Preferred skin tones on mobile displays under illuminants having different correlated colour temperatures.

A psychophysical experiment was conducted to investigate preferred skin tones of 4 skin types under 5 illuminants varying in correlated colour temperatures. The experiments were performed on calibrated mobile display devices. Four facial skin tone images representing each skin type were captured and were rendered to 25 skin tone images to cover a large colour region.

Homogenization and lipase treatment of milk and resulting methyl ketone generation in blue cheese.

A specific range of methyl ketones contribute to the distinctive flavor of traditional blue cheeses. These ketones are metabolites of lipid metabolism by Penicillium mold added to cheese for this purpose. Two processes, namely, the homogenization of milk fat and the addition of exogenous lipase enzymes, are traditionally applied measures to control the formation of methyl ketones in blue cheese.