Results 51 to 60 of about 27,191 (232)
Food Biomacromolecules, EarlyView.Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li +7 more
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Palatability and digestibility of horse diets containing increasing levels of citrus pulp [PDF]
Revista Mvz Cordoba, 2015 Objective. To evaluate the impact of citrus pulp on the palatability and digestibility of horse diets and the physicochemical characteristics of the feces. Materials and methods.
Camilla G Moreira +7 more
doaj
Revista Arbitrada Interdisciplinaria Koinonía, 2019 The research was carried out in the laboratories of the Technical University of Manabí (UTM) extension Chone, with the objective of monitoring the alcoholic fermentation process of four fruit liquors (passion fruit -Passiflora edulis-, Orange-Citrus ...
Rudyard Antonio Arteaga Solórzano +3 more
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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
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Future Postharvest and Food, EarlyView.Red LED supplementation during cultivation modulated the accumulation of bioactive compounds in Tropaeolum majus flowers. Moderate exposure (3–5 h) enhanced antioxidant capacity and increased carotenoids, phenolics, and anthocyanins depending on petal color, highlighting a simple strategy to improve the functional value of edible flowers. ABSTRACT This
Amanda Lais Alves Almeida Nascimento +8 more
wiley +1 more source
Hyperacidification of Citrus fruits by a vacuolar proton-pumping P-ATPase complex
Nature Communications, 2019 The sour taste of citrus fruit results from the extremely low pH of juice vesicle cell vacuoles. Here the authors provide genetic evidence that a vacuolar P-type ATPase, that is known to determine flower color in petunia via vacuolar acidification, is ...
Pamela Strazzer +7 more
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The Effects of pH, Ionic Strength, and Ethylene on the Extraction of Cellulase from Abscission Zones of Citrus Leaf Explants [PDF]
Plant Physiology, 1975 The solubility of cellulase extracted from the abscission zones of citrus leaf explants (Citrus sinensis L. Osbeck) in sodium phosphate buffer depends on the pH of the extracting solution and, to a lesser extent, on the ionic strength. By increasing molarity from 0.01 to 0.16, the solubility of cellulase increased from 51% to 89% at pH 6.1 and from 70%
M, Huberman, R, Goren, Y, Birk
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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
Identification and Characterisation of a Pectinolytic Enzyme from Paenibacillus xylanolyticus
BioResources, 2014 Pectinolytic enzymes play an important role in the processing of lignocellulosic materials because of their ability to improve the access of cellulases to their substrate by removing pectins. The strain Paenibacillus xylanolyticus 2-6L3 was isolated from
Simona Giacobbe +5 more
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Characterization of citrus pectin samples extracted under different conditions: influence of acid type and pH of extraction [PDF]
Annals of Botany, 2014 Pectin is a complex macromolecule, the fine structure of which is influenced by many factors. It is used as a gelling, thickening and emulsifying agent in a wide range of applications, from food to pharmaceutical products. Current industrial pectin extraction processes are based on fruit peel, a waste product from the juicing industry, in which ...
Kaya, Merve +4 more
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