Results 161 to 170 of about 93,583 (263)

Multifunctional Dyeing Process and Characterization of Silk Fabric Based on Natural Colorant of Rhubarb. [PDF]

Molecules
Sun X, Pan G, Li X, Huang Q, Ma X, Sheng M, Yin M.   +6 more
europepmc   +1 more source

Lipid‐based Nano‐delivery systems as a promising strategy for the treatment of epilepsy: Current status and challenges

Epilepsia Open, EarlyView.
Abstract Objective Epilepsy is a prevalent chronic neurological disorder characterized by abnormal neuronal electrical activity. The primary treatment modality for individuals with epilepsy (PWE) is antiseizure medication (ASM). The multiple potential factors contributing to treatment resistance in epilepsy may be attributed to the inability of ASMs to
Priya Kannan Varshini, Arunachalam Divya, Kumar Sowndharya, Parthiban Jeevitha, Selvam Manoj, Ashiq Rahman, Athil Ahamed, Ravichandiran Abirahul, Paranthaman Subash, Sulekha Khute   +9 more
wiley   +1 more source

Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies. [PDF]

Food Sci Nutr
Mahmud MM, Mia MS, Nabi MHB, Arnab AH, Zzaman W.   +4 more
europepmc   +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

Effect of Luanbai Glaze on the Coloration of Cobalt Pigment in Yuan Dynasty Jingdezhen Porcelains: An Experimental Study. [PDF]

Materials (Basel)
Sun J, Li Q, Xia X, Tang M, Liang Y, Ouyang L.   +5 more
europepmc   +1 more source

Optimising the Eco‐Friendly Extraction of Carotenoids From Gac Fruit: A Sustainable Solution for Natural Red Food Colourants

Food Chemistry International, EarlyView.
Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati, S. Gomez, B. Pathrose, A. Suma, J. Hosamani   +4 more
wiley   +1 more source

Bioproduction, characterization, and evaluation of the biological activities of prodigiosin from Serratia marcescens HMS. [PDF]

World J Microbiol Biotechnol
Jaheen HO, Yusef HH, Sabry SA, Mabrouk MEM.   +3 more
europepmc   +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

Photostability and antimicrobial performance of natural yellow pigments in food systems: Insights into light-induced degradation and functional consequences. [PDF]

Food Chem X
Zhao L, Zhou Y, Yue W, Yuan C, Zhang L, Zhao R.   +5 more
europepmc   +1 more source