Significant Differences In Color Research Articles

Influence of Ultrasound on the Rheological Properties, Color, Carotenoid Content, and Other Physical Characteristics of Carrot Puree

This study aimed to investigate the effect of ultrasonic frequencies (21 and 35 kHz) on the physical properties of carrot puree at different concentrations (9, 12, and 21 °Brix). The viscosity, total soluble content, density, color, and β-carotene content were tested. It was found that the viscosity of the puree, determined with respect to shear rate, concentration, and the use of ultrasonic treatment, indicates that the purees should be defined as shear thinning fluids. Moreover, a decrease in activation energy was observed with the increase in extract and ultrasonic treatment, which may cause changes in the rate of reactions occurring in the tested material. A significant effect of this may be the observed change in the color of the puree after ultrasonic treatment; the increase in frequency from 21 to 35 kHz caused an increase in redness and yellowness and a decrease in lightness, independently of concentration. The most significant color difference was noted in the puree with a 21 °Brix concentration, where a ΔE value of 21 was recorded. In contrast, the ΔE values for the other purees post-treatment remained below 5. The content of carotenoids did not change after sonication, independently of the concentration of carrot puree.

Analysis of Football Pitch Performances Based on Different Cutting Systems: From Visual Evaluation to YOLOv8

The quality of sports facilities, especially football pitches, has gained significant attention due to the growing importance of sports globally. This study examines the effect of two different cutting systems, a traditional ride-on mower and an autonomous mower, on the quality and functional parameters of a municipal football field. The analysis includes visual assessments, measurements of grass height, and evaluations of surface hardness, comparing the performance of the two cutting systems. Additionally, studies of turfgrass composition and machine learning techniques, particularly with YOLOv8s and YOLOv8n, are conducted to test the capability of assessing weed and turfgrass species distribution. The results indicate significant differences in grass color based on the position (5.36 in the corners and 3.69 in the central area) and surface hardness between areas managed with a traditional ride-on mower (15.25 Gmax) and an autonomous mower (10.15 Gmax) in the central region. Higher height values are recorded in the area managed with the ride-on mower (2.94 cm) than with the autonomous mower (2.61 cm). Weed presence varies significantly between the two cutting systems, with the autonomous mower demonstrating higher weed coverage in the corners (17.5%). Higher overall performance metrics were obtained through YOLOv8s. This study underscores the importance of innovative management practices and monitoring techniques in optimizing the quality and playability of a football field while minimizing environmental impact and management efforts.

Development and Validation of Polymer-based Porphyrin-Incorporated Reference Materials for Calibration of Quantitative Light-induced Fluorescence device

BackgroundThis study aimed at developing and validating polymer-based reference materials with varying amounts of porphyrin to accurately assess and calibrate quantitative light-induced fluorescence (QLF) device. MethodsReference materials with porphyrin concentrations ranging from 0 to 0.08 wt.% were prepared. The surface properties of the materials were analyzed via gloss and roughness measurements. Color analysis of the specimens was performed on black and white backgrounds with or without filters using a spectrophotometer. This approach revealed the correlations between fluorescence and color. The fluorescence emitted by the specimens was analyzed by measuring ΔR and ΔRmax values using a QLF-D BiluminatorTM. ResultsThe surface gloss and roughness of the reference materials were not affected by the porphyrin content (p > 0.005). Spectrophotometric measurements revealed significant color differences among most specimen groups depending on the background color and the presence of a filter. QLF-D imaging revealed significant differences in fluorescence (ΔR and ΔRmax) among all specimen groups regardless of the background. The fluorescence values observed on the black backgrounds were higher than those observed on the white backgrounds (p < 0.05). ConclusionsThe developed polymer-based porphyrin-incorporated materials serve as reliable reference standards for accurate assessment and calibration of QLF devices. This study demonstrates the importance of background conditions in fluorescence detection and highlights the potential of these materials as standards for QLF device calibration.

