Yanti Maslina Mohd Jusoh

TL;DR: The critical process parameters and the designing methodology of the specialized equipment required in food processing are described as a guide for the designers and the researchers of this technology.

TL;DR: MAE led to a slightly similar antioxidant capacity and a higher extraction of α-mangostin, a major xanthone of mangosteen pericarp as compared to water bath-maceration technique, and confirmed that the examined model was acceptable and relevant.

TL;DR: In this article, the authors investigated the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from roselle and red cabbage.

TL;DR: In this paper, the authors investigated the yield and profile of the Galacturonic acid (GalA) and rheological properties of the sweet potato pectin produced using acid extraction method.

TL;DR: A brief overview on encapsulation methods that have been used for anthocyanins, including spray-drying, freeze-dough, and most recently, microwave-assisted encapsulation is provided in this article.