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Summary: Finger limes (Citrus australasica) are an Australian native and traditional food that are known for their caviar‐like pearls often referred to as "Citrus Caviar". This study aimed to spectrally characterise finger lime varieties sourced across South‐East Queensland and Northern New South Wales. The varieties investigated demonstrated a wide diversity in their phenotypic appearance; however, their infrared spectra were similar. The NIR spectra of the samples were collected using a portable instrument and the data analysed using principal component analysis (PCA) and partial least squares (PLS) regression. Differences in the PCA score plot were observed associated with the different varieties analysed. The cross‐validation statistics obtained for the prediction of adulteration of finger with Tahitian lime were R2CV and SECV 0.96% and 7%, respectively (using 8 PLS factors), using PLS regression. This study demonstrated that a portable handheld NIR instrument is able to identify finger lime varieties using both whole fruits and the corresponding peel samples. This study also showed that NIR was able to identify the level of adulteration of finger lime with Tahitian lime. [ABSTRACT FROM AUTHOR]

Summary: Melatonin (MT), a natural signalling compound derived from tryptophan, has gained significant attention for delaying postharvest ripening and senescence in various fruits and vegetables. In the present study, the effect of MT treatment was evaluated on the postharvest shelf‐life of bell pepper. Fruits were dipped in various MT concentrations (70, 120, 170, 220 μmol L−1) for 20 min and stored at 10 ± 1 °C for 20 days. The bell pepper treated with 120 μmol L−1 MT significantly suppressed respiration, weight loss and delayed chlorophyll degradation. Additionally, MT (120 μmol L−1) treatment reduced loss of firmness, titratable acidity and retained total phenol, flavonoid and ascorbic acid content. It hindered malondialdehyde accumulation by enhanced DPPH radical scavenging and antioxidant enzyme activity like superoxide dismutase, catalase and peroxidase, over the control. Conclusively, 120 μmol L−1 MT prolongs the postharvest shelf‐life of bell pepper by 20 days with superior sensory quality, surpassing the control by 10 days. Therefore, MT treatment is a commercially useful technology for maintaining quality and prolonging the postharvest shelf‐life of bell pepper. [ABSTRACT FROM AUTHOR]

1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets. 2. In the production of RP, red raspberry (Rubus ideaus L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed. 3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO2 + 60%N2) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage. 4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (p < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (p < 0.05). 5. With the addition of phosphate, the external surface a* value of nuggets increased (p < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (p < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (p < 0.05). 6. The internal surface a* value increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was greater in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (p < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life. [ABSTRACT FROM AUTHOR]

Data visualisation software provides the ability to create highly customisable choropleth maps. This presents an abundance of design choices. The colour legend, one particular aspect of choropleth map design, has the potential to effectively convey data points' absolute magnitudes (how large or small they are). Colour legends present the mapping between a specific range of colours and a specific range of numerical values. In this experiment, we demonstrate that manipulating this range affects interpretations of the plotted values' absolute magnitudes. Participants (N = 100) judged the urgency of addressing pollution levels as greater when the colour legend's upper bound was equal to the maximum plotted value, compared to when it was significantly larger than the maximum plotted value. This provides insight into the cognitive processing of plotted data in choropleth maps that are designed to promote inferences about overall magnitude. [ABSTRACT FROM AUTHOR]

Dress may show the characteristics of an era, a country, a community or a person. As in other folk arts, clothing is one of the most vibrant documents of cultures. Since folk clothing, which is a cultural product, is directly related to people, it is an indicator of the people's modes of living. The colours, patterns and motifs especially used in folk clothing provide important information on such matters. This article deals with the colours and patterns of the folk clothing in the regions within Romania. For this purpose, samples of folk clothing belonging to the regions considered as the most traditional are illustrated and the elements of folk clothing examined in terms of colour and pattern features. The article lists various colours and patterns and shows how their configurations serve as identifying markers for the various regional locations of their wearers. [ABSTRACT FROM AUTHOR]

The by-products of the extraction of sea buckthorn (Hippophae rhamnoides L.) concentrated juice may represent a functional food ingredient for white chocolate production, as a rich source of bioactive compounds. The effects of six treatments derived from the factorial combination of two types of by-products (with oil or without oil) and three different concentrations (5%, 10%, and 15%), were assessed on rheological, quality, colour, antioxidant, and mineral properties of chocolate. The 15% addition of full powder led to the highest values of max firmness, total shear energy, shear energy, cohesiveness, gummosity, dry matter, and ABTS, compared to the untreated control, but the two highest concentrations of the oil-deprived powder resulted in the protein content increasing. The full powder addition always raised fat levels. Both the 'L' and 'a' colour component as well as total carotenoids, β-carotene, lycopene, and vitamin C increased with the rise of H. rhamnoides powder addition, compared to the untreated control. The opposite trend was shown by the 'b' colour component and pH, whereas polyphenols and antioxidant activity attained higher values with the oil-deprived powder. The content of potassium decreased upon the 15% addition of the Hippophae rhamnoides by-product powder, compared to the untreated control, whereas calcium and magnesium increased. The 15% H. rhamnoides full powder elicited the augmentation of phosphorus content in chocolate, compared to the untreated control, contrary to the effect of the oil-deprived powder on P and Zn. The employment of SBB by-products highlights the great potential for manufacturing innovative functional foods with high nutritional value, such as chocolate. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the influence of replacing skim milk powder with hempseed press cake on the quality properties of ice cream. Four ice cream mix formulations were developed, three with hemp press cake (25.0%, 37.5% and 50.0% milk powder replacement) and one control sample. The physicochemical (basic composition, pH, titratable acidity, water activity) and rheological properties of the ice cream mixes and the fat destabilization index, overrun, texture profile, colour, and sensory attributes of the ice cream were analysed. The results showed that the partial replacement of milk powder with hemp flour had no significant effect on the total values of the main components of the ice cream; only the origin of the nutrients was changed, which affected the properties of the samples. In the enriched samples, a decrease in acidity (from 0.146% to 0.133% LA) and fat destabilization (43.70 to 26.84%); an increase in viscosity (from 1.319 to 1.908 Pa sn), thixotropy (from 1682.00 to 2120.50 Pa/s), overrun (from 26.83 to 35.00%) and hardness (from 6833.12 to 14,660.06 g); as well as a change in colour to darker shades of red were observed. Although the incorporation of hempseed cake led to a decrease in sensory scores (from 7.57 to 6.47–5.63 on the hedonic scale), all samples were rated as acceptable. This study demonstrated that hemp press cake can be utilized as a functional and sustainable ingredient in ice cream production, providing additional nutritional benefits and creating a novel sensory experience for consumers. [ABSTRACT FROM AUTHOR]