Predicting Counterfeits from Smartphone Multi-Images Using Deep Learning

Counterfeiting is a pervasive issue in the collectible card market, posing significant risks to collectors, investors, and the industry at large. The trade of counterfeit cards not only undermines the value of genuine collectibles but also deceives consumers who invest their resources into fraudulent items. Despite advancements in counterfeit detection technologies, many counterfeit cards remain undiagnosed and continue to circulate in the marketplace, primarily due to the reliance on traditional methods of verification, which are often time-consuming and require expert evaluation. This study aims to leverage the increasing capabilities of widely available consumer technologies, specifically smartphones, to develop an innovative approach for the early detection of counterfeit collectible cards. By utilizing the multi-image signals acquired from smartphone cameras, we hypothesize that significant differences in color, type font, and material reflectiveness associated with counterfeit cards can be identified through machine learning techniques, particularly convolutional neural networks (CNNs). To evaluate this hypothesis, we analyzed a comprehensive dataset of 22,298 individual trading cards collected through the Digital Grading Company smartphone app. The dataset consisted of user-submitted images, which were systematically categorized into training, development, and test datasets to facilitate model training and validation. A robust 34-layer CNN architecture was employed to analyze these multi-image signals and predict the prevalence of counterfeit cards. The model's performance was measured using the area under the receiver operating characteristic curve (AUC), providing a quantitative assessment of its discriminatory ability. Our results revealed that of the total cards analyzed, 6.0% were identified as counterfeit, with the CNN model achieving an AUC of 0.772 (95% CI 0.747 - 0.797) in the test dataset. This indicates a reasonable level of discrimination in detecting counterfeit cards based solely on the multi-image data. The findings suggest that deep learning technologies can significantly enhance counterfeit detection processes, providing collectors and industry stakeholders with a powerful tool to combat fraud. This study represents the first proof-of-concept demonstration of utilizing smartphone-based imaging for the detection of counterfeits in collectible trading cards. By validating the effectiveness of deep learning in this context, we pave the way for future research that can explore more sophisticated algorithms and techniques to further improve detection accuracy. Ultimately, our approach could lead to the development of accessible applications for collectors and consumers, empowering them to make informed decisions and protect their investments in the collectible market.

Assessment of Surface Roughness, Color, and Bonding Efficacy: Self-Adhesive vs. Conventional Flowable Resin.

This in vitro study aimed to analyze the surface roughness (Ra) and color stability (ΔEab, ΔE00) following simulated mechanical brushing and to evaluate the microtensile (μTBS) of self-adhering resin flowable (SARF) to dentin. The selected materials were Constic, Yflow AS, and Tetric N flow (TNF/control). Thirty composite resin cylinders were fabricated for surface property evaluation. Ra and color were assessed both before and after simulated brushing. The thresholds of 50:50% perceptibility and acceptability of color differences in the evaluated resins were assessed. For μTBS analysis, fifteen molars were selected, sectioned to expose flat dentin surfaces, and restored according to the manufacturers' instructions for microtensile testing. There were statistically significant differences in Ra among the groups, with Constic exhibiting the highest Ra value (0.702 µm; p < 0.05), whereas Yflow AS presented the lowest Ra value (0.184 µm). No statistically significant difference in color was observed among the groups (p > 0.05). The 50:50% perceptibility and acceptability thresholds were set at 1.2 and 2.7 for ΔEab and 0.8 and 1.8 for ΔE 00. All the results fell within the acceptable limits. The mean μTBS values of Constic, Yflow AS, and TNF were 10.649 MPa, 8.170 MPa, and 33.669 MPa, respectively. This study revealed increased Ra and comparable color stability among all the tested composite resins after abrasion. However, the SARF exhibited lower μTBS compared to conventional using an adhesive system.

Management of white spot enamel lesions with resin infiltration: potentials and future research directions.

