Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/2682| Title: | Ginoc: Edible Food Dye | Authors: | Shamsul, M. Saliza Anida Salleh |
Keywords: | Dye;anthocyanins;plant;extract | Issue Date: | Sep-2021 | Abstract: | GINOC (GINOC dye) is a liquid dye derived from the local edible plant, Gynochthodes sublancolata (Rubiaceae). It is used to colour starchy food such as rice and vermicelli with dark purple colour. This dye is self-preserved due to its antibacterial and antioxidant properties. Furthermore, it is non-toxic as determined by the brine shrimp lethality test and cytotoxic assay. |
Description: | Others |
URI: | http://hdl.handle.net/123456789/2682 | ISBN: | 978-967-2912-89-7 |
| Appears in Collections: | Faculty of Earth Science - Other Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| e-Proceeding CRI 2021.pdf | 51.77 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.