The effect of the addition of various surfactants on the colour stability of …
Clitoria ternatea (CT), Ipomoea tricolor (IT), Ipomoea batatas (IB), Hibiscus rosa-sinensis L. (HR), and Ruellia tuberosa (RT) were used as the natural anthocyanin sources. The anthocyanin extract …
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- 3118
Development of ready-to-drink jelly drink from soy milk
Jelly drink is a ready to drink beverage that was firstly created as a snack to delay hunger. unique characteristics such as chewy and sippable by straw. However, this common product is categorized…
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- 3110
Evaluation of antioxidant, alpha-glucosidase inhibitory and antimicrobial act…
The research investigated the potential activities of the peel, seed, fruit flesh and endocarp of Pometia pinnata as natural sources for antioxidant, alpha-glucosidase inhibitor and antimicrobial a…
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- 3108
Stability improvement of anthocyanins from butterfly pea (clitoria ternatea l…
The effects of anionic, cationic and non-ionic surfactants on the stability of anthocyanin from Clitoria ternatea flower anthocyanin extract (CTAE) at pH 7 were studied using UV spectrophotometer a…
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- 3104
The effect of the addition of starch from potato skin and avocado seed to dai…
Food wastes such as potato skin and avocado seed are potential sources of starch and could be added to yogurt as stabilizer. To enhance the commercial value of food products, addition of natural an…
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- 3103
The Effect of oxidation methods on natural colorant from avocado seed extract…
The increase of avocado production and application in food industry makes the seed becomes waste. However, avocado seed can be utilized and very potential as a new source for natural colorant due t…
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- 3096
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