Optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient
Black mulberry fruit contains high level of anthocyanins and this compound is known for its beneficial health properties. This fruit is easily perishable and thus, it must be transformed into powder form to preserve its health benefits. The project consists of three objectives. First, to optimise th...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2020
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.utm.my/id/eprint/92006/1/farhaniaAhmadMSChE2020.pdf.pdf |
| الوسوم: |
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