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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246. The influence of different sample preparation procedures on the determination of fatty acid profiles of beef subcutaneous fat, liver and muscle by gas chromatography

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326. Parameters and pitfalls to consider in the conduct of food additive research, Carrageenan as a case study

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100. Microwave pasteurization of pre-packaged carrots

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339. Biokinetics of food additive silica nanoparticles and their interactions with food components

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235. HRMS Profile of a Hazelnut Skin Proanthocyanidin-rich Fraction with Antioxidant and Anti-Candida albicans Activities

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209. Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils

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

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335. Screening determination of food additives using capillary electrophoresis coupled with contactless conductivity detection: A case study in Vietnam

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257. Physical Characteristics, Release Properties, and Antioxidant and Antimicrobial Activities of Whey Protein Isolate Films Incorporated with Thyme (Thymus vulgaris L.) Extract-Loaded Nanoliposomes

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74. Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

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171. Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation

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71. In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers- A review

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256. A life cycle assessment of processed meat products supplied to Barrow Island: A Western Australian case study

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346. Assessing the microstructural and rheological changes induced by food additives on potato puree

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13. Characterization of pathogen-specific bacteriocins from lactic acid bacteria and their application within cocktail against pathogens in milk

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193. Antioxidant and antimicrobial activity of bioactive prodigiosin produces from Serratia marcescens using agricultural waste as a substrate

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334. Food additives: production of microbial pigments and their antioxidant properties

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250. Physicochemical profiles, minerals and bioactive compounds of stingless bee honey (Meliponinae)

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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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155. Adsorption behaviour of polyphenols on cellulose is affected by processing history

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101. N,O-Carboxymethyl Chitosan: An Innovation in New Natural Preservative from Shrimp Shell Waste with a Nutritional Value and Health Orientation

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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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219. Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

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114. Electrospun Gelatin Nanofibers Encapsulated with Peppermint and Chamomile Essential Oils as Potential Edible Packaging