Results 101 to 110 of about 716,282 (295)

Microbial Colonization of Minerals in Marine Sediments – Method Development and Ecological Significance [PDF]

, 2011
Interactions between microorganisms and minerals significantly impact microbial diversity and geochemical cycles in diverse settings. However, methodological difficulty has inhibited past study of microbe–mineral interactions in fine-grained subsurface ...
Harrison, Benjamin Kimball
core   +1 more source

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, EarlyView.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source

Preparation of a microsphere SiO2/TiO2 composite pigment: The mechanism of improving pigment properties by SiO2

, 2020
© 2020 Elsevier Ltd and Techna Group S.r.l. In this study, a microsphere SiO2/TiO2 composite pigment (M-SiO2/TiO2) was prepared through a facile grinding and calcination process.
Hao, Q, Ding, Hao, Wang, J, Ding, H, Hao, Qiang, Sun, S, Li, Wei, Li, W, Sun, Sijia, Wang, Jie   +9 more
core   +1 more source

Isolation and Identification of Yellow Pigment Producing Rod-Shaped Bacterium from Farm Soil in Alimosho Local Government Area, Lagos State, Nigeria

Journal of Applied Sciences and Environmental Management
Microbial pigments are generally preferred to other natural pigments due to their easy scaling up, quick pigment extraction methods and simple culturing processes.
V. A. Njoku, O. F. Obidi, A. A. Adekunle
doaj  

Assessment of cytotoxicity and rat dermal irritation screening of microbial pigments for application in sustainable textile manufacturing

Annals of Agricultural Sciences
The global textile industry consumes over a million tons of synthetic dyes annually, posing environmental and health risks due to their persistence and toxicity. Microbial pigments offer a sustainable alternative.
Sohila G. El-sayed, Hala B. Khalil, Khaled M.A. Ramadan, Khadiga A.A. Abou-Taleb   +3 more
doaj   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Bioactive pigment production by marine bacteria from Colombian estuarine and deep–sea environments

Scientific Reports
The marine environment is a reservoir of microbial diversity with high biotechnological potential. Natural pigments, such as some secondary metabolites, are of particular interest due to their ease of microbial cultivation and recovery, as well as their ...
Lady Giselle Ríos-López, Sol D. Zuluaga-Valencia, Ana Zuleta-Correa, Javier Gómez-León, Marynes Quintero   +4 more
doaj   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source