Results 61 to 70 of about 750 (167)

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Yoghurt sinbiotik ekstrak kulit buah naga merah (Hylocereus polyrhizus) dengan penambahan gula merah sebagai imunitas tubuh pada masa pandemi covid-19

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2022
Yoghurt is a dairy product from the second fermentation of Lactic Acid Bacteria (LAB) as a starter, namely Streptococcus thermophilus and Lactobacillus bulgaricus which live in symbiosis.
Deny Utomo, Siti Maisaro
doaj   +1 more source

Bioactive Components and Functional Applications of Sea Buckthorn: A Review

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Sea buckthorn (Hippophae rhamnoides L.) is a multifunctional food resource whose bioactive composition and functional potential depend strongly on plant part, extraction method, and processing matrix. Fruits and juices are rich in vitamin C, organic acids, carotenoids, phenolic acids, and flavonol glycosides; leaves provide abundant flavonoids ...
Xiaogang Guo, Laifeng Zhuo, Yanru Feng, Menghui Lin, Thanh Ninh Le, Minjie Zhao, Haiying Cai   +6 more
wiley   +1 more source

Red Dragon Fruit Peel Extract (Hylocereus lemairei) as an Alternative Dye in Worm Egg Staining

JURNAL KESEHATAN STIKes MUHAMMADIYAH CIAMIS, 2023
Helminthiasis is still a problem in Indonesia, and worm infections often occur without symptoms, so the disease receives less attention. Identification can be done by several methods, one of which is by direct examination using 2% eosin dye. However, 2% eosin dye is included in synthetic dyes that can harm ul to health.
Ary Nurmalasari, Dinda Ayunastiti, Atun Farihatun, Rahayu Nirmatul M   +3 more
openaire   +1 more source

RED DRAGON FRUIT (Hylocereus costaricensis Britt. Et R.) PEEL EXTRACT AS A NATURAL DYE ALTERNATIVE IN MICROSCOPIC OBSERVATION OF PLANT TISSUES: THE PRACTICAL GUIDE IN SENIOR HIGH SCHOOL

JPBI (Jurnal Pendidikan Biologi Indonesia), 2017
Prepared slide of plant tissue needs to be staining to facilitate observations under microscope. Laboratorium activities in schools usually use synthetic dyes which expensive and can be damaged the student.
Heni Wagiyanti, Rasuane Noor
doaj   +3 more sources

The multidimensional regulation roles and mechanisms of calcium in fruit quality

Journal of Integrative Plant Biology, Volume 68, Issue 8, Page 2747-2767, August 2026.
This review explores how calcium signaling molecule integrates plant hormones, environmental cues, and developmental signals to influence external fruit traits, internal nutritional properties, and physiological disorders. ABSTRACT Calcium (Ca2+), a dual‐functional mineral that serves both as an essential structural factor and a signaling molecule ...
Fei Jiang, Siyang Gao, Mengdi Li, Zeqi Zhao, Chengwei Yang, Ji‐Hong Liu, Chunlong Li   +6 more
wiley   +1 more source

Physicochemical Properties and Stability of Microencapsulated Betacyanin Pigments from Red Dragon Fruit Peels and Flesh

Open Journal of Pharmaceutical Science and Research, 2020
Dragon fruit (Hylocereus polyrhizus) is known for its purple-coloured peels and pulp, which can be attributed to the presence of betalains. In this study, the potential of red dragon fruit as a source of natural colorant was investigated. Betacyanins were extracted from red dragon fruit peels and flesh in 1:3 ratio with water.
Rosalinda C Torres, Rowelain Mae G Yumang, Chelsea Kate F Jose, Danielle Camille P Canillo   +3 more
openaire   +1 more source

Ultrasound Assisted Extraction and Characterization of Pectin from Red Dragon Fruit (Hylocereus Polyrhizus) Peels

Journal of Applied Agricultural Science and Technology, 2023
Pectin has numerous applications in the food industry because of its gelling capability. Dragon fruit peel is an ideal source of pectin since it contains pectin of around ± 10.8% of the weight. In this research, the extraction of pectin from dragon fruit peels used ultrasonic waves.
Triana Lindriati, Maria Belgis, Mukhamad Fauzi, Qriyasa Etik Juwita, Sakinah Sakinah   +4 more
openaire   +2 more sources

Apple Pomace Pectin for Gastroprotective Nutraceutical Delivery: Structure–Function Relationships and Nano/Microencapsulation Strategies for Gastric Ulcer Management

Food Frontiers, Volume 7, Issue 4, July 2026.
Apple pomace pectin is explored as a sustainable and multifunctional biomaterial for gastric ulcer management. Its unique structural features confer mucoadhesive, anti‐inflammatory, antioxidant, and anti‐Helicobacter pylori activities while enabling nano/microencapsulation of therapeutic agents.
Akash Dhiman, Shefali Arora, Parteek Prasher, Sukanya Chhetri, Pankaj Bhandari, William N. Setzer, Javad Sharifi‐Rad   +6 more
wiley   +1 more source

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

Serambi Journal of Agricultural Technology, 2020
The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried ...
Silaturahmi Silaturahmi, Zaidiyah Zaidiyah, Tengku Mia Rahmiati   +2 more
openaire   +1 more source