To what extent is perception shaped by low-level statistical regularities of our visual environments and on what time scales? We characterized the chromatic 'visual diets' of people living in remote rainforest and urban environments, using calibrated head-mounted cameras worn by participants as they went about their daily lives. All environments had chromatic distributions with the most variance along a blue–yellow axis, but the extent of this bias differed across locations. If colour perception is calibrated to the visual environments in which participants are immersed, variation in the extent of the bias in scene statistics should have a corresponding impact on perceptual judgements. To test this, we measured colour discrimination and preferences for distributions of colour for people living in different environments. Group differences in the extent of blue–yellow bias in colour discrimination were consistent with perceptual learning in local environments. Preferences for colour distributions aligned with scene statistics, but not specifically to local environments, and one group preferred distributions along an unnatural colour axis orthogonal to that dominant in natural scenes. Our study shows the benefits of conducting psychophysics with people at remote locations for understanding the commonalities and diversity in human perception. [ABSTRACT FROM AUTHOR]

ABSTRACT Plants and animals are often adorned with potentially conspicuous colours (e.g. red, yellow, orange, blue, purple). These include the dazzling colours of fruits and flowers, the brilliant warning colours of frogs, snakes, and invertebrates, and the spectacular sexually selected colours of insects, fish, birds, and lizards. Such signals are often thought to utilize pre‐existing sensitivities in the receiver's visual systems. This raises the question: what was the initial function of conspicuous colouration and colour vision? Here, we review the origins of colour vision, fruit, flowers, and aposematic and sexually selected colouration. We find that aposematic colouration is widely distributed across animals but relatively young, evolving only in the last ~150 million years (Myr). Sexually selected colouration in animals appears confined to arthropods and chordates, and is also relatively young (generally <100 Myr). Colourful flowers likely evolved ~200 million years ago (Mya), whereas colourful fruits/seeds likely evolved ~300 Mya. Colour vision (sensu lato) appears to be substantially older, and likely originated ~400–500 Mya in both arthropods and chordates. Thus, colour vision may have evolved long before extant lineages with fruit, flowers, aposematism, and sexual colour signals. We also find that there appears to have been an explosion of colour within the last ~100 Myr, including >200 origins of aposematic colouration across nine animal phyla and >100 origins of sexually selected colouration among arthropods and chordates. [ABSTRACT FROM AUTHOR]

Two ideas, proposed by Thomas Young and James Clerk Maxwell, form the foundations of colour science: (i) three types of retinal receptors encode light under daytime conditions, and (ii) colour matching experiments establish the critical spectral properties of this encoding. Experimental quantification of these ideas is used in international colour standards. However, for many years, the field did not reach consensus on the spectral properties of the biological substrate of colour matching: the spectral sensitivity of the cone fundamentals. By combining auxiliary data (thresholds, inert pigment analyses), complex calculations, and colour matching from genetically analysed dichromats, the human cone fundamentals have now been standardized. Here, we describe a new computational method to estimate the cone fundamentals using only colour matching from the three types of dichromatic observers. We show that it is not necessary to include data from trichromatic observers in the analysis or to know the primary lights used in the matching experiments. Remarkably, it is even possible to estimate the fundamentals by combining data from experiments using different, unknown primaries. We then suggest how the new method may be applied to colour management in modern image systems. [ABSTRACT FROM AUTHOR]

Background: It is still debatable whether the mechanisms underlying photophobia are related to altered visual cortex excitability or specific abnormalities of colour-related focal macular retino-thalamic information processing. Methods: This cross-sectional study examined Ganzfeld blue-red (B-R) and blue-yellow (B-Y) focal macular cone flash ERG (ffERG) and focal-flash visual evoked potentials (ffVEPs) simultaneously in a group of migraine patients with (n = 18) and without (n = 19) aura during the interictal phase, in comparison to a group of healthy volunteers (HVs) (n = 20). We correlate the resulting retinal and cortical electrophysiological responses with subjective discomfort from exposure to bright light verified on a numerical scale. Results: Compared to HVs, the amplitude and phase of the first and second harmonic of ffERG and ffVEPs were non-significantly different in migraine patients without aura and migraine patients with aura for both the B-R and the B-Y focal stimuli. Pearson's correlation test did not disclose correlations between clinical variables, including the photophobia scale and electrophysiological variables. Conclusions: These results do not favour interictal functional abnormalities in L-M- and S-cone opponent visual pathways in patients with migraine. They also suggest that the discomfort resulting from exposure to bright light is not related to focal macular retinal-to-visual cortex pathway. [ABSTRACT FROM AUTHOR]

Diclofenac (DCF, C14H11Cl2NO2) is a widely used non-steroidal anti-inflammatory drug, with a significant occurrence in waste effluents. DCF is especially persistent and difficult to degrade, with numerous toxic effects on aquatic fauna and humans. In 2015, DCF was identified as a priority pollutant (EU Directives on water policy). In this work, UV irradiation and its combination with hydrogen peroxide only or catalyzed by iron salts (photo-Fenton) are analyzed to find the most efficient alternative. DCF aqueous solutions were treated in a stirred 150 W UV photocatalytic reactor. Depending on the case, 1.0 mM H2O2 and 0–5.0 mg/L Fe2+ catalyst, such as FeSO4, was added. During the reaction, DCF, pH, turbidity, UVA at 254 and 455 nm, dissolved oxygen (DO), and TOC were assessed. The degradation of DCF yields a strong increase in aromaticity because of the rise in aromatic intermediates (mono-hydroxylated (4-hydroxy-diclofenac and 5-hydroxy-diclofenac) and di-hydroxylated products (4,5-dihydroxy-diclofenac), which subsequently generate compounds of a quinoid nature), which are very stable and non-degradable by UV light. Thus, only if H2O2 is added can UV completely degrade these aromatic colour intermediates. However, adding ferrous ion (photo-Fenton) the aromaticity remains constant due to iron com-plexes, that generates maximum colour and turbidity at an stoichiometric Fe2+ : DCF ratio of 3. As a result of the study, it is concluded that, with UV light only, a strong yellow colour is generated and maintained along the reaction, but by adding H2O2, a colourless appearance, low turbidity (<1 NTU), and [DO] = 8.1 mg/L are obtained. Surprisingly, photo-Fenton was found to be unsuitable for degrading DCF. [ABSTRACT FROM AUTHOR]

So far, species of the genus Isonychia Eaton, 1871 have been reported to have transparent or partially pigmented wings, particularly their hindwings. A new species, I. fuscimarginata sp. n., recently collected from southern China, shows a different case. Both its forewings and hindwings have striking reddish brown to chocolate margins and stripes. Besides that, the entirely dark brown forelegs, shortened but apically widened male penises, and the colour and spine patterns of nymphal gills are useful characters for identification. This new species enriches the colour pattern of the genus Isonychia and the family Isonychiidae. [ABSTRACT FROM AUTHOR]