The current study1 is a randomized controlled trial with two arm, multicenter and parallel group design. Study subjects were 38 orthodontic patients younger than 17 years who were being treated with metal braces. Patients with at least one white spot lesion (WSL) graded 1 to 2 according to the International Caries Detection and Assessment System (ICDAS) on the labial surface of permanent maxillary and mandibular canines and incisors were included for the trial. Teeth with carious lesions and restorations, anomalies of the enamel, and primary teeth were excluded. Patients were allocated by computer generated random sequence into resin infiltration and fluoride varnish intervention groups. Study subjects were blinded until the allocation, outcome assessors and statisticians remained blinded through the study, however the operators could not be blinded. Resin infiltration treatment involved removal of orthodontic wires and auxiliaries followed by cleaning the teeth with fluoride free prophylactic paste and completing the resin infiltration according to manufacturer's instructions. In the fluoride varnish group, a thin layer of the material was applied after isolating the teeth, and patients were asked not to eat or drink for 1 hour. This was continued twice a month for 6 months. Digital images of the teeth were obtained before, and 1 day (T1), 1 week (T2), 1 month (T3), 3 months (T4) and 6 months (T5) after treatment, using a DSLR camera and a matching polarization filter. The images were processed for calibration and color stability. Regions of interest representing WSL (white spot lesion) and SAE (sound adjacent enamel) were isolated in the images for comparison at different stages the images were captured. Statistical analysis was performed using SPSS version 28. Independent-samples t-test was utilized for comparison between the two groups, and paired-samples t-test for comparison within the groups. A statistical significance level of α = 0.05 was set. At T1, significant color difference was observed between white spot lesion and adjacent sound enamel in the resin infiltration group and it remained stable after 6 months. Whereas in the fluoride varnish group, there were no statistical differences from baseline to 6 months. A statistical difference of 3.27 CIELAB units (p < 0.001) was reported between the infiltration group and the fluoride group at T5. No significant changes were noted in SAE with respect to changes in lightness. Resin infiltration was found to be better at masking the demineralization produced by WSL and also enhanced the esthetic appearance of demineralized areas around the brackets. Resin infiltration did not produce any clinically visible effects in non-affected enamel. These changes remained stable for a period of 6 months.

Analysis Shelf Life And Hedonic Test Original Kemojo With Purple Sweet Potato Kemojo

Kemojo is a traditional Riau cake formed like a frangipani flower, with a soft, green inner texture, non-porous, dense, but slightly dry outside, and a brownish hue. Kemojo is a traditional cuisine that includes wheat flour, eggs, granulated sugar, margarine, coconut milk, and pandan leaves. It is frequently served at weddings, circumcisions, fasting, and Eid. The purpose of this study was to examine the shelf life and hedonic test of traditional kemojo cake with purple sweet potato kemojo cake in terms of color, aroma, texture, and taste. The approach used is a hybrid method, which integrates qualitative and quantitative data. According to the study, the original kemojo cake and purple sweet potato kemojo cake have a shelf life of 3 days at room temperature (23˚C to 29˚C) with a closed ivory box. The hedonic test analysis results for the original kemojo cake and purple sweet potato kemojo cake were collected by administering a questionnaire to 50 consumer panelists and comparing the t-count to the t-table. If the t-count exceeds the t-table, then the hypothesis is accepted. If the t-count is less than the t-table, Ho is rejected. Specifically, color 3.256 ≥ 2.009, aroma 1.373 ≤ 2.009, texture 3.107 ≥ 2.009, and taste 697 ≤ 2.009. The data analysis results reveal a significant difference in color and texture preferences between the original kemojo cake and the purple sweet potato kemojo cake. The aroma and taste of the classic kemojo cake and the purple sweet potato kemojo cake are comparable.

Perception and Acceptance of Shade Variances in the Smile.

