Terms Of Color Research Articles

The effects of hazelnut pulp adding on sensorial properties of tarhana

In this study, hazelnut pulp added to tarhana to increase its nutritional properties and create a new product. For this purpose, cold-pressed partially defatted hazelnut pulp obtained and added to the tarhana formulation at certain rates of 0%, 5%, 10%, 15%, 20%, 25% and 30%. Sensory tests carried out to measure the liking of tarhana with hazelnut pulp, a new product. In the sensory evaluation, all samples examined in terms of odor, color, taste-aroma, consistency, and general acceptability. Because of the sensory analysis carried out by cooking tarhana in the form of soup, it observed that there was no significant difference between the control group and the tarhana with hazelnut pulp in terms of color, smell, consistency, taste, aroma and general acceptability. However, when the sensory analysis results are examined, it is seen that tarhana with hazelnut pulp received higher scores than the control group.

COLOR PERCEPTION IN DIFFERENT LANGUAGES AND CULTURES (BASED ON THE FRENCH AND GERMAN LANGIAGE MATERIALS)

Purpose. This paper is devoted to consideration of the color terms in French and German idioms and paremias and determining specifics of color perception in both languages. The authors made a comprehensive analysis of French and German idioms and paremias which contain color components. Color lexics containing such colors as blue/azure, red, green, yellow, white and black serves as the object of the analysis. Color palette clearly reflects cultural diversity, a worldview of French and German people.
 Method and methodology of the work. The study is based on comparative and descriptive method and method of thematical analysis of lexical units.
 Results. The results of the conducted research let us to conclude that color terms in both French and German languages are quite diverse from the national-cultural perspective and convey a high degree of intensity. Color perception is grounded on emotional impressions. All the color terms considered in the current article have positive as well as negative assessment, more rarely neutral.
 Practical implications. The outcomes of the study can be used in teaching lexicology, phraseology, stylistics, as well as within the field of linguistic and cultural studies of France and Germany.

Formulation of Emergency Food Bars Made from Cassava Flour and Red Bean Flour

The aim of the study was to find the best formulation of emergency food bars based on cassava and red bean flour. This study was an experimental study with a completely randomized design with 2 replications. According to the organoleptic test of 43 panelists, F3 (42:58) was the best formulation in terms of color, taste, and aroma preferences. The nutrient content analysis showed that the energy of the food bars was about 232.46 kcal per 50 g, which is close to the minimum standard for emergency food. The nutrient content of the emergency food bars per 100 g were carbohydrate 62.84 g, protein 9.81 g, total fat 19.37 g, energy from fat 174.33 kcal, total energy 464.93 kcal, water content 5.46 g, and ash content 2.52 g.

KENTSEL DONATI ELEMANLARININ KENT KİMLİĞİ BAĞLAMINDA DEĞERLENDİRİLMESİ: RİZE ÖRNEĞİ

The study aimed to assess the impact and contribution of urban enhancement elements (paving, seating, lighting, signage and information, boundaries, etc.) in Kuyumcular Street, Rize Square Park, Rize Square and Main Street in Rize town centre. For this purpose, urban enhancement elements in the study area were identified and photographed. In order to determine the contribution and impact of these reinforcing elements on the urban identity, similar studies on the subject were examined, evaluations and suggestions were made. The study found that the reinforcing elements in the city centre create a rural atmosphere rather than a modern urban atmosphere, contrary to the effect expected from the city and reflecting the identity of the city. It was observed that the urban reinforcements in the city do not comply with the standards, are not compatible with the environment and each other in terms of material and colour, do not provide integrity and do not have an original design. It was emphasised that the design principles that can support the purpose of the activities and provide functionality to the areas should be taken into consideration.

