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Artykuły w czasopismach na temat „Green ingredient”

Autor: Grafiati

Data publikacji: 5 października 2024

Data aktualizacji: 31 lipca 2025

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1

Moding, Kameron J., Mackenzie J. Ferrante, Laura L. Bellows, Alyssa J. Bakke, John E. Hayes, and Susan L. Johnson. "Variety and content of commercial infant and toddler vegetable products manufactured and sold in the United States." American Journal of Clinical Nutrition 107, no. 4 (2018): 576–83. http://dx.doi.org/10.1093/ajcn/nqx079.

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ABSTRACT Background Exposure to vegetable flavors during infancy and toddlerhood is hypothesized to enhance vegetable acceptance when children transition to table foods. Objective We sought to examine the vegetable types, ingredients, and nutrient contents of vegetable-containing infant and toddler foods (ITFs) manufactured and sold in the United States. Design A database of ITFs that contain vegetables (n = 548) was compiled from websites of companies based in the United States (n = 24). Product information was recorded, including intended age or stage, ingredient lists, and selected nutrient

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Siraj, Zachari. "Pol Roti : A Shining Star in the Shadow of Rotis." International Journal of Scientific Research and Management (IJSRM) 12, no. 12 (2024): 195–202. https://doi.org/10.18535/ijsrm/v12i12.ft01.

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Pol roti, a Sri Lankan dish, filled me with anticipation as I waited for my mother to finish cooking it. There was something magnetic about its aroma, simple ingredients, and how it brought the family together around the dinner table. This essay explores pol roti's cultural, historical, and personal significance in my life and my family’s heritage. This dish has flour, coconut scraps, green chili, and onions. There is a strong aroma of coconut scraps, and you can smell the spice of the chili. Green chili pepper is a key ingredient that adds a fiery, vibrant kick to the dish. This is often used

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Fruehwirth, Sarah, Sandra Egger, Dennis Kurzbach, et al. "Ingredient-Dependent Extent of Lipid Oxidation in Margarine." Antioxidants 10, no. 1 (2021): 105. http://dx.doi.org/10.3390/antiox10010105.

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This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of press

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Mubarok, Ahmad Thoriq, and Kun Harismah. "Natural Moisturizer Based on Green Grass Jelly (Cyclea Barbata Miers) with Stevia Leaf Addition (Stevia Rebaudiana Bertoni)." Jurnal Dedikasi 17, no. 1 (2020): 1. http://dx.doi.org/10.22219/dedikasi.v17i1.12060.

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Skin moisturizer is a chemical that can protect the skin from the sun. Natural ingredients that can be used as a moisturizer are Green Grass Jelly. Green Grass Jelly leaves contain antioxidants that can prevent skin aging. The purpose of this study was to analyze the application of Green Grass Jelly and Stevia as a facial moisturizing ingredient. The variables used in this study were Green Grass Jelly consentration of 2.5%, 5%, 7.5%, and 10%. And stevia benefits 0%, 5%, 7.5%, 10% and 12.5%. the method used is Green Grass Jelly extraction, stevia extraction and moisturizing preparations. The te

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Morts, Megan E., and Ingrid Silva. "PSIII-38 Pepsin-pancreatin protein digestibility of various protein sources intended for pet food." Journal of Animal Science 97, Supplement_3 (2019): 282. http://dx.doi.org/10.1093/jas/skz258.571.

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Abstract Pet food companies need quality protein ingredients to offer new and different options for pet owners. Evaluating these proteins with animal feeding trials are time consuming and expensive. An in vitro (benchtop) method could provide detailed information about protein quality for novel ingredients. Therefore, the objective of this experiment was to develop a pepsin-pancreatin digestibility assay and determine the appropriate incubation time for enzyme hydrolysis to approximate results from animal studies. Ingredients evaluated were faba beans, navy beans, spray-dried granulated egg, c

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Russell, Stanley R., and Jana Buchter. "Waste Clay as a Green Building Material." Advanced Materials Research 261-263 (May 2011): 501–5. http://dx.doi.org/10.4028/www.scientific.net/amr.261-263.501.

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Two of the primary waste components of the Phosphates benefaction process, sand and clay have been used as building materials for thousands of years. A process known as rammed earth has been used extensively around the world in buildings that have lasted for centuries. Because earth is the main ingredient in rammed earth it has recently enjoyed new popularity as a so called “green” building material. In a similar process earth is compressed into blocks which are then used in the same way as conventional masonry units to build walls. In the compressed earth block [CEB] method, individual units

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Ivanišová, Eva, Martin Košec, Ján Brindza, Olga Grygorieva, and Marián Tokár. "Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation." Contemporary Agriculture 67, no. 1 (2018): 81–86. http://dx.doi.org/10.2478/contagri-2018-0012.

