Results 191 to 200 of about 51,486 (230)
Some of the next articles are maybe not open access.
Physicochemical characteristics of novel UF-Soft Cheese Containing Red Radish Roots Nanopowder
Biocatalysis and Agricultural Biotechnology, 2021Abstract 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. Red radish roots nanopowder used at the levels of (1, 2, and 3%) in the manufacturing of UF-soft cheeses.
Samah M. El-Sayed, Osama A. Ibrahim
openaire +1 more source
Journal of Food Processing and Preservation, 2001
Red radish concentrate extracts produced from two radish cultivars, redskinned cv. Fuego and red-fleshed cv. Chinese Red Meat, were evaluated as potential sources of natural colorants. Unit operations were developed and optimized. Anthocyanins were extracted using a modified abrasive peeler or a hammermill for cultivars Fuego and Red Meat, respectively.
LUIS E. RODRIGUEZ-SAONA +3 more
openaire +1 more source
Red radish concentrate extracts produced from two radish cultivars, redskinned cv. Fuego and red-fleshed cv. Chinese Red Meat, were evaluated as potential sources of natural colorants. Unit operations were developed and optimized. Anthocyanins were extracted using a modified abrasive peeler or a hammermill for cultivars Fuego and Red Meat, respectively.
LUIS E. RODRIGUEZ-SAONA +3 more
openaire +1 more source
Anthocyanin Pigment Composition of Red Radish Cultivars as Potential Food Colorants
Journal of Food Science, 1998ABSTRACT 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 +5 more
openaire +1 more source
Radish Anthocyanin Extract as a Natural Red Colorant for Maraschino Cherries
Journal of Food Science, 1996ABSTRACT 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, RONALD E. WROLSTAD
openaire +1 more source
Antibacterial Activities of Red Colored Radish Types (Raphanus sativus L.)
2018The root parts of red skin colored radish cultivars cv. Antep and cv. Cherry Belle which are belongs to Raphanus sativus L. were harvested from Erzurum region of Turkey and their methanol extracts were evaluated for antibacterial activity against 52 food borne bacteria by using disc diffusion assay.
KAYMAK, Haluk Çağlar +3 more
openaire +4 more sources
Distribution of phenylalanine ammonia-lyase in etiolated and far-red irradiated radish seedlings
Planta, 1970In dark-grown Raphanus seedlings, most of the PAL activity is found in roots where it increases sigmoidally during organ development. In hypocotyls, the dark increase of enzyme activity is linear with time. In cotyledons and hooks, dark activity is very low and remains constant.
E, Bellini, M, Van Poucke
openaire +2 more sources
Compost Treatments Interact with Other Factors To Affect Red Radish Production
Compost Science & Utilization, 2012Spent mushroom substrate and yard waste compost each were applied to the soil surface at two depths (equivalent to 2.5 or 5 cm) and then incorporated in order to study effects on spring and fall production of red radishes (Raphanus sativus L.). Other variables examined were radish cultivars and, in one fall experiment, the presence or absence of the ...
Brian A. Kahn +2 more
openaire +1 more source
Seasonal climate effects on root colour and compounds of red radish
Journal of the Science of Food and Agriculture, 2002Abstract‘Nevadar’ radishes were grown throughout the year. Climate parameters (mean temperature, mean irradiation) and quality characteristics of radishes fulfilling consumer quality requirements, such as root colour, glucosinolates, monosaccharides and pectic substances, were determined.
M Schreiner +5 more
openaire +1 more source
Journal of Agricultural and Food Chemistry, 2008
The study was aimed at determining the effect of light conditions on contents of glucosinolates (GLS) in germinating seeds of white mustard, red radish, white radish, and rapeseed. The seeds were germinated in light and dark, at 25 degrees C, for up to 7 days. As compared to the nongerminated seeds, in seeds exposed to light and germinated for 4, 5, 6,
Ewa, Ciska +2 more
openaire +2 more sources
The study was aimed at determining the effect of light conditions on contents of glucosinolates (GLS) in germinating seeds of white mustard, red radish, white radish, and rapeseed. The seeds were germinated in light and dark, at 25 degrees C, for up to 7 days. As compared to the nongerminated seeds, in seeds exposed to light and germinated for 4, 5, 6,
Ewa, Ciska +2 more
openaire +2 more sources
Color and Pigment Stability of Red Radish and Red‐Fleshed Potato Anthocyanins in Juice Model Systems
Journal of Food Science, 1999ABSTRACT 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
L. E. Rodriguez‐Saona +2 more
openaire +1 more source