Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sri Sampath Janaka Senevirathna"'
Autor:
Sri Sampath Janaka Senevirathna, Nurul Shazini Ramli, Ezzat Mohamad Azman, Nurul Hanisah Juhari, Roselina Karim
Publikováno v:
Foods, Vol 10, Iss 6, p 1378 (2021)
Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box–Behnken design (BBD) was used to investig
Externí odkaz:
https://doaj.org/article/ad3c2042b8314d749201706e9f9ffcd2
Autor:
Sri Sampath Janaka Senevirathna, Nurul Shazini Ramli, Ezzat Mohamad Azman, Nurul Hanisah Juhari, Roselina Karim
Publikováno v:
International Food Research Journal. 30:447-462
Purple sweet potato powder (PSPP) is rich in anthocyanins and other polyphenols that provide excellent antioxidant and other biological activities with potential health benefits. In the present work, the response surface methodology (RSM) was used to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9206b3bb4f54f4df0fec47a0cd00c773
https://doi.org/10.47836/ifrj.30.2.15
https://doi.org/10.47836/ifrj.30.2.15
Autor:
Nur Izzati Mohamed Nawawi, Giroon Ijod, Sri Sampath Janaka Senevirathna, Rana Muhammad Aadil, Noor Liyana Yusof, Masni Mat Yusoff, Noranizan Mohd Adzahan, Ezzat Mohamad Azman
Publikováno v:
Food Science and Biotechnology. 32:729-747
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ad0b6320b8c925afa8dfa3fa7e8744b
https://doi.org/10.1007/s10068-023-01276-3
https://doi.org/10.1007/s10068-023-01276-3
Autor:
Sri Sampath Janaka Senevirathna, Nurul Shazini Ramli, Ezzat Mohamad Azman, Nurul Hanisah Juhari, Roselina Karim
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eccc5da202ac769aabd6d8ab4992dd5
https://doi.org/10.1111/jfpp.16666
https://doi.org/10.1111/jfpp.16666
Autor:
Nurul Hanisah Juhari, Ezzat Mohamad Azman, Sri Sampath Janaka Senevirathna, Roselina Karim, Nurul Shazini Ramli
Publikováno v:
Foods, Vol 10, Iss 1378, p 1378 (2021)
Foods
Volume 10
Issue 6
Foods
Volume 10
Issue 6
Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box–Behnken design (BBD) was used to investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b120c76cb6729b2bc8f975c778afaf7
https://www.mdpi.com/2304-8158/10/6/1378
https://www.mdpi.com/2304-8158/10/6/1378