Results 21 to 30 of about 1,146 (172)
Natural Product Communications, 2016 The effects of annatto seeds and of bixin on the oxidative damage induced by cisplatin in male Wistar rats was evaluated in the present study by way of lipid peroxidation, weight gain, the food efficiency coefficient, fat deposits in the hepatocytes and ...
Lucéia Fátima Souza +6 more
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Valorization of Agroindustrial Residues between Annatto (Bixa orellana L.) and Oyster Mushroom (Pleurotus ostreatus var. Florida) Cultivation: a Cascade Approach [PDF]
Brazilian Archives of Biology and TechnologyHIGHLIGHTS Mushroom residue boosts annatto seedling germination and growth up to 60% inclusion. Annatto residue supports Pleurotus yields with substitutions up to 80%.
João Pedro Ruiz da Silva +5 more
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Frontiers in Bioengineering and Biotechnology, 2023 Electrospinning emerged as a promising technique to produce scaffolds for cultivated meat in function of its simplicity, versatility, cost-effectiveness, and scalability.
Ana Elisa Antunes dos Santos +12 more
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Brazilian Journal of Poultry Science, 2010 Consumer demands for healthy foods have stimulated the research on the use of natural products in animal nutrition. Annatto can be used a pigmentation source to improve yolk color of commercial eggs.
EA Garcia +6 more
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Replacement of nitrite with annatto and red rice in sausage products [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2017 Nowadays, by increasing consumer awareness about the hazards of chemical preservatives, the demand for foods with increased natural preservatives has increased.
A. Javadi, Aisa Alinia
doaj
Leg tissue composition and physico-chemical parameters of sheep meat fed annatto coproduct
Semina: Ciências Agrárias, 2017 Our objective was to evaluate leg tissue composition and physico-chemical quality parameters of sheep meat fed with increasing levels of annatto coproduct.
Dorgival Morais de Lima Júnior +5 more
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Ciência Rural, 2021 : Annatto (Bixa orellana L.) is an arboreal species domesticated in Amazonia from its wild ancestor (B. orellana var. urucurana). Bixin extracted from its orthodox seeds is a natural dye widely used in the food industry.
Wellington Ferreira do Nascimento +6 more
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Induction of liver monooxygenases by annatto and bixin in female rats
Brazilian Journal of Medical and Biological Research, 2003 Annatto or urucum is an orange-yellow dye obtained from Bixa orellana seeds. It has been used as a natural dye in a variety of food products, drugs and cosmetics, and also in Brazilian cuisine as a condiment ('colorau').
A.C.A.X. De-Oliveira +3 more
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