Results 91 to 100 of about 53,073 (262)

Anthocyanins

Current Biology, 2012
Glover, Beverley J., Martin, Cathie
openaire   +2 more sources

Ultrasound‐assisted recirculation extraction as an innovative approach for obtaining bioactive compounds from grape pomace

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grape pomace, a by‐product generated during winemaking, still retains bioactive compounds with potential applications in the food, pharmaceutical and nutraceutical sectors. This work investigated ultrasound‐assisted extraction (UAE) coupled with a recirculation system as a strategy to improve their recovery.
Jailton Ribeiro Dos Santos Junior, Luiz Carlos Corrêa‐Filho, Dayvison Mendes Moreira, Renata Valeriano Tonon, Lourdes Maria Correa Cabral   +4 more
wiley   +1 more source

Integrated transcriptome and metabolome analysis provides insights into anthocyanin biosynthesis in Cichorium intybus L.

BMC Plant Biology
Background Chicory is a unique and nutritious vegetable crop. However, the molecular mechanisms underlying anthocyanin biosynthesis in chicory remain poorly understood.
Mingzhao Zhu, Ran Zhao, Hanying Wu, Baohai Zhang, Bin Zhang, Xiangyang Han   +5 more
doaj   +1 more source

Anthocyanins

Botanical Gazette, 1916
(Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
openaire   +3 more sources

Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

Phenolic profile of selected grape (Vitis vinifera L.) varieties in the course of ripening and Botrytis cinerea infections

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grapevine phenolic compounds play key roles in plant defense and wine quality. Composition depends on factors such as maturity and infections such as grey mold caused by Botrytis cinerea. Grapevines respond to infections by actively modifying their phenolic profile.
Kim Marie Umberath, Louis Backmann, Maren Scharfenberger‐Schmeer, Pascal Wegmann‐Herr, Andreas Schieber, Fabian Weber   +5 more
wiley   +1 more source

Rhizosphere Microbiome Transplantation as a Resource‐Efficient Approach to Enhance Growth and Microbial Functional Diversity in Urban Plants

Land Degradation &Development, EarlyView.
ABSTRACT Urban soils are increasingly affected by degradation, compaction, pollution, and water limitation, which can constrain plant performance and the functioning of urban green spaces. Rhizosphere microbiome transplantation (RMT), which transfers entire microbial communities from donor plants to target species, has emerged as a potential ...
Magdalena Urbaniak, Przemysław Tomczyk, Wojciech Tołoczko   +2 more
wiley   +1 more source

Remote sensing and citizen science for habitat mapping: A machine learning approach to lowland heathland in Surrey, UK

People and Nature, EarlyView.
Abstract In a time of extensive global biodiversity loss, conservation efforts increasingly rely on high‐resolution, accurate, up‐to‐date habitat maps to guide decision‐making and strategic interventions. Many products have been developed in response, using machine learning (ML) methods to automate habitat classification, often relying on satellite ...
Victoria Webster, Ana Andries, Daniel Banks, Andrew Jamieson, Ben Siggery, Mike Waite, Richard Murphy, Stephen Morse   +7 more
wiley   +1 more source

THE COMBINATION OF DRAGON FRUITS SKIN AND TEAK LEAVES ANTHOCYANIN EXTRACT AS SOYMILK’S NATURAL DYE

The Iraqi Journal of Agricultural science, 2020
Natural dye is easier to dissolve in water and to be absorbed by our body than artificial pigment. Anthocyanin pigment combination from different sources is able to improve functional food quality.
Wahyuni & et al.
doaj  

Solvent‐Free Fabrication of Eco‐Friendly pH‐Sensitive Smart Films From Poly(Butylene Succinate) and Red Cabbage Anthocyanin for Tracking of Chicken Breast Spoilage

Polymer Engineering &Science, EarlyView.
Smart label design. ABSTRACT The growing interest to ensure food safety requires the development of smart indicator systems that are capable of real‐time tracking of spoilage, particularly for perishable foods. Therefore, the purpose of this work is to fabricate eco‐friendly, industrially viable pH‐sensitive smart films via solvent‐free melt ...
Bedriye Ucpinar
wiley   +1 more source