Zobrazeno 1 - 10
of 19
pro vyhledávání: '"NGUYEN HONG KHOI NGUYEN"'
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 4, Pp 273-283 (2024)
Pomelo peels, often overlooked in food processing, generate significant byproducts, especially in minimal processing setups. Rich in bioactive compounds, particularly in the green peel or flavedo, these peels offer versatile applications. This study
Externí odkaz:
https://doaj.org/article/a2cca451cb9342c38cc9fce2788c16ad
Autor:
Ngoc Duc Vu, Nguyen Hong Khoi Nguyen, Thanh Truc Tran, Tran Bach Long, Lam Van Tan, Tran Thi Yen Nhi
Publikováno v:
International Journal of Food Studies, Vol 13, Iss 1 (2024)
The sun-dried method is popular for producing dried Sergestid shrimp in Vietnam, but maintaining consistent product quality across seasons is challenging due to its dependence on weather conditions. A previous study used convection drying at a labora
Externí odkaz:
https://doaj.org/article/81506c77848941f583821fa5ebbc532a
Publikováno v:
Foods, Vol 12, Iss 20, p 3810 (2023)
The naturally occurring lactic acid bacteria can be isolated from various sources. Pickled Brassica juncea (L.) Czern. et Coss. was used to isolate lactic acid bacteria (LAB). This study was conducted to compare the probiotic properties of probiotics
Externí odkaz:
https://doaj.org/article/d34414bbcd454d09950de54794b49319
Autor:
Chi Khang Van, Van Thinh Pham, Nguyen Phu Thuong Nhan, Nguyen Hong Khoi Nguyen, Manh Khong Nguyen, Vinh Long Do, Nguyen Tan Quoc
Publikováno v:
Materials Science Forum. 1048:531-537
Quality of minimally processed jackfruit bulb was evaluated during storage at different storage times, temperatures, and types of packaging. The jackfruit pulps were first dried at 45 °C, stored in polypropylene plastics, zipper bags and plastic box
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3730b76f231acc2029a568a29dbc66c2
https://doi.org/10.4028/www.scientific.net/msf.1048.531
https://doi.org/10.4028/www.scientific.net/msf.1048.531
Autor:
Ngo Thi To Quyen, Huynh Thi Kieu Linh, Hoang Le Tuan Anh, Nguyen Thi Ngoc Quyen, Huynh Ngoc Thanh Tam, Nguyen Hong Khoi Nguyen, Thien Hien Tran, Thuy Trang Le Ngoc, Mai Huynh Cang
Publikováno v:
Asian Journal of Chemistry. 32:965-969
In present study, a steam distillation method has been adopted for extraction of the essential oil from Vietnamese lemon (Citrus aurantifolia) peel harvested from Tien Giang Province, Vietnam. Various extraction conditions influencing the oil yield w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd294b0292712304840ae64e80753b2d
https://doi.org/10.14233/ajchem.2020.22192
https://doi.org/10.14233/ajchem.2020.22192
Autor:
Thanh Toan HA, To Nguyen Phuoc MAI, Thanh Truc TRAN, Nguyen Hong Khoi NGUYEN, Truong Dang LE, Van Muoi NGUYEN
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e109721, Published: 14 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Citrus peel extract has been observed with many beneficial-promoting effects. Pomelo (Citrus grandis (L) Osbeck) peel extracts (PPE) from the flavedo and albedo of two varieties namely Long Co Co and Thanh Kieu were investigated. In this study, the q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eda4e80b3c71d40a583f6d4fef1ba0f3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100923&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100923&lng=en&tlng=en
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e91521, Published: 29 OCT 2021
Food Science and Technology, Issue: ahead, Published: 29 OCT 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e91521, Published: 29 OCT 2021
Food Science and Technology, Issue: ahead, Published: 29 OCT 2021
The aim of this study was to investigate the total flavonoid content (TFC), vitamin C content, and the anti-hyperglycemic activities of pomelo peel extract (PPE) from the flavedo and albedo of two pomelo cultivars namely Long Co Co and Thanh Kieu in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::743f9af404f58550839fe118c19c0a48
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005063208&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005063208&tlng=en
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 1166:012039
Pandanus amaryllifolius Roxb., also called as pandan leaf, is distributed mainly in hot and humid climate areas. Pandan leaf, grown very popular in Vietnam, contains many biological value compounds such as chlorophyll and polyphenol with oxidation pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b858bee03e8f30ea90d41c974e5d8e59
https://doi.org/10.1088/1757-899x/1166/1/012039
https://doi.org/10.1088/1757-899x/1166/1/012039