Food

  2010 SEP 9 - (VerticalNews.com) -- According to recent research from Olsztyn, Poland, "The properties of grain of Mauritia and Prestige barley varieties were determined for moisture content of 12.5 and 15.5% wet basis."

  "Broad variations were observed in the relationship between the moisture content of grain, its variety, and the geometric properties of barley. Most of the geometric properties of barley were dependent on both the cultivar studied and the moisture content of grain, while selected characteristics were dependent on moisture content of grain or barley cultivar only," wrote M. Markowski and colleagues ...read more

  2010 SEP 9 - (VerticalNews.com) -- According to recent research published in the International Journal of Food Properties, "Colour is one of the major attributes that affect the consumer's perception. This paper presents a study regarding coloring properties of the natural, nontoxic dye extracted from fresh fruits of bilberries (Vaccinum myrtillus)."

  "Colours were measured in CIELAB system using a standard white specimen. The samples were different regarding their dye concentration. Experiments comprising more samples sets used three different illuminators. The hue, luminosity, and saturation are discussed," wrote M. Pop and colleagues ...read more

  2010 SEP 9 - (VerticalNews.com) -- According to recent research published in the International Journal of Food Properties, "The effect of temperature and soluble solids concentration on density of clear pineapple juices was studied. The density was determined with soluble solids content from 10 to 64.1 degrees Brix, and temperatures between 10 to 70 degrees C with 10 degrees C increments."

  "The aim of this work was to develop suitable mathematical models for the use in concentration process by evaporation. The density of pineapple juice was strongly affected by soluble solids concentration, while it was relatively less affected by temperature," wrote S. Garza and colleagues, University of Lleida ...read more