(1) This study aimed to evaluate the influences of differences in denture teeth shade on harmony ratings and esthetic quality. Particular attention was paid to the question of how the overall variance of shade differences in the dental arch influences the perception of shade differences between adjacent teeth. (2) A total of 51 pictures of upper front teeth with standardized different colors of the left central incisor and different color variance of the dental arch were created. Eighty participants without dental knowledge and of different age, sex and educational level rated the pictures on a visual analogue scale from 0 (strongly disagree) to 100 (strongly agree) with regards to esthetic and color equality. (3) Results: The color differences between two teeth were judged in a negative linear correlation to the evaluation of color and esthetic quality. There was a sex- and education-specific difference in color and harmony ratings. In relation to the age of the participants, there was a significant difference in the color rating (p = 0.01) but not in the harmony rating (p = 0.27). Lower rating of color difference and harmony was found for a color difference in the dental arch up to ΔE = 3.1. In contrast, higher color differences resulted in higher ratings. (4) There is an influence of personal parameters on color perception. Color inhomogeneity in a dental arch leads to significant differences in color and harmony rating in a non-linear relation.

Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon (Salmo salar L.) Fillets.

Salmon, rich in protein and omega-3 fatty acids, has a short shelf life of 1 to 3 days when stored at 2 to 8 °C. Freezing, used for long-term preservation, often results in ice crystal formation. Ice crystals can cause structural damage, leading to cell wall rupture, which can affect the texture and cause nutrient loss. Ultimately, this process reduces the overall quality of the salmon. Supercooling, which cools food below its freezing temperature without forming ice crystals, offers an alternative. This study investigated the effects of oscillating magnetic fields (OMFs) and pulsed electric fields (PEFs) on ice crystal formation during salmon supercooling. The results showed that using OMFs and PEFs in supercooling reduced the storage temperature of salmon, maintaining a similar thiobarbituric acid reactive substances (TBARS) value to that of frozen and refrigerated samples. There was no significant difference in meat color between the fresh and frozen samples, and drip loss weight was comparable between the fresh and supercooled samples. The microbiological counts were the lowest in the supercooled samples compared to the frozen and refrigerated ones. These findings suggest that supercooling storage with OMFs and PEFs can mitigate quality degradation in salmon typically associated with freezing.

New Insights Regarding the Use of Relevant Synthetic Compounds in Dentistry.

Worldwide, synthetic compounds are used for both in-office and at-home dental care. They are a valuable resource for both prophylactic and curative treatments for various dental problems, such as tooth decay, periodontal diseases, and many more. They are typically preferred due to their broad range of actions and ability to produce targeted, rapid, and long-lasting effects. Using a 0.12% chlorhexidine mouthwash is capable of reducing the plaque index from 47.69% to 2.37% and the bleeding index from 32.93% to 6.28% after just 2 weeks. Mouthwash with 0.1% OCT is also highly effective, as it significantly lowered the median plaque index and salivary bacterial counts in 152 patients in 5 days compared to a control group (p < 0.0001), while also reducing the gingival index (p < 0.001). When povidone-iodine was used as an irrigant during the surgical removal of mandibular third molars in 105 patients, it resulted in notably lower pain scores after 2 days compared to a control group (4.57 ± 0.60 vs. 5.71 ± 0.45). Sodium hypochlorite is excellent for root canal disinfection, as irrigating with 1% NaOCl completely eliminated the bacteria from canals in 65% patients. A 0.05% CPC mouthwash proved effective for perioperative patient care, significantly decreasing gingival bleeding (p < 0.001) and suppressing Streptococcus levels even one week post-surgery. Lastly, a 6% H2O2 paint-on varnish and 6% H2O2 tray formulations successfully bleached the teeth of 40 patients, maintaining a noticeably whiter appearance up to the 6-month follow-up, with significant color differences from the baseline (p < 0.005). Synthetic compounds have a large research base, which also provides a greater awareness of their mechanism of action and potential adverse effects. For a better understanding of how they work, several methods and assays are performed. These are protocolary techniques through which a compound's efficacy and toxicity are established.