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Summary The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder. Results of antioxidant activity showed that increase of green barley addition increase antioxidant activity of pasta. The values in raw pasta obtained by DPPH ranged from 1.17 (control) to 1.81 (5% addition) mg TEAC/g DM, after cooking values ranged from 0.82 (control) to 1.59 (5% addition) mg TEAC/g DM. Similar tendency was signed by molybdenum reducing a

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Coll, Claudia, Kathrin Fenner, and Claudio Screpanti. "Early Assessment of Biodegradability of Small Molecules to Support the Chemical Design in Agro & Pharma R&D." CHIMIA 77, no. 11 (2023): 742–49. http://dx.doi.org/10.2533/chimia.2023.742.

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The use of agrochemical and pharmaceutical active ingredients is essential in our modern society. Given the increased concern and awareness of the potential risks of some chemicals, there is a growing need to align with ‘green chemistry’ and ‘safe and sustainable by design’ principles and thus to evaluate the hazards of agrochemical and pharmaceutical active ingredients in early stages of R&D. We give an overview of the current challenges and opportunities to assess the principle of biodegradability in the environment. Development of new medium/high-throughput methodologies, combining pred

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S., V. Saveetha* Dr. J. Gomathi. "Nanocosmeceuticals- The Subsequence of Sophisticated Skincare." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 2206–17. https://doi.org/10.5281/zenodo.15400742.

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This review article provides an insight into the basics of cosmeceuticals, their role in the pharmaceutical market, along with the incorporation of nanotechnology in cosmeceuticals. Cosmeceuticals are the marketed preparations which are intended to be used on skin, hair, nails and teeth for personalised use, varying according to individuals. On the other hand, nanotechnology is the science related to engineering materials at the nanoscale of 1 to 100 nanometers. The smaller size of these particles will allow for targeted delivery, assisting in the controlled release of the active ingredients.

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Shyora, Nirupa R., JanviB Bhil JanviB. Bhil, Mr Pratik Khuman, and Mr Pravin Rathod. "“Green Glow: Formulation of Cucumber-Infused Scrub Soap for Natural Skincare”." International Journal of Pharmaceutical Research and Applications 10, no. 1 (2025): 1701–13. https://doi.org/10.35629/4494-100117011713.

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This study confidently explores formulating and evaluating an innovative herbal scrub soap that prominently features cucumber (Cucumis sativus) as its key active ingredient. The primary goal is to fully harness cucumber's remarkable hydrating, anti-inflammatory, and antioxidant properties, while seamlessly integrating a natural exfoliant to create a truly multifunctional product. Utilizing a cold-process method, the soap is expertly crafted by combining high-quality natural oils, sodium hydroxide, and ground cucumber pulp, enhanced with finely milled herbal exfoliants such as oatmeal and walnu

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Chen, Jyh-Cheng, Jen-Chung Ko, Ting-Chuan Yen, et al. "Capsaicin enhances erlotinib-induced cytotoxicity via AKT inactivation and excision repair cross-complementary 1 (ERCC1) down-regulation in human lung cancer cells." Toxicology Research 8, no. 3 (2019): 459–70. http://dx.doi.org/10.1039/c8tx00346g.

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Sangeeta, Singh Sisodiya, Vijay Singh Kavita, Bansal Mayank, and Sain Sunil. "Formulation, Development and Evaluation of Anti-Aging Herbal Cream." International Journal of Current Pharmaceutical Review and Research 15, no. 05 (2023): 181–90. https://doi.org/10.5281/zenodo.12618787.

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AbstractAccording to studies, continuous deterioration process is the result of skin aging because ofprotein & cellular DNA damage. The main purpose of this work is to formulate an anti-agingherbal cream by using natural ingredients. The natural ingredients are pomegranate, curcumalonga, amla, hibiscus, green tea, vitamin E, coconut oil, olive oil, aloe vera, basil oil, mint oil.Oil based cream is formulated using natural ingredient. The creams were created in variousconcentrations, ranging from F1 to F4. During stability trials, the creams was stableaccording to ICH criteria. For 1 months

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Rafalska-Lasocha, Alicja, Zofia Kaszowska, Wieslaw Lasocha, and Roman Dziembaj. "X-ray powder diffraction investigation of green earth pigments." Powder Diffraction 25, no. 1 (2010): 38–45. http://dx.doi.org/10.1154/1.3308412.

