Results 151 to 160 of about 130,390 (338)

Anthocyanin Accumulation in Grape Berry Skin Promoted by Endophytic Microbacterium sp. che218 Isolated from Wine Grape Shoot Xylem

Microorganisms
Grape berry skin coloration is a key determinant of the commercial value of red wines. Global warming caused by climate change has inhibited anthocyanin biosynthesis in berry skins, leading to poor coloration.
Yuka Teshigawara, Shiori Sato, Takayuki Asada, Masutoshi Nojiri, Shunji Suzuki, Yoshinao Aoki   +5 more
doaj   +1 more source

Innovative and eco-sustainable processing and packaging for safe and high quality organic products with enhanced nutritional quality. Final report [PDF]

, 2018
The main goal of the project has been to develop innovative sustainable processing and packaging technologies to meet the growing consumer demand and boost the manufacturing of safe organic berry products with high nutritional quality and low ...
Alminger, Marie
core  

Phytochemical Contents and Bioactive Compounds in Widely Consumed Cereals, Legumes, and Vegetables in Abruzzo Region, Italy: A Critical Review

Food Safety and Health, EarlyView.
This review aims to collect and identify cereals, legumes, and vegetables mostly consumed in the Abruzzo region from 2020 till now, pointing attention to their biological effects. ABSTRACT The Abruzzo region boasts a wide range of typical food products including cereals, legumes, and vegetables. In this context, they take part in the Mediterranean diet,
Giulia Gentile, Lorenza Marinaccio, Adriano Mollica, Azzurra Stefanucci   +3 more
wiley   +1 more source

Intensification of Extraction Technologies for Functional Antioxidative Molecules From Black Pigmented Rice (Oryza sativa L.) and High‐Resolution Mass Spectrometry (HRMS) of Rice Metabolome

Food Safety and Health, EarlyView.
An efficient green technique of extraction for obtaining functional molecules from black pigmented rice (BPR) is ultrasound‐probe‐assisted extraction (UPAE), which provides a viable alternative for conventional approaches of extraction methods in the formulations of functional or nutraceutical foods on a large scale and a great interest to the academic
Saloni Rai, Dinesh Chandra Rai, Raj Kumar Duary   +2 more
wiley   +1 more source

On the Anthocyanin in the Hair of Spike of Japanese Pearl Millet

, 1958
Mannen SHIBATA, Emi SAKAI
openalex   +2 more sources

Über Fritillaricyanin, ein neues Anthocyanin aus den Blüten der japanischen Schachblume [PDF]

, 1958
Mannen SHIBATA
openalex   +1 more source

Study on the Preparation of Citrus Essential Oil Microemulsion and Its Effect on the Preservation of Fresh‐Cut Apples

Food Safety and Health, EarlyView.
We successfully fabricated a thermodynamically stable microemulsion system encapsulating citrus essential oil, demonstrating potent free radical scavenging capacity. This formulation effectively inhibits the activity of browning‐related enzymes (polyphenol oxidase and peroxidase) in fresh‐cut apples, thereby preserving their postharvest quality and ...
Xinyu Feng, Meng Qi, Xiaoshuang Zheng, Jun Guo   +3 more
wiley   +1 more source

Populus tremula. The Anthocyanins of Leaves and Catkins. [PDF]

, 1968
Gerd Bendz, Åsa Haglund, S. Liaaen‐Jensen, Ulrich Schwieter, Jaakko Paasiv́irta   +4 more
openalex   +1 more source

Physicochemical, Sensory, Textural, Nutritional, and Antioxidant Properties of Bun From Wheat Flour Fortified With Galgal Peel Powder

Food Safety and Health, EarlyView.
Fortification of wheat buns with galgal (Citrus pseudolimon) peel powder Improved dietary fiber, TPC, antioxidant activity, and texture, while reducing water activity. Acceptable sensory quality up to 5% incorporation highlights its use as a clean‐label functional ingredient in bakery applications.
Kalpana, Suhail Ahmad Bhat, Tanuja Srivastava   +2 more
wiley   +1 more source

Blue Anthocyanin from the Flowers of Commelina, the Crystallisation and Some Properties Thereof

, 1958
Kôzô Hayashi, Y. Abe, Seiji Mitsui
openalex   +2 more sources