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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304. Role of Mucin in Behavior of Food-Grade TiO2 Nanoparticles under Simulated Oral Conditions

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168. Chitosan coatings on lecithin stabilized emulsions inhibit mycotoxin production by Fusarium pathogens

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285. Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects

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136. A novel method for the quantification of long-chain omega-3 polyunsaturated fatty acids (PUFA) in gummy dietary supplements

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167. Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese

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

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180. Combined Use of Ultrasound and Vanillin to Improve Quality Parameters and Safety of Strawberry Juice Enriched with Prebiotic Fibers

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72. Particle tracking analysis in food and hydrocolloids investigations

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251. Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps)

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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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85. Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables

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263. Could essential oils of green and black pepper be used as food preservatives?

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323. Detection of harmful food additives using highly sensitive photonic crystal fiber

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343. The food additive BHA modifies energy metabolism in the perfused rat liver

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139. Essential oil nanoemulsions as antimicrobial agents in food

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34. Antimicrobial activity, antiaflatoxigenic potential and in situ efficacy of novel formulation comprising of Apium graveolens essential oil and its major component

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249. Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food

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261. Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel

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96. Development of a natural ingredient – Natural preservative: A case study

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70. Optimization of bioactive preservative coatings of starch nanocrystal and ultrasonic extract of sour lemon peel on chicken fillets

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313. The impact of food additives on the chemical composition in cod (Gadus morhua): a comparative study

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

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178. Potential application of essential oils as antimicrobial preservatives in cheese