Change in colour, in particular hue angle, paralleled softening.
Color difference, Chroma and hue angle of fresh and UOD-air dried strawberries were evaluated.
Wheat bran was the only fibre source that influenced specific volume and crumb chroma and hue angle.
However, RF cooked meat had lower a* (redness) and higher hue angle values than their WB cooked counterparts.
However, cut edge browning was significantly promoted, indicated by the reduction in hue angle as GST increased.
At this optimum point, extraction yield, apparent viscosity, emulsion stability and hue angle were 4.95 g/100 g, 80.11 mPa s, 67.85% and 80.56°, respectively.
Both thermal and ultrasonic treatments were found to be critical factors influencing changes in chlorophyll content, O2 concentration inside the package, hue angle and ΔE.
Reliable regression models were developed for oxide thickness (Tmeas), and colour specification viz., lightness (L*) and hue angle (h) with determination coefficients of 0.970, 0.988 and 0.998, respectively.
In addition, the hue angle values of dried tomatoes increased with increase of the activation RH and drying temperature, producing dry slices with slightly light red color.
Using transcriptomics, the present study aimed at identifying biomarkers of eight pork quality traits: ultimate pH, drip loss, lightness, redness, hue angle, intramuscular fat, shear force and tenderness, based on an experimental design inducing a high variability in MQ.
Tomato fruit treated with liquid 1-MCP exhibited a strongly delayed ethylene climacteric, suppressed respiration, a reduction in the rate of softening, delayed and reduced accumulation of polygalacturonase activity and lycopene, and delayed changes in surface hue angle.
