Results 111 to 120 of about 104,181 (315)
Regulation of carotenoid biosynthesis in banana fruit
, 2015 This thesis investigated the basis for massive differences in provitamin A carotenoid content in banana fruits. Rather than gene expression levels, carotenoid storage capacity and product degradation explained much of the differences.
Buah, Stephen
core
Carotenoid triplet state formation in Rhodobacter sphaeroides R-26 reaction centers exchanged with modified bacteriochlorophyll pigments and reconstituted with spheroidene [PDF]
, 1993 Triplet state electron paramagnetic resonance (EPR) experiments have been carried out at X-band on Rb. sphaeroides R-26 reaction centers that have been reconstituted with the carotenoid, spheroidene, and exchanged with 132-OH-Zn-bacteriochlorophyll a and
Chynwat, V. +5 more
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The major carotenoid pigments of the grain aphid, Sitobion avenae (F.) (Hemiptera: Aphididae)
, 1999 The economically important grain aphid, Sitobion avenae (F.) shows colour polymorphism with brown and green forms predominating. Colour is determined both genetically and in response to environmental factors, including nutrition.
Loxdale, H. D. +7 more
core +1 more source
Precursor uptake assays and metabolic analyses in isolated tomato fruit chromoplasts [PDF]
, 2012 Background Carotenoids are the most widespread group of pigments found in nature. In addition to their role in the physiology of the plant, carotenoids also have nutritional relevance as their incorporation in the human diet provides health benefits.
Pateraki, Irini +25 more
core +1 more source
Food Chemistry International, EarlyView.Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati +4 more
wiley +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
wiley +1 more source
Future Postharvest and Food, EarlyView.Ultrasound‐assisted extraction (UAE) of seabuckthorn seed oil enhanced yield (17.95%), antioxidant activity (IC50: 5.25 μg/mL), and carotenoid content (266.63 mg/100 g). The oil, rich in unsaturated fatty acids (83.15%), exhibited superior quality, thermal stability, and potential applications in food, cosmetics, and pharmaceuticals, making UAE a ...
Mrityunjoy Das +4 more
wiley +1 more source