Results 61 to 70 of about 62,264 (294)

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

Evaluation of the use of microwave power for the control of postharvest diseases of peaches

, 2002
We evaluated the possible use of microwave power to control postharvest pathogens of peach fruit. In fruit inoculated with Botrytis cinerea and Penicillium expansum and treated with microwaves for 2 min, lesion diameters and percentage of infected wounds

core   +2 more sources

Efficacy of Edible Coatings in Alleviating Shrivel and Maintaining Quality of Japanese Plum (Prunus salicina Lindl.) during Export and Shelf Life Conditions

Agronomy, 2020
The effect of six edible coatings were investigated on the ability to alleviate shrivel and extend shelf life of plums. Fruit were subjected to a simulated shipping period (−0.5 ± 2 °C and 90 ± 5% relative humidity (RH)) for five weeks and a subsequent ...
Olaniyi Amos Fawole, Shannon Claudia Riva, Umezuruike Linus Opara   +2 more
doaj   +1 more source

Hierarchical Regulatory Module AcERF1-AcHAT5-AcERF10 Modulates Ethylene-Dependent Starch Degradation in Postharvest Kiwifruit. [PDF]

Plant Biotechnol J
ABSTRACT The transcriptional regulatory network underlying ethylene‐governed starch‐to‐sugar conversion remains poorly understood. We elucidated the hierarchical regulatory cascade linking ethylene signalling to starch degradation in postharvest kiwifruit.
Zhang Y, Chen J, Hu H, Yang C, Xie K, Yang C, Kai W, Chen C, Yang Y, Zeng J, Chen M, Gan Z.   +11 more
europepmc   +2 more sources

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Mycotoxin prevention and control in foodgrains

, 1991
Jointly published with UNDP/FAO Regional Network Inter-Country Cooperation on Postharvest Technology and Quality Control of FoodgrainsThe table of contents for this item can be shared with the requester.
Lozare, J.V., Hicks, P.A., Semple, R.L., Frio, A.S.   +3 more
core   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source

The Physicochemical Properties, Biochemical Makeup, and Health Benefits of Honey Produced From Stingless Bees (Apidae: Meliponini)

Journal of Food Quality
This review provides a comprehensive overview of stingless bee honey (SBH), focusing on its physicochemical properties, biochemical composition, and health benefits. SBH exhibits unique characteristics, including color, flavor, texture, and lower thermal
Belay Gezahegn Gebreyes, Tilahun A. Teka, Yetenayet Bekele Tola, Metekia Tamiru, Nkoba Kiatoko   +4 more
doaj   +1 more source

Postharvest Fungicide for Avocado Fruits: Antifungal Efficacy and Peel to Pulp Distribution Kinetics

Foods, 2020
Postharvest application of fungicides is commonly applied in order to reduce food loss. Prochloraz is currently the only postharvest fungicide registered in Israel and Europe in avocado fruits.
Jakob A. Shimshoni, Vijayakumar Bommuraj, Yaira Chen, Roy Sperling, Shimon Barel, Oleg Feygenberg, Dalia Maurer, Noam Alkan   +7 more
doaj   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source