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1

Stabilization of anthocyanins in mangosteen (Garcinia mangostana Linn) pericarp through inhibition of enzymatic browning and spray-drying by Deylami, Mahsa Ziabakhsh

Published 2016

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Thesis
2

Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment by Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Bakar, Jamilah, Olusegun, Lasekan, Tan, Chin Ping

Published 2012

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Conference or Workshop Item
3

Thermodynamics and kinetics of thermal inactivation of peroxidase from mangosteen (Garcinia mangotana L.) pericarp by Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Tan, Chin Ping, Bakar, Jamilah, Olusegun, Lasekan

Published 2014

Article
4

Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study by Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Bakar, Jamilah, Tan, Chin Ping, Olusegun, Lasekan

Published 2016

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Conference or Workshop Item
5

Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study by Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Chin, Ping Tan, Bakar, Jamilah, Olusegun, Lasekan

Published 2016

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Article