Results 281 to 290 of about 52,720 (335)
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Journal of Food Science, 2020
Phycocyanin, a natural blue colorant, is typically extracted from liquid biomass of Arthrospira platensis, a blue-green algae called spirulina. In this study, we developed a scalable process to extract phycocyanin from dried spirulina biomass.
Ying Li +3 more
semanticscholar +1 more source
Phycocyanin, a natural blue colorant, is typically extracted from liquid biomass of Arthrospira platensis, a blue-green algae called spirulina. In this study, we developed a scalable process to extract phycocyanin from dried spirulina biomass.
Ying Li +3 more
semanticscholar +1 more source
Food Chemistry, 2021
Herein a simple strategy has been demonstrated for the synthesis of environmentally amiable and highly fluorescent carbon dots from the most useful plant of Indian classical Ayurveda i.e. Bael patra fruit.
Anjali Vijeata +2 more
semanticscholar +1 more source
Herein a simple strategy has been demonstrated for the synthesis of environmentally amiable and highly fluorescent carbon dots from the most useful plant of Indian classical Ayurveda i.e. Bael patra fruit.
Anjali Vijeata +2 more
semanticscholar +1 more source
Cut-Colorings in Coloring Graphs
Graphs and Combinatorics, 2018zbMATH Open Web Interface contents unavailable due to conflicting licenses.
Prateek Bhakta +5 more
openaire +2 more sources
LWT, 2020
Adding value to fruit by-products would satisfy global demand for natural additives and reduce impacts on the environment. Therefore, the objective of the present study was to optimize the process of ultrasound-assisted extraction of total carotenoids ...
L. E. Ordóñez-Santos +2 more
semanticscholar +1 more source
Adding value to fruit by-products would satisfy global demand for natural additives and reduce impacts on the environment. Therefore, the objective of the present study was to optimize the process of ultrasound-assisted extraction of total carotenoids ...
L. E. Ordóñez-Santos +2 more
semanticscholar +1 more source
Journal of Food Science, 2021
Greek-style yogurt (GSY) has gained reputation as a healthy food because of its high protein content. Vaccinium meridionale S. is a bilberry with a high content of bioactive phytochemicals, whose vaccinium meridionale pomace (VMP) represents about 20% of
G. A. Garzón +5 more
semanticscholar +1 more source
Greek-style yogurt (GSY) has gained reputation as a healthy food because of its high protein content. Vaccinium meridionale S. is a bilberry with a high content of bioactive phytochemicals, whose vaccinium meridionale pomace (VMP) represents about 20% of
G. A. Garzón +5 more
semanticscholar +1 more source
Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2020
The ionic liquid (IL) 1-butyl-3-methylimidazolium tetrafluoroborate and carbon black (CB) nanoparticles were incorporated within a crosslinked chitosan film over the surface of a glassy carbon electrode, and the obtained architecture explored to the ...
T. Silva +2 more
semanticscholar +1 more source
The ionic liquid (IL) 1-butyl-3-methylimidazolium tetrafluoroborate and carbon black (CB) nanoparticles were incorporated within a crosslinked chitosan film over the surface of a glassy carbon electrode, and the obtained architecture explored to the ...
T. Silva +2 more
semanticscholar +1 more source
Ultrasonics sonochemistry, 2020
This study presents the production of a novel natural blue colorant obtained from the cross-linking between milk proteins and genipin assisted by low-frequency and high-power ultrasound technology.
Monique Martins Strieder +3 more
semanticscholar +1 more source
This study presents the production of a novel natural blue colorant obtained from the cross-linking between milk proteins and genipin assisted by low-frequency and high-power ultrasound technology.
Monique Martins Strieder +3 more
semanticscholar +1 more source
, 2021
Recent environmental and health concerns have been pushing the society for the consumption of natural and sustainable products, as for example, the use of natural colorants as additives to impart color.
F. Oliveira +4 more
semanticscholar +1 more source
Recent environmental and health concerns have been pushing the society for the consumption of natural and sustainable products, as for example, the use of natural colorants as additives to impart color.
F. Oliveira +4 more
semanticscholar +1 more source
Coloring with three‐colored subgraphs
Journal of Graph Theory, 2003AbstractLet f(n) be the minimum number of colors required to color the edges of Kn,n such that every copy of K3,3 receives at least three colors on its edges. We prove that $$(0.62+o(1))\sqrt{n}< \, f(n)< \, (1+o(1))\sqrt{n}$$, where the upper bound is obtained by an explicit edge‐coloring.
openaire +1 more source
Food Research International, 2020
Crustacean byproducts are valuable sources of astaxanthin. In this study, an astaxanthin-rich lipid phase was extracted from shrimp waste and encapsulated in multilayer emulsions.
Arezu Bassijeh, Sara Ansari, S. Hosseini
semanticscholar +1 more source
Crustacean byproducts are valuable sources of astaxanthin. In this study, an astaxanthin-rich lipid phase was extracted from shrimp waste and encapsulated in multilayer emulsions.
Arezu Bassijeh, Sara Ansari, S. Hosseini
semanticscholar +1 more source