Showing 1 - 6 results of 6 for search '(((bill OR hill) OR fills) OR ((fine OR five) OR full)) (dragon OR dragosn)', query time: 0.16s Refine Results
  1. 1

    The four mini dragons by Ding, See Yue, Leo, Cher Ling, Seah, Boon Hock

    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)
  2. 2

    Changes in microbial and physicochemical properties during free-cell and encapsulated probiotic fermentation of red dragon fruit juice by Ong, Yien Yien

    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
  3. 3

    Studies on the antioxidant mechanisms of betacyanins from improved fermented red dragon fruit (Hylocereus polyrhizus) drink in HepG2 cells by Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai

    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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    Article
  4. 4

    Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: sustainable colouration and antioxidant enhancement of stirred yog... by Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping

    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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    Article
  5. 5

    Cave fever by Tan, Ke Yang

    Published 2018
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    Final Year Project (FYP)
  6. 6