Results 211 to 220 of about 38,223 (220)

Integrated membrane process for producing high quality red dragon fruit juice concentrate

The key objective of this research is to evaluate a cost-effective and sustainable process for the production of high quality red dragon fruit juice concentrate through the development of an integrated membrane system as alternative to conventional processing methods. Specifically, the experimental activities include the extraction of the juice and its
C. Conidi, R. Morelli, F. Galiano, A. Criscuoli, N. Van Tuyen, C. X. Quang, A. Figoli, A. Cassano   +7 more
openaire   +1 more source

Changes in the physical and physico-chemical characteristics of red-pulp dragon fruit during its development

Scientia Horticulturae, 2019
Deniete Soares Magalhães, Moacir Pasqual   +1 more
exaly  

Red Dragon Fruit: Using Red Pigment Extracts from Pitayas as Natural Indicators

2014
openaire   +1 more source

Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models

Journal of Food Science and Technology, 2014
Lee-Fong Siow
exaly  

Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches

Food Chemistry
Jun-Hu Cheng, Da-Wen Sun
exaly  

Stability Study of Betacyanin Extract from Red Dragon Fruit (Hylocereus Polyrhizus) Peels

Procedia Chemistry, 2015
exaly  

Edible films of pectin extracted from dragon fruit peel: Effects of boiling water treatment on pectin and film properties

Food Hydrocolloids
Lin Lin
exaly  

Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties

Food Chemistry, 2010
exaly  

DOES FRUIT AND VEGETABLE INTAKE PROTECT AGAINST CANCER?

Ca-A Cancer Journal for Clinicians, 2005
exaly  

Pectin extracted from red dragon fruit (Hylocereus polyrhizus) peel and its usage in edible film

International Journal of Biological Macromolecules
exaly