Synthesis of Isomaltooligosaccharides (IMOs) from Sweet Potato Starch by Simultaneous Saccharification and Transglycosylation Using Saccharomyces cerevisiae Var. diastaticus BE 134 to Improve Purity of IMOs

Autor: Quan Duong Hong, Tri Hoang Minh, Hong Gam Nguyen Thi, Thu Hien Nguyen Thi, Ngoc Hoa Nguyen, Truc Lam Nguyen Thi, Van Anh Nguyen Thi, Thu Trang Vu, Hong Nga Luong

Publikováno v: Journal of Food Quality, Vol 2021 (2021)

This study developed a simple two-step procedure to produce isomaltooligosaccharides (IMOs) from low-cost sweet potato starch (SPS). Effect of various reaction parameters on the steps of the synthesis process of IMOs was systematically investigated.

Externí odkaz: https://doaj.org/article/91f67d81e1fc40e29183342357d0f793

Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions

Autor: Thi Hoai Duc Nguyen, Dominique Anne-Archard, Hong Nga Luong, Son Chu-Ky, Van Hung Nguyen, Luc Fillaudeau, Thu Trang Vu, Tien Cuong Nguyen

Publikováno v: Processes
Processes, 2021, 9 (6), ⟨10.3390/pr9060989⟩
Volume 9
Issue 6
Processes, MDPI, 2021, 9 (6), ⟨10.3390/pr9060989⟩
Processes, Vol 9, Iss 989, p 989 (2021)

International audience; The effect of particle size on enzymatic hydrolysis of cassava flour at subgelatinization temperature was investigated. A multiscale physical metrology was developed to study the evolution of different physical-biochemical par

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b0f3167877c8feae8a7707db8294440
https://hal.inrae.fr/hal-03436883/file/2021_Nguyen_Processes.pdf

Effect of Pretreatment Methods on Enzymatic Kinetics of Ungelatinized Cassava Flour Hydrolysis

Autor: Hong Nga Luong, Son Chu-ky, Tien Cuong Nguyen, Hai Van Nguyen

Publikováno v: Catalysts
Volume 10
Issue 7
Catalysts, Vol 10, Iss 760, p 760 (2020)

The energy-saving glucose production process from starchy sources was developed by replacing high-temperature, liquid-phase by low-temperature, solid-phase. Therefore, the enzymatic hydrolysis under gelatinization temperature at very high gravity (&g

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52af18a090f0e78fc7b8a35f69c3f601

Simultaneous liquefaction, saccharification and fermentation at very high gravity of rice at pilot scale for potable ethanol production and distillers dried grains composition

Autor: Hoai-Duc T. Nguyen, Thi-Hoan Pham, Hong-Nga Luong, Viet-Phu Tu, Thanh-Hang Nguyen, Phu-Ha Ho, Tien-Thanh Nguyen, Kim-Dang Pham, Son Chu-Ky, Kim-Lien T. Bui, Thanh-Mai Le

Publikováno v: Food and Bioproducts Processing. 98:79-85

In this work, a simultaneous liquefaction, saccharification, and fermentation (SLSF) process at very high gravity (VHG) of broken rice for potable ethanol production was developed at pilot scale. The SLSF–VHG process was performed in a unique ferme

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fa10979a587af1aed86b3dce8d26f2db
https://doi.org/10.1016/j.fbp.2015.10.003