Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Vinh Long Do"'
Autor:
Thi Thanh Huong, Nguyen, Thinh, PhamVan, Vinh Long, Do, Bao Long, Huynh, Thanh Dat, Ung, Tan Phat, Dao, Tri Nhut, Pham, Bui Phuc, Tran, Thi Yen Nhi, Tran
Publikováno v:
In Materials Today: Proceedings 2022 59 Part 1:781-786
Autor:
Quang Minh Vu, Van Thinh Pham, Vinh Long Do, Tran Bach Long, Nguyen Thi Thu Trang, Nguyen Quoc Duy, Nguyen Phu Thuong Nhan
Publikováno v:
Materials Science Forum. 1048:502-513
The aim of study was to determine optimal formulation and microwave parameter to pasteurize mango juice products to maintain the most nutrients and organoleptic level. Raw material and drinking product were assessed for properties including vitamin C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::379503a59da3506c73a97f13ddb05a84
https://doi.org/10.4028/www.scientific.net/msf.1048.502
https://doi.org/10.4028/www.scientific.net/msf.1048.502
Autor:
Ho Thi Quynh Mai, Van Thinh Pham, Vinh Long Do, Tran Bui Phuc, Tran Thanh Truc, Tran Thi Kim Ngan
Publikováno v:
Materials Science Forum. 1048:514-523
The purpose of this study is to present a suitable production process of a carbonated drink from ingredients originated from red flesh dragon fruits. Additionally, optimal parameters in the hydrolysis and pasteurization stages of the juice were deter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7f8f00eb66b87b5f102fc9aa6a726f2
https://doi.org/10.4028/www.scientific.net/msf.1048.514
https://doi.org/10.4028/www.scientific.net/msf.1048.514
Publikováno v:
Materials Science Forum. 1048:476-484
The large amount of jackfruit (Artocarpus heterophyllus Lam) harvested and their short use time caused many difficulties for the farmers. Fortunately, the high sugar content in jackfruit meat is a hopeful substance for wine production. This study aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a53b323198748bda23c31504c5b3ee5
https://doi.org/10.4028/www.scientific.net/msf.1048.476
https://doi.org/10.4028/www.scientific.net/msf.1048.476
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