Storage Quality of Goat Milk Yoghurt Mish Containing Black Cumin (Nigella sativa L.) and Coriander (Coriandrum sativum L.) Seeds

Many people do not prefer goat’s milk yoghurt due to its characteristic goaty flavor, hence this study was conducted to investigate the effect of adding black cumin (Nigella sativa L.) and coriander (Coriandrum sativum L.) seeds on the chemical composition and sensory characteristics of goat’s milk yoghurt mish during storage. Two treatments were conducted in addition to the control, they include the addition of 0.5% black cumin and 0.5% coriander seeds that were added to the yoghurt mish after incubation. The chemical and sensory analysis were conducted during the 2nd, 7th and 15th days of storage. The fat content was significant (P&lt;0.05) higher in the yoghurt mish fortified with black cumin seed, while the total solids, protein, ash and titratable acidity contents were significant (P&lt;0.05) higher in the yoghurt mish fortified with coriander. Moreover, significant (P&lt;0.05) variations were reported for the compositional contents of goat yoghurt mish during the storage period. The best colour score was recorded for the control yoghurt mish, while the best flavor, taste and over all acceptability scores were reported for the yoghurt mish fortified with black cumin. The results revealed significant (P&lt;0.05) differences in color and texture between the control and treated yoghurt mish samples. Moreover, the results indicated that all the sensory characteristics of yoghurt mish were significantly (P&lt;0.05) affected during the storage period. This study concluded that fortification of yoghurt mish with coriander and black cumin seeds improve the compositional quality and the taste, flavor and the overall acceptability scores of goat milk yoghurt mish. This indicates the possibilities of processing and marketing of such products.

VOC Characterization of Byasa hedistus (Lepidoptera: Papilionidae) and Its Visual and Olfactory Responses during Foraging and Courtship.

Color and odor are crucial cues for butterflies during foraging and courtship. While most sexual dimorphic butterflies rely more on vision, our understanding of how butterflies with similar coloration use different signals remains limited. This study investigated the visual and olfactory behavioral responses of the similarly colored butterfly Byasa hedistus during foraging and courtship. While visiting artificial flowers of different colors, we found that B. hedistus exhibits an innate color preference, with a sequence of preferences for red, purple, and blue. The frequency of flower visits by B. hedistus significantly increased when honey water was sprayed on the artificial flowers, but it hardly visited apetalous branches with honey water. This proves that locating nectar sources by odor alone is difficult in the absence of floral color guides. During courtship, males are active while females hardly chase; only two models were observed: males chasing males and males chasing females. The courtship process includes four behaviors: slowing approach, straight chasing, hovering, and spinning. B. hedistus cannot distinguish between sexes based on color, as there is no significant difference in color and shape between them. Twenty-three VOCs (>1%) were identified in B. hedistus, with 21 shared by both sexes, while ketones are specific to males. These VOCs are principally represented by cineole, β-pinene, and linalool. When cineole was added to butterfly mimics, many butterflies were attracted to them, but the butterflies did not seem to distinguish between males and females. This suggests that cineole may be the feature VOC for identifying conspecific groups. Adding β-pinene and linalool to mimics induced numerous butterflies to chase, hover, spin around, and attempt to mate with them. This suggests that β-pinene and linalool are crucial cues indicating the presence of females.

WDFF-Net: Weighted Dual-Branch Feature Fusion Network for Polyp Segmentation With Object-Aware Attention Mechanism.