This article examines how colour was used as a tool of pictorial narrative in the Bayeux Tapestry and the illustrated Old English Hexateuch, the two longest such cycles to survive from 11th-century England. The dyes employed for the former and the pigments of the latter are identified; the palettes that they permitted their respective artists to realize are set out; the colouring of cognate scenes are compared; and the general principles (such as they were) that affected the deployment of colour in the two works are explained. [ABSTRACT FROM AUTHOR]

In modern orchard systems, the tree canopy is designed to ensure homogeneity in fruit quality. However, even in those crops there are some variables that affect the fruit maturation process and fruit quality properties. The aim of this work was to determine if canopy layer (upper vs. lower), fruit shoot position (grouped vs. individual) and orientation (west vs. east) affect fruit quality attributes of 'Sanguinelli' blood oranges. Thus, different quality traits, such as weight, internal colour (IC), external colour (EC), total soluble solids (TSS), titratable acidity (TA) and maturity index (MI) were determined for this purpose. Results showed that fruit weight, internal colour, TA and MI were influenced by the number of fruits per shoot. In this sense, the highest values of weight, IC and MI were found in the grouped fruits, while the highest values in TA were in the individual fruits. Regarding the EC and TSS, they were strongly related to the canopy layer, since the highest values were found in fruit located at the upper parts of the canopy. On the contrary, the orientation did not have a significant effect on fruit quality properties. Therefore, consistent differences in quality traits of 'Sanguinelli' blood oranges fruits were observed depending on canopy layer and number of fruits per shoot. [ABSTRACT FROM AUTHOR]

This article examines a group of Georgian needlework pictures based on late eighteenth‐century cabinet prints of literary works. Focusing on how these needlework productions were realized, including which decisions regarding the colour of silk thread and chromatic patterns, as well as visual revision, were made by the female silkworker, the article seeks to introduce these pictures as meaningful remediations of printed visual literary culture. The silkworks will be shown to advance interpretations of and to provide framing for six literary characters and the ways in which their stories were iconically rendered by the silkworkers. [ABSTRACT FROM AUTHOR]

The aim of the study was to compare two kinds of soluble dietary fibres in a mixture with OSA-starch as wall components of linseed oil capsules. Comparison was made based on emulsion (droplet size, polydispersity index, and viscosity) and powder properties (outer structure, colour, surface oil content, and encapsulation efficiency). Additionally, linseed oil powders were applied to the food model (apple juice) and the colour, physical stability, and volatile compound profile of fortified juice were determined. Although the obtained linseed oil emulsions with different compositions of polysaccharide components showed some variation in droplet size, polydisperse index and viscosity, their encapsulation efficiency by spray-drying was very high (>98%). The powders produced had a similar structure and low surface oil content, and their 2% addition to apple juice did not change its stability and only slightly decreased its colour lightness and yellowness. However, greater differences in the volatile compounds of obtained juices were observed. Overall, the added powders reduced the volatility of aroma compounds typical of apple juice but introduced propanal and hexanal, especially the powders with the highest OSA-starch share. [ABSTRACT FROM AUTHOR]

The effect of the storage conditions of light (presence; absence) and relative humidity (50%; 75% RH) on the water content and colour of Porphyridium cruentum microalga powder was studied, then two packaging materials, low-density polyethylene (PE-LD) and metallised polyethylene terephthalate with polyethylene (PETmet/PE), were used to study their effect on the water content, colour, total carotenoids and chlorophylls contents, total phenolic content (TPC), and antioxidant activity (ABTS, DPPH, ORAC) of P. cruentum during storage at 23 °C and 50% RH. An atmosphere with 50% RH is recommended to minimise the water vapour absorption and lightness loss. In addition to the expected light protection, PETmet/PE material protected P. cruentum powder also against water absorption, contrary to PE material. There were no relevant colour changes of the microalga during storage in PETmet/PE. Regarding the total content of carotenoids and the antioxidant activity of the microalga, no significant differences were found between the biomasses stored in either packaging material. The TPC and DPPH values were practically constant during two months of storage, while ABTS and ORAC decreased more than 50% and 20%, respectively, during this time. [ABSTRACT FROM AUTHOR]

The study assessed effect of sorghum leaf sheath and extract on the chemical and sensory properties of boiled cowpea. Cowpea seeds, sorghum leaf sheath, salt, pepper and palm oil were purchased from Rumuokoro Market in Port-Harcourt, Rivers State. Materials were sorted, weighed and prepared. Samples were produced using standard methods.Samples were assessed for proximate, energy, mineral, phytochemical content and sensory properties using standard methods of analysis. Data were analyzed using means and standard deviation, analysis of variance and Duncan Multiple Range test. Results show, among others, moisture content was highest (58.27%) in sample boiled with sorghum leaf sheath while ash content did not differ significantly (p>0.05) among the samples and ranged between 2.01% and 2.92%. Cowpea boiled with palm oil had the highest fat (10.53%), energy (237.93 kcal) and lowest protein content (8.84%). Crude fibre differed significantly among the samples and was highest in cowpea boiled with sorghum leaf sheath (1.85%). Carbohydrate varied significantly with cowpea boiled with sorghum leaf sheath extract having the highest (31.13%). Calcium (11.94mg) and zinc (1.74mg) was highest in cowpea boiled with sorghum leaf sheath extract while phosphorus was highest (11.41mg) in cowpea boiled with palm oil. Cowpea boiled with palm oil had the highest values for carotenoid (3.34mg) and alkaloid (7.95%) when compared with other samples. Saponin (8.42%) was highest in cowpea containing sorghum leaf sheath. Boiled cowpea samples varied significantly in their colour, flavour, taste and overall acceptability while texture did not vary significantly. Cowpea boiled with palm oil was the most preferred having higher mean scores for all the sensory attributes. Cowpea boiled with sorghum leaf sheath compared favourably with the one containing palm oil in all sensory attributes. [ABSTRACT FROM AUTHOR]

Yerba mate (Ilex paraguariensis) is a plant originating from South America. From this plant, mate a drink is produced. Brazil is the first mate producer in the world. The diffusion of mate is mainly limited to the native regions of South America, as it is consumed with cuia and bombilla. Trying to expand mate culture and export it towards Europe makes it necessary to offer this drink in a new guise that sets it apart from traditional preparation patterns. In this instance, the introduction of green tea mate may represent a solution. This innovative product comes from I. paraguariensis sprouts, which are further processed and consumed as green tea from Camellia sinensis. The present study aimed to investigate the physico-chemical and nutraceutical characteristics and consumer perceptions towards the visual aspect of the innovative green tea mate (L1, L2, and L3) compared to commercial traditional Brazilian mate (CI and CB) and roasted mate (L). Moreover, a preliminary sensory evaluation with untrained panellists was carried out. Significant results were detected, highlighting the higher content of bioactive compounds in the innovative product. Total Phenolic Content (TPC) almost doubled in green tea mate (L1 117.14 mg GAE/g d.p., L2 128.10 mg GAE/g d.p., L3 126.21 mg GAE/g d.p.) compared to the other samples (CI 71.91 mg GAE/g d.p., CB 54.23 mg GAE/g d.p., L 34.16 mg GAE/g d.p.) (p < 0.05). Considering caffeine, batches L1 and L3 had a content of 3.68 mg/g d.p. and 3.58 mg/g d.p., respectively, significantly higher when compared to the amount retrieved in the CB sample, 1.57 mg/g d.p. (p < 0.05). The consumer survey demonstrated the interest of consumers towards the new product, as it was perceived similar to more commonly consumed teas, while from a sensory point of view, a vegetal and hay flavour were more defining for the product. [ABSTRACT FROM AUTHOR]

