Keyword colour
 

Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation
Beata Biernacka, Dariusz Dziki, Renata Różyło, Monika Wójcik, Antoni Miś, Daria Romankiewicz, Zbigniew Krzysiak
Int. Agrophys. 2018, 32(2): 217–223
DOI: https://doi.org/10.1515/intag-2017-0012
 
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Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale
Dariusz Dziki, Renata Polak, Stanisław Rudy, Andrzej Krzykowski, Urszula Gawlik-Dziki, Renata Różyło, Antoni Miś, Maciej Combrzyński
Int. Agrophys. 2018, 32(1): 49–56
DOI: https://doi.org/10.1515/intag-2016-0086
 
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Colour change of apple as a result of storage, shelf-life, and bruising
B. Dobrzański, R. Rybczyński
Int. Agrophys. 2002, 16(4): 261–268
 
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Colour of paprika powders with different moisture content
Zs.H. Horváth, C. Hodúr
Int. Agrophys. 2007, 21(1): 67–72
 
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Applications of superheated steam for the drying of food products
F. Karimi
Int. Agrophys. 2010, 24(2): 195–204
 
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Digital image processing for quality ranking of saffron peach
A. Esehaghbeygi, M. Ardforoushan, S.A.H. Monajemi, A.A. Masoumi
Int. Agrophys. 2010, 24(2): 115–120
 
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Quality of rapeseed bio-fuel waste: optical properties
Agnieszka Sujak, Siemowit Muszyński, Magdalena Kachel-Jakubowska
Int. Agrophys. 2014, 28(2): 213–218
DOI: https://doi.org/10.2478/intag-2014-0010
 
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Drying kinetics and colour change of lemon slices
Hosain Darvishi, Mohammad H. Khoshtaghaza, Saeid Minaei
Int. Agrophys. 2014, 28(1): 1–6
DOI: https://doi.org/10.2478/intag-2013-0021
 
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Development of Aloe vera based edible coating for tomato
K.A. Athmaselvi, P. Sumitha, B. Revathy
Int. Agrophys. 2013, 27(4): 369–375
DOI: https://doi.org/10.2478/intag-2013-0006
 
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Effects of thermal treatment on colour and texture of Typha latifolia L.
Min Zhang, Yun-hua Zhou, Shaojin Wang, Juming Tang
Int. Agrophys. 2012, 26(2): 153–158
DOI: https://doi.org/10.2478/v10247-012-0022-x
 
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