Colon polyps in colonoscopy images exhibit significant differences in color, size, shape, appearance, and location, posing significant challenges to accurate polyp segmentation. In this paper, a Weighted Dual-branch Feature Fusion Network is proposed for Polyp Segmentation, named WDFF-Net, which adopts HarDNet68 as the backbone network. First, a dual-branch feature fusion network architecture is constructed, which includes a shared feature extractor and two feature fusion branches, i.e. Progressive Feature Fusion (PFF) branch and Scale-aware Feature Fusion (SFF) branch. The branches fuse the deep features of multiple layers for different purposes and with different fusion ways. The PFF branch is to address the under-segmentation or over-segmentation problems of flat polyps with low-edge contrast by iteratively fusing the features from low, medium, and high layers. The SFF branch is to tackle the the problem of drastic variations in polyp size and shape, especially the missed segmentation problem for small polyps. These two branches are complementary and play different roles, in improving segmentation accuracy. Second, an Object-aware Attention Mechanism (OAM) is proposed to enhance the features of the target regions and suppress those of the background regions, to interfere with the segmentation performance. Third, a weighted dual-branch the segmentation loss function is specifically designed, which dynamically assigns the weight factors of the loss functions for two branches to optimize their collaborative training. Experimental results on five public colon polyp datasets demonstrate that, the proposed WDFF-Net can achieve a superior segmentation performance with lower model complexity and faster inference speed, while maintaining good generalization ability.

Sensory, nutrition and physiochemical properties of beef in relation to their genotype

The study aimed to evaluate the sensory, nutritional, and physicochemical characteristics of meat from crossbred cattle (CBC) and indigenous cattle (IC) at different time intervals. Samples of M. longissimus dorsi muscle were collected from three Holstein-Friesian crossbred cattle and three indigenous cattle in the Mymensingh district. The analysis included two treatments based on cattle genotype and time intervals, labeled T0 (0 hours) and T24 (24 hours), and was conducted using a 2×2 factorial design in a completely randomized format. The study assessed various factors such as sensory attributes (color, flavor, tenderness, juiciness, overall acceptability), proximate composition (dry matter, crude protein, ether extract, ash), and physicochemical properties (pH, cooking loss, drip loss, water holding capacity, CIE L*, a*, b*, saturation index, and hue angle). Results showed no significant difference in color, flavor, and overall acceptability between the two treatments. However, juiciness was significantly (p&lt;0.05) higher in IC (3.83) compared to CBC (3.17). While dry matter, crude protein, and ether extract did not differ significantly between the two groups, ash content was significantly higher in IC (1.48) compared to CBC (1.05) (p&lt;0.05). There were no significant differences in pH, cooking loss, drip loss, CIE L*, a*, b*, and saturation index between the two treatment groups, but water holding capacity (WHC) was significantly (p&lt;0.05) higher in IC (96.03%) compared to CBC (92.67%). Aged meat (24 hours) showed better quality based on sensory attributes. Physicochemical properties like pH and WHC decreased over time, while cooking loss and hue angle increased at the 24-hour mark.

The Effects of Different Doses of Canthaxanthin in the Diet of Laying Hens on Egg Quality, Physical Characteristics, Metabolic Mechanism, and Offspring Health.

Currently, there is a dearth of in-depth analysis and research on the impact of canthaxanthin on the production performance, egg quality, physical characteristics, and offspring health of laying hens. Furthermore, the metabolic mechanism of cantharidin in the body remains unclear. Therefore, to solve the above issues in detail, our study was conducted with a control group (C group), a low-dose canthaxanthin group (L group), and a high-dose canthaxanthin group (H group), each fed for a period of 40 days. Production performance was monitored during the experiment, in which L and H groups showed a significant increase in ADFI. Eggs were collected for quality analysis, revealing no significant differences in qualities except for yolk color (YC). The YC of the C group almost did not change, ranging from 6.08 to 6.20; however, the trend in YC change in other groups showed an initial intense increase, followed by a decrease, and eventually reached dynamic equilibrium. By detecting the content of canthaxanthin in the yolk, the YC change trend was found to be correlated with canthaxanthin levels in the yolk. The content of unsaturated fatty acid increased slightly in L and H groups. Following the incubation period, the physical characteristics and blood biochemical indices of chicks were evaluated. It was observed that the shank color of chicks in the L and H groups was significantly higher than that in the C group at birth. However, by the 35th day, there were no significant differences in shank color among the three groups. Further investigation into the metabolic mechanism involving canthaxanthin revealed that the substance underwent incomplete metabolism upon entering the body, resulting in its accumulation as well as metabolic by-product accumulation in the yolk. In summary, this study highlighted the importance of understanding canthaxanthin's role in production performance, egg quality, and offspring health, providing valuable insights for breeders to optimize feeding strategies.

