Colour of Bilberry (Vaccinium Myrtillus Fruits) Extracts
作者： M. Pop , A. X. Lupea , S. Popa , C. Gruescu
DOI: 10.1080/10942910902894898
关键词: Food science 、 Vaccinium myrtillus 、 Chemistry 、 Bilberry 、 Hue 、 Botany
摘要: Colour is one of the major attributes that affect consumer's perception. This paper presents a study regarding coloring properties natural, nontoxic dye extracted from fresh fruits bilberries (Vaccinum myrtillus). Colours were measured in CIELAB system using standard white specimen. The samples different their concentration. Experiments comprising more sets used three illuminators. hue, luminosity, and saturation are discussed. phenomenon dichroism was also studied.
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