Pigment concentration

Various types of equipment are used commercially to manufacture dispersed pigment concentrates or finished dispersion products used by printing ink, and the coatings and plastics industry. 

Significant changes in pigment concentrations were observed for all... 

Increased UV-B radiation decreased the rate of photosynthesis and changed pigment concentration. 

Watson, J.R and Gabehnan, W.H., Seasonal changes and cultivar differences in pigment concentrations and percent dissolved solids in roots of table beets, J. Am. Soc. Hort. Sci., 107, 713, 1982. 

Batista, A.P. et al., Phycocyanin and Lutein colored food emulsions relation between pigment concentration and structural properties, in Proceedings of 3rd International Congress on Pigments in Food, Le Berre, Qnunper, France, 2004, 118. 

To minimize the decomposition of pigments, the nse of milder pigment extraction procedures has been proposed. This involves nsing weaker and volatile organic acids such as formic, acetic, citric, or tartaric acids or small amounts (0.01 to 3%) of stronger more volatile acids snch as trifluoroacetic acid, which could be then removed during pigment concentration. s concentrations on the order of 0.01 to 0.05% and... 

In addition to the pigment concentration in the respective food source, the color quality is of major importance for plant material quality assessment and selection during production and storage. Color quality also strongly affects consumer purchase decisions. Since red beet is still the sole betalain source exploited commercially, quality parameters have been developed for beet preparations. The most important one is the so-called color shade representing a ratio of two absorbance values, namely for betaxanthins and for betacyanins, respectively, A (at 535 mn)/A (at 480 nm). 

First, a food quahty relationship model has been developed. It considers food quahty (FQ) to be dependent on food behavior (FB) and human behavior (HB). FB is a function of food dynamics (FD) (such as variable pigment concentrations and differing color degradahon prohles) and apphed technological conditions (TCs) (such as oxygen control to maintain color concentrahons). Likewise, HB is a function of human dynamics (HD) (for example, varying color perceptions due to age differences), and administrative conditions (ACs) (such as use of color cards to support visual color inspection). These relations are reflected in the food quahty relationship model as ... 

Figure 9.7 UV-visible spectrum of the skin pigment melanin. The spectrum contains two traces (a) eumelanin and (b) pheomelanin. Both component compounds protect the skin by absorbing harmful UV light. All pigment concentrations were 1 mgdm 3...

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