Results 61 to 70 of about 5,479 (204)
Genetic Diversity Study Among Six Genera of Amaranth Family Found in Malang Based on RAPD Marker [PDF]
, 2012 Genera of amaranth family tend to have phenotypic variation partly caused by environmental factor. Phenotypic variation was the result of interaction between genetic and environmental factors.
Arumingtyas, E. L. (Estri) +2 more
core +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2200-2210, 15 March 2026.Abstract BACKGROUND Cacti, including pitaya (Hylocereus spp.), are rich in antioxidants that will undoubtedly gain importance under ongoing climate change as water resources decline. Yet the molecular basis linking composition to antioxidant function remains incompletely defined. We compared white‐fleshed H. undatus and red‐fleshed H. polyrhizus across
Kerem Mertoglu +8 more
wiley +1 more source
Journal of Integrative Agriculture, 2018 Twenty vegetable amaranth genotypes were evaluated for total antioxidant capacity, antioxidant leaf pigments, vitamins, and selection of suitable genotypes for extraction of juice in a randomized complete block design (RCBD) with three replications ...
Umakanta Sarker +3 more
doaj +1 more source
Absorption, excretion, and distribution of dietary antioxidant betalains in LDLs: potential health effects of betalains in humans [PDF]
, 2004 Background: Betalains were recently identified as natural antioxidants. However, little is known about their bioavailability from dietary sources. Objective: The objective was to evaluate the bioavailability of betalains from dietary sources. Design:
ALLEGRA, Mario +3 more
core +1 more source
Food Frontiers, Volume 7, Issue 2, March 2026.Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina +5 more
wiley +1 more source
Pengaruh Perbedaan Konsentrasi Ekstrak Bit Merah dan Gelatin terhadap Sifat Fisikokimia dan Organoleptik Marshmallow Beet [PDF]
, 2012 Marshmallow was known as snack food made from sugar, glucose syrup, gelatin and coloring with addition of high air contain that produce soft texture and melting sensation when it chewe.
Ann, K. C. (Kho) +2 more
core +2 more sources
One‐Step ex Vitro Hairy Root Transformation of Soybean Using the RUBY Visible Reporter Gene
Legume Science, Volume 8, Issue 1, March 2026.ABSTRACT Rhizobium rhizogenes (formerly Agrobacterium rhizogenes)‐mediated hairy root transformation is one of the most efficient genetic engineering methods in soybean. In this study, we explored the feasibility of using the RUBY reporter gene in a one‐step ex vitro (hypocotyl cutting) transformation protocol in soybean.
Mohsen Niazian +3 more
wiley +1 more source
Scientia Agricola: The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier.
Elisa Rafaela Bonadio Bellucci +5 more
doaj +1 more source
Studi Pewarnaan Dengan Beet Dying Terhadap Kualitas Dan Penampakan Buah Manggis Selama Penyimpanan [PDF]
, 2005 Colour of mangosteen red-violet caused by betalain pigment content. The colour easy to destroy, beacause its characteristics, instabi;, water soble and effected by sunlight, oksigen and warm temperature.
Mangku, I Gede Pasek, Suriati, Luh
core
Journal of Food Science, Volume 91, Issue 3, March 2026.ABSTRACT The aim was to produce red cabbage microgreen foams and dry them by cast‐tape drying (CTD), freeze‐drying (FD), and oven drying (OD) to obtain powder and characterize them. The foam composition was water (74.7%), microgreens (14.2%), emulsifier (6.5%), pre‐gelatinized starch (2.8%), and maltodextrin (1.8%).
Islaine De Jesus Silva +9 more
wiley +1 more source