Results 81 to 90 of about 58,446 (318)
Food Frontiers, EarlyView.The negative effects of widely used polyethylene‐plastic packaging on environment and consumers' health along with the advantages of biopolymers lead to attention on active and degradable packaging as safe alternatives. Xie et al. thoroughly review starch, focusing on its chemical modification and application in constructing active and degradable ...
Qinfei Xie +4 more
wiley +1 more source
Food Chemistry: XAnthocyanins, as the most common and widely distributed flavonoid compounds, are widely present in fruits and vegetables. Anthocyanins show various biological activities including antioxidant, anticancer, anti-inflammatory, antibacterial, and ...
Hongkun Xue +6 more
doaj
Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH
Molecules, 2018 Roselle is rich in anthocyanins and is traditionally used to prepare a bright red beverage by decoction. However, heat treatment and different pH environments are often encountered during food processing, and these factors are often detrimental to ...
Hai-Yao Wu, Kai-Min Yang, Po-Yuan Chiang
doaj +1 more source
Inkspot: A stress-resilient, anthocyanin rich, dwarf tomato variant for off-world cultivation [PDF]
arXivAs humanity prepares for sustained off-world habitation, the development of regolith-based agriculture (RBA) is essential for achieving self-sufficiency in space crop production. However, lunar regolith's alkaline pH, poor water retention, and high metal content pose severe physiological and biochemical challenges to plant growth.
arxiv
Food Frontiers, EarlyView.Nutraceutical Potential in Disease Mitigation and Health Enhancement of Actinidia spp. (Kiwifruit) ABSTRACT This review offers an in‐depth exploration of the Actinidia species (kiwifruit) nutritional composition, the pivotal role of its primary bioactive compounds, and their potential applications across the aforementioned health concerns. Furthermore,
Allah Rakha +7 more
wiley +1 more source
Chemical Engineering Transactions, 2015 Anthocyanins are one of the commonly used natural colorants for beverages, confectionary, fruit preparation and ice cream. Strong antioxidant activity of these anthocyanins has attracted great interest to the food industry.
D.N. Abang Zaidel +3 more
doaj +1 more source
Leuco-anthocyanins. 2. Systematic distribution of leuco-anthocyanins in leaves [PDF]
, 1954 E.C. Bate-Smith, Nicolás Lerner
openalex +1 more source
Food Frontiers, EarlyView.Olive pomace (OP) polyphenols have been exploited to produce fresh pasta. The effect of OP extract addition, both as a free lyophilised extract (F‐OPE) and as a microencapsulated extract (M‐OPE) on the physicochemical, nutritional, and sensory properties of fresh pasta was studied.
Giuseppe Natrella +6 more
wiley +1 more source
On Anthocyanins in Hippuris. [PDF]
Acta Chemica Scandinavica, 1967 Gerd Bendz +4 more
openaire +3 more sources
Adaptive Clustering for Efficient Phenotype Segmentation of UAV Hyperspectral Data [PDF]
arXivUnmanned Aerial Vehicles (UAVs) combined with Hyperspectral imaging (HSI) offer potential for environmental and agricultural applications by capturing detailed spectral information that enables the prediction of invisible features like biochemical leaf properties. However, the data-intensive nature of HSI poses challenges for remote devices, which have
arxiv