Results 171 to 180 of about 1,673,796 (217)

Biocompatible film sensors containing red radish extract for meat spoilage observation

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 2020
pH-sensitive films were developed based on biocompatible materials and natural pH sensitive dye. The films were successfully fabricated using starch/gelatin and red radish anthocyanin. The colors of films could be differentiated by naked eye within 5 min
Pattara Thiraphibundet, Apichat Imyim
exaly   +4 more sources

Economic analysis of red radish production in Türkiye

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi
This study aimed to conduct an economic analysis of red radish production on farms engaged in red radish cultivation in Türkiye. The primary data were collected through face-to-face surveys with 92 farms located in the Kadirli district, which accounts ...
B. Kadakoğlu, Mevlüt Gül, M. Küçükosmanoğlu   +2 more
semanticscholar   +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.).
Patil, Ganapathi, Madhusudhan, M. C., Ravindra Babu, B., Raghavarao, K. S. M. S.   +3 more
exaly   +4 more sources

Physicochemical characteristics of novel UF-Soft Cheese Containing Red Radish Roots Nanopowder

Biocatalysis and Agricultural Biotechnology, 2021
The present study highlights an innovative product of ultrafiltration cheese (UF- soft cheese) containing red radish roots in nanopowder form for providing a healthy source of nutrients for the human body.
Samah M El-Sayed
exaly   +2 more sources

Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish [PDF]

Ultrasonics Sonochemistry, 2015
Power ultrasound, which can enhance nucleation rate and crystal growth rate, can also affect the physico-chemical properties of immersion frozen products. In this study, the influence of slow freezing (SF), immersion freezing (IF) and ultrasound-assisted
Min Zhang, Bhesh Bhandari, Md Nahidul Islam   +2 more
exaly   +7 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.
Min Zhang, Bhesh Bhandari, Bhandari Bhesh   +2 more
exaly   +5 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
Jianyu Zhao, Xinyi Wei, Minxuan Xu
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
BACKGROUND The 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 explore the characteristics of ultrasound thawing.
Baoguo Xu, Jianan Chen, Jun Yuan, S. R. Azam, Min Zhang   +4 more
semanticscholar   +3 more sources

pH-responsive nanofibrous membrane fabricated from gelatin and red radish anthocyanins for meat spoilage monitoring

Dyes and Pigments, 2023
Tetsuya Furuike, Hiroshi Tamura, Apichat Imyim   +2 more
exaly   +2 more sources