The conversion of polyacrylonitrile (PAN)-based precursors into high-performance carbon fibres requires careful control of treatment conditions. The stabilization process is a crucial step in this conversion process as the precursor undergoes chemical modifications that will substantially influence the properties of the final product. As the PAN fibre undergoes stabilization, its colour changes from white through various shades of orange and brown until an overall black appearance is achieved as a result of the imine-based chromophores generated from the underlining chemical reactions. In this work, we quantified the colour changes caused by a wide range of stabilization conditions on a reflectance spectrophotometer. Both CIELAB colour space and RGB colour space measurements correlated well with widely adopted stabilization indicators for oxidized PAN fibre (OPF), including fibre density and relative cyclization index. In particular, RGB colour component B showed very good linear and quadratic relationships with OPF density and relative cyclization index, respectively. The method used in this investigation may be further developed into a convenient tool for monitoring the progression of PAN fibre stabilization. [ABSTRACT FROM AUTHOR]

1. The objective of the present study was to examine the effect of lighting programs and light colour on ocular health variables as welfare indicators in Ross 308 broilers.2. A total of 384, male, one-d-old broiler chickens (Ross 308) were placed in a completely randomised design with a 2 × 2 factorial arrangement of lighting program (continuous or intermittent) and light colour (white and green LED light). Ross 308 broilers under restricted lighting had 18 h of light (18 L:6D), while those under intermittent lighting had cycles of 17 L:3D:1 L:3D throughout the experimental period, which lasted 42 d.3. At the end of the experiment, all eyes of birds (n = 96 birds) underwent a complete ophthalmic examination, which included the Schirmer tear test I, intraocular pressure and eye dimensions. In addition, 32 broilers (eight birds per trial groups) aged 42 d underwent ophthalmic examination to include assessment of ocular ultrasound biometry.4. Light colour had a significant influence on the mean intraocular pressure (p < 0.001). The Ross 308 broilers kept with intermittent lighting had lower eye weights (2.29 g; p < 0.05), palpebral fissure length (14.39 mm; p < 0.01), eye dorsoventral diameter (17.46 mm; p < 0.05), anteroposterior size (13.70 mm; p < 0.01) and corneal dorsoventral diameter (7.81 mm; p < 0.05) compared to those reared under restricted lighting.5. In conclusion, these values for Ross 308 broilers may be applied in poultry ophthalmology to detect early eye disease symptoms and to help the diagnosis of tear disorders that could cause economic losses and welfare issues. Intermittent lighting and green LED light may help reduce eye health problems thus contributing to improved welfare in broilers. [ABSTRACT FROM AUTHOR]

Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content. [ABSTRACT FROM AUTHOR]

The flower perianth has various, non‐mutually exclusive functions, such as visual signalling to pollinators and protecting the reproductive organs from the elements and from florivores, but how different perianth structures and their different sides play a role in these functions is unclear. Intriguingly, in many species there is a clear colour difference between the different sides of the perianth, with colour patterns or pigmentation present on only one side. Any adaptive benefit from such colour asymmetry is unclear, as is how the asymmetry evolved. In this viewpoint paper, we address the phenomenon of flowers with differently coloured inner and outer perianth sides, focusing on petals of erect flowers. Guided by existing literature and our own observations, we delineate three non‐mutually exclusive evolutionary hypotheses that may explain the factors underlying differently coloured perianth sides. The pollen‐protection hypothesis predicts that the outer side of petals contributes to protect pollen against UV radiation, especially during the bud stage. The herbivore‐avoidance hypothesis predicts that the outer side of petals reduces the flower's visibility to herbivores. The signalling‐to‐pollinators hypothesis predicts that flower colours evolve to increase conspicuousness to pollinators. The pollen‐protection hypothesis, the herbivore‐avoidance hypothesis, and the signalling‐to‐pollinators hypothesis generate largely but not entirely overlapping predictions about the colour of the inner and outer side of the petals. Field and laboratory research is necessary to disentangle the main drivers and adaptive significance of inner–outer petal side colour asymmetry. [ABSTRACT FROM AUTHOR]

This study investigated the effects of once‐a‐day (OAD) and twice‐a‐day (TAD) milking strategies on Cheddar cheese properties, within an Irish pasture‐based system. Cheese derived from OAD milk was more yellow, with significantly higher b* values and a significantly higher β‐carotene content. A significantly higher cheese yield also resulted from OAD milk. Compositional data were largely consistent with previously reported results, and no meaningful differences were found in texture, proteolysis, pH, volatile‐organic‐compounds and free‐fatty‐acid profile. Indications are that OAD milking does not negatively impact Cheddar quality, providing valuable insights for those considering milking frequency impacts on this key dairy product. [ABSTRACT FROM AUTHOR]

Summary: The study inquired the influences of l‐arginine and l‐lysine on the physicochemical properties (including weight loss rate, water activity, texture, colour, lipid and protein oxidation, residual nitrite content and total volatile basic nitrogen (TVB‐N) content) of low‐sodium and low‐phosphate Cantonese sausage during the 1‐ and 7‐day storage. The results showed that the addition of l‐arginine or l‐lysine reduced the weight loss rate, TBARS content, carbonyl group content and residual nitrite level, slightly decreased water activity, and enhanced L*, a* and b* values. Compared to the control, 0.3% l‐arginine or l‐lysine declined hardness and chewiness, while 0.6% l‐arginine or l‐lysine elevated these two parameters. However, the addition of l‐arginine or l‐lysine also led to an increase in TVB‐N content. Overall, l‐arginine and l‐lysine improved the qualities of low‐sodium and low‐phosphate Cantonese sausage, which might be attractive to meat product manufacturers. [ABSTRACT FROM AUTHOR]

