Results 71 to 80 of about 447,372 (256)

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Orange County Reporter, October 02, 1884 [PDF]

, 1884
Orange County Reporter newspaper from February 21, 1884 to December 25, 1884.https://stars.library.ucf.edu/cfm-orangecountyreporter/1037/thumbnail ...
Orange County Reporter
core  

Selection of early-maturing sweet orange cultivars by performance indexes [PDF]

, 2012
The objective of this work was to select adequate early-maturing sweet orange cultivars for the fresh fruit market and for industrial processing using performance indexes.
Marina Maitto Caputo, Stuchi, Eduardo Sanches, Silva, Simone Rodrigues da, Couto, Hilton Thadeu Zarate do, Neto, Horst Bremer, Francisco de Assis Alves Mourão Filho, Filho, Francisco de Assis Alves Mourão, Simone Rodrigues da Silva, Eduardo Sanches Stuchi, Horst Bremer Neto, Caputo, Marina Maitto, Hilton Thadeu Zarate do Couto   +11 more
core   +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

Gateway to Texas: The History of Orange and Orange County

, 1988
A book about the history of Orange and Orange County.
Williams, Howard C.
core  

Orange County Reporter, November 27, 1884 [PDF]

, 1884
Orange County Reporter newspaper from February 21, 1884 to December 25, 1884.https://stars.library.ucf.edu/cfm-orangecountyreporter/1046/thumbnail ...
Orange County Reporter
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RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

HMF formation and colour change of bitter orange and sweet orange jams during storage

Croatian Journal of Food Science and Technology, 2010
In this work influence of preparation on 5-hydroxymethylfurfural (HMF) and colour of bitter orange jams and sweet orange jams was investigated. Samples were prepared without and with treatment of oranges with ascorbic acid in order to investigate the ...
Mirela Kopjar, Ivana Đurkan, Vlasta Piližota   +2 more
doaj  

Orange County Reporter, December 18, 1884 [PDF]

, 1884
Orange County Reporter newspaper from February 21, 1884 to December 25, 1884.https://stars.library.ucf.edu/cfm-orangecountyreporter/1049/thumbnail ...
Orange County Reporter
core  

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Future Postharvest and Food, EarlyView.
Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye, Dupe Temilade Otolowo, Opeyemi Olaitan Alabi, Ayo Oluwadunsi Olugbuyi, Timilehin Bernice Oduoye, Folakemi Mary Ajayi, Olamide Ibukunoluwa Adedayo, Ayomide Esher Ade‐Alabi, Oluwatosin David Aregbe, Samuel Olaniyi Bowofola, Oluwatooyin Faramade Oludahunsi   +10 more
wiley   +1 more source