Výsledky vyhledávání - "Binh Ly Nguyen"

Akademický článek

Optimization of Vitamin B1, B2, and B6 Absorption in Nang Tay Dum Floating Rice Grains

Autor: Thi Thao Loan Nguyen, Thi Mong Nghi Pham, Thanh Binh Ho, Binh Ly-Nguyen

Publikováno v: Foods, Vol 13, Iss 17, p 2650 (2024)

As reported by the FAO, in 2022, approximately 735 million people experienced undernourishment, underscoring the critical need for effective strategies to address micronutrient deficiencies. Among these strategies, the mass fortification of staple fo

Externí odkaz: https://doaj.org/article/831b5d44e6bc4dd588ffe5d19ad4486c

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Akademický článek

EFFECT OF CALCIUM AND SUCROSE ON THE THERMAL INACTIVATION OF PECTIN METHYLESTERASE FROM TOMATO FRUITS: A KINETIC STUDY.

Autor: Binh Ly Nguyen¹ lnbinh@ctu.edu.vn

Publikováno v: Acta Scientiarum Polonorum. Technologia Alimentaria. Apr-Jun2024, Vol. 23 Issue 2, p139-150. 12p.

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Akademický článek

Thermal Stability of Fructooligosaccharides Extracted from Defatted Rice Bran: A Kinetic Study Using Liquid Chromatography-Tandem Mass Spectrometry

Autor: Hoang Phuong Le, Diep Thanh Nghi Hong, Thi Thao Loan Nguyen, Thi My Hanh Le, Shige Koseki, Thanh Binh Ho, Binh Ly-Nguyen

Publikováno v: Foods, Vol 11, Iss 14, p 2054 (2022)

Thermal degradation kinetics of fructooligosaccharides (FOS) in defatted rice bran were studied at temperatures of 90, 100, and 110 °C. FOS extracted from rice bran and dissolved in buffers at pH values of 5.0, 6.0, and 7.0 were prepared for the the

Externí odkaz: https://doaj.org/article/025073ca74b349758c1271bbf9fe3c3c

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Akademický článek

Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process

Autor: Joshua Oladapo Ibitoye, Binh Ly-Nguyen, Duy Nghia Le, Koen Dewettinck, Antoine P. Trzcinski, Thi Thanh Que Phan

Publikováno v: Foods, Vol 10, Iss 7, p 1534 (2021)

Dairy products are relevant in the food industries as functional ingredients for several food products and contribute towards human nutrition in ameliorating certain disorders. In this study, set yogurts were produced from raw milk and processed milk

Externí odkaz: https://doaj.org/article/28e2a68c1fa549ea883d0418f427a94f

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Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process

Autor: Binh Ly-Nguyen, Duy Nghia Le, Koen Dewettinck, Thi Thanh Que Phan, Antoine P. Trzcinski, Joshua Oladapo Ibitoye

Publikováno v: Foods
Volume 10
Issue 7
Foods, Vol 10, Iss 1534, p 1534 (2021)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5198d7228714cce22f32078ee98e9ffb

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Akademický článek

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Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company

Autor: Anh Ngoc Tong Thi, Binh Ly Nguyen, Frank Devlieghere, Imca Sampers, Sam Van Haute, Simbarashe Samapundo, Marc Heyndrickx

Publikováno v: International Journal of Food Microbiology. 208:93-101

This study evaluated the decontamination of Pangasius fillets in chlorine or peracetic acid treated wash water. First, the decontamination efficacy of the washing step with chlorinated water applied by a Vietnamese processing company during trimming

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57616d296a9de7ab2ffa5ac66578a237
https://doi.org/10.1016/j.ijfoodmicro.2015.05.017

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Evaluation of the microbiological safety and quality of Vietnamese Pangasius hypophthalmus during processing by a microbial assessment scheme in combination with a self-assessment questionnaire

Autor: Binh Ly Nguyen, Anh Ngoc Tong Thi, Frank Devlieghere, Liesbeth Jacxsens, Simbarashe Samapundo, Bert Noseda, Marc Heyndrickx

Publikováno v: Fisheries Science. 80:1117-1128

Pangasius hypophthalmus (referred to as Pangasius or tra fish in Vietnam) has become highly appreciated by consumers in the European Union, USA, Japan, etc. and is of worldwide economic importance. Therefore, the microbial quality and safety of Panga

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5a2fbb197b2066043fa439d4b0cf343f
https://doi.org/10.1007/s12562-014-0786-y

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Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor

Autor: Binh Ly Nguyen, Thomas Duvetter, Marc Hendrickx, I. Verlent, Chantal Smout, Ann Van Loey

Publikováno v: Enzyme and Microbial Technology. 36:385-390

The thermal inactivation kinetics of purified Aspergillus aculeatus pectin methylesterase (PME) was investigated. In the temperature range 46–56 °C A. aculeatus PME inactivates following a first-order reaction. Addition of CaCl 2 (50 mM or 1.0 M)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5b14cfefd5ba25e2153493d10034b9c3
https://doi.org/10.1016/j.enzmictec.2004.01.014

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Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: from model system to real foods

Autor: Chantal Smout, Teréz Balogh, Binh Ly Nguyen, Marc Hendrickx, Ann Van Loey

Publikováno v: Innovative Food Science & Emerging Technologies. 5:429-436

Pectinmethylesterase (PME) was extracted from carrots ( Daucus carrota ) and subsequently purified by affinity chromatography on a CNBr-Sheparose-PME inhibitor (PMEI) column. Detailed kinetic studies on the inactivation of purified carrot PME by ther

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2cf7d8de1960a39a34ee28ae0cdf9025
https://doi.org/10.1016/j.ifset.2004.06.002

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