Physical aspects of color in foods

Article Abstract:

The methods manufacturers use in correlating color measurement with sensory aspects of food color are discussed. Physical aspects of color must be understood to achieve the desired effects. The science of color physics makes it possible to quantify the variables. Such quantification is very important in quality control. The human eye is the final arbiter in the food industry and acceptance by the consumer is the goal of manufacturers, but colorant location and migration, light-scattering qualities, and crystal size influence final appearance. Topics discussed include color vision, the eye, the brain, espresso coffee foam, reflectance spectra for milks with varying fat content, the Commission Internationale de l'Eclairage (CIE), the trichromatic theory, and the CIEL*a*b* system established in 1976, and the Kubelka-Munk theory, which involves additivity.

Switzerland, Psychological aspects, Food industry, Measurement, Practice, Food, Quality management, Terminology, Physics, Visual perception, Color, Colorimetry, Milk, Color vision, Color of food, Food colorings, Espresso coffee, Colorimetric analysis, Reflectance, Food color, Food coloring agents, Commission Internationale de l'Eclairage

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Micelle technology for magnetic nanosized alloys and composites

Article Abstract:

Micelle technology for magnetic nanosized composites and alloys is discussed. The compact, malleable composites can be used in electromagnetic shielding and in catalysis in many ways. Topics include metastable iron-copper alloys, nanosized Fe-Cu-B alloys, magnetic properties of nanosized crystallites, superparamagnetic nanoparticles, interaction of nanoparticles, surfactant self-organization, homogeneous aggregates, and fine particles in reverse micelles.

France, Nanotechnology, Materials, Surface active agents, Micelles, Catalysis, Alloys, Magnetic alloys, Shielding (Electricity), Electrical shielding

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Radical ions as bearers of electron memory

Article Abstract:

Radical ions are considered as bearers of electron memory by a science ananlyst. One-electron redox reactions using substituted arylethylenes have been found to be able to manipulate and store information. Topics include properties researchers desired in molecules, reduction of nitroaromatics, one-electron transfers, styrenes and ferrocenes, and photochromes and electrochromes.

United States, Statistical Data Included, Oxidation-reduction reaction, Oxidation-reduction reactions, Ions, Aromatic amines, Photochemistry, Styrene, Photochromic materials

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