Results 241 to 250 of about 2,882,964 (299)

The Chemistry of Pollen-Extracts

The Journal of Immunology, 1943
Abstract Cooke and Stull (1, 2) employed phosphotungstic acid in hydrochloric acid for the standardization of pollen-extracts, and established a protein-nitrogen unit which was taken as equal to 0.00001 mg of nitrogen per ml of extract.
Ethan Allan Brown, Norbert Benotti
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Extraction and chemistry of annatto

Food Chemistry, 1980
Abstract Annatto extracts contained in the pericarp of the fruit Bixa orellana are extracted by several methods. Commercial preparations consist of solutions or suspensions of the pigment in vegetable oil or as a water-soluble form in dilute alkaline solution.
H.D. Preston, M.D. Rickard
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Supramolecular Chemistry in Solvent Extraction

2013
Solvent extraction provides the basis for important separation and concentration processes that are widely used in hydrometallurgy, waste treatment, ­ e ffluent purification, and material preparation 1– 3 . In a typical extraction process, the complexing agent, the extractant, plays a key role and is responsible for the phase transfer of one or more ...
Gloe, Karsten, Gloe, Kerstin, Wenzel, Marco, Lindoy, Leonard F., Li, Feng (R17033)   +4 more
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Electrospun nanofiber polymers as extraction phases in analytical chemistry – The advances of the last decade

Trends in Analytical Chemistry (TrAC), 2019
Nanofiber polymers are known to offer many attractive properties in various areas of research, industry, medicine, environmental protection, and biotechnologies.
Martina Háková, Lucie Chocholoušová Havlíková, P. Solich, F. Švec, D. Šatínský   +4 more
semanticscholar   +1 more source

Memrane extraction in analytical chemistry

Journal of Separation Science, 2001
In this paper the principles and application of porous and non-porous membrane extraction techniques for sample preparation (pretreatment) in analytical chemistry are reviewed, with emphasis on aqueous samples of biological, environmental, or food origin.
Jan Åke Jönsson, Lennart Mathiasson
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A review of green solvents for the extraction and separation of bioactive ingredients from natural products.

Food Chemistry
Bioactive substances from natural products are good resources from the pharmaceutical and food industries. Conventional organic solvents are widely used for extracting and separating bioactive substances.
Shaoping Ma, Changyong Cai, Qianwen Lu, Zhijian Tan   +3 more
semanticscholar   +1 more source

Extraction and chemistry of cochineal

Food Chemistry, 1980
Abstract The study of ‘cochineal’ for use in food involves a wide range of unexpected disciplines. The importance of the historical, geographical and entomological backgrounds is emphasised. The chemistry of carminic acid and related hydroxyanthraquinones is shown to have been confused by the early work of Liebermann & Voswinckel (1897), but evidence
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Use of green chemistry methods in the extraction of dietary fibers from cactus rackets (Opuntia ficus indica): Structural and microstructural studies.

International Journal of Biological Macromolecules, 2018
This work aims to compare the development of three green chemistry methods in the extraction of cactus (Opuntia ficus indica) dietary fibers. The influence of extraction conditions (solvent nature: water, lemon juice and ethanol; extraction process ...
Marwa Cheikh Rouhou, Souhir Abdelmoumen, Sabu Thomas, H. Attia, D. Ghorbel   +4 more
semanticscholar   +1 more source

Anthocyanins—Occurrence, extraction and chemistry

Food Chemistry, 1980
Abstract This paper deals with those aspects of anthocyanins particularly related to beverages. The anthocyanins are briefly discussed and those present in some fruits are listed. pH is shown to affect the colour of anthocyanins, but various means of stabilisation are given.
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Microwave-assisted extraction of polysaccharides from Arthrospira (Spirulina) platensis using the concept of green chemistry

Algal Research, 2018
The microalgae Spirulina (Arthrospira) platensis has captured attention in the biotechnology field, containing in its composition mainly proteins, carbohydrates, lipids and pigments that are compounds of interest in food, pharmaceutical and cosmetic ...
A. D. S. E. Silva, Weuller Teixeira de Magalhães, L. M. Moreira, M. Rocha, Ana Karine Pessoa Bastos   +4 more
semanticscholar   +1 more source