Results 101 to 110 of about 684,228 (281)

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

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

Single-cell pigment analysis of phototrophic and phyllosphere bacteria using simultaneous detection of Raman and autofluorescence spectra

Applied and Environmental Microbiology
Microbes produce various types of pigments that are essential for their biological activities. Microbial pigments are important for humans because they are used in the food industry and medicine.
Nanako Kanno, Shinsuke Shigeto
doaj   +1 more source

Microbial production of food grade pigments – screening and metabolic pathway analysis [PDF]

, 2009
Unitl recently, the use of plant pigments as natural food colourantis expensive and uncompetitive to synthetic dyes due to their high production costs. Such disadvantages could be overcome with the development of microbial food grade pigments which are ...
Kamarudin, Kamarul Rahim
core  

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

Identification by RP-HPLC-DAD, FTIR, TGA and FESEM-EDAX of natural pigments prepared from Datisca cannabina L

, 2012
In this study, natural pigments from the hemp (Datisca cannabina L) dye plant were prepared by using KAI(SO4)(2)center dot 12H(2)O (alum), FeSO4 center dot 7H(2)O and SnCl2 center dot 2H(2)O mordants.
ÇAKMAKÇI, EMRAH
core   +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

Characterisation of silicon, zirconium and aluminium coated titanium dioxide pigments recovered from paint waste

, 2019
Titanium dioxide (TiO2) is the major white pigment used by the paint industry. However, the production of TiO2is associated with a high carbon footprint.
Karlsson, Mikael C. F.,, Taylor, Phil,, Phil Taylor, Bordes, Romain,, Zareen Abbas, Karlsson, Mikael,, Britt-Marie Steenari, Bordes, Romain, Romain Bordes, Larsson, Anders, Steenari, Britt Marie, Steenari, Britt-Marie, Karlsson, Mikael, Steenari, Britt-Marie,, Yu Cao, Karlsson, Mikael C.F., Mikael C.F. Karlsson, Larsson, Anders,, Abbas, Zareen, Abbas, Zareen,, Cao, Yu, Cao, Yu,, Anders Larsson, Taylor, Phil   +23 more
core   +1 more source