Adsorption and Desorption Characteristics and Purification of Isoflavones from Crude Soybean Extract Using Macroporous Resins

Autor: Thi Ngoc Thu Tran, Xuan Vung Bui, Nguyen Thi Truc Loan, Nguyen Huu Thuan Anh, Truong Dang Le, Thi Minh Hanh Truong

Publikováno v: Polish Journal of Food and Nutrition Sciences, Vol 72, Iss 2, Pp 183-192 (2022)

Isoflavones in soybean have been well-known with many health-promoting effects on humans. This study aimed to purify isoflavones from the crude soybean extract by the static adsorption/desorption process on macroporous resins. A screening test of fou

Externí odkaz: https://doaj.org/article/caf25ae0694b4522bf0abda086787892

Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest

Autor: Truong Dang Le, Thanh Viet Nguyen, Nguyen Van Muoi, Ha Thanh Toan, Nguyen Mai Lan, Tri Nhut Pham

Publikováno v: Frontiers in Sustainable Food Systems, Vol 5 (2022)

Mango (Mangifera indica L.) is a widely consumed fruit in tropical/subtropical regions around the world due to its excellent flavor and taste, and valuable source of nutrients and phytochemical compounds. As a climacteric fruit, mango is easily peris

Externí odkaz: https://doaj.org/article/af46e5cbd7e34361a20d2531291435cf

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Physiochemical properties, antibacterial, antifungal, and antioxidant activities of essential oils from orange (Citrus nobilis) peel

Autor: Truong Dang Le, Thanh Ngoc Nguyen, Duyen Thi Thuy Ly, Nhien Thi Hong Tran, Phong Xuan Huynh

Publikováno v: Emirates Journal of Food and Agriculture.

The continuous fresh consumption or juice production of orange fruits (citrus nobilis) has discarded a vast number of orange peels, which has caused significant impacts on environmental issues. This study attempted to utilize discarded orange peels t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42ac8d1a95f24ceaa0ee97d658ffeb2f
https://doi.org/10.9755/ejfa.2022.v34.i4.2843

Evaluation of different extraction methods on the polyphenols yield, flavonoids yield, and antioxidant activity of the pomelo flavedo extract from Da Xanh (Citrus maxima [burm] merr.) variety

Autor: Nhi Yen Thi TRAN, Truong Dang LE, Phat Tan DAO, Giang Long BACH, Phong Xuan HUYNH, Quyen Ngoc TRAN

Publikováno v: Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e97021, Published: 17 DEC 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Pomelo peels have been well known as a valuable source of phenolic compounds mainly flavonoids. In this study, the influences of extraction conditions of three extraction methods on the polyphenols yield, flavonoids yield, and antioxidant activity of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6e4f57935c28152e67514a4fa32fc8c
https://doi.org/10.1590/fst.97021