Characterization of a short-term processing technology of black garlic with low 5-HMF content

Black garlic, a deep-processed product of garlic, is widely favored in various Asian countries. Traditional black garlic production typically takes 60–90 days, resulting in low production efficiency and the formation of potentially harmful levels of 5-hydroxymethylfurfural (5-HMF). In this study, we implemented a novel production process capable of producing short-term black garlic (SBG) with significantly reduced levels of 5-HMF within just 8.6 h. A comparative analysis was conducted to investigate the quality disparities between SBG and commercially black garlic (CBG), encompassing assessments on color, physicochemical properties, characteristic components, in vitro antioxidant capacity, and volatile compounds. The results indicated that there were no significant differences in color between SBG and CBG. SBG exhibited higher levels of protein, reducing sugar, and polyphenols. 5-HMF, allicin, and S-allyl-l-cysteine (SAC) were selected as characteristic ingredients of black garlic. The concentration of 5-HMF in SBG was only 5.6% compared to CBG. SAC content in SBG was 2.3 times higher than in CBG and 11.3 times higher than in fresh garlic, while allicin was not detected in SBG samples. When comparing black garlic extracts at the same concentration, the antioxidant capacity of SBG was found to be stronger than that of CBG. Key flavor compounds identified in CBG included diallyl tetrasulfide, 5-methyl-2-furanmethanethiol, allyl methyl sulfide, dimethyl tetrasulfide, diallyl disulfide, diallyl sulfide, and dimethyl trisulfide. In contrast, key flavor compounds identified in SBG were 2-acetylthiophene, allyl methyl sulfide, 5-methyl-2-thiophenecarboxaldehyde, 2-acetylthiazole, dimethyl trisulfide, diallyl sulfide, and dimethyl disulfide. Compared to CBG samples, the aroma profile of SBGs exhibited a more pleasant scent with reduced pungency.

Sensory Evaluation of Vacuum-Packed Rice Eel (Monopterus albus) Fillet Marinade

This study focused on the formulation of a good marinate substitute for vacuum-packed fillets. Treatment marinates are vinegar (T1), lemon juice (T2), calamansi juice (T3), and sweet orange juice (T4), with the same amount of salt, garlic powder, white pepper, and chili powder. Acceptability was determined by its sensory attributes such as taste, odor, color, texture, and Acceptability Composite Index. Results revealed that T 2 (rice eel fillet marinated with 75 ml lemon juice is the most acceptable treatment among the four treatments. In the sensory acceptability, there are no significant differences in the product's hedonic odor, taste, and texture among the four treatments. However, there is a significant difference in the hedonic color of the product among the 4 treatments. Different marinades can be developed for rice eel to improve its taste and acceptability in terms of color, aroma, and texture.

Characterization of sodium caseinate derived from various sources: Unraveling the relationship between structure and functional properties