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Laboratory X-ray powder diffraction was used to investigate mineralogical compositions of green pigments labeled by suppliers as “green earths.” It was found that glauconite and celadonite—minerals historically considered as the main ingredient of this pigment—were present only in Bohemian green earth, green earth from Thuringen (glauconite), and Bavarian green earth (celadonite). Other investigated pigments consist of mineralogical-component minerals with added synthetic organic colorants. The obtained results may be useful for scientists, restorers, and artists in proper choices of the pigme

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Correia, Ana, Ana Margarida Silva, Manuela M. Moreira, et al. "Salicornia ramosissima: A New Green Cosmetic Ingredient with Promising Skin Effects." Antioxidants 11, no. 12 (2022): 2449. http://dx.doi.org/10.3390/antiox11122449.

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This study aims to validate a new cosmetic ingredient from Salicornia ramosissima S J. Woods through in vitro and ex vivo assays. The halophyte extracts were obtained by subcritical water extraction (SWE) at different temperatures (110, 120, 140, 160 and 180 °C). The antioxidant/radical scavenging activities and the phenolic profile were screened for all extracts. The optimal extract was assessed in keratinocytes and fibroblasts, while permeation assays were performed in Franz cells. The inhibitory activity of hyaluronidase and elastase was also evaluated. The sample extracted at 180 °C presen

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Etoh, Shinichi. "Development of taste preference visualization system specialized for green tea." Impact 2019, no. 10 (2019): 21–23. http://dx.doi.org/10.21820/23987073.2019.10.21.

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Eating is something we all do. We need to in order to survive. However, beyond mere sustenance, food and cooking is something all cultures have embraced. Every part of the world has its own distinct ingredients and dishes that exploit different flavours. An essential ingredient for the evolution of these cuisines is the ability humans have to taste. Our sense of taste allows us to distinguish between the different ingredients, combinations of ingredients and preparation styles and, more importantly, to decide what we do and do not enjoy. Everyone has a unique pallet of flavours and foods they

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Abdella, Hanan Mohammed, Ali Ateia Elmabsout, Fatima Idris Al-Khafifi, et al. "Contents, Actions and Efficacy of Weight Reduction Medications Available in the Drugs Markets, Benghazi, Libya." Asian Journal of Basic Science & Research 05, no. 02 (2023): 13–28. http://dx.doi.org/10.38177/ajbsr.2023.5202.

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Background: Obesity pharmacotherapy has evolved significantly over the past 60 years. Today, six anti-obesity medications (AOMs) are approved by the Federal Drug Administration (FDA) for the long-term treatment of obesity. The aim of the present work was to investigate the types of weight management medication dispensed to patients seeking of weight reduction products in the drug markets, also know their contents, purpose and action. Methods: This cross sectional study conducted in pharmacies and OPD patients with overweight and obesity. Predesigned questionnaire was validity for patients and

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Alice M CL Luhulima, Aulia Debby Pelu, and Jahra Palembang. "Uji Fisik Formulasi Hand Sanitizer Dengan Bahan Aktif Daun Sirih (Piper betle L) Dari Desa Luhu Kecamatan Huamual Kabupaten Seram Bagian Barat." JURNAL FISIOTERAPI DAN ILMU KESEHATAN SISTHANA 2, no. 2 (2022): 51–55. http://dx.doi.org/10.55606/jufdikes.v2i2.156.

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The rise of disease outbreaks caused by microorganisms such as SARS, bird flu, HIV and COVID-19 has made people use products that contain antiseptics such as soap and hand sanitizer. However, if used continuously it will dissolve the layer of fat and sebum on the skin so that the skin becomes sensitive, dry, and irritated. The development of antiseptic products can be done with natural ingredients such as green betel leaf extract (Piper betle L). It is known that green betel leaf (Piper betle L) has long been used in traditional medicine and can be a natural antiseptic ingredient for making ha

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Sakung, Jamaludin M., Sitti Rahmawati, Sri Hastuti Pulukadang, and Afadil Afadil. "Saponins and Tannin Levels in Chayote, Mung Beans, and Biscuits from Chayote and Mung Beans." Open Access Macedonian Journal of Medical Sciences 10, A (2022): 1355–58. http://dx.doi.org/10.3889/oamjms.2022.10130.

