Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Hong Van Hao"'
Autor:
Nguyen Minh Thuy, Le Thi Thuy Duong, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101460- (2024)
Drying fruit puree by the foam drying method has become popular due to its simplicity, low cost, short drying time, and low thermal degradation. The objective of the study was to investigate the effect of foaming conditions on foam properties (foam e
Externí odkaz:
https://doaj.org/article/26aa7ab6479d44029305a662de8d2efb
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101849- (2024)
This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodol
Externí odkaz:
https://doaj.org/article/241f2e9b9d5542e983d49ce3df23a06f
Autor:
Ngo Van Tai, Hong Van Hao, Tran Thi Ngoc Han, Tran Ngoc Giau, Nguyen Minh Thuy, Nguyen Van Thanh
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101352- (2024)
This study aims to optimize the parameters of the foam-mat drying to produce banana powder. Input parameters of the foam drying such as foaming agent (egg albumin) concentration used from 5 to 15 %, the foam stabilizer (maltodextrin) used from 1 to 3
Externí odkaz:
https://doaj.org/article/f9539e1cab784d9da878ce21d39bb070
Autor:
Hong Van Hao1, Nguyen Minh Thuy1 nmthuy@ctu.edu.vn, Tran Ngoc Giau1, Ngo Van Tai2, Vo Quang Minh3
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Jun/Jul2024, Vol. 13 Issue 6, p1-7. 7p.
Autor:
Nguyen Minh Thuy, Nguyen Ngoc Huong Anh, Nguyen Thi Kim Xuyen, Nguyen Hoang Yen Vi, Nguyen Hoang Thuy Quyen, Tran Ngoc Giau, Hong Van Hao, Ngo Van Tai, Nguyen Van Hoa
Publikováno v:
Journal of Applied Biology & Biotechnology (JABB); Sep2024, Vol. 12 Issue 5, p198-203, 6p
Autor:
Nguyen Minh Thuy1 nmthuy@ctu.edu.vn, Tran Ngoc Giau1, Vo Quoc Tien1, Hong Van Hao1, Vo Quang Minh2, Ngo Van Tai3
Publikováno v:
Acta Scientiarum Polonorum. Technologia Alimentaria. Oct-Dec2023, Vol. 22 Issue 4, p467-476. 10p.