Results 31 to 40 of about 34,185 (234)

Unlocking fruit dimensions: Quantification of functional traits driving plant–frugivore interactions

open access: yesApplications in Plant Sciences, EarlyView.
Abstract Fleshy fruits attract animals to ingest fruit, swallow the seeds, and release them in the landscape, thus facilitating seed dispersal and plant regeneration. Attraction of animal dispersers is achieved via attractants such as color or scent, and rewards like sugars, lipids, and micronutrients.
Linh M. N. Nguyen   +4 more
wiley   +1 more source

Antioxidant Activity and Inhibition of Carbohydrate Hydrolyzing Enzymes by Underutilized Parts From Some Plant‐Based Foods and Their Effect on Postprandial Hyperglycemia

open access: yesFood Chemistry International, EarlyView.
The underutilized parts viz: pawpaw seed, banana, plantain, and potato peels showed promising antioxidant and inhibition of α‐amylase and α‐glucosidase activities (IC50 values ≤ 100 μg/mL). Similarly, pawpaw seed, banana, plantain, and potato peels reduced postprandial hyperglycemia in sucrose‐ and maltose‐induced hyperglycemia in rats.
Aminu Mohammed   +3 more
wiley   +1 more source

The Changes in Color of Pineapple Stem Extract (Ananas comosus (L.) Merr) with Carbamide Peroxide as a Dental Bleach toward Dental Surface Violence in Vitro

open access: yesMajalah Kedokteran Andalas, 2022
Objective: The purpose of this research was to determine the effectiveness comparison of pineapple stem extract (Ananas comosus (L.) Merr) and carbamide peroxide home bleaching for tooth whitening agent.
Deli Mona, Laura Ajeng Dyalova
doaj   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

open access: yesFood Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain   +6 more
wiley   +1 more source

Microarray analysis of gene expression profiles in ripening pineapple fruits

open access: yesBMC Plant Biology, 2012
Background Pineapple (Ananas comosus) is a tropical fruit crop of significant commercial importance. Although the physiological changes that occur during pineapple fruit development have been well characterized, little is known about the molecular events
Koia Jonni H   +2 more
doaj   +1 more source

The use of cellulolytic Aspergillus sp. inoculum to improve the quality of Pineapple compost

open access: yesAIMS Microbiology, 2023
Pineapple litter has a complex polymer of cellulose, hemicellulose, and lignin, which makes them difficult to decompose. However, pineapple litter has great potential to be a good organic material source for the soil when completely decomposed.
Bambang Irawan   +7 more
doaj   +1 more source

Beeswax: Food and beyond

open access: yesFood Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Response of Pineapple Callus (Ananas comosus Merr.) through In-Vitro Colchicines Treatment

open access: yesScientiae Educatia: Jurnal Pendidikan Sains, 2018
Pineapple Plant (Ananas comosus (L.) Merr) is a fruit plant that has a high economic value. Increased variety of pineapple preparations lead to increased demand for pineapple fruit.
Nurul Istiqomah, Muh. Shofi
doaj   +1 more source

Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging

open access: yesFood Safety and Health, EarlyView.
This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout   +3 more
wiley   +1 more source

Total lactic acid bacteria, phenolic compounds and antioxidant activities of pineapple waste and Indigofera zollingeriana leaves by liquid fermentation

open access: yesJurnal Ilmu-Ilmu Peternakan, 2020
This study aims to determine the best combination of pineapple waste liquid fermentation and Indigofera zollingeriana leaves, which produces the highest amount of lactic acid bacteria, the highest vitamin C content, and total phenols, and the best ...
Rizki Palupi   +3 more
doaj   +1 more source

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