Results 41 to 50 of about 1,004 (178)

Combining In Vitro Data and Physiologically Based Kinetic Modeling Facilitates Reverse Dosimetry to Define In Vivo Dose–Response Curves for Bixin‐ and Crocetin‐Induced Activation of PPARγ in Humans

open access: yesMolecular Nutrition &Food Research, Volume 64, Issue 2, January 2020., 2020
Beneficial health effects of bixin and crocetin are suggested via activation of peroxisome proliferator‐activated receptor γ (PPARγ). However, it remains unclear whether PPARγ activation can be achieved at realistic human estimated daily intake levels.
Suparmi Suparmi   +5 more
wiley   +1 more source

PEMBUATAN ZAT WARNA ALAMI DARI BIJI KESUMBA (BIXA ORELLANA) UNTUK MENDUKUNG INDUSTRI BATIK DI INDONESIA [PDF]

open access: yes, 2021
Bixin merupakan pewarna alami kain yang didapatkan melalui ekstraksi dari biji kesumba (bixa orellana) dengan komponen pewarna utamanya adalah bixin. Penelitian ini bertujuan untuk pembuatan zat warna alami dari biji kesumba dengan variasi konsentrasi ...
Hakim, Lukman   +3 more
core   +2 more sources

Zwitterion Effect of Cow Brain Protein towards Efficiency Improvement of Dye‐Sensitized Solar Cell (DSSC)

open access: yesThe Scientific World Journal, Volume 2020, Issue 1, 2020., 2020
Dye‐Sensitized Solar Cell (DSSC) constitutes a solar cell using natural dyes from plants that are adsorbed in semiconductors to convert solar energy into electrical energy. DSSC has relatively inexpensive fabrication costs, is easy to produce, works in visible light, and is environmentally friendly.
Denny Widhiyanuriyawan   +4 more
wiley   +1 more source

The Effect of Cell Surface Area on the Effectivity and Reusability of Bixin Sensitized Solar Cells [PDF]

open access: yes, 2022
Dye-Sensitized Solar Cells or DSSC is the latest solar cell type generation that uses natural dyes as sensitizers. Bixin extracted from the seeds of kesumba (Bixa orellana L) is one of the natural dyes that can be used as a sensitizer. This study aims to
Destiarti, Lia   +2 more
core   +1 more source

The Annatto Carotenoids and the Norbixin Absorption Coefficient

open access: yesRevista do Instituto Adolfo Lutz, 2018
Annatto seeds present cis-bixin as the major carotenoids, but the norbixin salt is the main pigment present in dyes obtained from the alkaline extraction process. For analyzing the norbixin, the absorptions are obtained in the two spectral peaks with higher intensity, but discrepanciesin the published extinction values have led to serious doubts ...
Marta Gomes da Silva   +3 more
openaire   +1 more source

Uji Aktivitas Antioksidan Ekstrak Metanol Biji Kesumba Keling (Bixa orellana L)

open access: yesIndonesian Journal of Chemical Research, 2019
Kesumba keling (Bixa orellana L) has been widely used as a natural dye on lips, hair, and cloth. The red pigment in kesumba keling seeds comes from a bixin and norbixin compound which have many conjugated double bonds, so it has the potential of ...
Fensia Analda Souhoka   +2 more
doaj   +1 more source

Short-Term Bixin Supplementation of Healthy Subjects Decreases the Susceptibility of LDL to Cu2+-Induced Oxidation Ex Vivo

open access: yesJournal of Nutrition and Metabolism, 2019
Lycopene-based medications and supplements have been developed to prevent atherosclerosis, primarily because of their ability to decrease low-density lipoprotein (LDL) oxidation.
Lisiane Conte   +6 more
doaj   +1 more source

Nucleic acid-based approaches to investigate microbial-related cheese quality defects [PDF]

open access: yes, 2013
peer-reviewedThe microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking ...
Cotter, Paul D.   +4 more
core   +1 more source

Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant [PDF]

open access: yes, 2023
The research aims to produce innovative soft candy from goat's milk and annatto extract as colorants and antioxidants that consumers like. Soft candy product innovations were studied in random group designs consisting of five concentrations of annatto ...
Dewi, Yohana Sutiknyawati Kusuma   +3 more
core   +2 more sources

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