Changes in Online Shopping Behavior for Ready-Made Clothes among Saudi Consumers following COVID-19

This study emphasizes the influence of the environment, society, and individual characteristics on consumer behaviour, particularly among Saudi individuals who possess their own customs, traditions, values, and perceptions of clothing purchasing decisions. However, technological advancements, specifically the Internet, have played a role in exposing Saudi society to the cultures of other societies, and influencing consumer behaviour. This study focuses on understanding the factors that have led to a shift in consumer behaviour towards online clothing shopping in the Kingdom of Saudi Arabia following the COVID-19 pandemic. The research aims to contribute to knowledge about the post-pandemic behaviour of Saudi consumers, specifically in terms of increased online purchases of ready-made clothes, and align with the goals of the Kingdom's Vision 2030, which aims to foster a thriving economy. The study employs a descriptive analytical approach. The study population consists of Saudi consumers in general across the Kingdom of Saudi Arabia, and a random sample of 125 individuals aged 18-47 and above was selected to complete the questionnaire. The key findings from the study highlight that consumers prefer online shopping due to the convenience, time and effort savings, ease of ordering, and wide range of choices in terms of clothing models and colours. Online purchasing is also perceived as more cost-effective, offering discounts and coupons that physical markets may not provide. Based on these findings, the study recommends enhancing the accuracy of clothing product descriptions on dedicated online platforms for selling clothes. Additionally, it suggests diversifying the clothing options available in local markets to cater to different tastes and age groups and creating websites specifically for local markets.

Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives.

Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (Beta vulgaris L. var. conditiva). Nowadays, this product is increasingly recognised as a functional food with potentially beneficial health properties. It has been suggested to have antioxidant, anti-inflammatory, anticancer, antihypertensive, immunomodulatory, and probiotic effects, among others. Moreover, with the increasing popularity of the drink, newer variants are appearing in the food market, obtained by modifying the traditional recipe, adding other raw materials, herbs, and spices. Therefore, the aim of this study was to evaluate and compare the antioxidant potential and phytochemical composition of the selected fermented beetroot juices in different flavour variants available in the Polish food market. The study material consisted of six fermented beetroot juices: traditional, with garlic, with horseradish, with acerola, without salt, and iodized. The obtained results showed that the addition of acerola, horseradish, garlic, salt, and iodine in the form of sodium iodide and potassium iodide influenced the composition and properties of fermented beetroot juice. The most promising product in terms of potentially beneficial health properties related to the prevention of free radical diseases was fermented beetroot juice without salt (FRAP-5663.40 µM Fe (II)/L, ABTS-96.613%, TPC-760.020 mg GAE/L, TFC-221.280 mg RE/L). Iodized fermented beetroot juice had the highest vitamin C content-51.859 mg/100 mL. However, all the products tested were characterised by a significant content of biologically active substances with antioxidant properties and showed a high antioxidant potential. Moreover, all the fermented beetroot juices were rated positively in terms of flavour intensity, sweetness, acidity, colour, and overall acceptability. They can, therefore, be a good source of antioxidants in the daily diet.

Techno‐functional and rheological characterisation of protein isolates from two Australian lupin species as affected by processing conditions

SummaryLupin, a sustainable non‐starchy legume, holds promising potential as a novel plant protein source, yet its protein functionality has been underexplored, particularly in relation to drying and its interaction with starch and fibres. Here, protein from two Australian Lupin species (Lupinus angustifolius ‘Jurien’ and Lupinus albus ‘Murringo’) were extracted at pH 8.0, precipitated at pH 5.0, and subsequently dried via spray or freeze‐drying, with or without pasteurisation. Solubility at pH 8.0 was highest in the direct freeze‐dried albus and angustifolius isolates, reaching 85% and 88%, respectively, yet processing exerted a discernible influence, leading to reduced solubilities in spray‐dried (albus‐72% angustifolius‐55%) and pasteurised samples (albus‐67%, angustifolius‐44%). However, this effect was not consistently reflected in foaming and emulsification abilities, or water‐ and oil‐holding capacities. The albus species exhibited superior gelation characteristics compared to angustifolius species. Furthermore, interaction between spray‐dried albus isolates, potato starch and two types of fibres showed protein–starch–fibre interactions were dependent on the type of fibres present. In conclusion, varietal disparities, largely attributed to differences in legumin‐to‐vicilin ratios, had a significant impact on protein functionality, while the processing parameters employed demonstrated limited effects, primarily in terms of solubility and colour.

