Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Ha Thanh Toan"'
Autor:
Huynh Thi Phuong Thao, Ha Thanh Toan, Tran Chi Nhan, Nguyen Trong Tuan, Bui Thi Cam Huong, Chau Trung Duong, Sezai Ercisli, Luu Thai Danh
Publikováno v:
Chemical Engineering Journal Advances, Vol 19, Iss , Pp 100634- (2024)
The study aimed to compare an innovative method, namely liquid CO2 extraction without high-pressure pump (LCE-WHP), with hydro-distillation (HD), microwave-assisted hydro-distillation (MA-HD) and steam distillation (SD) on yield, physical and biologi
Externí odkaz:
https://doaj.org/article/461ed6e7cda84eb98096cd9353ae749c
Publikováno v:
Vietnam Journal of Science, Technology and Engineering, Vol 61, Iss 1 (2022)
Thermotolerant ethanologenic yeasts have attracted the interest of many scientists due to the current challenges caused by increasing global temperature, the benefits associated with processing at high temperatures, and the potential to reduce coolin
Externí odkaz:
https://doaj.org/article/4a880054388143c19ad47f4a1958e1c7
Autor:
Truong Dang Le, Thanh Viet Nguyen, Nguyen Van Muoi, Ha Thanh Toan, Nguyen Mai Lan, Tri Nhut Pham
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2022)
Mango (Mangifera indica L.) is a widely consumed fruit in tropical/subtropical regions around the world due to its excellent flavor and taste, and valuable source of nutrients and phytochemical compounds. As a climacteric fruit, mango is easily peris
Externí odkaz:
https://doaj.org/article/af46e5cbd7e34361a20d2531291435cf
Akademický článek
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Autor:
Doan Thi Kieu Tien, Le Doan Quoc Binh, Huynh Thi Ngoc Mi, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Ngo Thi Phuong Dung, Ha Thanh Toan, Huynh Xuan Phong
Publikováno v:
F1000Research. 12:312
Background: Cayratia trifolia has been extensively studied for its bioactive components and medicinal properties. This study was carried out to evaluate the fermentation ability of Saccharomyces cerevisiae 2.1 yeast to determine suitable fermentation
Publikováno v:
Pakistan Journal of Botany. 54
Publikováno v:
Tạp chí Khoa học Đại học Cần Thơ, Vol 60, Iss CĐ Khoa học tự nhiên (2024)
Nghiên cứu được thực hiện nhằm so sánh hiệu suất thu hồi, hàm lượng polyphenol tổng số (TPC), flavonoid tổng số (TFC) và khả năng chống oxy hóa của cao chiết từ ba giống cam vỏ xanh (cam Sành, Xoàn v
Externí odkaz:
https://doaj.org/article/3da86591eb8046af9be2382d313adcec
Publikováno v:
Tạp chí Khoa học Đại học Cần Thơ, Vol 60, Iss CĐ Khoa học tự nhiên (2024)
Nghiên cứu được thực hiện nhằm so sánh hiệu quả kháng vi sinh của cao chiết từ ba giống cam vỏ xanh (cam Sành, Xoàn và Mật) và một giống cam vỏ vàng (cam Navel) bằng ngâm dầm và Soxhlet. Hoạt tính kh
Externí odkaz:
https://doaj.org/article/e42a9c7ad52042aebd6bf8828ec7f018
Publikováno v:
Journal of Advanced Research in Food Science and Nutrition. :16-23
The present study investigated the effect of different drying methods on the drying kinetics and antioxidant activity of pink lotus flowers to identify the suitable drying models describe the dehydration as well as drying conditions giving minimum lo
Publikováno v:
Vietnam Journal of Science, Technology and Engineering. 61:68-73
Thermotolerant ethanologenic yeasts have attracted the interest of many scientists due to the current challenges caused by increasing global temperature, the benefits associated with processing at high temperatures, and the potential to reduce coolin