Results 121 to 130 of about 8,192 (241)

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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Betalain extracts: Drying techniques, encapsulation, and application in food industry [PDF]

, 2023
Dian Shofinita, Mifta Fawwaz, Amarthya Benigna Achmadi   +2 more
openalex   +1 more source

DEVELOPMENT OF AUTOMATED VISION TECHNIQUES FOR IMMEDIATE ANALYSIS AND CONTROL OF BETALAIN-PRODUCING CELL CULTURES [PDF]

, 1992
Mark A. Smith, I. Dustin, Roland Leathers, J. P. Zrÿd   +3 more
openalex   +1 more source

A comparative study on process optimization of betalain pigment extraction from Beta vulgaris subsp. vulgaris: RSM, ANN, and hybrid RSM-GA methods [PDF]

, 2023
Venkatesa Prabhu Sundramurthy, Venkatramanan Varadharajan, Sugumar Mohanasundaram, S. Manivannan, Jamal M. Khaled, Mukesh Goel, K. A. Srihari   +6 more
openalex   +1 more source

Enhancing extraction of betalains from beetroot (Beta vulgaris L.) using deep eutectic solvents: optimization, bioaccessibility and stability

Food Production, Processing and Nutrition
Deep eutectic solvents (DESs) are the next generation of green solvents that are considered for their stability and biocompatibility. This study used 10 different DESs synthesized from choline chloride, alcohols, organic acids and sugars.
Beyza Kaba, Oscar Zannou, Ali Ali Redha, Ilkay Koca   +3 more
doaj   +1 more source

Utjecaj fermentiranoga soka cikle na kemijski induciranu mutaciju sojeva Salmonella typhimurium TA98 i TA100 [PDF]

, 2010
The ability of fresh and fermented beetroot juice to limit chemical mutations has been studied using the Ames test and the strains of Salmonella typhimurium TA98 and TA100.
Elżbieta Klewicka
core   +1 more source

Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains [PDF]

, 2016
Katarzyna Mikołajczyk-Bator, J. Czapski
openalex   +1 more source

Decision letter for "Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity"

, 2022

openalex   +1 more source

Storage and thermal stability of selected vegetable purees processed with microwave-assisted thermal sterilization

Food Innovation and Advances
The impact of microwave-assisted thermal sterilization (MATS) on three natural pigments and their storage stability in vegetable purees was investigated.
Zeyad Albahr, Juthathip Promsorn, Zhongwei Tang, Girish M. Ganjyal, Juming Tang, Shyam S. Sablani   +5 more
doaj   +1 more source

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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