BACKGROUND: Bulgur, a whole wheat product, has attracted attention in the world in recent years because of its wide usage possibility in different meals. The basic ingredients in bulgur production are wheat and water. The influence of water composition on bulgur quality has not been investigated. Iron in water can cause discolouration in foods by oxidizing and reacting with phenolic compounds and also by hardening the structure of the foods. Therefore, in the present study, the effects of the iron content of water on the quality of bulgur were examined. RESULTS: The effect of the amount of iron in water on bulgur quality was carried out and examined using water containing iron at three different levels (0, 1 and 2 ppm). Using water containing 2 ppm iron in bulgur production caused a decrease in the L* value and an increase in the YI (i.e. yellowness index), thus negatively affecting the colour of the bulgur. In bulgur prepared with water containing 2 ppm iron, the antioxidant activity was also dramatically reduced. CONCLUSION: The iron content in the water used in bulgur production did not have a negative effect on bulgur quality up to 2 ppm. The protein, ash, phenolic and mineral amounts and textural characteristics of bulgur were not affected by the concentration of iron in the water. As a result, high iron concentration in cooking water negatively affects bulgur's colour and antioxidant activity. Therefore, it is recommended to use iron‐free water in bulgur production. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Phytophagous insects employ various sensory cues in the host plant location such as visual, olfactory, gustatory, and tactile stimuli, which are perceived by sensory systems and integrated in higher brain centres to trigger the correct behavioural responses. In the present study, the host location process of the oligophagous species Chnootriba elaterii (melon ladybird) is investigated in controlled conditions using both a Y-Tube olfactometer and an open Y-Track olfactometer. Olfactory and visual cues from the host plant act synergistically to lead the ladybirds towards the host plant. Females of C. elaterii are not able to discriminate between host and non-host plants using either olfactory or visual cues alone. Visual cues, particularly those associated with the colour green, are of higher relative importance compared to olfactory cues in the host location process. Green dummy plants made of cardboard represent strong supernormal stimuli for C. elaterii females. The results of the present study can shed light on the host location process of Coccinellidae and can help to develop visual or chemical traps which can be useful in monitoring and controlling this important crop pest of the Mediterranean Basin. [ABSTRACT FROM AUTHOR]

Objectives: Chlorhexidine (CHX)‐based products are the most effective chemical agents used in plaque control and oral disinfection. One of their side effects is tooth and restoration staining. For this reason, CHX products with anti‐discolouration systems (ADS) have been developed. The aim of this in vitro study was to compare different CHX‐based products (gel and mouthwash) with or without ADS in composite colour modification. Methods: Two hundred specimens were created, 100 of which were made of packable composite and 100 of flowable composite. After 24 h, colour coordinates (L*, a*, b*, C*, h°) were recorded using a spectrophotometer (T0). Then, all samples were subjected to a CHX/tea staining model and immersed in human saliva for 2 min. Composite specimens were divided in 10 groups (N = 20). Control groups (PC, FC) were soaked in distilled water and test groups (PG, PGads, FG, FGads, PM, PMads, FM and FMads) were immersed in CHX‐based solutions or brushed with CHX gel. Then the cycle was repeated 6 times, and colour differences (ΔEab and ΔE00) were finally calculated. Results: Through flowable composites, FC and FG showed the highest colour differences, respectively ΔEab = 3.48 ± 1.0, ΔE00 = 2.24 ± 0.6 and ΔEab = 2.95 ± 1.3, ΔE00 = 1.53 ± 0.6. In the composite groups instead, PM and PMads showed the highest colour differences, respectively ΔEab = 2.78 ± 1.3, ΔE00 = 1.94 ± 0.8 and ΔEab = 2.71 ± 1.4, ΔE00 = 1.84 ± 0.9. Conclusions: CHX‐containing products are able to cause stains on restorative composite materials. Discolouration is more likely to occur in flowable composites than packable composites, and ADS‐containing products cause fewer pigmentations than CHX products without ADS. Packable composites showed more staining after mouthwash treatment, whereas flowable composites underwent higher discolouration after treatment with gels. [ABSTRACT FROM AUTHOR]

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product's characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks. [ABSTRACT FROM AUTHOR]

The effect on added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeast. Pseudocereals were used as a partial malt substitute (0%, 10%, 20%, 30%). The colour of laboratory prepared beers was measured using a Konica Minolta CM 3500d. Basic parameters of beers (alcohol content, real extract and original extract of the wort) were measured using a FermentoFlash. The amount of fructose, glucose, maltose and maltotriose in the wort and in the beers was determined using an Agilent Technologies HPLC. A sensory evaluation was also performed. The results of the different variants did not vary in terms of alcohol content. Beer lightness did not differ much between the pseudocereals variants. However, control beer was darker than beers with added pseudocereals. Generally, the beers with pseudocereals did not differ much from the control beer without pseudocereals.

Summary: The aim of this study was to characterise gluten‐free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten‐free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (L*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality. [ABSTRACT FROM AUTHOR]

The present work aimed to analyse the bioactive compounds and antioxidant activities of peel and seed extracts obtained from three tropical fruits: papaya, mango, and loquat, with different solvents (water, ethanol, and water:ethanol, 1:1) and evaluate their potential effects as antioxidants in a cooked chicken model under refrigerated storage. In the seed and peel extracts produced, bioactive compounds (total phenolic compounds, total flavonoids, and condensed tannins) were quantified. Additionally, antioxidant activities (ABTS, DPPH, and FRAP) were assayed spectrophotometrically. Seed extracts from the three fruits were selected for application in a cooked chicken model in which colour, lipids, and protein oxidation were evaluated during refrigerated storage. Moreover, compared with the other extracts, the mango seed extracts (MSEs), irrespective of the extraction solvent used, had the highest contents of bioactive compounds and antioxidant activities. MSEs significantly reduced the CIE L* and increased the CIE a* while effectively controlling lipid and protein oxidation in cooked chicken models during refrigerated storage. Due to their high antioxidant activity and high concentration of phenolic compounds, flavonoids, and condensed tannins, MSEs are interesting sources of natural antioxidants and bioactive compounds for use in the meat industry. [ABSTRACT FROM AUTHOR]

