Work

Arrhenius and Kinetic Modeling of Betacyanin Degradation in Stabilized Red Dragon Fruit Drink: Sustainability Through Optimization of Fermentation and Storage Conditions

Year: 2026

Type: article

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.70669

Authors: Zhuo Xuan Ho, Zi Sheng Ng, Kuan Shiong Khoo, Chun Wai Ho

Institutions: UCSI University, Chulalongkorn University, Yuan Ze University

Language: English

Topic: Botanical Research and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

Funder: Ministry of Higher Education, Malaysia

Award: G5556215014

OpenAlex ID: W7167029376

FWCI:

Cites: 18

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