Predicting stability of open-source software systems using combination of bay…

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2158-656X

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The Effect of different roasting temperature on bioactive compound, antioxida…

Coffee silverskin

The Effect of flower maturity to the stability of anthocyanin from butterfly …

Three flower maturities parameters

Antioxidant stability testing on liquid and powder eichhornia crassipes extrac

Water hyacinth or Eicchornia crassipes is a free-floating aquatic plant and is easily found in swamps or rivers, especially in Indonesia. The rapid growth of water hyacinth can disrupt the aquatic …

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 …

Anthocyanin characteristics in various type of flowers in different acidity c…

The trend of healthy food in general is getting more popular, especially in urban area. This make more people aware of what they eat and wanted to have more natural food ingredients in their foods.…

Thermal degradation of anthocyanins from butterfly pea flower (clitoria terna…

Butterfly pea is a potential source of natural food colorant. However, it is still relatively unstable and SDS can help to improve color stability. The objective of this study is to test the effect…

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…

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…

Optimization of candlenut oil encapsulation by using sodium caseinate and whe…

The objective of this study was to find the best encapsulating agent to protect the omega content from candlenut oil against oxidation through freeze drying method. Factors such as encapsulating ag…