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BACKGROUND: Saponins and tannins are active compounds of secondary metabolites which are known to have several health benefits, including antibacterial and antioxidant. Chayote and green beans are natural ingredients that contain saponins and tannins. Starch from these two ingredients is used as a basic ingredient for making biscuits. AIM: The purpose of this study was to determine the levels of saponins and tannins in biscuits made from chayote and green beans. METHODS: Saponins and tannins in the samples were extracted and analyzed using the Gravimetric method. The tannin content of flour an

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Rodrigues, Nuno, Catarina Oliveira, Susana Casal, José Alberto Pereira, and Elsa Ramalhosa. "“Table Olive Flours”: An Ingredient Rich in Bioactive Compounds?" Applied Sciences 12, no. 3 (2022): 1661. http://dx.doi.org/10.3390/app12031661.

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The aim of this study was to produce different “table olive flours” from fruits at different maturation stages. “Table olive flour” is here presented as an innovative product that can gain importance as a bioactive rich ingredient. Three types of natural table olives from cv. Cobrançosa, i.e., green, turning color, and black olives, were soaked, freeze-dried and ground to obtain three different flours. Their physical and nutritional characterization, lipid fraction (fatty acids and tocopherols profiles), phenolic profile, and antioxidant activity (total reducing capacity, radical scavenging ac

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Liu, Qi Xia, Xin Zou, and Jun Yan Deng. "Architectural Design of Green Campus." Advanced Materials Research 610-613 (December 2012): 2883–88. http://dx.doi.org/10.4028/www.scientific.net/amr.610-613.2883.

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The plan and architectural design of the campus is one part of green ecological building, which is the ingredient of architectural theory of sustainable development. Beginning with the plan of ecological campus, this paper analyzes design technique of ecological building in different areas. According to the characteristics and priorities of different areas, the different models of design are built and the different means of energy conservation and emission reduction are adopted in this paper. So the aim to save energy resources and utilize resource scientifically and efficiently will be realiz

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Budianta, Tarsisius Dwi Wibawa, Paini Sri Widyawati, and Sentot Joko Raharjo. "Study on the Profile of Noni (Morinda sp.) Leaves as an Ingredient in Herbal Drinks." BIO Web of Conferences 98 (2024): 01006. http://dx.doi.org/10.1051/bioconf/20249801006.

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Two typical noni trees grow in locations close to each other in Keputih Permai, Surabaya City, and have certain characteristics that can be investigated further. From phytochemical testing of the leaves of both types of plants, the results showed that both gave positive values to be declared as plants containing antioxidant compounds. The antioxidant compound content of noni leaves was then compared with dry green tea from the local market. The design was completely randomized design, with 3 levels of treatment factors based on the type of ingredients used, namely green tea, narrow-leaf noni (

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Sykuła, Anna, Izabela Janiak-Włodarczyk, and Ireneusz Tomasz Kapusta. "Formulation and Evaluation of the Antioxidant Activity of an Emulsion Containing a Commercial Green Tea Extract." Molecules 30, no. 1 (2025): 197. https://doi.org/10.3390/molecules30010197.

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The addition of an extract to an emulsion is intended to improve its fragrance and care qualities. Green tea is a beverage known all over the world. It is tasty and has beneficial effects on human health due to its high polyphenol content. The compounds present in this variety of tea have also made it an interesting cosmetic ingredient. The polyphenols contained in green tea have antioxidant properties and can delay the ageing process in human skin. Various preparations with this ingredient can be found on the market—from creams to hair care products. Making one’s own cosmetics is also a trend

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Assiry, Ali A., Shaeesta Khaleelahmed Bhavikatti, Fahad A. Althobaiti, Roshan Noor Mohamed, and Mohmed Isaqali Karobari. "Evaluation of In Vitro Antiprotease Activity of Selected Traditional Medicinal Herbs in Dentistry and Its In Silico PASS Prediction." BioMed Research International 2022 (June 6, 2022): 1–8. http://dx.doi.org/10.1155/2022/5870443.

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Background. Dental/oral diseases are one of the significant public health problems globally. Herbal medicines for managing oral diseases are considered an effective alternative to synthetic compounds due to their lower side effect. Azadirachta indica, Terminalia chebula, Camellia sinensis, and Piper nigrum are used to control and prevent oral inflammations in dentistry. In this study, we have evaluated the protease inhibition activity of these plant extracts, and further, the binding mode of the active ingredient of these plants with trypsin was studied using molecular docking. Methods. In thi

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Mahadewi, Pande Made Utari, Ni Luh Suastuti, and Lidjah Magdalena Massenga. "Tingkat Kesukaan Panelis Terhadap Teh Kombucha Dengan Menambahkan Apel Hijau Malang Dan Bit Merah Melalui Uji Organoleptik." Jurnal Gastronomi Indonesia 10, no. 2 (2022): 99–107. http://dx.doi.org/10.52352/jgi.v10i2.902.

