Extraction and Application of Anthoccynins from Purple Sweet Potato in Food Processing

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Extraction and Application of Anthoccynins from Purple Sweet Potato in Food Processing

Chương 1.Tổng quan tài liệu; Chương 2.Nguyên liệu và phương pháp nghiên cứu; Chương 3.Kết quả nghiên cứu và thảo luận.

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Bibliografiske detaljer
Hovedforfatter:	Tạ Thị Tố Quyên
Sprog:	eng
Udgivet:	Đại học Đà Nẵng
Online adgang:	https://dlib.udn.vn/module/chi-tiet-sach?RecordID=2788
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Thư viện lưu trữ:	Trung tâm Công nghệ thông tin và Học liệu số, Đại học Đà Nẵng

Lignende værker

A study on production of anthocyanin-rich girdle cakes from purple sweet potato

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Agricultural potential of the sweet potato (ipomoea batatas L. (Lam.)) for forage production and sweet patato vines as a feed for growing goats
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Potato Staple Food Processing Technology. 1st ed. 2017
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THE EFFECTS OF PUMPKIN AND RED SWEET POTATO ON PHYSICO-CHEMICAL PROPERTIES AND SENSORY ACCEPTANCE OF THE FRESH PLANT-BASED ICE CREAM
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Udgivet: (2025)

Extraction of organic analytes from foods
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Improvement of healthy rice (purple rice) milk drink processing :
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Udgivet: (2019)

Purple for Sky
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An integrated bioconversion process for production of l-lactic acid from starchy potato feedstocks /
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Interstrain inhibition in the sweet potato pathogen streptomyces ipomoeae : Purification and characterization of a highly specific bacteriocin and cloning of its structural gene /
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Short and sweet :
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Sweet spot :
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Udgivet: (2007)

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Such sweet thunder /
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Extraction Optimization in Food Engineering
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Biogeography of the purple nonsulfur bacterium rhodopseudomonas palustris /

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Extracting bioactive compounds for food products :
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Engineering aspects of membrane separation and application in food processing
Udgivet: (2017)

High pressure processing of food : principles, technology and applications
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Udgivet: (2002)

Feature extraction and image processing
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Hà nội Sweet soup /
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