Výsledky vyhledávání - "Nguyen Thi Le Ngoc"

Development of a sweet beverage from germinated brown rice: A product of high nutritional value enriched with high bioactive compounds for promoting good health

Autor: Nguyen Cong Ha, Trieu Minh Chi, Thieu Thi Ngoc Nu, Nguyen Thi Le Ngoc, Nguyen Duong Thanh Binh, Ibitoye Joshua Oladapo

Publikováno v: International Food Research Journal. 29:49-57

To develop a value-added product from germinated brown rice (GBR), an experiment was developed to optimise the production conditions for a sweet beverage enriched with bioactive compounds (EBCSB) by optimising the A. oryzae spore ratio (0.3 - 0.6%),

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d1ec85dd649c345e2f8fdd4ad1a14cfd
https://doi.org/10.47836/ifrj.29.1.06

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Pangasius Catfish Feeding with Flammulina velutipes Extract Decreases the Disease Ratio, Prevents Lipid Oxidation, Structure Damage and Color Changes during Cool Preservation

Autor: Nguyen Thi Ngoc Tuyet, Nguyen Cong Ha, Le Toan, Ibitoye Joshua Oladapo, Pham Thi Ngoc Nhu, Le Thi Bich Hiep, Nguyen Thi Le Ngoc, Khuu Thi Ngoc Han, Le Thi Hong Nho, Huynh Cam Nhu

Publikováno v: Journal of Aquatic Food Product Technology. 30:642-657

The effect of dietary supplementation of Flammulina velutipes concentrated extract (CE) on catfish fillet quality under cool preservation was evaluated. The catfish were fed by feed supplementing w...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::52f9f646f4bc5450a180cdadf2ed1c4b
https://doi.org/10.1080/10498850.2021.1924332

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Ergothioneine accumulated in the catfish muscle by supplementation of Flammulina velutipes extract prevents lipid oxidation, improves color stability, and limits soft structure of the fillet during frozen storage

Autor: Le Thi Hong Nho, Nguyen Thi Le Ngoc, Le Thi Bich Hiep, Nguyen Thi Ngoc Tuyet, Nguyen Cong Ha, Le Van Toan

Publikováno v: Journal of Food Processing and Preservation. 45

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::06a400b8d1fa36771634fc6cc3a699a4
https://doi.org/10.1111/jfpp.15340

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Cyclodextrin glycosyltransferase‐treated germinated brown rice flour improves the cytotoxic capacity of HepG2 cell and has a positive effect on type‐2 diabetic mice

Autor: Nguyen Cong Ha, Nguyen Thanh Binh, Nguyen Thi Le Ngoc, Dai Thi Xuan Trang, Co Hong Son, Do Thi Thao, Ibitoye Joshua Oladapo, T.T.A. Ngoc

Publikováno v: Journal of Food Biochemistry. 44

Germinated brown rice (GBR) consists of bioactive compounds (BCs) that are very useful for diabetes treatment. Modified GBR-based flour (MGBRF) was produced by modifying the starch in GBR with 0, 299.19, 598.38, and 897.57 U/ml of cyclodextrin glycos

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::797f61de32d03f4e649301653c092336
https://doi.org/10.1111/jfbc.13533

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Nghiên cứu thủy phân protein cám gạo bằng enzyme sử dụng trong nuôi cấy Bacillus subtilis

Autor: Nguyễn Thị Lệ Ngọc, Nguyễn Công Hà, Lê Nguyễn Đoan Duy

Publikováno v: Tạp chí Khoa học Đại học Cần Thơ, Vol 55, Iss CĐ Công nghệ Sinh học (2019)

Cám gạo là một trong những nguồn phụ phẩm từ công nghiệp chế biến gạo với hàm lượng protein cao. Để nâng cao giá trị của nguồn phụ phẩm này, nghiên cứu thủy phân protein từ cám gạo của giố

Externí odkaz: https://doaj.org/article/b83bb487c8e3497b9f5b0c0789a64636

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