Results 61 to 70 of about 1,499 (215)

Bioactivity and Vital Application of Underutilized Cucumis callosus Fruit: An Overview on the Present Status and Its Potential Utilization

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Unexplored fruits and vegetables reveal a reservoir of potential, offering an excellent source of numerous biologically active and nutritional components. Cucumis callosus is one of the underutilized fruits from the Cucurbitaceae family, which presents promising yet underexplored potential for food and pharmaceutical applications.
Ritu Rani, Aarti Bains, Mukul Kumar, Sanju Bala Dhull, Agnieszka Najda, Rupak Nagraik, Prince Chawla, Valentina Prosapio   +7 more
wiley   +1 more source

Influence test of Averrhoa Bilimbi leaf extract as denture cleanser on the growth of Streptococcus Mutans

Padjadjaran Journal of Dentistry, 2011
It has been believed for a long time, especially by Indonesian people, that Averrhoa Bilimbi leaves have medical efficacy. Streptococcus mutans (S. mutans) are bacteria mostly found in plaque.
Dewi Kristiana, Depi Praharani
doaj   +1 more source

A systematic review of natural colourants and trend forecasting practices for the textile and fashion industry

Coloration Technology, Volume 141, Issue 6, Page 801-827, December 2025.
Abstract Recent global interest in sustainable practices in the textile and fashion industry has inspired stakeholders to readopt natural colourants. However, integrating these practices raises several questions regarding the latest developments in natural colourant and trend forecasting practices in the textile and fashion industry.
Bintan Titisari, Pammi Sinha
wiley   +1 more source

Pest categorisation of Selenaspidus articulatus

EFSA Journal, Volume 23, Issue 5, May 2025.
Abstract Following the commodity risk assessment of Jasminum polyanthum unrooted cuttings from Uganda, in which Selenaspidus articulatus (Hemiptera: Diaspididae) was identified as a pest of possible concern, the European Commission requested the EFSA Panel on Plant Health to conduct a pest categorisation of S.
EFSA Panel on Plant Health (PLH), Antonio Vicent Civera, Paula Baptista, Anna Berlin, Elisavet Chatzivassiliou, Jaime Cubero, Nik Cunniffe, Eduardo de la Peña, Nicolas Desneux, Francesco Di Serio, Anna Filipiak, Paolo Gonthier, Beata Hasiów‐Jaroszewska, Hervé Jactel, Blanca B. Landa, Lara Maistrello, David Makowski, Panagiotis Milonas, Nikos Papadopoulos, Roel Potting, Hanna Susi, Dirk Jan van der Gaag, Vasiliki Evangelou, Alex Gobbi, Virag Kertesz, Andrea Maiorano, Dimitrios Papachristos, Oresteia Sfyra   +27 more
wiley   +1 more source

The production of citric-acid from Bilimbi (Averrhoa bilimbi) fruits through the fermentation process using Aspergillus niger

IOP Conference Series: Earth and Environmental Science, 2021
Abstract The aimed of this study was to evaluate the quality of citric acid products made from bilimbi fruits by fermentation method using Aspergillus niger as inoculum at various levels of concentration (3%, 6%, and 9%) and fermentation time (1, 3, 5, and 7 days). The citric acid obtained was then analysed their quality including yield,
A Y A Aritonang, E Julianti, H Sinaga
openaire   +1 more source

KUALITAS SE’I SAPI YANG DITAMBAHKAN BUAH BELIMBING WULUH (Averrhoa bilimbi L) DENGAN LEVEL BERBEDA (Quality of se'i beef added bilimbi fruits (Averrhoa bilimbi l) with different levels)

JURNAL NUKLEUS PETERNAKAN, 2021
The aims of this study was to evaluate  the total bacterial colonies, antioxidant activity, lipid oxidation and organoleptic quality of se'i beef with the addition of bilimbi fruits  (Averrhoa bilimbi L). The design used in this study was a completely randomized design (CRD) which consisted of 4 treatments and 3 replications.
Epok, Maria A., Malelak, Gemini E.M., Sabtu, Bastari   +2 more
openaire   +2 more sources

Studies on sensory attributes and microbial analysis of stored osmo dehydrated bilimbi (Averroha bilimbi)

Asian Journal of Dairy and Food Research, 2018
A study was undertaken during 2015-2017 to study the sensory evaluation and microbial analysis of selected osmo dehydrated bilimbi treatments during storage. Osmo dehydrated bilimbi in 600Brix for 180 minutes and 80 0Brix for an immersion time of 120 and 180 minutes were packed using polypropylene packaging material and stored at ambient temperature ...
G. S. Aparna, P. R. Geetha Lekshmi, C. Mini, Thushara T. Chandran   +3 more
openaire   +1 more source

Widespread introduced species dominate the urban tree assemblage on the endemic‐rich tropical island of São Tomé

Ecology and Evolution, Volume 14, Issue 9, September 2024.
Afrotropical cities are growing rapidly but how this impacts biodiversity is largely unclear. Our study on São Tomé Island, Central Africa, reveals that the urban tree assemblage is impoverished and dominated by introduced species, while the natural forest is essential for the protection of native and endemic species.
Lena Strauß, Ricardo F. de Lima, Timothy R. Baker, Laura Benitez Bosco, Gilles Dauby, Olivier Lachenaud, Angela Lima, Dilson Madre Deus, Maria do Céu Madureira, Estevão Soares, Pascoal Sousa, Tariq Stévart, Martin Dallimer   +12 more
wiley   +1 more source

Pengaruh pemberian ekstrak daun belimbing wuluh (averrhoa bilimbi l.) Terhadap histopatologi dan fungsi hati tikus model hiperurisemia

An-Nadaa: Jurnal Kesehatan Masyarakat
Tanaman belimbing wuluh dapat dimanfaatkan dalam kehidupan sehari-hari. Bagian yang digunakan diantaranya bunga, buah, daun, dan batangnya. Daun belimbing wuluh mengandung senyawa flavonoid, fenol, alkaloid, tanin, dan kumarin, ekstrak daun belimbing ...
Chrismis Novalinda Ginting, claris cyntha deninta gan, Linda Chiuman   +2 more
doaj   +1 more source

Vegan gummy candies with low calorie based on celery (Apium graveolens) puree and boswellia gum (Boswellia thurifera)

Food Science &Nutrition, Volume 12, Issue 8, Page 5785-5798, August 2024.
Gummy candy is one of the main snacks for children, and conventional samples with high calorie illustrate no nutritional value; therefore, the aim of present research is to develop functional product on priority. Celery puree (25%–50%), boswellia gum (10%–20%), lemon essential oil (0.25%–0.50%), and sugar (10%–20%) in two levels were considered for ...
Saba Ghodsi, Marjan Nouri
wiley   +1 more source