Effects of three biaxially oriented polypropylene (BOPP) microperforated films of different transmission rates [3 (M50), 5 (M30), and 16 (M10) holes; Ø = 100 µm] on the maintenance of colour and bioactive compounds profile of three fig cultivars were studied in comparison with macroperforated film (5 holes; ø = 9 mm) during cold storage. Figs from 'Cuello Dama Negro', 'Cuello Dama Blanco' and 'San Antonio' cultivars were stored at 0 ℃ and 90–95% relativity humidity in the dark for 21 days; and were sampled at 0, 7, 14, 17, and 21 days. Skin and flesh colour, total antioxidant activity (both hydrophilic and lipophilic fractions), chlorophylls and phenolic compounds were measured. Results revealed that microperforated film packaging (especially M50) helped maintaining skin colour during storage, delayed senescence of fruit, and enhanced the concentrations of cyanidin 3-O-rutinoside (up to ninefold increase in the skin) and quercetin 3-O-rutinoside (2- to 20-fold increase in concentration in the skin, and up to fivefold increase in the flesh), the main phenolic compounds found in dark skin figs. On another part, this was the first time that lipophilic antioxidant activity was measured in figs, obtaining values between 0.25 and 0.61 mmol kg−1 for skin and flesh, respectively. Obtained results were in concordance with other fruits studied by other authors. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the production of yoghurt in which the parts of the Gundelia tournefortii L. and its gum were added to milk at levels of 3% (v/v), incubated until the pH value reached 4.7 at 42 °C and then stored at 4 °C for 21 days. The Ca, P, K, Na and Mg contents of the yoghurt sample containing Gundelia tournefortii L. proved to be higher than those found in the control sample. Acidity, acetaldehyde, viscosity, a* values of yoghurt samples increased during storage, while the volatile fatty acids, gel firmness, whey separation, water holding capacity, L* and the b* values were decreased. The lactic acid bacteria count on the 21st day was > 6 log CFU/g in all yoghurt samples. The total aerobic mesophilic bacteria decreased except for the yoghurt sample containing Gundelia tournefortii L. milk, while the yeast and mold increased. The preference map revealed that 60–80% of consumers were satisfied with the control sample and the Gundelia tournefortii L. gum sample. Gundelia tournefortii L. milk and Gundelia tournefortii L. leaves samples were also found to have acceptable scores. As a result, adding Gundelia tournefortii L. into the yoghurt turned out to have a positive impact on its sensory and functional properties and could lead to an innovative approach in the dairy product market. [ABSTRACT FROM AUTHOR]

Abstract Background Effects of ceramic translucency, layer thickness, and substrate colour on the shade of lithium disilicate glass-ceramic restorations proved to be significant in several studies, however, quantitative, numerical results on the relationship between the colour difference and these parameters are still lacking. The purpose of this in vitro study was to quantitatively determine how the colour reproduction ability of a lithium disilicate glass-ceramic is affected by its translucency, layer thickness, and substrate colour. Methods Ceramic samples were prepared from A2 shade IPS e.max CAD blocks with high and low translucencies (HT and LT) in a thickness range of 0.5–2.5 mm (+/- 0.05 mm). Layered samples were acquired utilizing composite substrates in 9 shades; transparent try-in paste was used. The spectral reflectance of the specimens was assessed under D65 standard illumination with a Konica Minolta CM-3720d spectrophotometer. The CIEDE2000 colour difference (ΔE00) between two samples was analysed using perceptibility and acceptability thresholds set at 50:50%. Statistical analysis involved linear regression analysis and the Kruskal–Wallis test. Results An increase in the thickness of 0.5 mm reduced the ΔE00 of the HT samples to 72.8%, and that of the T samples to 71.1% (p

4D Food Printing (4DFP) is a state-of-the-art technology that creates complex food structures with complex shapes, textures, nutrition, and flavours that will change physicochemical properties due to different stimuli and processing with space and time. Using bioactive ingredients ensures value addition and is suitable for health. 4D printed food construct with bioactive ingredients can create printable materials that can transform the food products in colour, flavours, nutrition, and aroma over time by applying various stimuli. This review paper highlights the types of bioactive ingredients used in 4DFP. The diverse sources of these bioactive ingredients are also explored. The various applications of bioactive ingredients in 4DFP discussed in length. The various methods of incorporation of these bioactive ingredients are also reviewed. The role of bioactive ingredients in making a product 4D printed is also explained. The role of these ingredients in affecting the storage characteristics of 4D printed food products is examined. The aim of this paper is to cover the overall role of bioactive ingredients in 4DFP. Further research and development are necessary to fully unlock the potential of 4D printed foods enriched with bioactive ingredients. [ABSTRACT FROM AUTHOR]

The study investigates the effects of incorporating Jerusalem artichoke (Helianthus tuberosus L.) into ice cream formulations on their physicochemical and antioxidant properties of icecream. Jerusalem artichoke (JA), known for its high inulin content and beneficial carbohydrates, was added to ice cream in varying concentrations (5%, 10%, and 15%) and evaluated for its impact on dry matter, protein, ash, pH, acidity, sugar content, viscosity, volume increase, initial dripping time, total melting time, color values, total phenolic content, DPPH free radical scavenging activity, and total antioxidant capacity. The results revealed that the addition of JA significantly improved the dry matter and antioxidant properties of the ice cream, with the highest values observed in samples containing 10% and 15% JA. Total phenolic content increased from 363.51 mg GAE/kg in the control to 587.47 mg GAE/kg with 15% JA, while DPPH scavenging activity rose from 12.49% to 18.04%. On the other hand, the control sample has the highest total antioxidant capacity (4517.29 mg AAE/kg), while the JA samples generally exhibit lower values. The protein content decreased slightly with the addition of JA, while ash content increased. The pH and titratable acidity values also showed significant changes, with higher concentrations of JA resulting in higher pH and acidity. Overall, the incorporation of JA into ice cream formulations enhances the nutritional and functional properties. These findings suggest that JA is a valuable ingredient for developing functional ice cream with potential health benefits. [ABSTRACT FROM AUTHOR]

The colours of insects function in intraspecific communication such as sexual signalling, interspecific communication such as protection from predators, and in physiological processes, such as thermoregulation. The expression of melanin‐based colours is temperature‐dependent and thus likely to be impacted by a changing climate. However, it is unclear how climate change drives changes in body and wing colour may impact insect physiology and their interactions with conspecifics (e.g. mates) or heterospecific (e.g. predators or prey). The aim of this review is to synthesise the current knowledge of the consequences of climate‐driven colour change on insects. Here, we discuss the environmental factors that affect insect colours, and then we outline the adaptive mechanisms in terms of phenotypic plasticity and microevolutionary response. Throughout we discuss the impact of climate‐related colour change on insect physiology, and interactions with con‐and‐heterospecifics. [ABSTRACT FROM AUTHOR]

Colours relay information to conspecifics and predators unique to an environment and are shaped by natural selection favouring colours that enable higher fitness. For decades, ecologists have grappled with various methods of quantifying colour. Spectrophotometers offer precise and accurate data, but their high price limits accessibility. Here we test the validity of an accessible method of quantifying colour. We analysed photographs from four species of Anolis lizards from urban and forest habitats. We compared dewlap colour in order to determine if photographic analysis can detect inter- and intraspecific differences with the same power as a spectrophotometer. We hypothesized that photographs would capture colour data comparable to a spectrophotometer within the visible light range, and that habitat divergence would be associated with intraspecific differences in dewlap. We demonstrate, as hypothesized, that photographic colour data are consistent with spectrophotometer data and capable of differentiating dewlap variation within the visible light spectrum. Differences in colour between urban and forest populations were significant for some but not all species, and the part of the colour spectrum that shifted was not consistent across species. Our results support photographic analysis as an alternative for quantifying colour to study both inter- and intraspecific variation in visible colour. [ABSTRACT FROM AUTHOR]