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One of the well-known functional drinks using tea is kombucha tea. Kombucha tea is a traditional drink fermented from a solution of tea and sugar using a kombucha microbial starter called SCOBY (Symbiotic Culture of Bactery and Yeast), which contains bacteria and yeast (acetobacter xylinum, several types of yeast, such as Saccharomyces cerevisiae) which is fermented for 14 days in room temperature. Other ingredients that can be used as innovations in making kombucha tea are poor green apples and red beets. Malang green apples have a sweet and refreshing taste, but the health benefits of apples

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Kelani, Khadiga M., Mamdouh R. Rezk, Hany H. Monir, Menna S. ElSherbiny, and Sherif M. Eid. "FTIR combined with chemometric tools (fingerprinting spectroscopy) in comparison to HPLC: which strategy offers more opportunities as a green analytical chemistry technique for pharmaceutical analysis." Analytical Methods 12, no. 48 (2020): 5893–907. http://dx.doi.org/10.1039/d0ay01749c.

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Herein, ATR-FTIR coupled to chemometrics was used to quantitatively determine active pharmaceutical ingredient combinations, and compared to the chromatographic techniques as HPLC on the light of the twelve principles of green analytical chemistry.

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Ester, do Nascimento Moulin, Fonseca Werner Ítalo, Rodrigues Cindra de Lima Souza Jaqueline, Miranda Praça Fontes Milene, Cecília Oliveira Villanova Janaína, and da Silva de Souza Tércio. "Extraction, characterization, and evaluation of the functionality of fixed oil low-quality coffee beans for use as pharmaceutical ingredients." International Journal of Plant Based Pharmaceuticals 2, no. 2 (2022): 155–65. https://doi.org/10.5281/zenodo.6387408.

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In order to offer a viable destination for green coffee beans classified as non-beverage type, this work aimed to extract and characterize the fixed oil from these beans and perform a preliminary evaluation of its functionality as a pharmaceutical ingredient. The extraction yield obtained was 3.70 ± 1.29% (w/w). The oil present in its composition high levels of fatty acids with emulsifying and emollient properties, palmitic acid (47.76%) and linoleic acid (32.98%); and compounds with antioxidant functional properties, tocopherols (788.71 ± 56.08 mg/kg) and phenolic compounds (331

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Amimy, Findi, and Wirnelis Syarif. "The Effect Of Green Bean Flour Substitution On The Quality Of Snow's Cookies." Jurnal Pendidikan Tata Boga dan Teknologi 4, no. 1 (2023): 80. http://dx.doi.org/10.24036/jptbt.v4i1.460.

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This research is motivated by the lack of utilization of local food ingredients, especially mung bean flour in food processing. Because usually the main ingredient for making Snow White cookies uses imported ingredients, namely flour. This study aims to analyze the effect of 0%, 25%, 50% and 75% substitution of mung bean flour on the quality of snow white cookies in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) using One-factor completely randomized design (CRD) method, namely the use of mung bean flour (0%, 25%, 50% and 75%) with

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Viera, Isabel, Antonio Pérez-Gálvez, and María Roca. "Green Natural Colorants." Molecules 24, no. 1 (2019): 154. http://dx.doi.org/10.3390/molecules24010154.

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Although there is no legal and clear definition of the term “natural food colorant”, the market trends, and consequently industrial and commercial interest, have turned to foods with added natural pigments. This progressive substitution of artificial colorants has faced chemical complications with some colors, with a lack of stable green hues being one of them. Several strategies have been applied for green color stabilization in processed foods, from the formation of metallochlorophylls to the microencapsulation of green pigments. However, at present, the utilization of green coloring foodstu

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Carmela, Gerardi, and Giovinazzo Giovanna. "Flavonoids from Plants to Foods: From Green Extraction to Healthy Food Ingredient." Molecules 27, no. 9 (2022): 2633. http://dx.doi.org/10.3390/molecules27092633.

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Gutiérrez Barrutia, María Belén, Ana Curutchet, Patricia Arcia, and Sonia Cozzano. "New functional ingredient from orange juice byproduct through a green extraction method." Journal of Food Processing and Preservation 43, no. 5 (2019): e13934. http://dx.doi.org/10.1111/jfpp.13934.

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Tarkanyi,, Patricia, Mihaela Lăcătuș, Ersilia Alexa, et al. "Urtica dioica L. as a functional ingredient in savory cakes." Journal of Agroalimentary Processes and Technologies 2025 (31), no. 2 (2025): 265–73. https://doi.org/10.59463/japt2025.2.16.

