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The four mini dragons
Published 2013“…This period is in turn split into two five-year periods: 1985-1989 and 1990- 1994. This is to assist the comparison of the four dragons’ economies between the 80s and the 90s. …”
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Final Year Project (FYP) -
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Changes in microbial and physicochemical properties during free-cell and encapsulated probiotic fermentation of red dragon fruit juice
Published 2014“…The cell increment after fermentation can be further improved to 5 log cfu/mL by adding 1% (w/v) FOS into red dragon fruit juice. …”
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Thesis -
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Studies on the antioxidant mechanisms of betacyanins from improved fermented red dragon fruit (Hylocereus polyrhizus) drink in HepG2 cells
Published 2024“…Results revealed the betacyanins of Improved-FRDFD-dH2O (12.5% and 25%, v/v) showed the highest direct scavenging effect on intracellular ROS from 75.39% to <31%. …”
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Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: sustainable colouration and antioxidant enhancement of stirred yog...
Published 2024“…This study aimed to evaluate the potential of a functional fruit drink, Improved-FRDFD-dH2O [contained betacyanins of fermented red dragon fruit drink stabilised by 0.4 % xanthan gum and 0.5 % carboxymethyl cellulose hydrocolloid mixture solution and 0.2 % citric acid] to serve as a sustainable and stable functional liquid colourant in yoghurt. …”
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