Minolta cr 400

Manufactured by Konica Minolta

Sourced in Japan, Germany, United States, Singapore

The Minolta CR-400 is a colorimeter used for measuring color. It is capable of capturing color data and providing numerical values for various color parameters.

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Lab products found in correlation

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Spelling variants of this product

CR-400 (613 citations) Minolta Chroma Meter CR-400 (159 citations) Minolta CR-400 colorimeter (62 citations) Minolta Chromameter (Model CR-400, (8 citations) Minolta CR-400/410 colorimeter (4 citations) Minolta CR-400 colourimeter (4 citations) Minolta CR-400/410 (3 citations) Minolta Croma-Meter CR-400 (2 citations) Minolta CR-400 chromatometer (2 citations) Minolta Color Reader CR 400 (1 citations)

172 protocols using minolta cr 400

Optical Characterization of Thin Films

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Optical measurements were performed in a Minolta colorimeter (Minolta CR 400, Tokyo, Japan). The CIELab scale was used to determine values of color difference (ΔE), luminance (L*), which is expressed as a percentage (from 0 for black to 100 for white) and ranges of color (a* and b*, where a* ranges from green (-) to red (+) and b* from blue (-) to yellow (+)) of each film. The color difference (ΔE) was calculated according to Eq. ( 3):
where L, a, and b represent the standard values of the white calibration plate.
The opacity (%) of the films was evaluated using a Minolta colorimeter (Minolta CR 400, Tokyo calibrated with a standard white background (Y w ) and a standard black background (Y b ). The opacity values were calculated according to Eq. ( 4):
Both color difference (ΔE) and opacity parameters were measured seven times at different spots of each film.

Tavares L., Souza H.K.S., Gonçalves M.P, & Rocha C.M.R. (2021). Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate. Food Hydrocolloids., 113.

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Colorimetric Analysis of Fish Skin and Muscle

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Skin color was measured on the left side of the fish and three zones were fixed along the lateral line. For muscle color, a left side fillet was taken and also three zones were established along the central part. From skin and muscle, triplicate measurements were taken at each zone using a tri-stimulus colorimeter CR 400 Minolta. The color measurements taken were in accordance with the recommendations of the International Commission on Illumination [25 ]: the L*-value represents lightness (L* = 0 for black, L* = 100 for white), the a*-value represents the intensity in red and the b*-value represents the intensity in yellow. A mean from the three zones recorded in skin and muscle were used for color analysis. For correlation analysis the a*-value was chosen since this variable is the most associated with astaxanthin content.

Kalinowski C.T., Larroquet L., Véron V., Robaina L., Izquierdo M.S., Panserat S., Kaushik S, & Fontagné-Dicharry S. (2019). Influence of Dietary Astaxanthin on the Hepatic Oxidative Stress Response Caused by Episodic Hyperoxia in Rainbow Trout. Antioxidants, 8(12), 626.

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Skin Biophysical Evaluation Protocol

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Following instruments were used in the present study, including human skin rapid optical imaging system PRIMOS Pico (GFMesstechnik GmbH, Germany), stratum corneum water component tester Corneometer (Courage & Khazaka, Germany), epidermal water loss rate tester Tewameter TM300 (Courage & Khazaka, Germany), CR-400 MINOLTA (KONICA, Japan), skin gloss tester GL200 (Courage & Khazaka, Germany), skin elasticity tester Dual Cutometer MPA580 (Courage & Khazaka, Germany), and balance, sense quantity 0.01 g (METTLER, Switzerland).

Zhong H., Hong C., Han Z., Hwang S.J., Kim B., Xu Z., Lee J., Hoon Kim K., Jin M.H, & Zou C. (2019). Erjingwan Extracts Exert Antiaging Effects of Skin through Activating Nrf2 and Inhibiting NF-κB. Evidence-based Complementary and Alternative Medicine : eCAM, 2019, 5976749.

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Tuber Color Analysis via Colorimetry

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Tuber colour was measured with a colorimeter (Konica Minolta CR-400, Osaka, Japan), standardized against a white tile, using L* (lightness), a* (green-red axis), and b* (blue-yellow axis) parameters. Colour measurements were taken with three technical replicates, from the stem, the middle and the bud end of each tuber, immediately before and five days after light exposure treatment. Colour difference was calculated as follows:

Δ E * a b = {[{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}]}^{1 / 2}

Where ΔL*, Δa* and Δb* represent the differences in L*, a* and b* values before and after light treatments.

Tanios S., Eyles A., Corkrey R., Tegg R.S., Thangavel T, & Wilson C.R. (2020). Quantifying risk factors associated with light-induced potato tuber greening in retail stores. PLoS ONE, 15(9), e0235522.

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Measuring Film Colour and Whiteness

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Film colour was determined by a colorimeter Konica Minolta CR-400 (Minolta INC., Tokyo, Japan). The equipment was calibrated using a standard white reflective plate. CIELab scale was used with colour parameters expressed in terms of: L* (lightness), a* (red/green), and b* (yellow/blue). Nine measurements for each sample were taken, placing the film sample over the standard white plate (L* = 95.38; a* = −0.16; b* = 2.48). The Euclidean distance between two points was determined with the colour difference equation (ΔE), and whiteness index (WI) was calculated [23 (link)].

