Color changes were estimated every 2 h, for 26 h, obtaining its color parameters.
Seven color parameters (L*, a*, b*, hue, chroma, browning index (BI), and total color change (ΔE)) were analyzed.
A great improvement on color parameters was obtained using sulphited potato slices instead of the other pre-treatments.
Fillet color parameters (L, a* and b*) were also highly correlated to BCC in the rainbow trout fed S. platensis.
With regards to the color parameters, significant changes were observed based on the concentrations of HOPO and whey.
Also, quantitative color analysis of untreated and microwaved irradiated sorghum grain, L⁎, a⁎ and b⁎ color parameters (CIE) and total color differences (ΔE⁎) were investigated.
A color meter and a thermal conductivity tester are used to obtain the color parameters L∗, a∗, b∗ and thermal conductivity, respectively.
The higher TPC, AOC, vitamin C content and rehydration ability were obtained from HD. Color parameters had similar values for both drying methods.
A full factorial experimental design with regression modeling was employed to investigate the main effects of amplitude level and treatment time on anthocyanins and color parameters.
The tristimulus color parameters such as L∗ (lightness) and brownness index (BI) of the crust varied significantly (p < 0.01) from 31 to 72 and 68 to 123, respectively.
