Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose-Reference-Cited by-同舟云学术

Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose

Published:2022-11 Issue: Volume:393 Page:133404
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lim Teck Wei,Lim Chiau Jinq,Liow Chun An,Ong Seok Teng,Lim Lay Hong,Pui Liew Phing,Tan Chin Ping,Ho Chun Wai

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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1. Studies on the antioxidant mechanisms of betacyanins from improved fermented red dragon fruit (Hylocereus polyrhizus) drink in HepG2 cells;Sustainable Materials and Technologies;2024-09

2. Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics;Food Research International;2024-09

3. Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: Sustainable colouration and antioxidant enhancement of stirred yoghurt;Future Foods;2024-09

4. Betalains;Handbook on Natural Pigments in Food and Beverages;2024

5. Ethanolic extract of red dragon fruit inhibits growth of mosquito larvae;Healthcare in Low-resource Settings;2023-12-22