Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Nguyen Thi Thanh Ngoc"'
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8418 (2024)
Cordyceps militaris, recognized for its diverse and potent medicinal properties, plays a critical role in herbal medicine. This study investigates the genus Cordyceps, particularly focusing on C. militaris, a species widely utilized in East Asian tra
Externí odkaz:
https://doaj.org/article/db8762bd551e402a97bd3b9d8995aea1
Akademický článek
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Autor:
Quach, Ngoc Tung, Nguyen, Thi Thu An, Vu, Thi Hanh Nguyen, Nguyen, Thi Thanh Ngoc, Tran, Xuan Khoi, Chu, Nhat Huy, Ta, Thi Thu Thuy, Chu, Hoang Ha, Phi, Quyet-Tien
Publikováno v:
Current Genetics; 5/14/2024, Vol. 70 Issue 1, p1-11, 11p
Publikováno v:
Vietnam Journal of Biotechnology. 14:735-742
A large amount of spent yeast as by-product is annually generated from brewing industry and it contains about 50-55% protein with good balance of amino acids. The hydrolysate produced from spent brewer’s yeast may be used in food application. The y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2245a32115e63fc0d65f779b978de295
https://doi.org/10.15625/1811-4989/14/4/12308
https://doi.org/10.15625/1811-4989/14/4/12308
Autor:
Nguyen Thi Thanh Ngoc
Publikováno v:
Vietnam Journal of Science and Technology. 55:169
Currently, with the strong increasing of the brewing industry output, the consequencing amount of yeast residue is very large. Utilizing a large source of protein from brewers yeast to produce hydrolysed products using protease as food and food addit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fdb173bc33a7f418a5fec060043a45a
https://doi.org/10.15625/2525-2518/55/5a/12192
https://doi.org/10.15625/2525-2518/55/5a/12192
Autor:
Nguyen Thi Thanh Ngoc
Publikováno v:
Vietnam Journal of Science and Technology. 54:181
The yield of proteolylic hydrolysis for spent brewer’s yeast by protease and aminoacid contents of hydrolysates (the main factors influencing in taste of hydrolysed product) depends on factors influencing in catalytic activities of enzymes as tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cf86a5873a986b45dcbef8b7ecf4d69
https://doi.org/10.15625/2525-2518/54/4a/11992
https://doi.org/10.15625/2525-2518/54/4a/11992
Autor:
Nguyen Thi Thanh Ngoc
Publikováno v:
Vietnam Journal of Science and Technology. 54:172
Spent brewer’s yeast, obtained after the main fermentation stage, is a rich- in-protein source (protein content accounts for 48 - 50 % dry matter). In order to use efficiently this protein source for using in food industry, it was hydrolysed by dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc71b95bf7c8dbf5de1ff747a12b6946
https://doi.org/10.15625/2525-2518/54/4a/11991
https://doi.org/10.15625/2525-2518/54/4a/11991
Autor:
Nguyen Thi Thanh Ngoc
Publikováno v:
Vietnam Journal of Science and Technology. 54:458
Brewer’s yeast spent, obtained after the main fermentation stage, is a rich- in-protein source(protein content accounts for 48 - 50 % dry matter). In order to use efficiently this source, it washydrolysed by different methods. Protein hydrolysate p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e854f9ebad7e71ce9d9fb83f18a819b7
https://doi.org/10.15625/2525-2518/54/2c/11874
https://doi.org/10.15625/2525-2518/54/2c/11874
Autor:
Nguyen, Tan Dat, Nguyen, Thanh Truc, Ly, Khanh Loan, Tran, Anh Hien, Nguyen, Thi Thanh Ngoc, Vo, Minh Thuy, Ho, Hieu Minh, Dang, Ngoc Thao Nhi, Vo, Van Toi, Nguyen, Dai Hai, Nguyen, Thi Thu Hoai, Nguyen, Thi Hiep
Publikováno v:
International Journal of Polymer Science; 3/21/2019, p1-10, 10p