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  3. Faculty of Earth Science - Other Publication
Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2682
DC FieldValueLanguage
dc.contributor.authorShamsul, M.en_US
dc.contributor.authorSaliza Anida Sallehen_US
dc.date.accessioned2022-01-17T03:14:56Z-
dc.date.available2022-01-17T03:14:56Z-
dc.date.issued2021-09-
dc.identifier.isbn978-967-2912-89-7-
dc.identifier.urihttp://hdl.handle.net/123456789/2682-
dc.descriptionOthersen_US
dc.description.abstractGINOC (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.en_US
dc.language.isoenen_US
dc.subjectDyeen_US
dc.subjectanthocyaninsen_US
dc.subjectplanten_US
dc.subjectextracten_US
dc.titleGinoc: Edible Food Dyeen_US
dc.typeNationalen_US
dc.description.page106-107en_US
dc.relation.seminarCARNIVAL OF RESEARCH AND INNOVATION (CRI2021) In conjunction with International Virtual Innovation & Invention Challengeen_US
dc.title.titleofbookE-PROCEEDING OF CARNIVAL RESEARCH & INNOVATION (CRI2021) VIRTUAL INTERNATIONAL EDITIONen_US
dc.date.seminarstartdate2021-09-20-
dc.date.seminarenddate2021-09-21-
dc.description.placeofseminarUMKen_US
dc.description.seminarorganizerUNIVERSITI MALAYSIA KELANTANen_US
dc.description.typeProceeding Papersen_US
dc.contributor.correspondingauthorshamsul.m@umk.edu.myen_US
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.openairetypeNational-
item.languageiso639-1en-
Appears in Collections:Faculty of Earth Science - Other Publication
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