Scientia Agropecuaria, 2012 Dragon fruit juice from three variety (red, pink, and white) were evaluated in pH, total soluble solids, titratable acidity, color, phenolic compounds, antioxidant capacity, while in fermented dragon fruit juice with Saccharomyces cerevisiae were also ...
Ochoa-Velasco Carlos Enrique +5 more
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DNA index and anatomical aspects of the micrografting of dragon fruit on different rootstocks
Pesquisa Agropecuária Brasileira, 2021 The objective of this work was to evaluate the viability of the micrografting of yellow dragon fruit (Selenicereus megalanthus) on different rootstocks, based on DNA content and anatomical analyses.
Renata Amato Moreira +7 more
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Structure-guided optimization of SLY1 expression and purification in Escherichia coli. [PDF]
Protein SciAbstract The SCFSLY1 ubiquitin ligase complex is a key regulator of gibberellin signaling, mediating the degradation of DELLA proteins through targeted ubiquitination. To enable detailed biochemical and structural studies of this complex, efficient recombinant production of SLY1 and its adaptor ASK1 is essential.
Jmii S +4 more
europepmc +2 more sources
DRAGON FRUIT FRESHNESS DETECTOR BASED ON METHYL RED COLOUR INDICATOR
IOP Conference Series: Earth and Environmental Science, 2018 Dragon fruit is kind of non-climacteric fruit that is difficult to know its freshness. Smart label based on methyl red colour indicator can be used to determine the freshness of this non climacteric fruit. This study aimed to develop smart labels with methyl red indicator in, and to apply the label to detect the freshness of the dragon fruit.
E. Warsiki, N. Rofifah
openaire +1 more source
Determination of carbohydrates content in red dragon fruit for food chemistry laboratory [PDF]
AIP Conference Proceedings, 2021 Carbohydrates in food chemistry courses at Institute Teachers Education are limited to only discussing qualitative aspects. Whereas quantitative analysis of carbohydrates is very also important for the needs of nutritional value and health and the food industry.
Nova Kurnia +3 more
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Alcoholic fermentation of red flesh dragon fruit (Hylocereus polyrhizus)
The Journal of Agriculture and Development, 2020 The experiment was conducted to determine effects of sodium metabisulfite content, flesh and water mixing ratio, total soluble solids content, percentage of additional yeast and fermentation time on alcoholic fermentation of red flesh dragon fruit. The results showed that all factors influenced the fermentation.
openaire +2 more sources
ANTI-AGING PEEL-OFF MASK OF DRAGON FRUIT PEEL EXTRACT (HYLOCEREUS POLYRHIZUS)
Jurnal Farmasi Sains dan Praktis, 2023 Antioxidants can be used to protect the skin from damage caused by oxidation to prevent premature aging. The more increasing consumption level of red dragon fruit (Hylocereus polyrhizus) affects the amount of unused remaining fruit peels.
Sri Wahdaningsih +2 more
doaj +1 more source
PENGARUH VARIASI PENAMBAHAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK YOGHURT SUSU KAMBING [PDF]
, 2023 Processed dairy products, especially yogurt, have become a popular trend in society due to their delicious taste and abundant nutritional content. Yogurt made from goat's milk still requires various efforts to be more widely accepted by the public ...
Mahanda, Dede Zoi
core
Variation of morphology, isozymic and vitamin C content of dragon fruit varieties [PDF]
, 2009 Rahmawati B, Mahajoeno E. 2009. Variation of morphology, isozymic and vitamin C content of dragon fruit varieties. Nusantara Bioscience 1: 131-137.
MAHAJOENO, EDWI, RAHMAWATI, BANATI
core +3 more sources
Physico-chemical and structural changes of red-fleshed dragon fruit (Hylocereus polyrhizus) during fruit development [PDF]
, 2011 BACKGROUND: Determination of physico-chemical (weight, length, diameter, stomatal density, respiration rate, colour, soluble solids concentration, titratable acidity, chlorophyll and betacyanin content) and structural changes of red-fleshed dragon fruit
Abdul Hamid, Azizah +2 more
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