Results 121 to 130 of about 8,418 (233)

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

Food Science of Animal Resources
Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products.
Ermie Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Yeongwoo Choi, Jinmo Park, Dahee Han, Jin Soo Kim, Sun Jin Hur   +8 more
doaj   +1 more source

Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative. [PDF]

Plants (Basel), 2021
Vega EN, Molina AK, Pereira C, Dias MI, Heleno SA, Rodrigues P, Fernandes IP, Barreiro MF, Stojković D, Soković M, Carocho M, Barreira JCM, Ferreira ICFR, Barros L.   +13 more
europepmc   +1 more source

Repositories of biocultural diversity: Toward best practices for empowering ethnobotany in digital herbaria

PLANTS, PEOPLE, PLANET, Volume 8, Issue 4, Page 1095-1103, July 2026.
Societal Impact Statement As herbaria digitize millions of plant specimens, ethnobotanical information associated with them is becoming increasingly accessible. These biocultural data include plant uses, names, and/or management practices of Indigenous Peoples and Local Communities (IPLCs).
Robbie Hart, Viviane Fonseca‐Kruel, Eduardo Dalcin, Estevão da Silva Luís Alexandre, Matthew Pace, Michaela Schmull, Leonardo Beltran‐Rodríguez, Miguel Murguía‐Romero, Diana G. Flores‐Camargo, Cristina Mapes‐Sánchez, Mark Nesbitt, Carolina Romero, Andrew Townesmith, Jan Salick, Alex McAlvay, Kenneth R. Otero‐Walker, Michael J. Balick, Jacob Golan, Bruce Hoffman, Kelsey Leonard, Giulia Mattalia, Guillaume Odonne, Aurora Prehn, Ina Vandebroek   +23 more
wiley   +1 more source

Effects of Norbixin on Growth Performance, Immunomodulation, Antioxidant Systems, and Metabolic Alterations in the Oriental River Prawn (Macrobrachium nipponense): An Integrative Analysis

Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.
Dietary norbixin (0.15 g/kg) optimally promotes growth, immunocompetence, antioxidant defence, gut microbial balance, carotenoid accumulation, and overall nutritional quality in Macrobrachium nipponense. ABSTRACT Background Natural carotenoids have gained considerable attention in aquaculture due to their potential to enhance growth performance ...
Mohammad Ettefaghdoost, Hossein Haghighi, Adeleh Haghdoost   +2 more
wiley   +1 more source

Microencapsulação e estudo de liberação do Corante natural carmim de cochonilha [PDF]

, 2006
TCC (graduação) - Universidade Federal de Santa Catarina. Centro de Ciências Físicas e Matemáticas. Curso de Química.A pigmentação de alimentos é uma prática freqüentemente usada na indústria para reparar a cor perdida no processamento ou para ...
MARTINS, Alessandra Dalló
core  

SYNTHETIC FOOD COLORS - ARE THEY SAFE?

International Journal of Research -GRANTHAALAYAH, 2014
Colors in foods are always tempting whether they are natural or synthetic. Synthetic colors are commonly used in foods & beverages as they are easily available, economic and intense whereas natural food colors are costly, availability is limited and range of color is also limited but whether synthetic colors are safe enough as far as health is ...
openaire   +3 more sources

Spray Drying of Prickly Pear (Opuntia ficus‐indica [L.] Mill) Juice: Effects of Different Carriers on Yield and Powder Properties

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Prickly pear juice (Opuntia ficus‐indica [L.] Mill, orange variety) was spray dried with maltodextrin (MD), MD and whey protein isolate in a ratio 199:1 (WPI1), MD and whey protein isolate in a ratio 100:100 (WPI100) (1:1), MD and casein in a ratio 199:1 (Cas) and MD and gum arabic in a ratio 175:25 (GA) (7:1).
Panagiotis Chaloulos, Athina Mourouti, Ioanna Mandala   +2 more
wiley   +1 more source

Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables.

, 2014
Color is one important characteristics to food products where it dictates consumers' first perception on the foods' flavor and quality. in the current industry, most of the colorants used were coming from synthetic sources.
Othman, Rashidi, Mohd Hassan, Norazian, Mohd Zaifuddin, Fatimah Azzahra   +2 more
core  

Detection of Honey Adulteration Using Thermorheological and Spectroscopic Analyses: Independent Evaluation With Linear Latent‐Variable and Gradient Boosting Models

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Honey adulteration is a prevalent economic fraud that demands robust and reliable detection methods. In this study, a proof‐of‐concept was developed on a comparative study of oscillatory thermorheology (20°C–80°C) and spectroscopic techniques, including UV‐Vis and fluorescence spectroscopy, for the detection of adulteration with glucose ...
Bilge Basturk Berk, Berkay Berk, Cagri Cavdaroglu, Neslihan Bozdogan, Sebnem Tavman, Seher Kumcuoglu, Sevcan Unluturk   +6 more
wiley   +1 more source

Filamentous fungi are large-scale producers of pigments and colorants for the food industry

, 2014
International audienceWith globalization in the research trends, healthier life styles, and the growing market for the natural food colorants in the economically fast-growing countries all over the world, filamentous fungi are being investigated as ...
Sutthiwong, Nuthathai, Dufossé, Laurent, Mapari, Sameer As, Fouillaud, Mireille, Caro, Yanis   +4 more
core   +1 more source