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties.

The influence of particle size intervals (<125 μm, ≥125-<200 μm, and ≥200-<300 μm) of grape pomace (Vitis vinifera var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of the formulation variables (extract from grape pomace with different particle size intervals and gelatin doses-7, 8.5, and 10 g) on the mechanical properties (hardness, cohesiveness, adhesiveness, springiness, and gumminess), color, and sensorial, microbiological, and phytochemical parameters. The jelly candy formulated with grape pomace extract (<125 μm) and 7 g of gelatin showed the highest total phenolic content (156 mg GAE/g) and antioxidant activity (65.8% inhibition), while grape pomace jellies with a particle size of ≥125-<200 μm and different concentration of gelatin presented the greatest sensory acceptance in terms of sweetness, taste, odor, elasticity, color, and overall acceptability of the resulting jelly. The concluding observation was supported by the microbiological analysis, which also showed that there is no growth in jelly samples except the jelly candies prepared with a ≥200-<300 μm particle size interval of grape pomace extract.

A Deep Learning Model for Identical National Flag Recognition in Selected African Countries

The national flags are among the symbolic representations of a country. They make us understand the country of interest in a particular issue. Therefore, they are commonly used in both private and government organizations. It has been discovered in recent times that the younger generation mostly and idly spend its time online; hence, knowing little about national flags. Additionally, some national flags (particularly in West Africa) are identical in nature. The likeness is in terms of layout, colours, shapes and objects on the national flags. Hence, there is a need to have a model for flag recognition. In this paper, national flag images of some West African countries were gathered to form a dataset. After this, the images were preprocessed by cropping out the irrelevant parts of the images. VGG-16 was used to extract necessary features and to develop the deep learning model. This contrasted with the existing handcrafted feature extraction and traditional machine learning techniques used on this subject matter. It was observed from this study that the proposed approach performed excellently well in predicting national flags; with an Accuracy of 98.20%, and an F1 score of 98.16%. In the future, it would be interesting to incorporate the national flag recognition into Human-Computer Interaction System. For instance, it could be used as flag recognition in some mobile and web applications for individuals with colour blindness. This research work presents a robust model because of nature of the dataset used in this work compared to previous works.

Production of high-antioxidant yoghurt using phycocyanin from microalgae Spirulina sp

Yoghurt is a functional food product widely used to improve the digestive system in the body. Yoghurt fermentation usually uses lactic acid bacteria from the Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus casei. Phycocyanin has been used as a natural dye for food, cosmetics, and medicine. Phycocyanin is a complex protein that can be an anticancer, antioxidant, and immunity booster. In this study, the effect of the number of additions of phycocyanin, storage time, and time of addition of phycocyanin to the antioxidant activity, protein, and organoleptic properties of the yoghurt produced. In this study, cow milk was pasteurized and fermented to become a yoghurt. Afterwards, phycocyanine was added to the yoghurt before being stored and analyzed. Spectrophotometric analysis was utilized to determine the antioxidant activity and protein content. An organoleptic test using a Likert scale was conducted to determine the product's suitability to consumer tastes. Increased phycocyanin concentrations were added (0, 0.25, 0.5, and 0.75 wt. %), resulting in a decrease in IC50 value of 8855.53, 5843.371, and 4147.548 ppm, which shows an increase in antioxidant activity. At the level of consumer preference in terms of taste, the most preferred is a concentration of 0.5 wt. %, while in terms of colour and aroma, at a concentration of 0.25 wt. %. While the longer the storage time (1, 3, and 5 days), the increase in IC50 value of 2777.111, 5179.547, and 5916.884 ppm, and there was a decrease in protein content in the sample. For the level of consumer preferences in terms of taste and aroma, the most preferred is variable with a storage time of 1 day, and in terms of colour, the most preferred at five days storage. The IC50 value in the variable with the addition of phycocyanin after fermentation is less than the addition after fermentation, which is 5351.865 ± 1606 and 3897.162 ± 1678 ppm. The protein content is higher when adding phycocyanin before fermentation. While yoghurt with the addition phycocyanin before fermentation showed higer consumer preference in terms of taste and aroma. In contrast, the addition of phycocyanin after fermentation is preferred in terms of colour.

