Stabilization of anthocyanins in mangosteen (Garcinia mangostana Linn) pericarp through inhibition of enzymatic browning and spray-drying

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Stabilization of anthocyanins in mangosteen (Garcinia mangostana Linn) pericarp through inhibition of enzymatic browning and spray-drying

Anthocyanins are natural red colorants with potential health effects. Mangosteen pericarp composes more than half of the fruit weightand is agriculture waste. The pericarp has high anthocyanin content, comparable to some commercial sources of anthocyanin. The main objective of this study was to s...

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Bibliographic Details
Main Author:	Deylami, Mahsa Ziabakhsh
Format:	Thesis
Language:	English
Published:	2016
Subjects:	Mangosteen Anthocyanins - Inhibitors Coloring matter in food
Online Access:	http://psasir.upm.edu.my/id/eprint/69414/ http://psasir.upm.edu.my/id/eprint/69414/1/FSTM%202016%203%20IR.pdf

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