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Functional food products are designed not only to provide basic nutrition but also to deliver health benefits that may reduce the risk of disease or support specific physiological functions. The development of such products often involves the incorporation of natural ingredients rich in bioactive compounds, such as plant extracts, fibers, or micronutrient-rich powders. Among these, green leafy plants have shown significant potential due to their antioxidant, antiinflammatory, and mineral-boosting properties. Stinging netle (Urtica dioica) powder offers a valuable source of essential minerals (

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Yanti, Sahri. "PENGARUH PENAMBAHAN TEPUNG KACANG HIJAU TERHADAP KARAKTERISTIK BOLU KUKUS BERBAHAN DASAR TEPUNG UBI KAYU (Manihot esculenta)." Jurnal TAMBORA 3, no. 3 (2019): 1–10. http://dx.doi.org/10.36761/jt.v3i3.388.

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Bolu steamed is one of the cakes that is enough to be contaminated by the community. The basic ingredient is wheat flour. Excessive use of wheat flour can interfere with the health of small bowel damage, so it is necessary to do substitution efforts with other flour such as cassava flour and green bean flour. Using cassava as the basic ingredient of steamed cakes is an alternative to adding nutrients. But the cassava is low in protein, so it is necessary to increase the source of proteins. Green beans have a fairly high protein content. Therefore, it is necessary to review the influence of the

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Putri, Ardaneswara, Rafy Ramdhani, Melva Rosalia, Fahma Faradisa Arraniri, Insan Kurnia, and Kania Sofiantina Rahayu. "AUTHENTICITY AND UNIQUENESS OF ASINAN BOGOR AS A DISTINCTIVE CULINARY DELIGHT OF BOGOR CITY." Home Economics Journal 8, no. 1 (2024): 24–35. http://dx.doi.org/10.21831/hej.v8i1.72162.

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Asinan bogor, commonly known as Bogor salty pickles, represents a traditional delicacy of Bogor, Indonesia, consisting of processed vegetables and fruits consumed raw alongside various additional ingredients. This research aims to delve into the uniqueness of asinan bogor. The study was conducted through surveys interviews, and questionnaires administered to 40 asinan Bogor sellers in Bogor City. Sellers unanimously recognize asinan bogor as a Bogor traditional dish. Sellers exhibit the highest level of knowledge concerning raw materials, with history being their least familiar aspect. While n

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Şahin, Oya Irmak. "Effect of Spirulina Biomass Fortification for Biscuits and Chocolates." Turkish Journal of Agriculture - Food Science and Technology 7, no. 4 (2019): 583. http://dx.doi.org/10.24925/turjaf.v7i4.583-587.2204.

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Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platensis (Spirulina) dry biomass which is knowns as the greater protein and amino acid source in blue-green microalga, as innovative ingredient for newly formulated and produced biscuits and chocolates, for baby and children diets. All samples with Spirulina biomass showed significantly higher protein an

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Kokh, Denis A., Viktor N. Nevzorov, and Zhanna A. Kokh. "USE OF A CENTRIFUGAL MIXER OF FOOD MEDIA FOR PRODUCTION OF FUNCTIONAL BEVERAGES." VESTNIK OF THE BASHKIR STATE AGRARIAN UNIVERSITY 71, no. 3 (2024): 117–22. http://dx.doi.org/10.31563/1684-7628-2024-71-3-117-122.

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Consumption of whole grains has attracted more consumer attention over the past few years because of their health benefits. Apart from eating the grains in their whole forms, people usually process them to increase the amount and availability of their nutrients. During germination, the endosperm is degraded using specific enzymes, followed by the release and synthesis of bioactive molecules according to the degree of germination. Juices from sprouted grains are rich in nutrients; they contain essential vitamins and minerals that are rarely found in such high concentrations in other foods. Micr

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Rashidi Othman, Nur Alifah Md Amin, Ainaa Eliah Abu Bakar, Nurrulhidayah Ahmad Fadzillah, and Noraini Mahmad. "Carotenoid Pigments of Red, Green and Brown Macroalgae Species as Potential Active Pharmaceutical Ingredients." Journal of Pharmacy and Nutrition Sciences 9, no. 1 (2019): 14–19. http://dx.doi.org/10.29169/1927-5951.2019.09.01.3.

