Results 121 to 130 of about 1,869,192 (307)

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

Interactions between lactobacillus and yeast: A recent update

Food Biomacromolecules, EarlyView.
Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen, Mengyuan Liu, Mengchen Li, Zhiyun Yue, Yang Mu, Chao Wang, Lusha Xia, Junjun Gao, Mingye Peng, Ran Wang, Mengzhou Zhou   +10 more
wiley   +1 more source

Advancements in Microbial Applications for Sustainable Food Production

Foods
This review consolidates recent advancements in microbial biotechnology for sustainable food systems. It focuses on the fermentation processes used in this sector, emphasizing precision fermentation as a source of innovation for alternative proteins ...
Alane Beatriz Vermelho, Verônica Nunes da Silva Cardoso, L. Domingos, Ingrid Teixeira Akamine, Bright Amenu, Bernard Kwaku Osei, Athayde Neves   +6 more
semanticscholar   +1 more source

From agro-industrial waste to microbial pigments: advances in production substrates and extraction technologies

Microbial pigments have been gaining prominence as sustainable alternatives to synthetic dyes, which are often associated with environmental impacts and potential health risks.
A. S. Jabur de Assis, I. C. S. Duarte, G. M. Pegoraro, J. C. Ramos, T. Mendes Silva   +4 more
core   +1 more source

Chemical and conformational changes in proteins through clean label strategies for enhanced functionality: Recent advances

Food Biomacromolecules, EarlyView.
Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora, Upasana Yadav, Lekshmi SG, Alka Joshi, Pallavi Singh, Anamika Thakur, Shruti Sethi, Dinesh Kumar   +7 more
wiley   +1 more source

Nutritional, Functional, and Analytical Characterization of Banana Blossom: A Waste Valorization Approach

Future Postharvest and Food, EarlyView.
Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy, Sanakya Murugesan, Srithar Harimuthuvel, Suresh Kumar Kalakandan, Gururaj Pejavara Narayana, Sushmita Mandal   +5 more
wiley   +1 more source

Analysis of microbial communities on the coloured mantle surface of three common bivalves

Aquaculture Reports
As economically significant species, bivalves maintain intimate contact with external microorganisms during respiration and filter feeding, rendering them prime candidates for investigating microbial communities.
Chaoyi Xie, Yijing Han, Meiyun Dong, Yuxuan Zhang, Hongce Song, Haifeng Huang, Haikun Zhang, Yaqiong Liu, Lei Wei, Xiaotong Wang   +9 more
doaj   +1 more source

Valorization of Citrus Waste for Recovery of Nutritional and Bioactive Compounds: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika, Rhythm Kalsi, Jasleen Kaur Bhasin, Rafeeya Shams, Kshirod Kumar Dash   +4 more
wiley   +1 more source

The microbial origin of marine autochthonous fluorescent dissolved organic matter

Frontiers in Microbiology, 2023
Zhao Zhao, Zhao Zhao
doaj   +1 more source

Optimized Copper Pretreatment Protocols for Premium Green Raisin Production via Vacuum Impregnation and Metallo‐Complex Stabilization

Future Postharvest and Food, EarlyView.
ABSTRACT Green raisin production is limited by rapid chlorophyll degradation during drying. This study evaluated copper metallo‐complex formation to stabilize green pigmentation in Vitis vinifera cv. Thompson Seedless grapes. Pretreatments with copper sulfate (CuSO4) pentahydrate (2%–6% w/v) were applied via dipping and vacuum impregnation (2–10 min ...
Sakharam Kale, Prerna Nath, Pankaj Kannaujia   +2 more
wiley   +1 more source