Results 151 to 160 of about 187,700 (396)
Quantification of Anthocyanin Content
Bio-Protocol, 2014 Anthocyanins are a class of flavonoids and important plant pigments. They attract insects to pollinate flowers, protect plants from UV irradiation, and act as antimicrobial agents against herbivores and pathogens.
Masaru Nakata, Masaru Ohme-Takagi
doaj +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Influence of chemical structure of alcohols on extraction and stability of anthocyanins
, 2022 Ludmyla Saleba +3 more
openalex +1 more source
Food Safety and Health, EarlyView.Although fresh produce is extremely perishable and contaminated, it is essential for good health. To eliminate important foodborne pathogens, this paper investigates UV‐C irradiation as a safe, nonthermal technique. UV dose, exposure duration, and product characteristics all affect effectiveness.
Krish Rauniyar, Ruplal Choudhary
wiley +1 more source
Anthocyanin Biosynthetic Genes and Their Application to Flower Color Modification through Sense Suppression [PDF]
, 1995 Neal Gutterson
openalex +1 more source
Food Safety and Health, EarlyView.A mixed beverage of yerba mate and lychee was developed and optimized. The 70:30 lychee‐to‐mate formulation provided the best balance of antioxidant activity and consumer acceptance, highlighting its potential as a functional beverage. ABSTRACT The development of functional beverages that combine bioactive compounds with sensory appeal is of growing ...
Marcela Moreira Terhaag +7 more
wiley +1 more source
Cloning and Characterization of Two Anthocyanin Biosynthetic Genes from Dendrobium Orchid [PDF]
, 2005 Rasika G. Mudalige–Jayawickrama +3 more
openalex +1 more source
Melatonin Represses Oil and Anthocyanin Accumulation in Seeds [PDF]
, 2020 Dong Li +11 more
openalex +1 more source