Effect of parametric variation on the surface composition, structure, and tribological properties of zirconium nitride/oxynitride thin films

This paper evaluates the effect of parametric variation on the structure, surface composition and tribological properties of reactive RF-magnetron sputter deposited ZrN/ Zr2ON2 thin films. The properties of the films were investigated with respect to Ar: N2 flow rate, and power coupled to the plasma. X-ray photoelectron spectroscopy (XPS) revealed the presence of both the Zr2ON2 and ZrO2 stoichiometric components on the surface. Also, coupled power beyond 100 W promotes the formation of Zr2ON2 on the film surface. That’s why samples having thickness as low as 101–106 nm exhibit lower COF values 0.42–0.46 owing to the dominant presence of lubricating ZrO2 phase in the surface layer. Grazing angle X-ray (GIXRD) diffractogram exhibit that in the bulk, c-ZrN (311) and c-Zr2ON2 (440) phases are dominant. With increased power beyond 100 W, the (222) orientation of the Zr2ON2 phase also becomes significant, owing to enhanced reaction rate between the sputtered Zr and reactive gas atoms. Tribological studies show that the sample with the lowest surface roughness (S5) (∼114 nm) has the highest specific wear rate (∼1.26 ×10−3 mm3/ Nm). Colour of the films changed with applied power from grey at 50 W, to brownish yellow at 100 W, blue at 150 W, and golden yellow at 200 W. The films exhibited long term stability after 18 months of deposition, in terms of adhesion and colour, upon exposure to ambient condition.

Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production

From a sustainability and circular economy point of view, this study evaluated the possibility of recovering antioxidant compounds from Rossa di Tropea onion waste for application in the food industry as natural ingredients. In particular, the aim was to investigate the effect of adding natural antioxidants recovered from ‘Rossa di Tropea’ onion waste to maintain/improve the functional and qualitative characteristics of white bread. Total phenolic content, antioxidant activity, and sensorial aspects were studied on the different enriched samples during the storage period. The ‘Rossa di Tropea’ onion skins proved to be a good source of natural polyphenols, and their use in white bread production has resulted in a significant increase in bioactive compound content and antioxidant activity (ABTS and DPPH assays). Moreover, the enriched bread showed acceptable quality attributes in terms of odor, colour, and taste, despite the increase in firmness during the storage time compared to the control sample. The obtained results suggest the possibility of applying the antioxidants recovered by ‘Rossa di Tropea’ onion waste as ingredients in the formulation of bakery products to obtain new food with functional characteristics.

Features of Women’s Language Used by Female Characters in Anne with an E Series

This study investigates the women’s language features used by the female characters in Anne with An E series. The data source was taken from a series entitled Anne with An E. The data were obtained from the dialogue of the female characters. The qualitative research method was used to analyze the data in this research. Women’s language features proposed by Lakoff (1975) were applied in the analysis. The results show all the women’s language features are used by the female characters in Anne with An E series. They were lexical hedges, tag questions, rising intonation on declarative, empty adjectives, precise colour terms, intensifiers, hypercorrect grammar, super polite forms, avoidance of strong swear words, and emphatic stress. The results of this research have proven Lakoff's (1975) theory.Keywords: Women’s language features, female characters

Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu

Caramel color is a food colorant widely used in the fermented beverage industries. In this context, this study investigated the effects of caramel color on the quality of Huangjiu in terms of color, physicochemical properties, sensory characteristics, and the release of volatile organic compounds (VOCs). The results showed that Class IV caramel colors with the highest color intensity had the lowest coloring ability in Huangjiu due to precipitation. Caramel colors significantly affected the total sugar, titratable acidity, and amino nitrogen of Huangjiu. Sensory analyses indicated that the three classes of caramel colors significantly affected 10 sensory attributes and the aroma release of Huangjiu. The headspace concentrations of the 40 VOCs in Huangjiu changed significantly. Principal component analysis (PCA) and cluster analysis showed that Classes I and III caramel colors had similar effects on the VOCs in Huangjiu. Partial least-squares discriminant analysis (PLS-DA) showed that 9 compounds made important contributions to distinguishing different classes of caramel-colored Huangjiu samples. This study provides a theoretical foundation for the scientific application of caramel color in Huangjiu and other fermented food industries.

Subleading effects in soft-gluon emission at one-loop in massless QCD

We elucidate the structure of the next-to-leading-power soft-gluon expansion of arbitrary one-loop massless-QCD amplitudes. The expansion is given in terms of universal colour-, spin- and flavour-dependent operators acting on process-dependent gauge-invariant amplitudes. The result is proven using the method of expansion-by-regions and tested numerically on non-trivial processes with up to six partons. In principle, collinear-region contributions are expressed in terms of convolutions of universal jet operators and process-dependent amplitudes with two collinear partons. However, we evaluate these convolutions exactly for arbitrary processes. This is achieved by deriving an expression for the next-to-leading power expansion of tree-level amplitudes in the collinear limit, which is a novel result as well. Compared to previous studies, our analysis, besides being more general, yields simpler formulae that avoid derivatives of process-dependent amplitudes in the collinear limit.

Study the effect of drying methods On the quality characteristics for dill and parsley

This research studied the effects of three drying methods (solar, electric oven, microwave) and two different drying duratiqcontent (%), drying rate (kg/h), and dry matter color. The experiment werer conducted in the Medicinal Plants Laboratory at the College of Agricultural Engineering Sciences, University of Baghdad, for the winter season of 2022/2023. The goal of the experiment was to determine the best drying method for dill and parsley plants that would give the best quality for each of them. Thirty-six samples were randomly divided into 6 groups (3 for dill and 3 for parsley). Each group of one plant was dried using one of the three studied drying methods. Each group was further divided into two parts (three samples each) with different drying durations (first duration, second duration). The results showed that Parsley had a lower moisture content (81.86%) compared to dill (83.67%), suggesting that parsley is more resistant to moisture loss than dill. The microwave drying had the lowest moisture content (80.69%) and the highest in electric oven drying (84.02%). For the drying rate, the highest value (0.01378 kg/h) was observed in dill, while the lowest rate (0.0115 kg/h) was in parsley. Drying methods had a significant effect on the drying rate, with the microwave method having the highest rate (0.113 kg/h) and the electric oven method the lowest (0.011 kg/h) .The microwave drying resulted in a significantly shorter drying duration compared to electric oven and solar drying, with a reduction of 5.6% and 6.4%, respectively. The drying methods showed a significant difference in terms of color, with the highest color value of 8 observed in the microwave drying method and the lowest value of 7.17 in the solar drying method. The electric oven drying method had a color value of 7.83, indicating that microwave drying preserved color quality. The drying duration did not have a significant effect on the studied parameters.

