Results 131 to 140 of about 1,684,059 (173)

Characterization of Red Radish Anthocyanins

Journal of Food Science, 1996
ABSTRACT Red radish ( Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform and isolated using C‐18 resin.
M Mónica Giusti
exaly   +2 more sources

Extraction, dealcoholization and concentration of anthocyanin from red radish

Chemical Engineering and Processing: Process Intensification, 2009
The extraction procedure is of great importance for the extraction of natural colorants. In the present study, an alternate process is reported for anthocyanin from the peels of red radish (Raphanus sativus L.). Different extracting mediums are used and the mixture of 50% ethanol and acidified water resulted in maximum anthocyanin content (37.26mg ...
K S M S Raghavarao
exaly   +2 more sources

Radish Anthocyanin Extract as a Natural Red Colorant for Maraschino Cherries

Journal of Food Science, 1996
ABSTRACT Red radish anthocyanin extract (RAE) was investigated to color brined cherries as an alternative to FD&C Red No. 40. Primary and secondary bleached cherries were colored using two concentrations of RAE (600 and 1200 mg/L syrup, C1 and C2) and FD&C Red No. 40 (200 ppm). Color and pigment stability of secondary bleached
M Mónica Giusti
exaly   +2 more sources

Color and Pigment Stability of Red Radish and Red-Fleshed Potato Anthocyanins in Juice Model Systems

Journal of Food Science, 1999
ABSTRACT Color and pigment stability of model juices (pH 3.5) were evaluated during 65 wk of storage at 2°C and 25°C in the dark. Two acylated pelargonidin‐based anthocyanins, red‐fleshed potatoes ( Solanum tuberosum ) and red radishes ( Raphanus sativus
M Mónica Giusti
exaly   +2 more sources

Development of IoT-based smart agriculture monitoring system for red radish plants production

International Journal of Reasoning-based Intelligent Systems, 2021
The world population is increasing at a fast rate, and as results need for food is also growing briskly. The traditional method of agriculture is not sufficient enough to cover the needs of the market. On the other hand, the aging of agricultural workers has progressed rapidly, and the successor problem is becoming more serious.
Ari Aharari, Chunsheng Yang
openaire   +3 more sources

Integrated utilization of red radish seeds for the efficient production of seed oil and sulforaphene

Food Chemistry, 2016
Supercritical CO2 was used to obtain seed oil from red radish seeds. The influence of pressure, temperature, CO2 flow rate and time on extraction yield of oil were investigated in detail. The maximum extraction yield of oil was 92.07 ± 0.76% at the optimal extraction conditions. The physicochemical properties and fatty acid composition of oil indicated
Min Fu
exaly   +3 more sources

Radish red attenuates chronic kidney disease in obese mice through repressing oxidative stress and ferroptosis via Nrf2 signaling improvement

International Immunopharmacology
Chronic kidney disease (CKD) presents a significant public health concern, with obesity being a prominent contributing factor to kidney disorders by inducing oxidative stress, lipotoxicity, and tubular cell injury. Natural anthocyanins extracted from red
Jun Tan, Minxuan Xu, Xinyi Wei
exaly   +2 more sources

Effect of different thawing methods on the efficiency and quality attributes of frozen red radish

Journal of the Science of Food and Agriculture, 2020
AbstractBACKGROUNDThe thawing process is regarded as an essential step before the consumption of frozen foods. This study aimed to evaluate the possibility of ultrasound thawing of frozen red radish and to explore the characteristics of ultrasound thawing.
Baoguo Xu, Jianan Chen, Jun Yuan, SM Roknul Azam, Min Zhang   +4 more
openaire   +3 more sources

Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish

Food and Bioprocess Technology, 2015
The microstructures, quality attributes (drip loss, firmness, sensory evaluation, and calcium content), and water distributions of ultrasound immersion frozen red radish (wrapped or unwrapped) were investigated. The results showed that ultrasonic treatment can significantly (p 
Min Zhang, Bhesh Bhandari, Bhandari Bhesh   +2 more
exaly   +4 more sources

Anthocyanin Pigment Composition of Red Radish Cultivars as Potential Food Colorants

Journal of Food Science, 1998
ABSTRACT Red radish ( Raphanus sativus L.) cultivars were evaluated with respect to qualitative and quantitative anthocyanin (ACN) pigment content. Radishes were grown at 2 locations (Corvallis and Hermiston, OR) and harvested at 2 maturity stages.
M Mónica Giusti
exaly   +2 more sources