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Color Stability Improvement of Chilled Beef by Natural Antioxidant Treatment and Modified Atmosphere Packaging
Natural Antioxidant Treatment Modified Atmosphere Packaging
2016/5/31
The effect of superficial treatment with taxifolin solution (1 g L-1) in combination with modified atmosphere packaging (80%O2/20%CO2) on the sensory quality and instrumental color characteristics of ...
Effects of different food colorants and polishing techniques on color stability of provisional prosthetic materials
Color stability Provisional prostheses Food colorants
2010/11/26
The main objective was to investigate the effects of different polishing techniques on the color stability of provisional prosthetic materials upon exposure to different staining agents by mimicking t...
Color stability evaluation of aesthetic restorative materials
Composite resins Dental porcelain Pigmentation Esthetics,dental
2009/10/16
Color match is one of the most important characteristics of aesthetic restorative materials. Maintenance of color throughout the functional lifetime of restorations is important for the durability of ...
Color stability after accelerated aging of two silicones, pigmented or not,for use in facial prostheses
Maxillofacial prosthesis Silicone elastomers Pigmentation
2009/10/16
One of the greatest challenges faced by buccomaxillofacial prosthetists is to reproduce the patient's exact skin color and provide adequate esthetics. To reach this objective, professionals must use m...
Color Stability of Resin Composites after Immersion in Different Drinks
Color stability Resin composite Drink
2009/9/14
The purpose of this study was to evaluate the discoloration of two nanohybrids, two microhybrids, and a posterior composite resin restorative material upon exposure to different drinks — namely tea, c...
Color Stability of Different Denture Teeth Materials against Various Staining Agents
Color stability Spectrophotometer Denture teeth
2009/9/11
The purpose of this in vitro study was to evaluate the color stability of two brands of porcelain teeth and three brands of acrylic denture teeth. Samples were immersed into three staining drinks as t...
Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added
carotenoids color stability dried food model
2009/6/18
The color stability of a dried food model added with carotenoids, represented by β-carotene and lutein, and the effects of these carotenoids on lipid oxidation were studied. Addition of both β-caroten...
Color Stability of Facial Silicone Prosthetic Elastomers after Artificial Weathering
Color Stability Facial Silicone Prosthetic Elastomers Artificial Weathering
2009/4/2
Background: External prostheses exhibit an unwanted color change over time. Color deterioration of prosthetic elastomers affects the life expectancy of facial prostheses in a service environment....
Color alteration of adhesive during treatment and after debonding may be implicated in long- term enamel discoloration. The aim of this study was to assess the color stability of light-cured and c...
Comparison of Beef Color Stability during Display of Two Muscles between Japanese Shorthorn Steers and Japanese Black Steers
Beef Color Stability Metmyoglobin Japanese Shorthorn Steers Japanese Shorthorn Steers
2016/4/18
The beef color stability during display of two muscles, m. longissimus thoracis and m. semitendinosus, of Japanese Shorthorn steers (n=14) was compared with that of Japanese Black steers (n=14). The b...
Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Display
Vitamin E Color Stability TBARS Total Reducing Ability Hanwoo
2016/4/14
The effects of dietary vitamin E supplementation (control; 200 IU/head/day, 500 IU/head/day and 1,000 IU/head/day) on color stability, lipid oxidation and total reducing ability in M. longissimus and ...
Effect of Slaughter Age on Beef Color Stability during Display of Four Muscles from Japanese Black Steers
Beef Color Stability Slaughter Age Metmyoglobin a-tocopherol Japanese Black Steers
2016/4/14
Effect of slaughter age (24, 28 and 38 months of age) on beef color stability during display of m. serratus ventralis, m. psoas major, m. semitendinosus and m. longissimus thoracis from Japanese Black...
Color Stability of Chinese-Style Sausage Inoculated with Staphylococcus Carnosus and Staphylococcus Xylosus
Color Metmyoglobin Nitrite Nitrosyl Pigment Sausage Staphylococci
2016/4/13
This study investigate the effects of starter cultures on the color stability of Chinese-style sausage. The samples were inoculated with 107 cfu g-1 meat of either Staphylococcus carnosus or Staphyloc...