Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels
Revista Brasileira de Engenharia Agrícola e AmbientalThe objective of this work was to obtain the drying kinetic curves of white-fleshed ‘pitaya’ peels and characterize the obtained powder regarding physical and chemical parameters.
Francislaine S. dos Santos +3 more
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Genetic Analysis of Betacyanine, Betaxanthine, and Sucrose Concentrations in Roots of Table Beet
Journal of the American Society for Horticultural Science, 1984 Abstract Genetic variation in pigment and sucrose concentrations of beet roots was investigated in a diallel cross among 9 inbred table beet lines. General combining ability (GCA) was significant for betacyanine, betaxanthine, and sucrose concentrations.
James F. Watson, W. H. Gabelman
openaire +1 more source
Nonconventional Techniques in Plant Alkaloid Extraction: A Decade of Progress (2014–2023)
Chemistry &Biodiversity, Volume 22, Issue 8, August 2025.This figure seeks to represent the evolution of the different unconventional approaches that were adopted for the extraction of plant‐derived alkaloids during the decade from 2014 to 2023. ABSTRACT Plant metabolism encompasses primary and secondary pathways, with secondary metabolism yielding diverse natural products crucial for plant adaptation and ...
Victor Menezes Sipoloni +5 more
wiley +1 more source
Chemical and sensorial properties of beetroot jam [PDF]
, 2015 The objective of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities.
Ana Rita, Roque +3 more
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Food Science &Nutrition, Volume 13, Issue 8, August 2025.This study investigated the impact of Malabar spinach fruit extract (MSFE) on yogurt quality, revealing that 2000 μL MSFE enhanced physicochemical properties like viscosity, acidity, and soluble solids while reducing syneresis. MSFE also boosted antioxidant activity, phenolic and flavonoid content, and improved color stability while suppressing ...
Md. Akhtaruzzaman +4 more
wiley +1 more source
The effects of Purslane (Portulaca oleracea L.) on serum level of lipids, lipoproteins and paraoxanase 1(PON1) activity in hypercholesterolemia patients [PDF]
, 2012 Some unverified reports around the world demonstrated that Purslane has therapeutic effects on some conditions. The aim of this study was to compare the effects of Purslane and Lovastatin therapy in decreasing serum lipids, lipoproteins, and paraoxanase1
Farrokhi, Effat. +4 more
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Betaxanthin-Rich Extract from Cactus Pear Fruits as Yellow Water-Soluble Colorant with Potential Application in Foods [PDF]
, 2018 Cactus pear (Opuntia ficus-indica) fruit juice is a source of betaxanthin pigments which can be used as a natural yellow food colorant. The HPLC chromatographic pigment pattern corresponding to the betaxanthin-rich extract revealed the presence of four ...
Fernández López, José Antonio +3 more
core +2 more sources
Quantification of Förster resonance energy transfer by monitoring sensitized emission in living plant cells [PDF]
, 2013 Müller S, Galliardt H, Schneider J, Barisas BG, Seidel T. Quantification of Förster resonance energy transfer by monitoring sensitized emission in living plant cells. Frontiers in Plant Science.
Barisas, B. George +4 more
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Antioxidant and antimicrobial activities of beet root pomace extracts
Czech Journal of Food Sciences, 2011 We described the in vitro antioxidant and antimicrobial activities of ethanol, acetone, and water extracts of beet root pomace. Total contents of phenolics (316.30-564.50 mg GAE/g of dry extract), flavonoids (316.30-564.50 mg RE/g of dry extract ...
Jasna M. Čanadanović-Brunet +6 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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