Eye for Design: Essentials of Color in Print Design (Part II): Practical Application of Color in Print Design

Martino Marie

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Eye for Design: Essentials of Color in Print Design (Part II): Practical Application of Color in Print Design

机译：设计之眼：印刷设计中的色彩要点（第二部分）：印刷设计中的色彩实际应用

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《Loex Quarterly》 |2011年第2期|共4页
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Martino Marie;
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中图分类教育;
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入库时间 2022-08-18 12:17:19

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1. Eye for Design: Essentials of Color in Print Design (Part I): Key Concepts [J] . Martino Marie Loex Quarterly . 2010,第2期

机译：设计之眼：印刷设计中的色彩要点（第一部分）：关键概念
2. User-Friendly 3D Printed Colorimeter Models for Student Exploration of Instrument Design and Performance [J] . Porter Lon A. Jr., Washer Benjamin M., Hakim Mazin H., Journal of Chemical Education . 2016,第7期

机译：用户友好的3D打印色度计模型，用于学生探索仪器的设计和性能
3. Print quality design for low cost color printer DPC1616 [J] . Ryuji Inaba, Kazuo Asano, Yasuo Komatsu 電子情報通信学会技術研究報告. 電子ディスプレイ. Electronic Information Display . 2001,第645期

机译：低成本彩色打印机DPC1616的打印质量设计
4. Web-based printing dyeing products cooperative design and colors representation [C] . Xiaohui Zhou, Jianzhong Wang, Anke Xue, Intelligent Control and Automation, 2004. WCICA 2004. Fifth World Congress on . 2004

机译：基于Web的印染产品协同设计和颜色表示
5. Design and Applications of Printed-Circuit-Board Huygens' Metasurfaces [D] . Chen, Michael. 2021

机译：印刷电路板Huygens'Metasurfaces的设计与应用
6. Application of quality by design for 3D printed bone prostheses and scaffolds [O] . Daniel Martinez-Marquez, Ali Mirnajafizadeh, Christopher P. Carty, -1

机译：通过设计将质量应用于3D打印的骨假体和支架
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. A Systematic Approach to Complex System Design: An Application to Printed Circuit Board Test System Design [R] . Tung, P. 1980

机译：复杂系统设计的系统方法：印刷电路板测试系统设计的应用

Eye for Design: Essentials of Color in Print Design (Part II): Practical Application of Color in Print Design

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