Results 141 to 150 of about 4,394,723 (244)
New insights into red plant pigments: more than just natural colorants. [PDF]
RSC Adv, 2020 Fernández-López JA +2 more
europepmc +1 more source
Phytochemicals in Food and Medicine, Volume 1, Issue 3, September 2026.Obesity and hypertension co‐exist and share molecular mechanisms in terms of dietary therapy, modulated by food bioactive constituents. ABSTRACT Obesity and hypertension are among the most pressing global public health challenges. They frequently co‐exist, with obesity‐related hypertension accounting for an estimated 75% of the hypertension burden ...
Samuel Oluwasegun Maccarthy +3 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT The current trend of individualized food items (nutrient content and flavor) can be particularly valuable to support people's health and well‐being in isolated environments where access to fresh foods and diverse nutrition is difficult. At the same time, bioactive compounds and micronutrients can be employed to countermeasure any health ...
Svenja Schmidt +4 more
wiley +1 more source
Exploring natural colorants for sustainable environments and the future of the halal industry
Natural colorants have gained renewed interest due to concerns over the health and environmental risks of synthetic dyes. Traditionally sourced from plants and minerals, these natural alternatives align with the halalan toyyiban principle in Islam ...
Othman, Rashidi +6 more
core
Growing consumer preference for natural food colorants has increased the need to understand their color stability under different processing conditions and to develop accessible laboratory activities for their evaluation.
Jennica Villaviza Jove
core +1 more source
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT The incorporation of botanical ingredients into mead has emerged as a promising strategy for developing fermented beverages enriched with natural bioactive compounds with improved physicochemical quality and bioactive properties. This study evaluated the fermentation performance of mead production and the effects of post‐fermentation ...
Luiz Antônio Teixeira Pedott +4 more
wiley +1 more source
Contact Dermatitis, Volume 95, Issue 3, Page 309-317, September 2026.Disposable glove reuse reduced chemical protection during repeated hair‐dye exposure. Under ASTM F739 testing, natural‐rubber‐latex deteriorated rapidly after one reuse, whereas neoprene performed better initially but also declined over repeated cycles. Wash type had no significant effect. These findings support single‐use only and discourage the reuse
Pei‐Ting Jian, Yu‐Wen Lin
wiley +1 more source
Recent advances in engineering microorganisms for the production of natural food colorants
Food colorants are frequently added to processed foods since color is an important tool in the marketing of food products, influencing consumer perceptions, preferences, and purchasing behavior.
Thomsen, Philip Tinggaard +2 more
core +1 more source
GCB Bioenergy, Volume 18, Issue 9, September 2026.Microbial enzyme‐mediated biorefineries enable the sustainable conversion of organic waste into renewable bioenergy and value‐added products. Recent advances on enzymatic pretreatment, enzyme cocktails, and hybrid processing enhance biogas, bioethanol, and biodiesel production, along with supporting efficient waste valorization, circular bioeconomy ...
Divya Divakaran +6 more
wiley +1 more source