Extraction of Natural Pigments from Hylocereus Polyrhizus Grown In Malaysia [PDF]
, 2009 The use of natural colors in food is gaining importance because the number of synthetic colorants approved for use in food is legislatively restricted. There is only one type of betacyanin i.e. betanin has been approved as natural food colorant (E-162)
Naderi, Nassim
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Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditions [PDF]
, 2015 A new source of betalains to be used as natural colorant (Opuntia dillenii) has been studied. The stability of O.dillenii extracts in different pHs and temperatures over time has been scrutinized.
Cejudo Bastante, María Jesús +2 more
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Beverages, 2017 The objective of this study was to mix beet juice and orange juice in two proportions (1:1 and 1:2 v/v), evaluate their physicochemical stability and antioxidant activity during storage (4 °C for 30 days), and evaluate their acceptance by consumers. Beet
Maria Rita A. Porto +3 more
doaj +1 more source
Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract [PDF]
, 2013 As synthetic dye has shown up few hazards in contributing in food and textile industries, natural dye has gain its priority in those fields especially in textile sector. In this experiment, pitaya’s waste was selected as a source for natural dye.
Mohana, Muniapan
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Spray-drying optimization for red pitaya peel (Hylocereus polyrhizus) [PDF]
, 2013 Optimization for the spray-drying of pitaya peel (Hylocereus polyrhizus) was carried out using the central composite design (CCD) of the response surface methodology to study the effect of inlet air temperature (155–175 °C), outlet air temperature (75–85
Bakar, Jamilah +4 more
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AgricultureThe effects of arbuscular mycorrhizal fungi (AMF) inoculation on the chemical composition of the fruits and cladodes of two Opuntia ficus-indica cultivars, characterized by their red and yellow fruit color, were investigated under field conditions.
Sonia Labidi +7 more
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EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMI
Agric, 2016 The aim of this research was to know most effective solvent comparison (ethanol, ethanol:HCL, ethanol: Citric Acid) on the betacyanin extract properties from Beet Peel.
Martinus Andree Wijaya Setiawan +2 more
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Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients [PDF]
, 2015 There is a lack of information on the potential use of xoconostle cultivars as sources of antioxidants for food, pharmaceutical and colorant industries.
Barros, Lillian +4 more
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Temperature-dependent Expression of Betacyanin Synthesis in Amaranthus Seedlings [PDF]
Plant Physiology, 1979 Two phenomena related to temperature effects have been observed during the induction of betacyanin synthesis by a cytokinin (benzyladenine) in Amaranthus tricolor seedlings. One is a total inhibition of betacyanin accumulation at a temperature (39 C) at which seedling growth is unimpaired, and where there is still adequate uptake of benzyladenine.
openaire +2 more sources
The Biology of Canadian Weeds. 126. \u3cem\u3eAmaranthus albus\u3c/em\u3e L., \u3cem\u3eA. blitoides\u3c/em\u3e S. Watson and \u3cem\u3eA. blitum\u3c/em\u3e L. [PDF]
, 2003 A review of biological information is provided for three species of the genus Amaranthus: A. albus L., A. blitoides S. Watson and A. blitum L. The last species has been revised taxonomically and a new subspecies for Canada is presented—A.
Costea, Mihai, Tardif, François J.
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