Process optimization of microwave dried purple sweet potato extract and its stability in aqueous system
Purple sweet potato anthocyanin is a potential natural food colorant with health beneficial bioactive compound. Encapsulation of bioactive compound by microwave drying technology could assist in limiting the loss in food. In this study, the process of microwave drying of purple sweet potato extract...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2020
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| オンライン･アクセス: | http://eprints.utm.my/id/eprint/92080/1/AlyaniMohdPadzilMSChE2019.pdf http://eprints.utm.my/id/eprint/92080/ http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:139026 |
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