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Active Pharmaceutical Ingredient (API) is a substance used in a finished pharmaceutical product, intended to furnish pharmacological activity or contribute direct effect in the diagnosis, cure, mitigation, treatment or prevention of disease. It also provides a direct effect in restoring, correcting or modifying physiological functions in human beings. Macroalgae, also known as seaweed, are plant-like organisms that can be found in a marine habitat. Macroalgae has been given huge concern because of its high nutritional value and short-term growth, which is only 45 days per cycle. Therefore, thr

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Human, Chantelle, Dalene de Beer, Magdalena Muller, et al. "Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties." Molecules 26, no. 17 (2021): 5260. http://dx.doi.org/10.3390/molecules26175260.

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Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humi

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Annisa, Yossy Nur, and Sari Edi Cahyaningrum. "Toothpaste Gel Preparation from Composite of Hydroxyapatite-Chitosan-Green Betel Leaf (Piper Batle L.) Extract." Indonesian Journal of Chemical Science 11, no. 2 (2022): 114–22. http://dx.doi.org/10.15294/ijcs.v11i2.54583.

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The use of toothpaste aims to reduce plaque and remineralize tooth enamel as a result of the reduction caused by the activity of oral bacteria. Toothpaste is generally added with antibiotics to treat bacterial caries, but the addition of calcium remineralization compounds to teeth is rarely found so the development of toothpaste with three ingredients, namely hydroxyapatite as an ingredient for remineralization, chitosan, and green betel leaf extract as an antibiotic. The purpose of this study was to manufacture a toothpaste gel formula from the hydroxyapatite-chitosan-green betel leaf extract

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Jeesan, Shady Afrin, and Han-Seok Seo. "Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice." Foods 9, no. 12 (2020): 1845. http://dx.doi.org/10.3390/foods9121845.

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Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants: yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants used as respective test and filler samples. Using a check-all-that-apply metho

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Mohamad, Nabilla, Khairunisa Muthusamy, and Mohamed Abdel Kader El Gelany Ismail. "Cockle Shell as Mixing Ingredient in Concrete: A Review." CONSTRUCTION 1, no. 2 (2021): 9–20. http://dx.doi.org/10.15282/construction.v1i2.6503.

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The demand for the population is boosting the production of edible and non-edible products that produce by-products that result in emissions being thrown as waste. The successful cockle trade also creates vestiges of cockle shell that are thrown away as waste. Despite the effects of climate change, industrial activity including calcareous and granite mining to satisfy the need for cement and concrete production, respectively, cannot be prevented as more structures are developed worldwide. The mechanical properties of concrete containing crushed cockle shell as partial fine aggregate, coarse ag

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Lima, Rayssa Cruz, Anna Paula Azevedo de Carvalho, Carla P. Vieira, Rodrigo Vilela Moreira, and Carlos Adam Conte-Junior. "Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings." Polymers 13, no. 16 (2021): 2675. http://dx.doi.org/10.3390/polym13162675.

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The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial

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Retiaty, Fifi, Ade Nugraheni, and Astuti Lamid. "SEAWEED AS MICRONUTRIENTS INGREDIENT FOR FOOD SUPPLEMENT." KnE Life Sciences 2, no. 1 (2015): 19. http://dx.doi.org/10.18502/kls.v1i0.79.

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In some part of Indonesia seaweed has been used as vegetables dish. The most important component of seaweed isiodine and iron. Gracillariasp is one species of seaweed that can be used as a source of the mikronutrients such as iron, iodine and calcium. Iron Deficiency Anemia and Iodine Deficiency Disorder can cause several diseases also known low haemoglobin level and iodine level in the blood. This preparation of Gracillariasp could supplement micro-nutrients in the diet. This study was to develop appropriate local technology of Gracillariaspcontainedas an ingredient in the making of food supp

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Piccinino, Davide, Eliana Capecchi, Elisabetta Tomaino, et al. "Nano-Structured Lignin as Green Antioxidant and UV Shielding Ingredient for Sunscreen Applications." Antioxidants 10, no. 2 (2021): 274. http://dx.doi.org/10.3390/antiox10020274.

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Green, biocompatible, and biodegradable antioxidants represent a milestone in cosmetic and cosmeceutical applications. Lignin is the most abundant polyphenol in nature, recovered as a low-cost waste from the pulp and paper industry and biorefinery. This polymer is characterized by beneficial physical and chemical properties which are improved at the nanoscale level due to the emergence of antioxidant and UV shielding activities. Here we review the use of lignin nanoparticles in cosmetic and cosmeceutical applications, focusing on sunscreen and antiaging formulations. Advances in the technology

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Tinoco, Layla Pereira do Nascimento, Lorena de Sá Oliveira, Ivanilda Maria Augusta, José Lucena Barbosa Junior, and Maria Ivone Martins Jacintho Barbosa. "Green banana biomass (Musa sp.) as an ingredient in the development of pasta." Research, Society and Development 11, no. 3 (2022): e2711326204. http://dx.doi.org/10.33448/rsd-v11i3.26204.

