak: | Természettudomány |
| Megjegyzések: | Bibliogr.: p. 57-58. ; összefoglalás angol nyelven |
| Feltöltés dátuma: | 2016. okt. 15. 12:25 |
| Utolsó módosítás: | 2021. jan. 27. 10:03 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/11760 |
 |
Tétel nézet |
