Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Chun Wai Ho"'
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100452- (2024)
Nowadays, the wide use of synthetic food colourant, Allura Red has elevated negative perceptions among consumers. As food industry players strive towards satisfying consumers’ demands, exploring new sustainable natural colourants with multifunction
Externí odkaz:
https://doaj.org/article/161e40068702424dbddd11f952d4d9d5
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21940- (2023)
Red dragon fruit (RDF) is well-known for its high nutritional content, especially the red pigment betacyanins that possess high antioxidant activity. Natural fermentation is an ancient yet outstanding technique that relies on the autochthonous microb
Externí odkaz:
https://doaj.org/article/f242bfaf343e4b2284bc7767d43de586
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e21025- (2023)
Nowadays, the demand for using healthy natural pigments (betacyanins) in the food industry is increasing. The present study aimed to overcome the circumstances that render the betacyanins instability in the red dragon fruit drink using mild approache
Externí odkaz:
https://doaj.org/article/7c0cd121280a49d0b07fa9f353018bd4
Publikováno v:
Molecules, Vol 19, Iss 8, Pp 12304-12319 (2014)
The effects of ethanol concentration (0%–100%, v/v), solid-to-solvent ratio (1:10–1:60, w/v) and extraction time (30–180 min) on the extraction of polyphenols from agarwood (Aquilaria crassna) were examined. Total phenolic content (TPC), total
Externí odkaz:
https://doaj.org/article/3dc7608bdf354960aa28f1d92545d2c4
Publikováno v:
Molecules, Vol 19, Iss 8, Pp 12640-12659 (2014)
Ultrasound-assisted extraction (UAE) with ethanol was used to extract the compounds responsible for the antioxidant activities of Misai Kucing (Orthosiphon stamineus). Response surface methodology (RSM) was used to optimize four independent variables
Externí odkaz:
https://doaj.org/article/d756efb9139445c48ec892f781d8ecbd
Publikováno v:
Molecules, Vol 18, Iss 6, Pp 7004-7022 (2013)
Antioxidants have been widely used in the food industry to enhance product quality by preventing oxidation of susceptible substances. This work was carried out to maximise the recovery of total phenolic content (TPC), total flavonoid content (TFC), 2
Externí odkaz:
https://doaj.org/article/beba951441414d7a965579d8295f8287
Publikováno v:
Molecules, Vol 18, Iss 6, Pp 6792-6803 (2013)
Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of t
Externí odkaz:
https://doaj.org/article/608585c138a940b08a7a33e7201e461a
Autor:
Teck Wei Lim, Chiau Jinq Lim, Chun An Liow, Seok Teng Ong, Lay Hong Lim, Liew Phing Pui, Chin Ping Tan, Chun Wai Ho
Publikováno v:
Food Chemistry. 393:133404
Red dragon fruit is rich in health-benefited betacyanins that are susceptible to degradation. The present study was to improve the fermented red dragon fruit drink (FRDFD) betacyanins stability by incorporating hydrocolloids solution of xanthan gum (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52cd087b5474210869cfb9172c1574ee
https://doi.org/10.1016/j.foodchem.2022.133404
https://doi.org/10.1016/j.foodchem.2022.133404
Autor:
Yien Yien Ong, Caryn Kho, Renee Lay Hong Lim, Kah Yee Choo, Yin Yin Thoo, Chun Wai Ho, Chin Ping Tan
Publikováno v:
Food Science and Biotechnology. 27:1411-1417
The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining senso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bd98c23395752769953d3c4f72b7151
https://doi.org/10.1007/s10068-018-0367-4
https://doi.org/10.1007/s10068-018-0367-4
Betacyanins are bioactive dietary phytochemicals which can be found in red dragon fruit (RDF). Therefore, the bioaccessibility of betacyanins that present in fermented red dragon fruit drink (RDFD) and pressed red dragon fruit juice (RDFJ) was access
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fdeb62113a4590a1cacb4ab2ed9dcd0
https://europepmc.org/articles/PMC6595088/
https://europepmc.org/articles/PMC6595088/
