Browsing Journal Articles by Subject "Anthocyanin"
Now showing items 1-2 of 2
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Effect of extraction methods on mao berry marc properties
(2015-05-21)In this study, the mao berry marc which was divided into 5 varieties including Fapratan, Phusung, Phupanthong, Yaykhamta and mixed variety were dried in tray dryer at low temperature (50?C) and high temperature (60?C) for ... -
Effect on rancidity of chinese sausage by adding the extracted anthocyanin from black non-glutinous rice bran
(2015-05-21)The aim of this research was to studied on the optimization of adding the extracted anthocyanin from black non-glutinous rice bran for prolonging shelf-life of Chinese sausage. The study was done by adding the anthocyanin ...