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

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31. Thymus spp. plants - Food applications and phytopharmacy properties

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17. Encapsulation in chitosan-based nanomatrix as an efficient green technology to boost the antimicrobial, antioxidant and in situ efficacy of Coriandrum sativum essential oil

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

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98. Partitioning of nutrients and non-essential elements in Swiss chards cultivated in open-air plots

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37. Preconcentration and trace determination of copper (II) in Thai food recipes using Fe3O4@Chi–GQDs nanocomposites as a new magnetic adsorbent

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91. Preparation of a polymeric ionic liquid-based adsorbent for stir cake sorptive extraction of preservatives in orange juices and tea drinks

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87. Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

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

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72. Particle tracking analysis in food and hydrocolloids investigations

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3. Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices

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32. Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste

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63. Determination of hymexazol in 26 foods of plant origin by modified QuEChERS method and liquid chromatography tandem-mass spectrometry

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73. The preservative propionic acid differentially affects survival of conidia and germ tubes of feed spoilage fungi

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28. Isolation and characterisation of the antifungal activity of the cowpea defensin Cp-thionin II

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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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45. Determination of pistachio (Pistacia vera L.) hull (exo- and mesocarp) phenolics by HPLC-DAD-ESI/MSn and UHPLC-DAD-ELSD after ultrasound-assisted extraction

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57. Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology

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

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19. The modes of action of epsilon-polylysine (ε-PL) against Botrytis cinerea in jujube fruit

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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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82. Nitrogen-Doped Carbon Quantum Dots for Preventing Biofilm Formation and Eradicating Drug-Resistant Bacteria Infection

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39. Content and daily intake of essential and potentially toxic elements from dietary supplements marketed in Nigeria

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44. Control of phosphate levels in seafood products from the Portuguese market: Is there a need for concern?