The effect of copigmentation on the stability of butterfly pea anthocyanins [electronic resource] /

The effect of copigmentation on the stability of butterfly pea anthocyanins [electronic resource] /

Thesis (Sarjana Kejuruteraan (Bioproses)) - Universiti Teknologi Malaysia, 2009

Bibliographic Details
Main Authors:	382444 Nor Diana Hassan, Fakulti Kejuruteraan Kimia dan Kejuruteraan Sumber Asli
Format:
Published:	2009
Subjects:	Anthocyanins Fruit Vegetables

Similar Items

The effect of copigmentation on the stability of butterfly pea anthocyanins /
by: 382444 Nor Diana Hassan, et al.
Published: (2009)

Research progress on the copigmentation of anthocyanins in fermented fruit wine
by: CHEN Shaoyi, ZHOU Hongxiang, QIU Meijuan, LUO Peiqin, YANG Yufei, DU Zhixiu
Published: (2025-01-01)

Anthocyanins and their stability in foods /
by: 192355 Markakis, Pericles, et al.

Nutrient density and anthocyanin profile of frozen and pasteurized punica granatum juice /
by: Siti Marhaida Mustafa, 1987-, et al.
Published: (2012)

Characterization of purple anthocyanin as pH colour indicator and antioxidant /
by: Iryatie Ishak, 1984-, et al.
Published: (2012)

Recent developments in the stabilization of anthocyanins in food products /
by: Mazza, G., 1946-, et al.

Nutrient density and anthocyanin profile of frozen and pasteurized punica granatum juice [electronic resource] /
by: Siti Marhaida Mustafa, 1987-
Published: (2012)

Anthocyanins in foods /
by: 367932 Shrikhande, A. J., et al.

Colour stability of red fruits /
by: 368929 Adams, J. B.

Anthocyanins as natural food colorants /
by: 415856 Timberlake, Colin F., et al.

Spectral methods of characterizing anthocyanins /
by: Harborne, J. B. (Jeffrey B.)

Anthocyanins : occurrence, extractions and chemistry /
by: 415856 Timberlake, Colin F.

Anthocyanins of roselle(hibiscus sabdariffa, L.) /
by: 224618 Du, C. T., et al.

Optimization of microwave-assisted extraction and encapsulation of riched anthocyanin black mulberry extract as functional ingredient /
by: Farhani Ahmad, 1992-, author 631543, et al.
Published: (2020)

Separation of anthocyanins by adsorption on acid alumina /
by: 377999 Pifferi, P. G., et al.

Evaluation of anthocyanins extraction from Gynura crepioides Benth. using conventional method
by: Wong, Mei Lin
Published: (2016)

A review : separation and chemical properties of anthocyanins used for their qualitative and quantitative analysis /
by: 353084 Jackman, Robert L., et al.

Anthocyanins in health and disease /
by: Wallace, Taylor C., editor, et al.
Published: (2014)

Physico-Chemical Characteristics of Roselle (Hibiscus Sabdariffa L.) Calyx and Effect of Processing and Storage on the Stability of Anthocyanins in Roselle Juice
by: Wong, Peng Kong
Published: (2002)

The chromatographic identification of anthocyanin pigments /
by: Harborne, J. B. (Jeffrey B.)

Comparative analysis of anthocyanin content in various tomato samples in connection with breeding
by: E. A. Dzhos, et al.
Published: (2022-12-01)

Anthocyanin pigments in the skin of lychee fruit /
by: 195371 Lee, H. S., et al.

Anthocyanins as food colors /
by: Markakis, Pericles
Published: (1982)

Food colorants : anthocyanins /
by: 279633 Francis, Frederick J.

Changes in the anthocyanin pigments of raspberries during processing and storage /
by: 221002 Daravingas, George, et al.

Optimization of microwave-assisted extraction and encapsulation of riched anthocyanin black mulberry extract as functional ingredient /
by: Farhani Ahmad, 1992-, author 631543
Published: (2020)

Anthocyanins of oil palm /
by: Wan Azlina Wan Ahmad 457155
Published: (19..)

Fresh-cut fruits and vegetables : science, technology, and market /
by: Lamikanra, Olusola
Published: (2002)

Vegetables and fruits : nutritional and therapeutic values /
by: 415552 Li, Thomas S. C.
Published: (2008)

Color atlas of postharvest quality of fruits and vegetables /
by: 346942 Nunes Nascimento, Maria Cecilia Do
Published: (2008)

Identification of key genes controlling anthocyanin biosynthesis in the fruits of a bud variety of Tarocco blood-orange
by: Peian Zhang, et al.
Published: (2025-02-01)

Complex coacervation of anthocyanin-rich pigments from red cabbage (Brassica oleracea) with inulin, gum arabic and pea protein
by: Sandra Muñoz-Coyotecatl, et al.
Published: (2025-03-01)

Microbial hazard identification in fresh fruit and vegetables /
by: James, Jennylynd
Published: (2006)

Effect of heat treatment and storage on anthocyanins levels in food plants
by: V. M. Koldaev, et al.
Published: (2022-06-01)

Encapsulation of the elderberry fruit anthocyanins by spray drying
by: M. O. Kostenko, et al.
Published: (2016-06-01)

Formulation and quality evaluation of margarine enriched with anthocyanins extract from roselle /
by: Nur Shakira Sahat, author, et al.
Published: (2017)

Formulation and quality evaluation of margarine enriched with anthocyanins extract from roselle /
by: Nur Shakira Sahat, author, et al.
Published: (2017)

Anthocyanins Stability, Antioxidatie Activities, Antidepressant And Cytotoxicity Of Carissa Carandas Syrup: Effects Of Copigmentation Reaction.
by: Yusof, Siti Rafidah
Published: (2006)

Stability enhancement of anthocyanins from blackcurrant (Ribes nigrum l.) Pomace through intermolecular copigmentation
by: Mohamad Azman, Ezzat, et al.
Published: (2022)

The dependence of the colour of anthocyanins on the pH of aqueous solutions. An absorptiometric study of complexes of cyanidin-3-galactoside and delphinidin with iron and tin /
by: 278891 Pyysalo, Heikki