Results 151 to 160 of about 1,989 (175)

Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation. [PDF]

Molecules
Said NS, Lee WY.
europepmc   +1 more source

Precise pigment biosynthesis for flower color design in <i>Brassica napus</i>. [PDF]

Hortic Res
Zheng Y, Shi R, Chen W, Wang X, Dun X, Wang H, Deng J.   +6 more
europepmc   +1 more source

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Low-sugar content betaxanthins extracts from yellow pitaya (Stenocereus pruinosus)

Food and Bioproducts Processing, 2020
Abstract Consumer preferences, and potential health risks associated with the consumption of synthetic food colors, explain the commercial interest in alternatives from natural sources. Betaxanthins from cactus fruit have been used to color food products, but sugars are not usually removed from these extracts leading to processing and formulation ...
José Rodríguez-Rodríguez, Gonzalo Velázquez, Karla Mayolo-Deloisa   +2 more
exaly   +2 more sources

The effect of ripening stage on fruit quality after storage of yellow pitaya

Postharvest Biology and Technology, 1999
Abstract Some physicochemical properties and flavour quality were determined in yellow pitaya ( Selenicereus megalanthus ) fruits harvested either at the beginning of ripening (colour break), or when they reached good eating quality (advanced colour stage), and then stored for up to 4 weeks at either 10 or 20°C.
Yosef Mizrahi
exaly   +2 more sources

In vitro axillary shoot proliferation and somatic embryogenesis of yellow pitaya Mediocactus coccineus (Salm-Dyck)

Plant Cell, Tissue and Organ Culture, 1992
Yellow pitaya (Mediocactus coccineus) seeds were sown on Murashige and Skoog (1962) mineral salt medium. After germination, epicotyls were placed on media enriched with a combination of naphthaleneacetic acid (NAA) (0.05, 0.27 or 0.54 μM) and benzyladenine (BA) (2.2 or 4.4 μM).
Rodrigo Infante
exaly   +2 more sources

Residual peel of pitaya fruit (Hylocereus undatus) as a precursor to obtaining an efficient carbon-based adsorbent for the removal of metanil yellow dye from water

Journal of Environmental Chemical Engineering, 2022
Jordana Georgin, Katia da Boit Martinello, Dison S P Franco   +2 more
exaly   +2 more sources

Nondestructive internal quality detection method for yellow pitaya based on EIS and tactile multimodal perception data-driven approach

Journal of Food Composition and Analysis
Nedeljko Latinovic, Xiaoshuan Zhang
exaly   +2 more sources

Effect of pollination method on fruit set and fruit characteristics in the vine cactusSelenicereus megalanthus(“yellow pitaya”)

The Journal of Horticultural Science and Biotechnology, 2005
SummaryThe vine cactus Selenicereus megalanthus, known as “yellow pitaya”, produces attractive tasty fruits and has considerable economic potential as a new exotic fruit crop. This study explored the effects of different pollination treatments on fruit set and fruit quality characteristics in 14 clones of S. megalanthus.
A. Dag, Y. Mizrahi
openaire   +1 more source

Micropropagation of Mediocactus coccineus S.D. (Yellow Pitaya)

1997
Pitayas are succulent rustic cacti, (Cactaceae family) originating from tropical America, and found in a wild state in Colombia, Venezuela, Brazil, Mexico, and Costa Rica. They are usually found from sea level up to 1800 m (Britton and Rose 1963).
openaire   +1 more source

Nutrition, phytochemical profile, bioactivities and applications in food industry of pitaya (Hylocereus spp.) peels: A comprehensive review

Trends in Food Science and Technology, 2021
Xiangxin Li, Chang Shu, Weibo Jiang
exaly