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Green banana biomass (GBB) can be used as a functional and technological ingredient in various food preparations, making them healthier and more nutritious. The aim of the present study was to determine the physicochemical compositions as well as color parameters of different GBB samples, and applying them to gnocchi pasta to determine the resulting technological and cooking properties. The bananas (‘BRS Platina, ‘Fhia 01,’ and ‘Fhia 18’) were grown in an area of the Agroecological Production Integrated System, in Seropédica-RJ, Brazil; the bananas were harvested unripe and pressured cooked to

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Özokan, Gökhan, Tuğba Sağır, and Ebru Emekli Alturfan. "Synthesis of Natural Salicylic Acid as a Cosmetic Ingredient Using Green Chemistry Methods." Experimed 12, no. 1 (2022): 12–17. http://dx.doi.org/10.26650/experimed.2022.1068934.

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Hsieh, Daniel S., Mark Lindrud, Xujin Lu, Christopher Zordan, Liya Tang, and Merrill Davies. "A Process for Active Pharmaceutical Ingredient Recovery from Tablets Using Green Engineering Technology." Organic Process Research & Development 21, no. 9 (2017): 1272–85. http://dx.doi.org/10.1021/acs.oprd.7b00146.

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Martínez, David Q., Francisco Lorca, Maria Dolores Fernández, and Presentación García. "Broccoli by-product extract as a functional ingredient: food application." Exploration of Foods and Foodomics 1, no. 4 (2023): 235–43. http://dx.doi.org/10.37349/eff.2023.00018.

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Aim: Food production demand has been promoting an increase in the generation of agro-industrial waste. Food industry waste can contain compounds with added value that, if properly extracted and used, can be applied to the development of healthy foods (clean label), nutraceuticals, senior food, cosmetics, etc. The revaluation of by-products from the broccoli industry will make it possible to reduce the large volume of broccoli waste, reducing the cost of waste management and obtaining compounds of interest from them. The aim of this work is the extraction of compounds of interest by means of en

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rosner, abbie. "Roasting Green Wheat in Galilee." Gastronomica 11, no. 2 (2011): 66–68. http://dx.doi.org/10.1525/gfc.2011.11.2.66.

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Roasted green wheat, known as farike, is a favored ingredient in Arab cuisine, where it is served as a cooked grain side-dish or used to enrich and flavor farike soup. The author describes joining a local Palestinian farming family (fellaheen) in a Galilee wheat field, in the traditional process of harvesting green wheat to produce farike. This involved topping off the wheat by hand using a sickle, and roasting the ears with an open flame. After drying and threshing, the kernels of roasted wheat were further milled, coarsely for cooking as a side dish and finely for using in soup. Roasted whea

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Norcini, Jeffrey G., Melvin P. Garber, William G. Hudson, Ronald K. Jones, Ann R. Chase, and Kane Bondari. "Pest Management in the United States Greenhouse and Nursery Industry: IV. Weed Control." HortTechnology 6, no. 3 (1996): 211–16. http://dx.doi.org/10.21273/horttech.6.3.211.

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Members of the American Association of Nurserymen and the Society of American Florists were surveyed as to their use of herbicides and nonchemical alternative weed control practices for 1993. Glyphosate was the top-ranking herbicide among the total of 37 reported, in terms of number of respondents and estimated total amounts of active ingredients applied. It was used by all but two of the respondents that used herbicides in their operations. Oryzalin was the top-ranked preemergent herbicide, and was second only to glyphosate in number of respondents and amount of active ingredient applied. The

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Nazaruddin, La Ode, Balázs Gyenge, Maria Fekete-Farkas, and Zoltán Lakner. "The Future Direction of Halal Food Additive and Ingredient Research in Economics and Business: A Bibliometric Analysis." Sustainability 15, no. 7 (2023): 5680. http://dx.doi.org/10.3390/su15075680.

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The increasing growth trend of the global Muslim population implies an increase in the consumption of halal products. The importance of the halal market attracts much attention from many stakeholders, including academia/researchers. Many scholars have conducted studies on halal topics. However, these studies cover broad topics, such as ICT potential in the halal sector, the halal supply chain, Islamic Law, and other halal studies related to natural sciences. This study aims to study the research gap and future trends of halal food additive and ingredient research in business and economics usin

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