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

by Deylami, Mahsa Ziabakhsh
Published 2016

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

by Deylami, Mahsa Ziabakhsh
Published 2016

Thermodynamics and kinetics of thermal inactivation of peroxidase from mangosteen (Garcinia mangotana L.) pericarp

by Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Tan, Chin Ping, Bakar, Jamilah, Olusegun, Lasekan
Published 2014

Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment

by Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Bakar, Jamilah, Olusegun, Lasekan, Tan, Chin Ping
Published 2012

Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study

by Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Bakar, Jamilah, Tan, Chin Ping, Olusegun, Lasekan
Published 2016

Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study

by Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Chin, Ping Tan, Bakar, Jamilah, Olusegun, Lasekan
Published 2016