Stabilization of anthocyanins in mangosteen (Garcinia mangostana Linn) pericarp through inhibition of enzymatic browning and spray-drying
Anthocyanins are natural red colorants with potential health effects. Mangosteen pericarp composes more than half of the fruit weightand is agriculture waste. The pericarp has high anthocyanin content, comparable to some commercial sources of anthocyanin. The main objective of this study was to s...
Saved in:
主要作者: | Deylami, Mahsa Ziabakhsh |
---|---|
格式: | Thesis |
语言: | English |
出版: |
2016
|
主题: | |
在线阅读: | http://psasir.upm.edu.my/id/eprint/69414/1/FSTM%202016%203%20IR.pdf |
标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
相似书籍
-
Extraction, physicochemical properties and antioxidant activities of xanthone from mangosteen (Garcinia mangostana Linn.) pericarp
由: Aboutorab, Nasrin
出版: (2017) -
Characterization of aqueous extract of mangosteen (Garcinia mangostana L.) pericarp and its application in the food system
由: Tan, Poh Lee
出版: (2022) -
Micropropagation of Mangosteen (Garcinia Mangostana L.) by Direct and Indirect Organogenesis
由: Suci Rahayu,
出版: (2007) -
Extraction of xanthone derivatives from mangosteen (Garcinia mangostana L.) pericarp with virgin coconut oil by supercritical carbon dioxide
由: Kok, Siew Lee
出版: (2022) -
Isolation And Characterization Of Upregulated Floral Transcripts From Mangosteen (Garcinia Mangostana L.)
由: Chan, Kam Lock
出版: (2008)