Results 201 to 210 of about 38,223 (220)

Red Dragon Fruit Education as Prevention of Anemia in Pregnant Mothers

Khidmah
Iron requirements increase during pregnancy due to fetal and placental requirements and physiological changes such as increased blood volume and red blood cell count. An increase in these levels can also lead to a decrease in hemoglobin and hematocrit levels, resulting in increased prevalence of anaemia and iron deficiency in pregnancy. Dragon fruit is
openaire   +1 more source

Gamma irradiation as phytosanitary treatment for red flesh dragon fruit

Acta Horticulturae, 2018
A. Uthairatanakij, C. Cholmaitri, S. Aiamla-or, P. Jitareerat   +3 more
openaire   +1 more source

Pseudohematuria due to red dragon fruit ingestion

Chulalongkorn Medical Journal, 2007
openaire   +1 more source

Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeads

Food Hydrocolloids, 2021
Farahnaz Fathordoobady, Maciej Jarzębski Eng, Yigong Guo   +2 more
exaly  

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

Food Chemistry, 2022
Teck Wei Lim, Chin-Ping Tan, Chun Wai Ho
exaly  

Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii

LWT - Food Science and Technology, 2020
Xiaohui Jiang, Yuyun Lu
exaly  

Water-in-Oil-in-Water Nanoemulsions Containing Temulawak (Curcuma xanthorriza Roxb) and Red Dragon Fruit (Hylocereus polyrhizus) Extracts

Molecules, 2021
Mohammad Nasikin, Kamarza Mulia
exaly  

Preparation of branched RG-I-rich pectin from red dragon fruit peel and the characterization of its probiotic properties

Carbohydrate Polymers, 2023
exaly  

Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization

Applied Food Research, 2022
Tran Hong Quan, Soottawat Benjakul
exaly  

Biochemical and nutritional characterization of dragon fruit (Hylocereus species)

Food Chemistry, 2021
exaly