Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)

‘Mencía’/‘Jaen’ it’s an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.O., respectively. This work evaluates the effect of the two different “terroirs” on the phenolic composition and chromatic characteristics of ‘Mencía’/‘Jaen’ monovarietal wines produced at an industrial scale in the same vintage. Using Principal Component Analysis (PCA), Partial Least Squares-Discrimination Analysis (PLS-DA), and Orthogonal PLS-DA (OPLS-DA) it was found that peonidin-3-coumaroylglucoside, petunidin-3-glucoside, malvidin-3-coumaroylglucoside, peonidin-3-glucoside, malvidin-3-acetylglucoside, malvidin-3-glucoside, and ferulic acid were the phenolic compounds with the highest differences between the two regions. PLS regression allowed to correlate the differences in lightness (L*) and redness (a*) of wines from ‘Jaen’ and ‘Mencía’ to differences in colored anthocyanins, polymeric pigments, total pigments, total anthocyanins, cyanidin-3-acetylglucoside, delphinidin-3-acetylglucoside, delphinidin-3-glucoside, peonidin-3-coumaroylglucoside, petunidin-3-glucoside and malvidin-3-glucoside in wines, and the colorless ferulic, caffeic, and coutaric acids, and ethyl caffeate. The wines a* values were more affected by colored anthocyanins, ferulic acid, total anthocyanins, delphinidin-3-acetylglucoside, delphinidin-3-glucoside and petunidin-3-acetylglucoside, and catechin. The positive influence of ferulic acid in the a* values and ferulic, caffeic, coutaric acids, and ethyl caffeate on the L* values can be due to the co-pigmentation phenomena. The higher dryness and lower temperatures during the September nights in this vintage might explain the differences observed in the anthocyanin content and chromatic characteristics of the wines.     

Effects of Different Drying Methods on the Retention of Bioactive Compounds,On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes in color, formation of hydroxymethylfurfural (HMF) and degradation of polyphenolics were noted along with increasing drying temperature and magnetron power. The red-fleshed apple snacks are a promising high-quality dehydrated food product belonging to functional foods category.     

Underestimated Color Centers: Defects as Useful Reducing Agents in Lanthanide‐Activated Luminescent Materials

Inorganic hosts, such as SrB₄O₇ or certain nitrides, intrinsically stabilize Eu²⁺ even when the dopant is an Eu³⁺‐based precursor and reducing conditions are not employed in the synthesis. Although this concept is well known in the synthesis of phosphorescent materials, the mechanistic details are scarcely understood. Herein, we demonstrate that trapped charge carriers, such as color centers, can also act as redox partners to stabilize certain oxidation states of activators. Eu‐activated CsMgCl₃ and CsMgBr₃ are used as examples. Upon doping with EuCl₃ and in the absence of reducing conditions during the synthesis, dominant cyan or green luminescence from Eu²⁺ ions was observed. Photoluminescence spectroscopy at 10 K revealed that the reduction is correlated to color centers localized at defects. Although defects are typically undesired in phosphors, we have shown that their role may be underestimated and they could be used on purpose in the preparation of selected inorganic phosphors.     

Conversion from n bands color space to HSI n color space

This paper presents the method to get the equations that transform a color space of n independent primary colors to the HIS _n color system (H: hue, S: saturation, I: intensity); n indicates the number of bands and the shape of the HIS _n space. For n = 3 the structure is a double triangular pyramid, for n 4 it is the structure of the double pyramid tetrangular, and so on.     

Readily Accessible and Predictable Naphthalene‐Based Two‐Photon Fluorophore with Full Visible‐Color Coverage

Herein we report 22 acedan‐derived, two‐photon fluorophores with synthetic feasibility and full coverage of visible wavelength emission. The emission wavelengths were predicted by computational analysis, which enabled us to visualize multicolor images by two‐photon excitation with single wavelength, and to design a turn‐on, two‐photon fluorescence sensor for endogenous H₂O₂ in Raw 264.7 macrophage and rat brain hippocampus ex vivo.     

归一化偏差本体反射特征的研究

使图像获得不受光照和几何条件影响的颜色特性描述是实现颜色恒常性的关系，利用双色反射模型和有限维线性模型，提取归一化偏差体反射特征。被实验证明是实现颜色恒常性的一个重要途径，本文详细阐述了归一化偏差本体反射特征的特性，其计算方法，应用的前提条件，以及应用限制，并在实际图像处理中，考虑到了这些影响的因素。     

人工神经网络法用于高效毛细管电泳分离条件优化的研究

把人工神经网络（ＡＮＮ）法应用于高效毛细管电泳（ＨＰＣＥ）分离条件的优化，给出了反向传播（ＢＰ）的ＡＮＮ模型的具体算法。用正交试验法同时考察了缓冲溶液组成、浓度、ｐＨ值和有机添加剂浓度等实验因素对ＨＰＣＥ分离合成色素和防腐剂的影响，采用误差反向传播方法建立了有效的ＡＮＮ预测模型，预测最佳分离条件，获得了满意的分离结果。     

真彩色彩虹全息图图像合成技术

介绍了真彩色虹全息图图像的合成技术，讨论了合成的记录光路和两个物体的相对位置随Ｈ１的记录光波长而变化所应满足的关系，以防止两个物体的再现像因错位而发生互相干扰的现象。     

Size Effect of the Immediate Surround for the Border between the Natural and Unnatural Object Color Appearance

The border luminance of the test stimulus between the natural and unnatural object color, y_ynB_u was obtained for different spatial sizes of the immediate surround to prove that _nB_u can be determined based on a new recognized visual space of illumination (RVSI) that is assumed to be constructed for the immediate surround separately from the RVSI for the subjects room itself. The _nB_u of five test stimuli were determined for six different sizes covering from zero to 1866 cm² with four different lightnesses, N4, N6 and N8, while keeping the room illuminance constant at 100 or 600 lx. The results showed that luminance of the border _nB_u gradually decreased as the size of the immediate surround was increased and that the decrease was larger for immediate surround with lower lightness. The results were interpreted as showing a new RVSI constructed for the spatial extent of the immediate surround of the test stimulus, and the RVSI was more completely constructed for larger spatial size of the immediate surround. © 2005 The Optical Society of Japan