Results 41 to 50 of about 111,893 (177)

From Cosmetic Standards to Circular Value: A Systematic Review of Business Strategies for Suboptimal Foods

Business Strategy and the Environment, EarlyView.
ABSTRACT Suboptimal foods, that is, safe and nutritious products that deviate from market standards because of cosmetic defects, packaging damage, or proximity to date labels, constitute a major source of avoidable food waste. Evidence on how firms can reduce this waste and capture value still remains fragmented across disciplines and supply‐chain ...
Marilena Gemtou, Stelios Tsafarakis, Spyros Fountas   +2 more
wiley   +1 more source

Thermal stability of black carrot anthocyanins in blond orange juice

, 2003
Blond orange juice was colored with black carrot concentrate as an alternative to blood orange juice. Thermal stability of anthocyanins from black carrots in orange juice was determined at 70, 80 and 90C.
CEMEROGLU, B, Kirca, AYŞEGÜL, OZKAN, M
core   +1 more source

Effect of Excessive Carrot Juice (Daucus carota) Administration on Uric Acid and Blood Glucose Levels in Rats (Rattus norvegicus)

Journal of Basic Medical Veterinary
The consumption of carrot juice (Daucus carota) has been associated with various health benefits, yet its effects on metabolic parameters such as uric acid and blood glucose levels remain inadequately explored.
Chau Yu An, Bhagya Laxmi Ramesh Kumar, Jheevanesh Gunalan, Harvina Rajendaran, Muhammad Rafsa Al Thalhah, Nanik Hidayatik, Arindita Niatazya Novianti   +6 more
doaj   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Purification of crude cellulase obtained from Aspergillus foetidus and its immobilization in agar xerogel: A comparative study with commercial cellulase immobilized in similar support

Food Biomacromolecules, EarlyView.
Agar xerogel was used to immobilize cellulase. Properties of partially purified cellulase from Aspergillus foetidus and commercial cellulase were compared after immobilization. Abstract This research study is a comparative study of the characteristics of partially purified cellulase produced from Aspergillus foetidus through solid‐state fermentation ...
Bhaskar Jyoti Kalita, Nandan Sit
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Plant‐Derived Extracellular Vesicles: Biogenesis, Function, and Application in Cancer Immunotherapy

Phytotherapy Research, EarlyView.
This illustration shows the biogenesis pathways of edible and medicinal plant‐derived extracellular vesicles (PDEVs) and their therapeutic effects following uptake in the human body, highlighting their potential for application in cancer immunotherapy. ABSTRACT Plant‐derived extracellular vesicles (PDEVs) are nanoscale, lipid bilayer‐enclosed vesicles ...
Guosheng Li, Mengyu Li, Shujing Liu, Yuan Wei, Chen Wang   +4 more
wiley   +1 more source

Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips

Shipin gongye ke-ji, 2022
This paper aimed to explore the effect of Lactobacillus plantarum microcapsules fermentation on the quality of carrot chips, and the change of viable cell count under freeze-drying and simulated gastric juice conditions.
Lihua ZHANG, Xia WANG, Mengmeng ZHA, Peixin TANG, Xun SHI, Wei ZONG, Guangyuan ZHAO   +6 more
doaj   +1 more source

Plant‐derived nanovesicles as potential drug delivery systems for topical use: Emerging applications in dermatology and cosmetology

VIEW, EarlyView.
Plant‐derived nanovesicles (PDNVs) are naturally secreted by fruit, vegetables, seeds, leaves and other natural sources. Used as drug delivery systems, they can combine intrinsic therapeutic activity, enhanced skin permeation and cargo‐carrying capacity, suitable for dermatological and cosmetic applications including hydration, antioxidant/anti ...
Dorotea Fiore, Beatrice Pellegrini, Antonia Mancuso, Maria Chiara Cristiano, Salvatore Panza, Donatella Paolino   +5 more
wiley   +1 more source

Integrating Chemical, Electrical, and Photonic Effects Into a Unified ETOP‐Based Plasma Dose Framework

High Voltage, EarlyView.
ABSTRACT In plasma medicine and biological applications, plasmas typically deliver a complex combination of reactive chemical species and multiple physical energy components. However, establishing a unified and comparable dose metric to characterise their integrated biological effects remains a major challenge that continues to limit progress in this ...
Erqi Wu, Jialin Liu, Zhiyu Li, Dawei Liu, Lanlan Nie, Xinpei Lu   +5 more
wiley   +1 more source