Results 51 to 60 of about 4,907 (217)
Coloration Technology, Volume 141, Issue 6, Page 801-827, December 2025.Abstract Recent global interest in sustainable practices in the textile and fashion industry has inspired stakeholders to readopt natural colourants. However, integrating these practices raises several questions regarding the latest developments in natural colourant and trend forecasting practices in the textile and fashion industry.
Bintan Titisari, Pammi Sinha
wiley +1 more source
The Iraqi Journal of Agricultural scienceThe present study highlighted the effectiveness of natural extracts derived from annatto and beetroot in prolonging the shelf life of refrigerated beef burgers for up to 12 days.
Altaee, Z. H. A +2 more
doaj +1 more source
Performance of Sheep Fed on Annatto Byproduct
Italian Journal of Animal Science, 2014 This study aimed to evaluate intake, digestibility, and performance in sheep fed increasing levels of annatto byproduct (AB). A total of 32 male sheep without defined breed were used. Their initial weight was 23.17±1.45 kg. The animals were housed in individual pens and offered feed twice a day.
Dorgival M. de Lima Júnior +6 more
openaire +2 more sources
Annatto Tocotrienol Attenuates NLRP3 Inflammasome Activation in Macrophages [PDF]
Current Developments in Nutrition, 2017 Accumulating evidence suggests that aberrant innate immunity is closely linked to metabolic diseases, including type 2 diabetes. In particular, activation of the NOD-like receptor family pyrin domain-containing 3 (NLRP3) inflammasome and subsequent secretion of interleukin 1β (IL-1β) are critical determinants that precipitate disease progression.
Teresa Buckner +4 more
openaire +3 more sources
Chemistry &Biodiversity, Volume 22, Issue 10, October 2025.ABSTRACT Yeasts belonging to the genus Rhodotorula are capable of synthesizing carotenoids, such as β‐carotene, γ‐carotene, torulene, torularodine, and astaxanthin. These carotenoids have been shown to offer health benefits to humans, such as immune system strengthening and a reduced risk of chronic degenerative diseases.
David Cristian Rodrigues Lucas +1 more
wiley +1 more source
Evaluation of the Antibacterial Activity of Annatto Dye on Some Pathogenic Bacteria
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum, 2014 Background and Objectives:Today, disadvantages of antibiotics and synthetic preservatives have been identified, and researchers are seeking natural and safe alternatives.
Mahmoud Yolmeh +3 more
doaj
Brazilian Archives of Biology and Technology, 2009 Annatto extract is a natural food color obtained from the outer coatings of the seeds of the Annatto tree (Bixa orellana L.). This is the first report in the literature that shows the relationship between the aqueous annatto extract and its influence on ...
Heberth de Paula +5 more
doaj +1 more source
Use of supramolecular solvents in the determination of annatto in different foodstuffs [PDF]
, 2011 III Encuentro sobre Nanociencia y Nanotecnología de Investigadores y Tecnólogos ...
Cardeñosa, V. +2 more
core
Características nutricionais do fruto e teor de bixina em urucu (Bixa orellana L.). [PDF]
, 2018 bitstream/item/40990/1/Boletim-Pesquisa-97-CPATU ...
FALESI, I. C., FERREIRA, W. de A.
core +1 more source
Coloured polyhydroxyalkanoates: A review
Coloration Technology, Volume 141, Issue 5, Page 603-620, October 2025.Abstract Polyhydroxyalkanoates (PHAs) are a class of biopolymers produced by various microorganisms, with poly(3‐hydroxybutyrate) being the most extensively studied. PHAs are widely studied as substitutes for conventional plastics due to their similar physicochemical properties. However, the production cost of PHAs remains high.
Maria Luiza de Oliveira Zanini +3 more
wiley +1 more source