In this study, the structural and functional properties of laboratory-prepared sodium caseinate (L-SC) from yak Qula with three different sources of commercial products: yak milk, Qula, and milk sodium caseinate products (YM-SC, YQ-SC, M-SC) were compared. The physicochemical properties of different samples were analyzed, indicating significant fat content and color differences. The SDS-PAGE showed predominant protein subunits in the 25 kDa–35 kDa range, with M-SC having the highest κ-casein content and the least aggregation. M-SC exhibited the smallest particle size, lowest surface hydrophobicity (H0) and surface tension at the oil-water interface, with excellent functional properties, whereas YQ-SC exhibited contrast. FTIR suggested that the effect may be attributed to the decreased α-helix and β-sheet structure, and reduction in H0 and protein aggregation, resulting in a notable enhancement in protein solubility and surface activity. After optimizing the alkali extraction conditions and drying method, L-SC showed a reduced particle size of 135.0 nm, significantly improved foaming properties while the prepared emulsion had good stability and smaller d4,3. In addition, the relationship among the indicators was verified by the correlation analysis. These results could provide more information for the manufacturing of sodium caseinate in the food industry.

Disparities in Body Color Adaptability and Ambient Light Color Preference between Wild and Hatchery-Reared Marbled Rockfish (Sebastiscus marmoratus).

Hatchery rearing significantly influences the phenotypic development of fish, with potential adverse effects for the post-release performance of hatchery-reared individuals in natural environments, especially when targeted for stock enhancement. To assess the suitability of releasing hatchery-reared fish, a comprehensive understanding of the phenotypic effects of captive rearing, through comparisons with their wild conspecifics, is essential. In this study, we investigated the divergence in body coloration between wild and hatchery-reared marbled rockfish Sebastiscus marmoratus. We examined the selection preferences for different light colors and assessed the impact of different ambient light colors on the morphological color-changing ability of juvenile marbled rockfish. Our findings revealed significant differences in body color between wild and hatchery-reared marbled rockfish. The hue and saturation values of wild marbled rockfish were significantly higher than those of their hatchery-reared counterparts, indicative of deeper and more vibrant body coloration in the wild population. Following a ten-day rearing period under various light color environments, the color of wild marbled rockfish remained relatively unchanged. In contrast, hatchery-reared marbled rockfish tended to change their color, albeit not reaching wild-like coloration. Light color preference tests demonstrated that wild juvenile marbled rockfish exhibited a preference for a red-light environment, while hatchery-reared individuals showed a similar but weaker response. Both wild and hatchery-reared marbled rockfish displayed notable negative phototaxis in the presence of yellow and blue ambient light. These results highlight the impact of hatchery rearing conditions on the body color and morphological color-changing ability, and provide insight into light color selection preferences of marbled rockfish. To mitigate the divergence in phenotypic development and produce more wild-like fish for stocking purposes, modifications to the hatchery environment, such as the regulation of ambient light color, should be considered.

Color Matching of Single-Shade Composite Resin by Various Pulp Capping Materials in Anterior Teeth

This study aimed to compare color matching between single-shade composite resin-restored teeth with various pulp capping materials and the dentin surrounding the restoration through instrumental analysis and visual evaluation of the color difference. Fifty maxillary right central incisor acrylic resin teeth were prepared with standardized Class III cavities on the proximal surfaces. These teeth were divided into five groups: restored with single-shade composite resin only; Ultra-Blend™ plus followed by single-shade composite resin; TheraCal PT™ followed by single-shade composite resin; Endocem&lt;sup&gt;®&lt;/sup&gt; MTA premixed followed by single-shade composite resin; and Well-root PT™ followed by single-shade composite resin. The color difference (ΔE&lt;sub&gt;ab&lt;/sub&gt;&lt;sup&gt;*&lt;/sup&gt;) between the restored area and the center of the resin teeth was measured using a spectrophotometer. No significant color difference was observed in groups restored with only single-shade composite resin, Ultra-Blend™ plus, and TheraCal PT™. The visual evaluation revealed that Ultra-Blend™ plus exhibited the best color matching score, whereas the Endocem® MTA premixed and Well-root PT™ groups showed significantly lower color matching scores than the single-shade composite resin-only group. When opting for single-shade composite resin usage for anterior tooth restorations with the aim of reducing chair time, pulp capping materials UltraBlend™ plus and TheraCal PT™ provide esthetically pleasing results.