Các hóa chất bảo quản thực phẩm

URL

https://dlib.vnua.edu.vn/handle/VNUA/720

Đang hiển thị 1 - 24 của tổng số 100 kết quả

Hiển thị

Ấn phẩm

41. Antimicrobial and antibiofilm efficacy and mechanism of essential oil from Citrus Changshan-huyou Y. B. chang against Listeria monocytogenes

Ấn phẩm

2. Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts

Ấn phẩm

1. Glycation of clinically relevant chickpea allergen attenuates its allergic immune response in Balb/c mice

Ấn phẩm

86. Nanoencapsulated Illicium verum Hook.f. essential oil as an effective novel plant-based preservative against aflatoxin B1 production and free radical generation

Ấn phẩm

89. The preservative potential of Amomum tsaoko essential oil against E. coil, its antibacterial property and mode of action

Ấn phẩm

49. Application of essential oil as a sustained release preparation in food packaging

Ấn phẩm

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

Ấn phẩm

79. Perillaldehyde, a Promising Antifungal Agent Used in Food Preservation, Triggers Apoptosis through a Metacaspase-Dependent Pathway in Aspergillus flavus

Ấn phẩm

29. Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms

Ấn phẩm

23. Phenolic compounds, antioxidant capacity and bioaccessibility of minerals of stingless bee honey (Meliponinae)

Ấn phẩm

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

Ấn phẩm

94. Evaluation of antibacterial activity of two natural bio-preservatives formulations on freshness and sensory quality of ready to eat (RTE) foods

Ấn phẩm

27. Molecular recognition of lipopolysaccharide by the lantibiotic nisin

Ấn phẩm

38. A G-quadruplex based fluorescent oligonucleotide turn-on probe towards iodides detection in real samples

Ấn phẩm

99. A simple and fast method for the inspection of preservatives in cheeses and cream by liquid chromatography- electrospray tandem mass spectrometry

Ấn phẩm

54. Electrospraying method for fabrication of essential oil loaded-chitosan nanoparticle delivery systems characterized by molecular, thermal, morphological and antifungal properties

Ấn phẩm

22. Bioactive compounds from by-products of rice cultivation and rice processing: Extraction and application in the food and pharmaceutical industries

Ấn phẩm

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

Ấn phẩm

6. Improved algorithm for estimating the optical properties of food products using spatially-resolved diffuse reflectance

Ấn phẩm

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

Ấn phẩm

18. Comprehensive characterization by LC-DAD-MS/MS of the phenolic composition of seven Quercus leaf teas

Ấn phẩm

80. Supercritical Adsorption of Quercetin on Aerogels for Active Packaging Applications

Ấn phẩm

52. Inhibitory effect of four novel synthetic peptides on food spoilage yeasts

Ấn phẩm

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