Advances in the extraction and preservation of anthocyanin from vegetables a review
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Advances in the extraction and preservation of anthocyanin from vegetables a review
SiThe University ofNottinghamMalaysia CampusSchool of BioscienceMaster Science of Crop BiotechnologyResearch Project 3: Crop Biotechnology D24CB3Disse Advances in the extraction and preservation of anthocyanin from vegetables a review ertation"Advances In The Extraction And Preservation Of Anthocyanin From Vegetables: A Review"ByStudent name: Nguyen Di KhanhStudent ID:10162Supervisor:Dr. Yin Sze LimDate: 13tt} August, 20121AbstractNowadays, natural colourants have high demand for use in food industry rather than synthetic coloura Advances in the extraction and preservation of anthocyanin from vegetables a review nts which might cause adverse human health effects. Since the mid-1970s, anthocyanin extracted from fruits and vegetables have been found to be a greaAdvances in the extraction and preservation of anthocyanin from vegetables a review
t natural colorant. Anthocyanin pigments are used in chewing gum, yogurts, candies, jams, beverages, fruit preparation and confectionery. Depending onSiThe University ofNottinghamMalaysia CampusSchool of BioscienceMaster Science of Crop BiotechnologyResearch Project 3: Crop Biotechnology D24CB3Disse Advances in the extraction and preservation of anthocyanin from vegetables a review nins also have antioxidant and antihyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritic Advances in the extraction and preservation of anthocyanin from vegetables a review al fluid extraction and pulsed electric field (PEF) have been proposed by researchers and discussed in this review. Several drawbacks of the methods wAdvances in the extraction and preservation of anthocyanin from vegetables a review
ere reported such as time consuming, insufficient extraction rate, degradation of anthocyanin due to high temperature use, hydrolysis of anthocyanin bSiThe University ofNottinghamMalaysia CampusSchool of BioscienceMaster Science of Crop BiotechnologyResearch Project 3: Crop Biotechnology D24CB3Disse Advances in the extraction and preservation of anthocyanin from vegetables a review isted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less timeconsuming, matrix independent, free sample particle si Advances in the extraction and preservation of anthocyanin from vegetables a review ze, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable forAdvances in the extraction and preservation of anthocyanin from vegetables a review
application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocSiThe University ofNottinghamMalaysia CampusSchool of BioscienceMaster Science of Crop BiotechnologyResearch Project 3: Crop Biotechnology D24CB3Disse Advances in the extraction and preservation of anthocyanin from vegetables a review the extracted anthocyanins with long-term preservation and industrial uses compared with the conventional preservation process, thermal processing. Generally, anthocyanins deserve to be deeply investigated for future use as natural colorant in the future.DeclarationI hereby declare that this thesis Advances in the extraction and preservation of anthocyanin from vegetables a review is, except where otherwise stated, entirely my own work and that it have not been submitted as a dissertation for a masterdegree at any other universAdvances in the extraction and preservation of anthocyanin from vegetables a review
ity.-August 13, 2012Nguyen Di KhanhAcknowledgementAfter months of hard works in completing this research project, it finally comes to a day of expressSiThe University ofNottinghamMalaysia CampusSchool of BioscienceMaster Science of Crop BiotechnologyResearch Project 3: Crop Biotechnology D24CB3Disse Advances in the extraction and preservation of anthocyanin from vegetables a review of Bioscience for guiding me and forinvaluable inputs to my research.I had some difficulties in doing this task, but she taught me patiently until I knew what to do. She have tried and tried to teach me until I understand what I supposed to do with the project work. Moreover, she helped me a lot wit Advances in the extraction and preservation of anthocyanin from vegetables a review h English consultation and grammar correction for my improved thesis write-up.Internet, books, computers and all that as my source to complete this prAdvances in the extraction and preservation of anthocyanin from vegetables a review
oject, they also supported me and encouraged me to complete this task so that I will not procrastinate in doing it.I thank to my family and friends foSiThe University ofNottinghamMalaysia CampusSchool of BioscienceMaster Science of Crop BiotechnologyResearch Project 3: Crop Biotechnology D24CB3Disse Advances in the extraction and preservation of anthocyanin from vegetables a review ike to thank the University of Nottingham Malaysia Campus for giving a chance to conduct this project. From this project, I would able to gain more knowledge for my future In the bioscience world.illTable of ContentsAbstract..........................................................................iD Advances in the extraction and preservation of anthocyanin from vegetables a review eclaration......................................................................liAcknowledgement.....................................................Advances in the extraction and preservation of anthocyanin from vegetables a review
.............HiList of figures.................................................................viiList of tables......................................SiThe University ofNottinghamMalaysia CampusSchool of BioscienceMaster Science of Crop BiotechnologyResearch Project 3: Crop Biotechnology D24CB3DisseSiThe University ofNottinghamMalaysia CampusSchool of BioscienceMaster Science of Crop BiotechnologyResearch Project 3: Crop Biotechnology D24CB3DisseGọi ngay
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