Results 71 to 80 of about 1,060 (130)

The efficacy of solvents, ascorbic acids, and pH on the yield of betacyanin and betaxanthin extraction compounds of Pablo beetroot

Discover Chemistry
Betalains are valuable natural pigments with growing demand in food, nutraceutical, and dye applications, yet their extraction efficiency varies widely according to solvent polarity, pH, and antioxidant environment. This study systematically investigates
Abubakar Sani Ali, Ahmad Alkhatib
doaj   +1 more source

Assessment of Syzygium cumini and Beta vulgaris L Extract as natural disclosing agent among adults: A randomized crossover design [PDF]

Journal of Oral Health and Oral Epidemiology
Background: Plaque disclosing agents are regularly used to identify, quantify, and diagnose dental plaque. Agents such as Syzygium cumini (jamun plum) and Beta vulgaris L.
Nandhini Ramesh, Vishnu prasad Subramanian, Mahesh Jagadeson, Indra priyadharshini Ganesan, Karthikayan Ravi, Revanth Meenatchi Prabhakaraa   +5 more
doaj   +1 more source

Nitrogen Supply Affects Photosynthesis and Photoprotective Attributes During Drought-Induced Senescence in Quinoa

Frontiers in Plant Science, 2018
Drought during senescence has become more common in Mediterranean climates in recent years. Chenopodium quinoa Willd has been identified as tolerant to poor soil conditions and drought. Previous observations have found that sufficient nitrogen (N) supply
Luisa Bascuñán-Godoy, Carolina Sanhueza, Cristián E. Hernández, Leonardo Cifuentes, Katherine Pinto, Rodrigo Álvarez, Marcia González-Teuber, Marcia González-Teuber, León A. Bravo   +8 more
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Comparative Test of Color Stability between Betalain Pigments of Red Dragon Fruits and Anthocyanin Pigments from Tamarillo Fruit at Various pH

Jurnal Kimia Sains dan Aplikasi, 2018
Betalains and anthocyanins are classes of natural and water soluble pigments. Now days, these pigments have been developed as a replacement colouring agents. One of betalain resource is dragon fruit and anthocyanin resource is tamarillo.
Yelfira Sari, Adlis Santoni, Elisabet Elisabet   +2 more
doaj   +1 more source

PRODUCTION OF RED-COLORED RICE FLOUR THROUGH IMPREGNATION WITH RED PITAYA EXTRACT DURING SOAKING AND MILLING

Jurnal Teknologi Pertanian
Rice flour is a common ingredient in traditional food processing in Indonesia. Rice flour is commercially found in the market as white rice flour, and colorants are often added during processing.
Amelia Agatha Gunarso, Erni Sofia Murtini, Harijono   +2 more
doaj   +1 more source

Mikroenkapsulasi Ekstrak Betasianin Kulit Buah Naga Merah: Kajian Rasio dan Konsentrasi Penyalut

Jurnal Pangan dan Agroindustri
Red dragon fruit peel has a fairly high content of betacyanin pigment, so it has the potential as a natural food color. However, its stability is influenced by various factors. To maintain its stability, microencapsulation technology can be used with the
Sudarminto Setyo Yuwono, Nastasya Khusnia, Elok Waziiroh   +2 more
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Betacyanin biofortification in wheat via synthetic biology for nutritional enhancement. [PDF]

Plant Physiol
Peng H, Huang W, Wang S, Han Z, Li X, Tang H, Ye X, Lu Y, Xu L, Wang K.   +9 more
europepmc   +1 more source

Genomic structural variation underlies cell type-specific betacyanin variegation in Chenopodium quinoa. [PDF]

Stress Biol
Zhang Z, Wang Y, Hu X, Yu T, Feng Y, Zhang J, Zhang T, Feng G, Zhang H.   +8 more
europepmc   +1 more source

Processing of Red Dragon Fruit Juice by Membrane-Based Operations: A Key Factor in Obtaining Concentrated Fractions of Functional Interest. [PDF]

Foods
Conidi C, Ruffolo A, Tuyen NV, Quang CX, Linh DTY, Figoli A, Cassano A.   +6 more
europepmc   +1 more source

Ảnh hưởng của pectinase và chế độ cô đặc chân không đến hàm lượng betacyanin trong dịch quả thanh long ruột đỏ (Hylocereus polyrhizus)

Tạp chí Khoa học Đại học Cần Thơ
Nghiên cứu được thực hiện nhằm đánh giá ảnh hưởng của enzyme pectinase và điều kiện cô đặc chân không đến hàm lượng betacyanin, hoạt tính chống oxy hóa trong dịch quả thanh long ruột đỏ (Hylocereus polyrhizus). Mẫu được xử lý với các nồng độ pectinase 0,
Hồ Quốc Việt, Nguyễn Thị Kim Tuyến, Nguyễn Trung Thành, Hà Thanh Toàn   +3 more
doaj