Zobrazeno 1 - 10
of 91
pro vyhledávání: '"Wee Sim Choo"'
Publikováno v:
The Microbe, Vol 5, Iss , Pp 100196- (2024)
This study investigated the antibiofilm effects of betacyanin fraction (BF) from red pitahaya against Streptococcus mutans, Actinomyces viscosus, and Aggregatibacter actinomycetemcomitans, key pathogens in oral biofilm formation. Betacyanin purificat
Externí odkaz:
https://doaj.org/article/602ede24d3a147a997083ab1e18d9eac
Publikováno v:
Heliyon, Vol 10, Iss 12, Pp e33049- (2024)
Seasonal influenza affects millions of lives worldwide, with the influenza A virus (IAV) responsible for pandemics and annual epidemics, causing the most severe illnesses resulting in patient hospitalizations or death. With IAV threatening the next g
Externí odkaz:
https://doaj.org/article/e9a2f234c5fc498881d4f7d1cd7cacd5
Autor:
Ethel Jeyaseela Jeyaraj, Gayan Chandrajith Vidana Gamage, Jean-Christophe Cintrat, Wee Sim Choo
Publikováno v:
Discover Food, Vol 3, Iss 1, Pp 1-21 (2023)
Abstract Natural products have served as an essential source of medicinal compounds in drug discovery, with their high abundance in nature and structural complexity being beneficial for various biological activities. Anthocyanins are a natural food c
Externí odkaz:
https://doaj.org/article/5b9198c9e2334194a27086321dbf49c3
Natural blue colourant preparations from blue pea flower and spirulina: A comparison stability study
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100457- (2023)
The effect of different pH and thermal treatments on the stability of blue pea flower colourant preparations was investigated and compared with those from spirulina. The total anthocyanin content, total phenolic content, antioxidant activity [free ra
Externí odkaz:
https://doaj.org/article/7b8f8118d96848b7a7b994ebfa51c79e
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Externí odkaz:
https://doaj.org/article/0c231ac76b3e4bdeb41456da1b6bd0ea
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100236- (2023)
This study investigated the pH and thermal stability of black goji berry anthocyanins and compared them to purple sweet potato anthocyanins for application as natural colourants. The effect of pH (3, 4, 5, and 6) treatment followed by storage at 4 an
Externí odkaz:
https://doaj.org/article/b0f735128bfb402fb495881b65c5e6fc
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100209- (2023)
This study investigated the hot water extraction, ultrasound, microwave, and pectinase-assisted extraction of anthocyanin pigments from petals of blue pea flowers. The effect of substrate: solvent ratio, extraction time, and extraction temperature on
Externí odkaz:
https://doaj.org/article/4ff32a0116d043b7aa009b53d8fc4f3a
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract Clitoria ternatea flower is a traditional medicinal herb that has been used as a natural food colourant. As there are limited studies on investigating the bioactivities of the anthocyanin-rich fraction of Clitoria ternatea flower, this study
Externí odkaz:
https://doaj.org/article/7e58ad239c544056ba18429880da9a19
Publikováno v:
Heliyon, Vol 9, Iss 3, Pp e14426- (2023)
Lycium ruthenicum, commonly known as black goji berry, is a rich anthocyanin source containing a high amount of monoacylated anthocyanins. This study investigates the effect of different extraction methods to extract anthocyanins from black goji berr
Externí odkaz:
https://doaj.org/article/4d60fbfb863c48bbbc67312f240b3213
Publikováno v:
Current Research in Microbial Sciences, Vol 5, Iss , Pp 100202- (2023)
Influenza virus infection, more commonly known as the ‘cold flu’, is an etiological agent that gives rise to recurrent annual flu and many pandemics. Dated back to the 1918- Spanish Flu, the influenza infection has caused the loss of many human l
Externí odkaz:
https://doaj.org/article/e5dfa161d88346edac439782dc1081a7