Characterization of purple anthocyanin as pH colour indicator and antioxidant /

Characterization of purple anthocyanin as pH colour indicator and antioxidant /

Thesis (Sarjana Kejuruteraan (Bioproses)) - Universiti Teknologi Malaysia, 2012

Bibliographic Details
Main Authors:	Iryatie Ishak, 1984-, Ida Idayu Muhamad, supervisor, Fakulti Kejuruteraan Kimia dan Kejuruteraan Sumber Asli
Format:
Language:	eng
Published:	2012
Subjects:	Anthocyanins Antioxidants

Similar Items

Characterization of purple anthocyanin as pH colour indicator and antioxidant
by: Ishak, Iryatie
Published: (2012)

Anthocyanins in metabolites of purple corn
by: Taoyang Cai, et al.
Published: (2023-04-01)

Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts
by: Chin-Chia Chen, et al.
Published: (2019-09-01)

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

Effect of sprouting on anthocyanin, antioxidant activity, color intensity and color attributes in purple sweet potatoes
by: Yudiono, K., et al.
Published: (2017-11-01)

Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids
by: María Belén Pérez, et al.
Published: (2023-04-01)

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

Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity
by: Raffaele Romano, et al.
Published: (2022-05-01)

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)

Phenolics, anthocyanins and antioxidant activities in waste products from different parts of purple waxy corn (Zea mays L.)
by: Chutikarn Kapcum, et al.
Published: (2021-04-01)

The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health
by: Supapohn Yamuangmorn, et al.
Published: (2021-05-01)

Effect of Purple Corn Anthocyanin on Antioxidant Activity, Volatile Compound and Sensory Property in Milk During Storage and Light Prevention
by: Xing-Zhou Tian, et al.
Published: (2022-03-01)

Optimization of Extraction Process of Anthocyanins from Purple-fleshed Potatoes and Its Stability and Antioxidant Activity
by: Xinyue ZHANG, et al.
Published: (2024-03-01)

Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives
by: Alexandra D. Frond, et al.
Published: (2019-04-01)

ANTHOCYANIN AS NATURAL COLORANT: A REVIEW
by: Winda Nurtiana
Published: (2019-11-01)

Anthocyanin Profile, Antioxidant, Anti-Inflammatory, and Antimicrobial against Foodborne Pathogens Activities of Purple Rice Cultivars in Northern Thailand
by: Thanawat Pattananandecha, et al.
Published: (2021-08-01)

Thermal and pH stability of natural anthocyanin colourant preparations from black goji berry
by: Gayan Chandrajith Vidana Gamage, et al.
Published: (2023-10-01)

The Stability and Antioxidant Activity of Anthocyanins from Blueberry
by: Rui He, et al.
Published: (2010-01-01)

Anthocyanins: From the Field to the Antioxidants in the Body
by: Vidmantas Bendokas, et al.
Published: (2020-09-01)

UV-A Supplement Improved Growth, Antioxidant Capacity, and Anthocyanin Accumulation in Purple Lettuce (<i>Lactuca sativa</i> L.)
by: Hengshan Qin, et al.
Published: (2023-05-01)

Preparations from purple carrots containing anthocyanins improved intestine microbial activity, serum lipid profile and antioxidant status in rats
by: Ewa Żary-Sikorska, et al.
Published: (2019-09-01)

Effects of Purple Corn Anthocyanin on Growth Performance, Meat Quality, Muscle Antioxidant Status, and Fatty Acid Profiles in Goats
by: Xingzhou Tian, et al.
Published: (2022-04-01)

Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions
by: Lingxi Li, et al.
Published: (2018-05-01)

Profiling and Quantification of Anthocyanins in Purple-Pericarp Sweetcorn and Purple-Pericarp Maize
by: Apurba Anirban, et al.
Published: (2023-03-01)

Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH
by: Hai-Yao Wu, et al.
Published: (2018-06-01)

Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion
by: Senem Kamiloglu, et al.
Published: (2015-03-01)

State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health
by: Noelia Tena, et al.
Published: (2020-05-01)

Decreasing pH Results in a Reduction of Anthocyanin Coprecipitation during Cold Stabilization of Purple Grape Juice
by: David C. Manns, et al.
Published: (2015-01-01)

Five blueberry anthocyanins and their antioxidant, hypoglycemic, and hypolipidemic effects in vitro
by: Chao-wei Zhu, et al.
Published: (2023-05-01)

Characterisation of anthocyanins and proanthocyanidins of adzuki bean extracts and their antioxidant activity
by: Kyu-Ho Han, et al.
Published: (2015-04-01)

Effect of purple sweet potato-derived anthocyanins on heat stress response in Wenchang chickens and preliminary mechanism study
by: Xin Fang, et al.
Published: (2023-09-01)

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films
by: Mouluda Sohany, et al.
Published: (2021-08-01)

Red and purple coloured potatoes as a significant antioxidant source in human nutrition - a review
by: J. Lachman, et al.
Published: (2005-11-01)

Stability of extracted Anthocyanin from Brassica Oleracea at different pH /
by: Ida Idayu Muhamad, author 377057, et al.
Published: (2008)

The development of biodegradable plastic with natural colourant as packaging material
by: Ishak, Iryatie, et al.
Published: (2007)

Effects of Purple Corn Anthocyanin on Blood Biochemical Indexes, Ruminal Fluid Fermentation, and Rumen Microbiota in Goats
by: Xing-Zhou Tian, et al.
Published: (2021-09-01)

Comparison of Sonication with Maceration on Antioxidant Potency of Anthocyanin and Karotenoid of Tamarillo (Solanum betaceaum Cav.)
by: Gusti Ayu Kadek Diah Puspawati, et al.
Published: (2019-03-01)

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

Anthocyanins in Chronic Diseases: The Power of Purple
by: Sunil K. Panchal, et al.
Published: (2022-05-01)

Bioaccessibility and antioxidant activity of anthocyanins from jaboticaba skins: the influence of OSA-modified starch concentration
by: Michele Amendoeira Giaconia, et al.
Published: (2023-02-01)