Zobrazeno 1 - 10
of 115
pro vyhledávání: '"Ngo VA"'
Publikováno v:
Novel Research in Microbiology Journal, Vol 8, Iss 6, Pp 2694-2711 (2024)
Metagenomics is an important technique for discovering and screening significant bioactive compounds such as polyketide synthases, non-ribosomal peptide synthetases, antibiotics, and biocatalysts. The enormous potential of microbial diversity in co
Externí odkaz:
https://doaj.org/article/15c806f0f1d94367b44313b5b0b46261
Autor:
Ngo Van-Binh, Vu Van-Hieu
Publikováno v:
Cybernetics and Information Technologies, Vol 24, Iss 3, Pp 3-20 (2024)
This study presents a novel multi-level Stacking model designed to enhance the accuracy of customer churn prediction in the banking sector, a critical aspect for improving customer retention. Our approach integrates four distinct machine-learning alg
Externí odkaz:
https://doaj.org/article/9b40dfc943314f9bb824f544621f67a6
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101464- (2024)
This study aims to improve the quality of vermicelli products by replacing a portion of rice flour with orange-fleshed sweet potato powder at four ratios ranging from 10 % (F1) to 25 % (F4) (5 % interval), while the control sample used 100 % rice flo
Externí odkaz:
https://doaj.org/article/a7ae7f63ef24417ea86a74204cf2f5fd
Publikováno v:
Case Studies in Chemical and Environmental Engineering, Vol 10, Iss , Pp 101005- (2024)
The present work aims to investigate the effect of foam-mat drying on drying rate and lycopene content of tomato powder using a three-level Box-Behnken experimental design of Response Surface Methodology (RSM). Three process parameters included egg a
Externí odkaz:
https://doaj.org/article/5a888fe95f204266805087d76a50a5e0
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:
Miriam Nkangu, Pamela Obegu, Ngo Valery Ngo, Franck Wanda, Regina Sinsai, Evrard Kepgang, Mwenya Kasonde, Odette Kibu, Victor Ndiforchu, Arone Wondwossen Fantaye, Ronald M. Gobina, Nkengfack Fobellah, Sanni Yaya
Publikováno v:
Digital Health, Vol 10 (2024)
Background The process of stakeholder engagement in the implementation of a digital health platform is vital, especially in low-resourced countries like Cameroon, where the digital health ecosystem is still emerging. Stakeholder engagement can make m
Externí odkaz:
https://doaj.org/article/e59f71ea0cf04d9eb053c62771e5ad47
Publikováno v:
Journal of Marine Science and Engineering, Vol 12, Iss 8, p 1342 (2024)
This article introduces a new design pattern that provides an optimal solution for the systematic development of AUV controllers. In this study, a hybrid control model is designed on the basis of the OOSEM (Object-Oriented Systems Engineering Method)
Externí odkaz:
https://doaj.org/article/44764123d712471984aac631c72a404d
Autor:
Tatsaporn Todhanakasem, Ngo Van Tai, Soisuda Pornpukdeewattana, Theppanya Charoenrat, Briana M. Young, Songsak Wattanachaisaereekul
Publikováno v:
Foods, Vol 13, Iss 15, p 2332 (2024)
Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor
Externí odkaz:
https://doaj.org/article/78efc2b4cf0740abb2c850eacb156a3e