Results 91 to 100 of about 50,361 (236)

Flexo‐printable glucomannan‐based biofilm

Coloration Technology, EarlyView.
Abstract Biofilms were synthesised from glucomannan and xylan. The ratio of glucomannan: xylan varied from 90:10 (g/g) to 70:30 (g/g). Nanofibrillated cellulose was added to enhance the mechanical properties of the biofilms. In another approach, glucomannan/xylan suspensions were crosslinked with tartaric acid (TA) or citric acid (CA).
Kholoud Al‐Ajlouni, Sinan Sonmez, Alexandra Pekarovicova   +2 more
wiley   +1 more source

Growth, yield and fruit quality of red dragon (Hylocereus polyrhizus) fruit as affected by plant support system and intercropping with long bean (Vigna sinensis) [PDF]

, 2008
Climbing epiphytic cacti, particularly members of the genera Hylocereus known as pitaya or dragon fruit, have recently drawn much attention of growers worldwide because of their economic value as food products and also owing to their high nutritive and ...
Abd Halim, Mohd Ridzwan, M.Yusoff, Martini, Meon, Zainuddin, Syed Rastan, Syed Omar, Tengku Muda Mohamed, Mahmud   +4 more
core  

From plant to fabric: Environmental opportunities associated with annatto dye for sustainable development in the textile industry

Coloration Technology, EarlyView.
Abstract Natural dyes are compounds that occur naturally in several organisms and are classified based on chemical structure and application method. The literature cites several natural dyes used in industrial transformation processes. Annatto dye is used in the food industry, and its biological pigment is extracted from the annatto seed. However, this
Marcel Jefferson Gonçalves, Tania Maria Costa, Karine Thaise Rainert, Vera Lúcia Vogel Faustino dos Santos, Ivonete Oliveira Barcellos, Lorena Benathar Ballod Tavares   +5 more
wiley   +1 more source

Pemanfaatan Daging Buah Kuini dalam Pembuatan Produk Fruit Leather dengan Penambahan Daging Buah Naga Merah [PDF]

, 2017
Fruit leather type of food made from fruit that have been crushed and dried. Fruit leather has a storage period of up to 12 mounth if kept in good storage conditions. One of the criterationfordeterminan the quality of fruit leather is color. The fruit
Hamzah, F. (Faizah), Herawati, N. (Netti), Putri, K. (Kurnia)   +2 more
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Response surface optimization for development of Dragon fruit based ready to serve drink [PDF]

, 2018
Dragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodology (RSM) following box-behnken ...
Bibwe, Bhushan, Dukare, Ajinath, Jalgaonkar, Kirti, Kale, Prerna Nath, Kale, Sakharam, Kannaujia, Pankaj, Mahawar, Manoj Kumar, Meena, Vijay Singh   +7 more
core   +2 more sources

The multidimensional regulation roles and mechanisms of calcium in fruit quality

Journal of Integrative Plant Biology, EarlyView.
This review explores how calcium signaling molecule integrates plant hormones, environmental cues, and developmental signals to influence external fruit traits, internal nutritional properties, and physiological disorders. ABSTRACT Calcium (Ca2+), a dual‐functional mineral that serves both as an essential structural factor and a signaling molecule ...
Fei Jiang, Siyang Gao, Mengdi Li, Zeqi Zhao, Chengwei Yang, Ji‐Hong Liu, Chunlong Li   +6 more
wiley   +1 more source

IDENTIFIKASI SENYAWA ANTIMIKROBA ALAMI PANGAN PADA EKSTRAK KULIT BUAH NAGA MERAH DENGAN MENGGUNAKAN GC-MS [Identification of Food Natural Antimicrobe Compound from Red Dragon Fruit Peel Extract by GC-MS]

Jurnal Teknologi & Industri Hasil Pertanian, 2019
The peel of red dragon fruit have a natural antimicrobe potency. This research have aim to explore the peel of red dragon fruit as an antimicrobe with used GC-MS.
Dewi Sartika, Sutikno Sutikno, Neti Yuliana, Syarifah R M   +3 more
doaj   +1 more source

EFFERVESCENT KULIT BUAH NAGA MERAH DENGAN VARIASI PERBANDINGAN STEVIA DAN SUKROSA SERTA KONSENTRASI SERBUK KULIT BUAH NAGA MERAH ( Hylocereus Polyhrizus) [PDF]

, 2018
Dragon fruit skin has a weight of 30%-35% of the weight fruit that can not to be utilized and only disposed of as waste so that it can cause environmental pollution.The dragon fruit skin contains a natural dye that also functions as an antioxidant ...
EMAH FARIDA SYAFITRI, 133020285, Wisnu Cahyadi, DS, Yudi Garnida, DS   +2 more
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Physico-chemical and structural changes of red-fleshed dragon fruit (Hylocereus polyrhizus) during fruit development [PDF]

, 2011
BACKGROUND: Determination of physico-chemical (weight, length, diameter, stomatal density, respiration rate, colour, soluble solids concentration, titratable acidity, chlorophyll and betacyanin content) and structural changes of red-fleshed dragon fruit
Abdul Hamid, Azizah, Ding, Phebe, Jamaludin, Nur Adilla   +2 more
core   +1 more source

Genomic variation drives plant flavor diversification

Journal of Integrative Plant Biology, EarlyView.
This review explains how genomic variation shapes plant flavor by altering the biosynthetic and regulatory pathways of key attributes like sweetness, acidity, bitterness, piquancy, astringency, and aroma. It also discusses how multi‐omics, AI‐assisted breeding, and gene editing can translate this knowledge into plants with improved flavor, nutrition ...
Huimin Hu, Yanwei Hao, Yiwei Zhou, Xia Zhang, Rui Xia, Pan Liao   +5 more
wiley   +1 more source