FARKLI KURUTMA TEKNİKLERİNİN HURMA ERİĞİ MEYVELERİNİN (DIOSPYROS LOTUS L.) BİYOAKTİF, RENK, ANTİBAKTERİYEL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

In this study, the effects of hot air drying (HD), vacuum drying (VD) and freeze drying (FD) processes on total phenolic (TPC) and flavonoid contents (TFC), antioxidant capacity (AC), color and antibacterial properties and sensory evaluation of date plum (DP) fruit were determined. Total phenolic, total flavonoid and antioxidant capacity values of dried and fresh samples were determined as 13.86-7.45 mg GAE/g, 7.17-4.09 mg CE/g and 86.60-54.98%, respectively. The highest inhibition levels against Bacillus cereus (24.50 mm) and Salmonella Typhimurium (24.67 mm), Yersinia enterocolitica (25.75 mm) and Staphylococcus aureus (25.17 mm) were determined for HD and VD, respectively. In terms of sensory evaluation, FD drying was scored similarly to fresh samples (P&amp;gt;0.05). Overall, FD drying could be applied for longer preservation of DP fruits in terms of bioactive properties, color and sensory evaluation.

Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products.

Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit formulation. A broccoli flour and three water/ethanol extracts (100:0, 75:25, 50:50; v/v) were obtained. The rheological properties and the content of bioactive compounds of the functional ingredients and biscuits were evaluated. The 50:50 hydroalcoholic extract was the richest in glucosinolates (9749 µg·g-1 DW); however, the addition of a small amount strongly affected dough workability. The enrichment with 10% broccoli flour resulted the best formulation in terms of workability and color compared to the other enriched biscuits. The food matrix also contributed to protecting bioactive compounds from thermal degradation, leading to the highest total glucosinolate (33 µg·g-1 DW), carotenoid (46 µg·g-1 DW), and phenol (1.9 mg GAE·g-1 DW) contents being present in the final biscuit. Therefore, broccoli flour is a promising ingredient for innovative healthy bakery goods. Hydroalcoholic extracts could be valuable ingredients for liquid or semi-solid food formulation.

Radio frequency puffing of purple sweet potato nutritious snacks

Radio frequency (RF) heating is a new technology applied to puffing drying that has the potential to replace conventional drying methods. The heating and puffing effects of sample thickness (1–3 mm), electrode gap (110–130 mm), and moisture content (40–60%), of the composite purple sweet potato chips were studied. The optimal process parameters were 1 mm sample thickness, 110 mm electrode gap, and 60% moisture content. The effects of four drying methods, including RF, microwave (MW), vacuum freezing (VF), and hot air (HA), on the chips were compared. The physicochemical properties of the chips were evaluated in terms of nutrient composition, color, hardness, rehydration ratio, moisture content, and microstructure. The RF-dried samples showed the second-highest anthocyanin retention of 8.74 mg/100 mg, the smallest color difference ΔE of 8.67, a satisfactory hardness of 752 gf, and the highest rehydration ratio of 3.42. Microstructure analysis revealed that RF drying could gelatinize the majority of the starch granules and change their structure. Future studies should focus on minimizing the adverse impact of RF heating to maintain the quality of nutritious snacks.

Evaluation of pulsed vacuum drying efficiency and quality of garlic sprout based on infrared radiation heating and electronic panel conduction heating

In view of the problems of short storage periods, high cost, and high energy consumption in low-temperature storage and controlled atmospheric storage of garlic sprouts, pulsed vacuum drying (PVD) technology was applied in this study for improving the commodity value and reducing the storage cost of garlic sprouts. The drying characteristics and quality attributes of garlic sprouts at different temperatures (65, 70, and 75 °C) and pulsing ratios (2:4, 3:4, 4:4, 3:2, and 3:6) based on the different heating techniques of infrared radiation (FIR-PVD) and electronic panel conduction (EPC-PVD) were investigated. The results showed that EPC-PVD shortened drying time by 11.45–24.94% compared with FIR-PVD, while FIR-PVD achieved better quality in terms of color and allicin retention as compared with EPC-PVD. Prolonging the vacuum duration and reducing the atmospheric pressure duration were helpful in the formation of porous structures, thus obtaining a faster drying rate and better product quality. The Weibull model could precisely describe the drying kinetics of garlic sprouts. FIR-PVD at 75 °C and 3:4 was recommended as the most suitable drying condition due to the highest comprehensive score (0.7856) considering drying time and product quality. The findings provide a new idea for low carbon high-quality storage of garlic sprouts.