Results 71 to 80 of about 58,446 (318)
Research progress on the copigmentation of anthocyanins in fermented fruit wine [PDF]
Zhongguo niangzaoAnthocyanidin are water-soluble pigments that can change color with the acid and base of the cell fluid. Anthocyanins are a class of compounds formed by the combination of anthocyanidin and sugars with glycosidic bonds, which are widely present in the ...
CHEN Shaoyi, ZHOU Hongxiang, QIU Meijuan, LUO Peiqin, YANG Yufei, DU Zhixiu
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Bioactives From Brown Algae: Antioxidant, Anti‐Inflammatory, Anticancer, and Antimicrobial Potential
ChemBioEng Reviews, EarlyView.This review explores key bioactives in brown algae and their antioxidant, anti‐inflammatory, anticancer, and antimicrobial properties. Covering studies from 2014 to 2024, it highlights their relevance in pharmaceuticals, nutraceuticals, cosmetics, and foods, while addressing challenges and future directions to unlock their full potential.
Irvin Fonseca‐Barahona +2 more
wiley +1 more source
Ecography, EarlyView.Delayed greening, the phenomenon in which expanding leaves appear red, blue or pale green due to low chlorophyll content, has long intrigued ecologists. However, little is known about what type of species are most likely to delay greening or which environmental conditions are associated with delayed greening.
Giancarlo M. Chiarenza, Angela T. Moles
wiley +1 more source
Ammoniation of Dietary Flavonoids Containing a Pyrogallol Group With Amino Acids at 37°C
Food Chemistry International, EarlyView.Scheme of reaction exploration, synthesis, structural identification, and bioactivities of ammoniated flavonoids. ABSTRACT New research shows that flavonoids containing a pyrogallol group in ring B react with amino acids at 37°C, forming ammoniated derivatives and aldehydes.
Haolin Zhang +7 more
wiley +1 more source
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
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Food Frontiers, EarlyView.Development of inkjet inks for intelligent packaging applications. ABSTRACT Food packaging is crucial for preserving food quality, safety, and integrity while meeting consumer demands for convenience and sustainability. Innovative packaging systems can enhance the basic packaging characteristics; in particular, intelligent packaging meets the rising ...
Siyi Liu, Zhenyu Han, Xiaoyu Luo
wiley +1 more source
Isotachophoresis of anthocyanins.
Chemical and Pharmaceutical Bulletin, 1986 A new system for the analysis of anthocyanins, red or purple plant pigements, has been established using capilary isotachophoresis. Under the conditions employed, authentic anthocyanins were successfully separated into individual zones, and the compounds in plant extracts were also identified on the basis of enhancement of the appropriate zones in runs
Kunijiro Yoshitama, Atsushi Hiraoka
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Use of Liquid Nitrogen in Food Products: A Review
Food Frontiers, EarlyView.ABSTRACT The increasing demand for frozen products has led companies to offer a variety of foods that may struggle to maintain quality. Traditional freezing methods often negatively impact food quality, affecting texture, color, flavor, and so forth.
Fabiola Pesce +3 more
wiley +1 more source
A Minor Anthocyanin Pigment of Sweet Cherry [PDF]
, 1958 Kuang C. Li, A. C. Wagenknecht
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