Chất phụ gia thực phẩm

URL

https://dlib.vnua.edu.vn/handle/VNUA/724

Đang hiển thị 1 - 24 của tổng số 350 kết quả

Hiển thị

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308. Creating a New Pathway in Corynebacterium glutamicum for the Production of Taurine as a Food Additive

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65. Biosynthesis of antibacterial compound against multidrug resistant foodborne pathogens by Phomopsis sp. XP-8

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138. Mixture design of Origanum compactum, Origanum majorana and Thymus serpyllum essential oils: Optimization of their antibacterial effect

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271. The consequences of physical post-treatments (microwave and electron-beam) on food/packaging interactions: A physicochemical and toxicological approach

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183. Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology

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156. Inhibitory properties of aromatic thiosemicarbazones on mushroom tyrosinase: Synthesis, kinetic studies, molecular docking and effectiveness in melanogenesis inhibition

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279. Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative

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202. A multi-purpose tool for food inspection: Simultaneous determination of various classes of preservatives and biogenic amines in meat and fish products by LC-MS

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83. The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) fillets during cold storage: Correlation between the preservative effects and the active properties of

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173. Synergistic antimicrobial effects of nisin and p-Anisaldehyde on Staphylococcus aureus in pasteurized milk

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141. Impact of curcumin nanoformulation on its antimicrobial activity

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186. Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films

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78. Simultaneous extraction and analysis of preservatives and artificial sweeteners in juices by salting out liquid-liquid extraction method prior to ultra-high performance liquid chromatography

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294. Characterization of fruit development and potential health benefits of arrayan (Luma apiculata), a native berry of South America

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291. Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate

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148. Nanoencapsulation: An efficient technology to boost the antimicrobial potential of plant essential oils in food system

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297. Dietary Exposure Estimates for the Food Preservatives Benzoic Acid and Sorbic Acid in the Total Diet in Taiwan

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301. Recovery of Lactic Acid from Corn Stover Hemicellulose-Derived Liquor

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9. High Content Analysis technology for evaluating the joint toxicity of sunset yellow and sodium sulfite in vitro

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36. Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products

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185. Inhibitory Effect of the Hybrid Bacteriocin Ent35-MccV on the Growth of Escherichia coli and Listeria monocytogenes in Model and Food Systems

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95. Zygosaccharomyces bailii and Z. rouxii induced ethanol formation in apple juice supplemented with different natural preservatives: A response surface methodology approach

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259. Edible Antimicrobial Coating Incorporating a Polymeric Iron Chelator and Its Application in the Preservation of Surimi Product

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123. Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)