Kinetics of Anthocyanin Degradation During Extraction and Storage of Butterfl…
Kinetics of anthocyanin degradation of butterfly pea petals during extraction at 30, 45 and 60 ┬¼┬¿ΓÇÜ├á├╗C as well as storage at 30, 40 and 50 ┬¼┬¿ΓÇÜ├á├╗C were stu…
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- 1750
The Development of Butterfly Pea Flower Snack Using Vacuum Frying Process
There has been an increased of interest in the development of food product from natural sources. Butterfly pea flower known for its anthocyanins content, that is believed on a broad variety of heal…
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- 1769
Characterization and stabilization of anthocyanins from dianella berries
The effect of pH to the anthocyanin extraction from dianella berries was observed to determine the best extraction method. pH 3
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- 2628
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