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  1. 1
    Changes in microbial and physicochemical properties during free-cell and encapsulated probiotic fermentation of red dragon fruit juice

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

    Published 2014
    “…A minimum of 1% (v/v) probiotic can be inoculated into the juice to product the same amount of cell increment. 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
  2. 2
    Studies on the antioxidant mechanisms of betacyanins from improved fermented red dragon fruit (Hylocereus polyrhizus) drink in HepG2 cells

    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
    “…Red dragon fruit (RDF, Hylocereus polyrhizus) is high in betacyanins content but is understudied for its antioxidant mechanisms in liver cells. …”
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    Article

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