The Color Problem in Foods

Mackinney, G.; Chichester, C. O.

doi:10.1016/s0065-2628(08)60225-6

Cited by 13 publications

(2 citation statements)

References 49 publications

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“…However, their diameter may not be large enough for organic molecules, such as chlorophyll or their agglomerates, to fit in [38]. Lovibond red and yellow (which are associated with carotene content [39]) are also reduced after bleaching compared to untreated oil. It is observed that the oil treated with oxalic-acid-activated bentonites presents lower values of Lovibond red compared to that treated with Tonsil.…”

Section: Bleaching Efficiency Of Oxalic Acid Activated Bentonitesmentioning

confidence: 99%

Structural and Surface Modification of Oxalic-Acid-Activated Bentonites in Various Acid Concentrations for Bleaching Earth Synthesis—A Comparative Study

2022

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The aim of this study is to investigate the oxalic acid activation of bentonites containing different types of smectites, analyse their surface modification as a function of acid concentration and create good quality bleaching earths. In particular, two different bentonite samples (one containing aluminum and one containing ferruginous smectite), after being characterized through XRD, XRF and FT-IR analysis, are treated with oxalic acid at a concentration of 0.5, 0.7 and 1 M. Their structural modifications after treatment are observed through FT-IR spectra and surface area and porosity measurement (using the BET equation and the BJH method, respectively) combined with the determination of the main structural metals’ extraction from them (using an atomic adsorption spectrometer). The results showed that the ferruginous smectite is more susceptible to oxalic acid activation compared to the aluminum smectite, and all the final products have developed extra porosity in their structure while retaining the structure of smectite (even at 0.5 M acid concentration). The activated samples were used as bleaching earths in soybean oil, and the results proved that Lovibond yellow and red colours as well as the chlorophyll of oil (measured spectrophotometrically) were reduced to the values set by the specifications.

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Section: Bleaching Efficiency Of Oxalic Acid Activated Bentonitesmentioning

confidence: 99%

Structural and Surface Modification of Oxalic-Acid-Activated Bentonites in Various Acid Concentrations for Bleaching Earth Synthesis—A Comparative Study

2022

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“…The human eye is a most discriminating organ, capable of distinguishing a vast number of different shades of color, according to Mackinney and Chichester (1954). However, the eye is not a very good quantitative instrument for permanent records.…”

Section: Colormentioning

confidence: 99%

Modern sensory methods of evaluating wine

Amerine¹,

Roessler²,

Filipello³

1959

Hilg

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WITH THE GROWING CONSUMPTION of wine in this country and the rapidly developing interest of the general public in wine appreciation, maintenance of uniform quality and improvement in quality have become matters of increasing importance to California wine makers. At present our only method of distinguishing quality is by sensory examination-visual observation, smelling, and tasting-and this is the province of professionals, calling for skill, training, and experience. To some extent objective tests can be applied to supplement and support sensory judgments, but quality ratings still rest largely on the estimates of expert tasters. While much has been written about the various aspects of wine judging, the information is scattered and not always easily available. Furthermore, because of their subjective nature, standards tend to vary, and a major problem of wine tasting has been to achieve, by various types of testing, uniform and reliable judgments. The purpose of this publication is to provide a complete guide to the sensory examination of all kinds of wines. The standards proposed herein are generally accepted measures of quality, and an attempt has been made, insofar as possible, to provide objective criteria that will be useful both to amateur and experienced tasters. The first section is devoted to a discussion of the senses and the way they function, since this is considered fundamental to their intelligent utilization. The chemical characteristics of wines are discussed under color, smell, and taste, and the available data on their detection or differentiation are summarized. A list of words for purely descriptive work is given in connection with each of these. A brief description of the main types of wine produced in California then follows. Various types of tasting for different purposes are suggested. Difference testing is discussed, and the statistical procedures for determining significance are outlined. Finally, scoring and ranking pro-1

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Spektrophotometrische Versuche über die Farbe und Qualität einiger Obstsäfte und Sirupe

Wojtowicz¹

1961

Nahrung

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The Color Problem in Foods

Cited by 13 publications

References 49 publications

Structural and Surface Modification of Oxalic-Acid-Activated Bentonites in Various Acid Concentrations for Bleaching Earth Synthesis—A Comparative Study

Structural and Surface Modification of Oxalic-Acid-Activated Bentonites in Various Acid Concentrations for Bleaching Earth Synthesis—A Comparative Study

Modern sensory methods of evaluating wine

Spektrophotometrische Versuche über die Farbe und Qualität einiger Obstsäfte und Sirupe

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