Summary: Gryllus bimaculatus (field cricket) powder is a prospect in enriching gluten‐free food products' protein and mineral contents. However, the technological impacts of replacing common gluten‐free cereal flours with G. bimaculatus powder are still incipient. This study aimed to characterise nutritional composition, particle morphology, and particle size distribution of G. bimaculatus powder and the gluten‐free flours (maize, rice, finger millet and proso millet). Additionally, it investigated the effects of substituting these gluten‐free flours with 5%, 10%, 15% and 20% G. bimaculatus powder on proximate composition, hydration and colour properties. G. bimaculatus powder showed significantly (P ≤ 0.05) high protein (44.8 g/100 g) content and essential minerals such as zinc (208.5 mg/kg) and iron (132.2 mg/kg). Micrographs of G. bimaculatus powder revealed compact and heterogenous particles while the flours' particles varied in sizes, and the starch granules had different shapes, sizes and arrangements. Flour particles exhibited bi‐and trimodal size distributions ranging from 1.5 μm to 1100 μm with minor peaks preceding major peaks. Finger millet flour had a greater span of 4.12, while proso millet flour had a lower span of 1.97. Particle size correlated negatively with water absorption capacity (WAC) (r = −0.938) and oil absorption capacity (OAC) (r = −0.955), respectively. G. bimaculatus powder addition significantly increased (P ≤ 0.05) fat, protein and fibre contents, decreased (P ≤ 0.05) nitrogen‐free extracts, but had no effect on ash content. Hydration properties differed significantly (P ≤ 0.05) except for WAC in proso millet blends. Samples exhibited significantly higher (P ≤ 0.05) WAC than OAC in exception of G. bimaculatus powder and showed no emulsifying activities. Addition of G. bimaculatus powder significantly (P ≤ 0.05) increased colour differences, reduced redness (a*), yellowness (b*) and lightness. The use of G. bimaculatus powder demonstrates the potential to enhance the nutritional properties and modify the colour and hydration of gluten‐free flours in the development of novel gluten‐free foods. [ABSTRACT FROM AUTHOR]

• Historical review: the revival of ancient colour before digital technologies. • Digital approaches: data management, 3D scanning, 2D documentation, and AI in polychrome reconstruction. • Visualization technologies: VR/AR applications and real-time visualization of ancient colour. The digital technologies employed in archaeology since the 1990s have progressively and experimentally been utilized over the last two decades to document and re-present the ancient polychromy of Greek and Roman marble artworks. Given that this remains a developing field of investigation and application, this study offers, for the first time, a systematic review of the endeavours undertaken thus far in implementing information technology for the documentation, analysis, reconstruction, visualization, and presentation of ancient polychromy. This overview is supported by a literature review and existing implementations, organized into methods and techniques employed for 3D colour preservation, analysis, and reconstruction, as well as those used for the visualization and dissemination of findings. The goal is to identify gaps and provide intriguing insights for future research concerning the use of digital technologies as an essential tool in the stages of documenting and disseminating ancient polychromy in architecture and archaeological artefacts. This, in turn, aims to encourage data sharing, contribute to the dissemination of science-based knowledge and resolve substantial barriers associated with the long-term retention of digital data. [ABSTRACT FROM AUTHOR]

Simple Summary: Many toxic animals display bright colour patterns to warn predators about their toxicity. Their colour patterns are sometimes mimicked by other non-toxic organisms to evade predation. These mimics, however, may not match their model organisms perfectly. It is unclear how much their colour patterns can vary away from the model before they become ineffective. In this study, we investigated how predation risk of the non-toxic Common Mormon butterfly (Papilio polytes) is affected by two progressive modifications of its wing pattern that make it more distinct from its toxic model, the Common Rose (Pachliopta aristolochiae). In the first modification, we exchanged the position of the red and white colour patches but kept the overall pattern constant. In the second modification, we created an eyespot-like shape from the pre-existing pattern elements by moving their positions in the wing, altering the overall wing pattern. We deployed butterfly paper models in the field, where all models displayed the same colours but had different patterns. Both modifications increased attack risk by predators relative to wildtype patterns, with the eyespot-like modification having the highest predation risk. Our results show that avian predators can distinguish between all three patterns tested, and that predators learn to avoid colours, not in isolation, but as part of specific patterns. Many toxic animals display bright colour patterns to warn predators about their toxicity. This sometimes leads other sympatric palatable organisms to evolve mimetic colour patterns to also evade predation. These mimics, however, are often imperfect, and it is unclear how much their colour patterns can vary away from the model before they become ineffective. In this study, we investigated how predation risk of the palatable Common Mormon butterfly (Papilio polytes) is affected by two alterations of its wing pattern that make it progressively more distinct from its model, the Common Rose (Pachliopta aristolochiae). We deployed butterfly paper models in the field, where all models displayed the same colours but had different patterns. In the first modification from the Wildtype pattern, we exchanged the position of the red and white colour patches but kept the overall pattern constant. In the second modification, we created an eyespot-like shape from the pre-existing pattern elements by moving their positions in the wing, altering the overall wing pattern. Both modifications increased attack risk from predators relative to Wildtype patterns, with the eyespot-like modification having the highest predation risk. Our results show that avian predators can distinguish between all three patterns tested, and that pattern is important in aposematic signals. Predators learn to avoid aposematic colours, not in isolation, but as part of specific patterns. [ABSTRACT FROM AUTHOR]

Goat production is essential to South African rural livelihood despite being faced with numerous challenges. Goat trade is crucial for African rural households' welfare, and food security. The study aimed to assess market price determinants of live goats in three Eastern Cape Province district municipalities. A pre-tested, semi-structured questionnaire obtained information from randomly selected 210 out of 350 goat farmers. Data was analyzed using the Statistical Package for Social Science to generate means, frequency, and percentage. Pearson's chi-square test was used to analyze farmers' demographic profiles, flock structure, and price determinants of goats. The results revealed that goat farming in the study areas was dominated by men (78%), and 43% were between 41 and 60 years. More than 40% of the respondents had advanced secondary education and more than 10 years of farming experience, holding between 2-5ha land with a household size ranging from 4-6 members. Regarding flock structure, female goats accounted for a higher proportion (53.2%) than their male counterparts (46.8%). Cash income (42.3%) was the main reason for keeping goats in the study areas. This is followed by traditional ceremonies purpose, while milk purpose was the least reason goat's farmers in the study area keep goats. Findings revealed that body size (p<0.001), colour (p<0.05), sex (p<0.01), age (p<0.001), season (p<0.001), breed (p<0.05) and head type (p<0.05) were the main determining attributes for the market price of live goats in the study areas. The study revealed that most goat farmers sell live goats during December (57%) compared to other seasons (43%). This could be attributed to the many traditional ceremonies among the Isixhosa people, who comprise the study area. The desired features and attributes influencing prices should be informed and incorporated into the breeding. It could be concluded that the size of the goat and the season are the main determinants of prices for goats in the study area. Additionally, various stakeholders should create market linkages and access to market information systems to convert the system into marketoriented using a value chain framework. [ABSTRACT FROM AUTHOR]

