Kinetic of Anthocyanin Degradation of Butterfly Pea Petal in Drying Process a…
The aim of this research was to determine the kinetics of anthocyanin degradation of butterfly pea petal during drying process and storage stages. Four level of temperatures were used in the drying…
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- 1755
The Study of Anthocyanin Stability Affected By Color of Container to Serve Bu…
Nowadays there are so many studies about anthocyanin. Anthocyanin stability can be affected by many factors which is temperature, light, oxygen, pH, metal ion, and storage. This experiment was aime…
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- 1774
Influence of microwave-assisted extraction methods on stability of butterfly …
Anthocyanins are important dietary components with diverse positive functions in human health. This study investigates the best parameters of microwave-assisted extraction (MAE) yielding the highes…
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- 2302
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