{"created":"2020-12-24T04:50:41.392253+00:00","id":7020,"links":{},"metadata":{"_buckets":{"deposit":"b31e9e25-b96e-4e9f-a503-e716550fb0b5"},"_deposit":{"created_by":64,"id":"7020","owner":"64","owners":[64],"owners_ext":{"displayname":"","email":"ayenweaye2015@gmail.com","username":""},"pid":{"revision_id":0,"type":"depid","value":"7020"},"status":"published"},"_oai":{"id":"oai:meral.edu.mm:recid/00007020","sets":["1582963541261","1582963541261:1596096686307"]},"communities":["yude"],"item_1583103067471":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"Extraction, Preparation and Modification of Organic Pigments for Pharmaceutical, Food, Cosmetic and Allied Industries","subitem_1551255648112":"en"}]},"item_1583103085720":{"attribute_name":"Description","attribute_value_mlt":[{"interim":"The recent research related to an efficient method for the extraction, modification and preparation natural dyes (organic pigments) from fruits of Gardenia jasminoides Ellis. The process comprising steps of mixing fruits powder of Gardeniajasminoides Ellis. with food­ grade solvent, macerating and agitating, filtering the macerated mixture to remove undesirable fibrous plant material, freezing the filtrate immediately to remove fat and oil content. Then, concentrating the cooled filtrate under reduced pressure to obtain  crude  material  reddish brown color mass. Those reddish brown mass was hydrolyzed by glucosidase  in  buffer solution, resulting colorless genipin and then simply reacted with amino acid (taurine) and to obtain stable brilliant blue color. Moreover, purple and green colors were also modified during process."}]},"item_1583103120197":{"attribute_name":"Files","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2020-12-24"}],"displaytype":"preview","filename":"KHIN THANTSIN Dawei.pdf","filesize":[{"value":"4.4 MB"}],"format":"application/pdf","licensetype":"license_0","url":{"url":"https://meral.edu.mm/record/7020/files/KHIN THANTSIN Dawei.pdf"},"version_id":"928508b0-31d3-46fb-b3dc-747862d4058c"}]},"item_1583103131163":{"attribute_name":"Journal articles","attribute_value_mlt":[{"subitem_journal_title":"Dawei University Research Journal","subitem_pages":"96-103","subitem_volume":"Vol.4,No.1"}]},"item_1583105942107":{"attribute_name":"Authors","attribute_value_mlt":[{"subitem_authors":[{"subitem_authors_fullname":"Khin Thantsin"}]}]},"item_1583108359239":{"attribute_name":"Upload type","attribute_value_mlt":[{"interim":"Publication"}]},"item_1583108428133":{"attribute_name":"Publication type","attribute_value_mlt":[{"interim":"Journal article"}]},"item_1583159729339":{"attribute_name":"Publication date","attribute_value":"2012-12-01"},"item_title":"Extraction, Preparation and Modification of Organic Pigments for Pharmaceutical, Food, Cosmetic and Allied Industries","item_type_id":"21","owner":"64","path":["1582963541261","1596096686307"],"publish_date":"2020-12-24","publish_status":"0","recid":"7020","relation_version_is_last":true,"title":["Extraction, Preparation and Modification of Organic Pigments for Pharmaceutical, Food, Cosmetic and Allied Industries"],"weko_creator_id":"64","weko_shared_id":-1},"updated":"2021-12-13T07:13:30.336804+00:00"}