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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128. Optimisation of the antifungal potency of the amidated peptide H-Orn-Orn-Trp-Trp-NH2 against food contaminants

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93. Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges

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169. Improved HPLC method for rooibos phenolics targeting changes due to fermentation

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314. Rapid and Sensitive Detection of Multi-Class Food Additives in Beverages for Quality Control by Using HPLC-DAD and Chemometrics Methods

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116. Effects of Ergothioneine-Rich Mushroom Extract on the Oxidative Stability of Astaxanthin in Liposomes

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270. Food engineering: Attitudes and future outlook

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35. Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food

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316. The influence of Cistus incanus L. leaves on wheat pasta quality

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306. First Evidence of the Cysteine and Glutathione Conjugates of 3-Sulfanylpentan-1-ol in Hop (Humulus lupulus L.)

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300. Essential Oil from Sweet Potato Vines, a Potential New Natural Preservative, and an Antioxidant on Sweet Potato Tubers: Assessment of the Activity and the Constitution

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56. Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents

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331. Multifunctional alkyl ferulate esters as potential food additives: Antibacterial activity and mode of action against Listeria monocytogenes and its application on American sturgeon caviar preservation

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15. Safety assessment and antioxidant evaluation of betulin by LC-MS combined with free radical assays

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315. Optimization of additive content and their combination to improve the quality of pure barley bread

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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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159. Susceptors in microwave cavity heating: Modeling and experimentation with a frozen pie

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66. Mould spoilage of foods and beverages: Using the right methodology

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218. Phenolics and abscisic acid identified in acacia honey comparing different SPE cartridges coupled with HPLC-PDA

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289. Hydroxypropyl methylcellulose-beeswax edible coatings formulated with antifungal food additives to reduce alternaria black spot and maintain postharvest quality of cold-stored cherry tomatoes

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77. The preservative potential of Octopus scraps peptides−Zinc chelate against Staphylococcus aureus: Its fabrication, antibacterial activity and action mode

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122. Naturally occurring dietary salicylates: A closer look at common Australian foods

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62. Terminalia ferdinandiana Exell: Extracts inhibit Shewanella spp. growth and prevent fish spoilage

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293. Determination of Nonanthocyanin Phenolic Compounds Using High-Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation

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113. Physical and Antioxidant Properties of Edible Chitosan Ascorbate Films