Augusto A., Dias J.R., Campos M.J., Alves N.M., Pedrosa R, & Silva S.F. (2018). Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films. Foods, 7(4), 53.

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Fish Abdomen Color Characterization

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Color changes were measured using a Konica-Minol-TA CR-400 colorimeter according to Thiansilakul et al. (2007) (link) and visualized using the CIELab system. The location of the ventral part of the fish, 2 cm behind the gills and 1 cm below the fins, was selected for color variation detection. Six features were obtained to describe the color of the fish abdomen. The six features include L* (luminance), a* (redness/greenness), b* (yellowness/blueness), W (whiteness), ΔE (resolving degree), and H (hue).

Huang Y.Z., Han L., Yang X., Liu Y., Zhu B.W, & Dong X.P. (2023). Enhanced batch sorting and rapid sensory analysis of Mackerel products using YOLOv5s algorithm and CBAM: Validation through TPA, colorimeter, and PLSR analysis. Food Chemistry: X, 19, 100733.

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Colorimetric Analysis of Bread Crust and Crumb

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We used a colorimeter to highlight the changes in the color of the bread crust and crumb after the addition of GSF (Konica Minolta CR-400, Tokyo, Japan). For this purpose, the darkness/brightness (L*), shade of blue/yellow (b*), and shade of red/green (a*) were determined. The calibration of the colorimeter was achieved by scanning the standard white surface calibration plate (L* = 97.63, a* = 0.01 and b* = 1.64). For this, the standard illuminant D65 (working at daylight) and a 0° viewing angle was used. The determinations were made in the field of UV-VIS based on the CIE Lab* color system [26 (link)].

Atudorei D., Mironeasa S, & Codină G.G. (2023). Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods, 12(6), 1316.

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Color Measurement Using Colorimeter

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The color was determined using a colorimeter (Minolta CR 400, Minolta, Chiyoda, Japan). In the CIE pattern L*a*b*, the L* coordinate expresses the degree of luminosity of the measured color (L* = 100 = white; L* = 0 = black); the a* coordinate expresses the degree of variation between red (+60) and green (-60); and the b* coordinate expresses the degree of variation between blue (-60) and yellow (+60). Eight measurements were performed.

Moreira M.K.V., Cantillano R.F.F., Gandra E.Á., Mendonça C.R.B., & Borges C.D. (2020). Storage stability of minimally processed pinhão by using edible coatings with antimicrobial characteristics. Semina Ciências Agrárias, 41(6supl2), 3093-3106.

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Optical and UV Barrier Evaluation of Films

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The films’ optical and UV barrier properties were evaluated by measuring the absorbance spectrum (200–600 nm) using a CamSpec M509T spectrophotometer (Lutterworth, UK). In addition, the films’ transparency was determined as the ratio between absorbance at 600 nm (Abs₆₀₀) and film thickness (mm) and was expressed as Abs₆₀₀ mm⁻¹ [18 (link)]. The alteration of colour on objects due to the application of the films was assessed by measuring the colour parameters of coloured paper, with and without the films. A Minolta CR-400 (Konica Minolta, Tokyo, Japan) colorimeter was used, and the CIEL*a*b* colour space was applied with the calculation of colour differences (ΔE_ab), chroma (C_ab), and hue (h_ab), using the following equations:

Δ E_{a b} = {[{(Δ L^{*})}^{2} + {(Δ a^{*})}^{2} + {(Δ b^{*})}^{2}]}^{\frac{1}{2}}

C_{a b} = {(a^{* 2} + b^{* 2})}^{\frac{1}{2}}

h_{a b} = a r c t a n \frac{b^{*}}{a^{*}}

where L* is the lightness, a* defines the red/green value, and b* the yellow/blue value.

Concórdio-Reis P., Pereira J.R., Alves V.D., Nabais A.R., Neves L.A., Marques A.C., Fortunato E., Moppert X., Guézennec J., Reis M.A, & Freitas F. (2022). Characterisation of Films Based on Exopolysaccharides from Alteromonas Strains Isolated from French Polynesia Marine Environments. Polymers, 14(20), 4442.

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Fruit Quality Evaluation Protocol

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Marketable fruit was analyzed according to Indonesian National Standard (2013), characterized by fresh appearance, proper shape, and color, also no mechanical damage, pest and disease. Moreover, fruit length and diameter, colour analysis (L*, a*, b*), carotenoid, flavonoid, and phenolic content were measured. Fruit length and diameter were calculated using vernier calipers (Mitutoyo, Germany), while the reflectance spectrophotometer (Konica Minolta CR-400, Tokyo, Japan) was used for the color analysis. According to Pathare et al. (2013) , L*, a*, b* values were varied and could be defined as; L* (0 is black; 100 is white), a* (positive value is red; negative value is green; 0 is neutral), and b* (positive value is yellow; negative value is blue; 0 is neutral).

Kusumiyati K., Fajr S.N., Sutari W., & Hamdani J.S. (2022). Growth, yield, and fruit quality responses of three cucumber (Cucumis sativus L.) varieties to different ethephon concentrations. Emirates Journal of Food and Agriculture.

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