Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 5

Colour Related Publications

5 Crude Protein and Ash Content in Different Coloured Phaseolus coccineus L.

Authors: Sandra Muizniece-Brasava, Liene Strauta, Ina Alsina

Abstract:

Phaseolus coccineus L. is the third most important cultivated Phaseolus species in the world. It is widely grown in Latvia due to its earliness, good taste and uniform and qualitative yield. Experiments were carried out in the laboratories of Department of Food Technology and Agronomical Analysis Scientific Laboratory at Latvia Universityof Agriculture. Beans (Phaseolus coccineus L.) crude protein, crude ash content as well as colour measurements were analyzed. Results show, that brown coloured beans have less crude protein content than others, and ash content have significant differences.

Keywords: Protein, Colour, ash, Phaseoluscoccineus

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2970
4 Carotenoids and Colour Before and After Storage of Organically and Conventionally Cultivated Potato Genotypes in Latvia

Authors: Irisa Murniece, Zanda Kruma, Ilze Skrabule

Abstract:

Potatoes are a good source of carotenoids, which are lipophilic compounds synthesized in plastids from isoprenoids. The aim of this research was to determine the content of carotenoids in relationship with the colour of organically and conventionally cultivated potato genotypes before and after period of storage. In cooperation with the State Priekuli Plant Breeding Institute (Latvia), six potato genotypes were studied: 'Agrie dzeltenie', 'Prelma', 'Imanta', 'S-03135-10', 'S-99108-8' and 'S-01063-5'. All the genotypes were cultivated under three different conditions: organically and conventionally (two conditions). The content of carotenoids was determined by using spectrophotometer and the colour – L*a*b* system. The results of current research show that after the period of storage, carotenoid amount has increased and in conventionally cultivated potatoes it varies from 228.514 to 552.434 μg 100 g-1 while in organically cultivated potato genotypes – from 45.485 to 662.699 μg 100 g-1 FW. Colour of potato flesh was changing during storage.

Keywords: Storage, Carotenoids, Colour, organic and conventional cultivation, potato genotypes

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1427
3 The Impact of Colours on Online Marketing Communications

Authors: Chai-Lee Goi

Abstract:

Colour choice has become a common strategy and correlates highly with marketing. Three broad functions can be identified for colour in a building context especially applied in marketing communications, which are its role as an important parameter in illumination designs, its capacity to influence the visual appearance of a building in a predictable manner and as an aesthetic function. The review of literatures shows that colour has an impact on online marketing communications, and relations between colour, web and marketing communications.

Keywords: Colour, Marketing Communications, website

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2267
2 Colour Stability of Wild Cactus Pear Juice

Authors: Hiss D.C., Kgatla T.E, Howard S.S.

Abstract:

Prickly pear (Opuntia spp) fruit has received renewed interest since it contains a betalain pigment that has an attractive purple colour for the production of juice. Prickly pear juice was prepared by homogenizing the fruit and treating the pulp with 48 g of pectinase from Aspergillus niger. Titratable acidity was determined by diluting 10 ml prickly pear juice with 90 ml deionized water and titrating to pH 8.2 with 0.1 N NaOH. Brix was measured using a refractometer and ascorbic acid content assayed spectrophotometrically. Colour variation was determined colorimetrically (Hunter L.a.b.). Hunter L.a.b. analysis showed that the red purple colour of prickly pear juice had been affected by juice treatments. This was indicated by low light values of colour difference meter (CDML*), hue, CDMa* and CDMb* values. It was observed that non-treated prickly pear juice had a high (colour difference meter of light) CDML* of 3.9 compared to juice treatments (range 3.29 to 2.14). The CDML* significantly (p<0.05) decreased as the juice was preserved. Spectrophotometric colour analysis showed that browning was low in all treated prickly juice samples as indicated by high values at 540 nm and low values at 476 nm (browning index). The brightness of prickly pear had been affected by acidification compared to other juice treatments. This study presents evidence that processing has a positive effect on the colour quality attribute that offers a clear advantage for the production of red-purple prickly pear juice.

Keywords: Processing, Colour, physicochemical, prickly pear juice, Hunter L.a.b

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2335
1 An Efficient Obstacle Detection Algorithm Using Colour and Texture

Authors: Chau Nguyen Viet, Ian Marshall

Abstract:

This paper presents a new classification algorithm using colour and texture for obstacle detection. Colour information is computationally cheap to learn and process. However in many cases, colour alone does not provide enough information for classification. Texture information can improve classification performance but usually comes at an expensive cost. Our algorithm uses both colour and texture features but texture is only needed when colour is unreliable. During the training stage, texture features are learned specifically to improve the performance of a colour classifier. The algorithm learns a set of simple texture features and only the most effective features are used in the classification stage. Therefore our algorithm has a very good classification rate while is still fast enough to run on a limited computer platform. The proposed algorithm was tested with a challenging outdoor image set. Test result shows the algorithm achieves a much better trade-off between classification performance and efficiency than a typical colour classifier.

Keywords: classification, Texture, Colour, obstacle detection

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1428