The Bachaur is a mediumized draft purpose breed which has been recognized by ICAR‐National Bureau of Animal Genetic Resources (NBAGR) Karnal, India, and presently is on the verge of extinction. Since there are no data regarding the seminal parameters of this breed, this work was performed to evaluate seminal parameters of freshly ejaculated semen. A total of three healthy breeding Bachaur bulls aged 2.5–5 years were selected for the study which were maintained under identical managemental conditions. Semen parameters of these bulls were studied across 10 ejaculates. The average scrotal circumference and testicular weight of the three bulls were 27.78 ± 1.2 cm and 400.67 ± 26.6 g, respectively. The average overall volume (mL), pH, concentration (million/mL), liveability (%), abnormality (%), HOST (%) and acrosome integrity (%) were 2.20 ± 0.19, 6.86 ± 0.06, 1245.60 ± 23.49, 85.09 ± 0.91, 4.13 ± 0.06, 81.16 ± 1.18 and 83.54 ± 1.32, respectively. The average overall mass motility of three Bachaur bulls was 3.57 ± 0.06 in 0–5 scale and individual motility averaged 84.78 ± 1.70 per cent. The volume of ejaculates in Bachaur bull seemed to be lower as compared to other exotic and Indian breeds. However, the semen parameters with regard to mass motility, liveability, abnormalities, hypo‐osmotic swelling test (HOST) and acrosomal integrity seemed similar to other exotic and Indian breeds. [ABSTRACT FROM AUTHOR]

In 2000, David Batchelor utilized chromophobia to describe how achromaticity has been favoured among Western intelligentsia since Aristotle. In contrast to white, hues have been linked to the feminine, the dangerous and the chaotic, and they have often been perceived to be something to abandon or control. The ominous associations remain the same when hues are desired (chromophilia), but in these instances, one desires to lose oneself to the somewhat ominous realm of colour. By approaching the Hebrew Bible with Batchelor's framework, and with a view to human agency, various texts of transitions between chromaticity and achromaticity are examined (Ps 51:9; Isa 1:18; Jon 3:6; Lam 4:7–8; Num 12:10; Exod 25–31). It is argued that colours, in some cases, are abandoned and controlled and that they receive a specific evaluation depending on whether an agent voluntarily desired or involuntarily suffered a transition between chromaticity and achromaticity. [ABSTRACT FROM AUTHOR]

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This survey was aimed to assess the impact of container colour in selection of oviposition site by gravid females of Aedes aegypti and Aedes albopictus in some urban and industrial areas of Dibrugarh district. The study was carried out in an urban area known to harbour a large population of Aedes albopictus and in an industrial area with more or less small factories with a large population of Aedes aegypti using ovitraps with different colour. Results showed an increased oviposition tendency for black coloured ovitraps by Aedes aegypti and Aedes albopictus but both the species equally prefers red ovitraps for their multiplication with less oviposition in lighter coloured ovitraps such as brown and white. Means (SE) in order of efficacy for Aedes aegypti were black 145.83(17.87)>red 105.5(24.47)> blue 83.5(14.03)> green 68.17(8.66)> brown 25(8.98)> white 15(5.1) and for Aedes albopictus were black 147.5 ((19.03)> red 140.66(17.39)> green 107.83(10.76)> blue 73.5(6.48)> brown 27.67(7.07) white15.33 (3.93). Black ovitraps outperformed competing coloured with respect to choose from both Aedes aegypti and Aedes albopictus seeking artificial oviposition sites. [ABSTRACT FROM AUTHOR]

This study aimed to determine the influence of increased temperature on the mass loss, chemical composition, and colour of pine wood because of the lack of such information. The colour was measured on samples of wood, extracted sawdust, holocellulose, and lignin isolated from the extracted sawdust of pine heartwood and sapwood. A wood sample labelled 20 °C was considered as wood with the original composition. Subsequently, we verified the measured values with the proposed mixing colour model. Pine heartwood and sapwood samples were thermally treated at temperatures of 100, 150, 200, 220, 240, and 260 °C for 1, 3, and 5 h. It was found that sapwood degraded faster than heartwood. The thermal treatment of wood increases lignin content and decreases holocellulose content, especially at 260 °C. The maximum extractive content of 3.60% was at 1 h and a temperature of 260 °C for both parts of the wood. Lightness values decreased with increasing temperature and time of treatment. The coordinate a* of heartwood showed a positive slope until one hour of treatment duration and a temperature of 240 °C. Then, it decreased for the subsequent duration of treatment. The same course was shown for the coordinate b* of sapwood at a temperature of 200 °C. The proposed model of mixing colours proved that changes in both parts of a wood-extracted substance, holocellulose, and lignin content, were responsible for the changing colour of extracted wood. [ABSTRACT FROM AUTHOR]

The shelf life of green chillies is very low due to high-water activity (aw = 0.90 ± 0.01). Balancing aw and moisture content is crucial for maintaining freshness, quality and extending shelf life of green chillies. To attain microbial and biochemical stability, the aw should be reduced to 0.6 and 0.3, respectively. Hence, a controlled drying process was introduced. The 0.6 aw (62 ℃/360 min + 35 ℃/60 min) and 0.3 aw (75 ℃/600 min + 40 ℃/240 min) green chillies improved bioactives retention, colour and texture; but could not completely prevent the growth of microorganisms. Therefore, post-drying, a decontamination process i.e., pulsed light (PL) treatment of 0.53 to 2.59 Jcm−2 (1.7–2.1 kV/120–360 s) was employed. Along with microbial decontamination and enzyme inactivation, PL preserved better physicochemical characteristics in 0.6 and 0.3 aw than 0.9 (fresh) green chillies. While, there is 89.8%, 89.0%, 88.8%, and 93.3% retention of phenolics, antioxidants, flavonoids, and capsaicinoids, respectively, in 0.3 aw green chillies at PL fluence of 2.59 J cm−2 fluence. Alongside, ascorbic acid, carotenoids, and chlorophyll showed 30%, 19%, and 26% loss, respectively, in 0.6 aw green chillies at 2.59 J cm−2. Drying followed by PL treatment ensured that the green chillies were safe for consumption, and met regulatory standards while maintaining their quality attributes. Therefore, integrated approach combining drying followed by PL decontamination would be the suitable method for preserving the quality of the green chillies. [ABSTRACT FROM AUTHOR]