Results 111 to 120 of about 684,228 (281)

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

BRIEF REVIEW ON MICROBIAL PIGMENTS AND THEIR PROSPECTS

International Journal of Advanced Research
The large number of microorganisms present in nature, as well as their ease of cultivation, contributes to the advantage in the extraction and manufacture of natural colours or pigments. Microbial pigments are classified as secondary metabolites and are mostly formed owing to poor metabolism during stressful situations.
Naresh Khanduri, Pallawi Nautiyal
openaire   +1 more source

Body‐integrated photonic biosensors: Illuminating the path to active healthcare

FlexMat, EarlyView.
Body‐integrated photonic biosensors are promising tools for active healthcare. These optical devices can be worn, implanted, or swallowed to monitor health signals continuously. This review introduces key sensing modalities, including fluorescence, colorimetry, SPR, LSPR, SERS, and light‐modulating materials.
Jiayue Gu, Xingming Wen, Qihang Yan, Yining Zhao, Linghao Yuan, Siyuan Chen, Yue Ma, Zhengyue Fang, Dong Lei, Yuxin Liu, Ze Xiong   +10 more
wiley   +1 more source

Basidiomycete pigments as sustainable food colorants and stabilizers: from fungal biology to industrial potential

Frontiers in Microbiology
Pigmented Basidiomycete fungi are emerging as multifunctional and environmentally friendly substitutes to man-made food coloring. In addition to their bright colors, pigments from these fungi, including melanin, pulvini acids, carotenoids, and ...
Samantha C. Karunarathna, Saowaluck Tibpromma, Wenhua Lu, Wenhua Lu, Wenhua Lu, Hansika Perera, Entaj Tarafder, Baggya Sharmali Karunarathna, Dong-qing Dai, Jaturong Kumla, Jaturong Kumla, Jaturong Kumla, Chathurika Karunanayake, Kalani Kanchana Hapuarachchi, Nakarin Suwannarach, Nakarin Suwannarach, Nakarin Suwannarach   +16 more
doaj   +1 more source

Yellow ZnxNi1-xWO4 pigments obtained using a polymeric precursor method

, 2008
New tungstate-based ceramic pigments, displaying ZnxNi1-xWO4 stoichiometry, were obtained at low temperature using a polymeric precursor method. The powder precursors were milled in an attritor mill in an alcoholic rnedium and heat treated for 12 h ...
Maurera Maria Aldeiza, M. A., de Oliveira, Andre Luiz M., Ferreira, Jailson M., Braga, Glauco S., Longo, Elson [UNESP], Paskocimas, Carlos A., Silva, Marcia R. S., Longo, Elson, Soledade, Luiz E. B., Garcia dos Santos, Ieda M., Lima, Severino J. G., de Souza, Antonio Gouveia   +11 more
core   +1 more source

Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications

Food Biomacromolecules, EarlyView.
Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib, Sakshi Singh, Kulsum Jan, Khalid Bashir   +3 more
wiley   +1 more source

Fabrication of a salt‐containing coacervated emulsion: Application in low‐salt mayonnaise with enhanced saltiness perception

Food Biomacromolecules, EarlyView.
Salt‐containing whey protein‐chitosan coacervates enabled stable emulsions with controlled sodium distribution, thereby enhancing perceived saltiness in low‐salt mayonnaise. Improved microstructure, rheology, and stability promoted sodium release during oral processing, offering an effective strategy for sodium reduction without compromising sensory ...
Mingfeng Wu, Xiaoyin Li, Xiaoshan Tang, Yucong Zou, Yang Yuan   +4 more
wiley   +1 more source

Microbial Pigments Production from Agro-Industrial Waste

The agro-industrial processing and post-harvesting downstream products generate massive volumes of waste which, if disposed and released unprocessed, can cause environmental pollution. Due to their rich chemi- cal composition, these residues could be
Daniele Giuffrida, Cassamo U. Mussagy, Alessia Tropea, Luigi Mondello, Laurent Dufossé   +4 more
core  

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

From Temperature Fluctuations to Precise Control: Biochemical Techniques Integrated Digital‐Intelligent Technology for Vegetable Preservation

Future Postharvest and Food, EarlyView.
The physiological effects and molecular responses of postharvest vegetables to temperature fluctuations, and multi‐technology integration strategies for maintaining postharvest vegetable quality. ABSTRACT Vegetables are indispensable agricultural products in the human diet. With the continuous growth of vegetable production and consumption, postharvest
Shuaishuai Dai, Kuo Chen, Xing Xing, Liqun Ma, Hongliang Zhu   +4 more
wiley   +1 more source