Results 91 to 100 of about 27,074 (282)

Comparative multi “omics” profiling of Gossypium hirsutum and Gossypium barbadense fibers at high temporal resolution reveals key differences in polysaccharide composition and associated glycosyltransferases

Frontiers in Plant Science
Among the two allopolyploid cultivated species of cotton, Gossypium barbadense is known for its superior quality fiber compared to Gossypium hirsutum. Length and strength are key determinants of the fiber quality.
Sivakumar Swaminathan, Youngwoo Lee, Corrinne E. Grover, Megan F. DeTemple, Alither S. Mugisha, Lauren E. Sichterman, Pengcheng Yang, Jun Xie, Jonathan F. Wendel, Daniel B. Szymanski, Olga A. Zabotina   +10 more
doaj   +1 more source

The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli

Czech Journal of Food Sciences, 2015
Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture parameters were determined instrumentally.
Jerzy BOROWSKI, Agnieszka NARWOJSZ, Eulalia Julitta BOROWSKA, Katarzyna MAJEWSKA   +3 more
doaj   +1 more source

From Food Waste to Valorized Nanomaterials: Sustainable Green Synthesis and Biomedical Applications

ChemFoodChem, EarlyView.
Food waste‐derived biomolecules act as natural reducing and stabilizing agents for the green synthesis of functional NPs with applications in antimicrobial systems, food packaging, biomedical technologies, and environmental remediation. ABSTRACT Food waste is a global issue, with billions of tons discarded and unutilized annually, causing economic ...
Siddhraj Rajput, Gautam Priyadarshi, Santosh Kumar Sahu, Bhakti Patel, Avni Thakker, Sherzodbek Tashbaev, Gulomov Gafurjon Shavkatbek Ugli, Dipak Kumar Sahoo, Ashish Patel   +8 more
wiley   +1 more source

OBTENCION OF ESSENTIAL OILS AND PECTINS FROM BY-PRODUCTS OF CITRUS JUICE

Vitae, 2009
Essential oils and pectins are obtained from the mandarin, orange, grapefruit and pommelo by-products. The essential oils are isolated by microwave-assisted hydrodistillation.
Jennifer P. ROJAS Ll., Aidé PEREA V., Elena E. STASHENKO   +2 more
doaj  

Spouted bed drying parameters and adjuvant effects on polyphenol retention and antioxidant activity in mango peel powders

The Canadian Journal of Chemical Engineering, EarlyView.
Spouted bed drying of mango peels with colloidal SiO2 and corn starch produces a free‐flowing powder with reduced agglomeration, increased drying yield, and preserved antioxidant and polyphenol content. Abstract The production of polyphenol‐rich powders is a promising strategy for valorizing agro‐industrial byproducts. This study evaluated drying yield,
Guilherme Henrique Alves Pinto, Fábio Bentes Freire, José Teixeira Freire, Wanderley Pereira Oliveira   +3 more
wiley   +1 more source

13C CP/MAS NMR spectra of pectins: a peak-fitting analysis in the C-6 region

Czech Journal of Food Sciences, 2003
13C CP/MAS NMR spectra of pectin samples were measured and interpreted. The influence of methylesterification and O-acetylation on chemical shifts of pectin carbons was studied using model pectate, pectinates, and their acetylated derivatives.
A. Synytsya, J. Opíková, J. Brus
doaj   +1 more source

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

Food Bioengineering, EarlyView.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi, Panneerselvam Sneha, Dhanapal Saravanan Mridula, Keerthivasan Nimithasree, Valliappan Sanjay   +4 more
wiley   +1 more source

Rheological and Textural Properties of Clean‐Label 3D‐Printed Traditional Thai Dessert

Food Bioengineering, EarlyView.
ABSTRACT This study aimed to develop a clean‐label 3D‐printable food ink using a formulation based on Khanom Piak Poon, a traditional Thai dessert, enriched with carrot powder (CP) for enhanced nutritional value. Unlike conventional food printing inks that contain additive hydrocolloids, this ink relies on the natural reactions between starch, sugar ...
Anucha Pramuan, Phennapha Saokham, Chanawat Nitatwichit, Yardfon Tanongkankit, Saranyapak Chamnan, Suthathip Wongpansua, Jaturapatr Varith   +6 more
wiley   +1 more source

Impact of extraction methods on the physicochemical and structural characteristics of pomelo peel pectin

Journal of Agriculture and Food Research
Four methods (acid extraction (HAE), acid–ultrasound extraction (US–HAE), alkaline extraction (BE), and alkaline–ultrasound extraction (US–BE)) were used to prepare pomelo peel pectins.
Danni Lin, Jiaxin Lin, Zhiqing Li, Songlin Zhao, Liping Wang, Yanhong Ran, Hosahalli S. Ramaswamy, Hanying Duan, Weibin Bai, Chao Wang   +9 more
doaj   +1 more source

AFM study of strawberry pectin nanostructure and its relevance on fruit texture [PDF]

, 2018
Atomic force microscopy (AFM) has been used to characterize the nanostructure of cell wall pectins during strawberry fruit growth and ripening, as well as in transgenic fruits with pectinase genes downregulated.
Gunning, A. Patrick, Kirby, AR, Matas-Arroyo, Antonio Javier, Mercado, Jose A., Morris, Victor J, Paniagua, Candelas, Pose, Sara, Quesada-Felice, Miguel Angel, Santiago-Doménech, Nieves   +8 more
core