Results 61 to 70 of about 1,146 (172)
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2019 In this study, rainbow trout diet was supplemented with different levels of annatto (Bixa orellana) seed powder and then some blood parameters (i.e. red and white blood cells count, hemoglobin concentration and hematocrit percentage), growth performance ...
F. Heidari; S.P. Hosseini Shekarabi; M. Shamsaie Mehrgan
doaj
The Dyeability of Silk Fabrics with Annatto
Textile Coloration and Finishing, 2008 This study investigated the dyeing properties of silk fabrics with Annatto. The dye stuff was extracted by distilled water at , 10minutes, 1:100 of bath ratio. Dyeability(K/S) and color fastness of silk fabrics were tested under conditions of various concentrations, time, temperature, repeat-numbers of dyeing, pH, mordants variables and methods of ...
Mi-Ran Han, Won-Joo Jo, Jeong-Sook Lee
openaire +2 more sources
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
Legume Science, Volume 7, Issue 3, September 2025.ABSTRACT Encapsulation involves forming a thin layer around the core material to separate it from the surrounding environment physically. It is widely used in various industries to provide protection core materials, manipulate release properties, mask undesired sensory properties, immobilize compounds, and to construct a structure to hold the material.
Demet Sonmezler +2 more
wiley +1 more source
Physiological Reports, Volume 13, Issue 15, August 2025.Abstract This study investigated the effects of two dosages (750 mg and 1500 mg) of hydrolyzed curcumin on physiological recovery following exercise‐induced muscle damage (EIMD). In a randomized, placebo‐controlled, double‐blind design, 34 recreationally active males (27 ± 6 years; 180 ± 7.3 cm; 82 ± 11.3 kg) were assigned to three groups: PLA (2 × 750‐
Toby A. Helder +6 more
wiley +1 more source
Use of Annatto for Coloring Butter
Journal of Dairy Science, 1958 Summary A comparison was made of the effect of annatto and coal-tar color on the chemical quality of stored butter. Commercial conditions were duplicated by selecting two levels of cream quality, two levels of copper, and two storage treatments. Flavor was evaluated by official graders and by a panel of 15 persons.
R.R. Riel, C.A. Gibson
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Estimating Food Additive Intake: A Systematic Review of Intake and Nonlaboratory Methodologies
Food Frontiers, Volume 6, Issue 4, Page 1742-1764, July 2025.ABSTRACT Despite increasing interest in the physiological and health effects of select additives (e.g., artificial food colors, emulsifiers, flavor enhancers, and preservatives), it is unclear whether there is a preferred nonlaboratory methodology for measuring additive intake in humans (milligrams of additive per kilogram of bodyweight [mg/kg bw ...
Samantha A. Hall, Gina L. Trakman
wiley +1 more source
Microencapsulation of Annatto Seed Extract: Stability and Application
Chemical Engineering Transactions, 2013 Annatto is the most widely used natural colouring in the food industry, although with a certain degree of difficulty in its applicability due to its lower stability when compared to synthetic colorants. It has as its main component bixin, a substance responsible for its reddish-orange hue and water-insolubility, due to its nonpolar structure.
Renata De Marco +4 more
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Electrospinning of annatto-loaded cellulose acetate scaffolds using acetone/DMSO as solvent
Current Directions in Biomedical EngineeringElectrospinning has emerged as a versatile technique for producing nanofibers for diverse applications. The fibers produced are highly regarded for their biocompatibility, exceptional surface-to-volume ratios, porosity, and adjustable composition ...
Dreier Tim +3 more
doaj +1 more source
Jurnal Teknologi & Industri Hasil PertanianAnnatto is a natural pigment that is a common ingredient in the food industry. Conventionally, extraction is performed using oil or organic solvents. This study aims to analyze the color characteristics of annatto produced using a combined maceration ...
Isti Handayani +6 more
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