Results 221 to 230 of about 128,823 (315)

Improving Antioxidants and Physicochemical Properties of Wild Rice Noodles by Fortification With Carrot Powder

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Wild rice (WR), a nutritious cereal rich in phytochemicals, remains underutilized despite its health benefits. This study explored deep purple (DP), purple sun hybrid (PSH), purple haze (PH), cosmic purple (CP), and vistaric sky blue (VSB) carrot powders as fortificants in WR noodles at 10%, 20%, and 30% levels in ...
Beverly Cheruto Too, Daniel Zogona, Daniela Herrera Balandrano, Trust Beta   +3 more
wiley   +1 more source

Connoisseurship and Technical Analysis Re-evaluating the Laughing Cavalier Forgery 100 Years After the Court Case

Tummers A, Alfeld M, Dik J, Fahed I, d’Imporzano P, Janssens K, Kokkedee L, Litjens S, Pizurica A, Vandenabeele P, Vermeersch E, Vyncke N, Wallert A.   +12 more
europepmc   +1 more source

Identification and characterization of the structure genes involved in anthocyanin biosynthesis in flowers of <i>Cymbidium</i> species. [PDF]

Front Plant Sci
Zhao K, Xie J, Zheng Y, Yang X, Wang Y, Zhang X.   +5 more
europepmc   +1 more source

Effect of Fruit Acid–Milk Protein–Polysaccharide Interactions on the Physicochemical Properties and Sensory Quality of Low‐Fat Frozen Yoghurt

ChemFoodChem, EarlyView.
ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil, Atanu H. Jana, Bhavbhuti Mehta, Ankit Bihola, Vijay Kele, Ajay Singh   +5 more
wiley   +1 more source

Weed Species Identification Using Hyperspectral Imaging and Machine Learning. [PDF]

Plants (Basel)
Ualiyeva RM, Kaverina MM, Osipova AV, Iksat NN, Zhangazin SB.   +4 more
europepmc   +1 more source

Design of a Fluorescent Boronic Acid‐Functionalized Pyranoflavylium Receptor to Host and Release Diol‐Rich Bioactive Analytes in a pH‐Dependent Manner

ChemFoodChem, EarlyView.
This work presents a pH‐responsive ON–OFF fluorescent system based on a novel pyranoflavylium dye functionalized with a boronic acid receptor. The receptor exhibits a markedly higher affinity for the catechol‐containing polyphenol (+)‐catechin than for conventional diol‐rich molecules such as glucose and lactic acid.
Beatriz Senra, Mariana Cunha, Ana Sofia Pires, Ricardo Dias, Victor de Freitas, Luís Cruz   +5 more
wiley   +1 more source

Two new species of <i>Penicillium</i> (Eurotiales, Aspergillaceae) and the first record of <i>P. danzhouense</i> from mangrove sediment in Thailand, with notes on antibacterial activity. [PDF]

MycoKeys
Supapongsri V, Sahathippayakul A, Sirisarn W, Chand M, Chou JY, Lueangjaroenkit P.   +5 more
europepmc   +1 more source

Formation and Characterization of Insoluble Anthocyanins‐λ‐carrageenan Biopolyelectrolyte Complexes: Structural Morphology, Thermal Stability, and Release Dynamics

ChemFoodChem, EarlyView.
Insoluble biopolyelectrolyte complexes formed between blackberry anthocyanins and λ‐carrageenan are investigated. Optimal complexation occurs at low carrageenan ratios and acidic pH, producing porous hydrogel‐like structures with enhanced thermal stability.
Tomás Garrido, Ana Rita Pereira, Hiléia K. S. Souza, Nuno Mateus, Victor de Freitas, Ana Fernandes   +5 more
wiley   +1 more source

Exploration of Carotenoid-Producing Microorganisms from the Kuril-Kamchatka Trench and Their Antioxidant Potential. [PDF]

Mar Drugs
Zhang GY, Li XG, Fang HR, Gao JW, Zhang WJ.   +4 more
europepmc   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source