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

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48. Establishing compositional differences between fresh and black garlic by a metabolomics approach based on LC–QTOF MS/MS analysis

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46. Characterisation of the flavonoid composition and total antioxidant capacity of juice from different citrus varieties from the Western Cape region

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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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67. Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application

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

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21. Lactobacillus gasseri from human milk with probiotic potential and some technological properties

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43. α-terpineol and terpene-4-ol, the critical components of tea tree oil, exert antifungal activities in vitro and in vivo against Aspergillus niger in grapes by inducing morphous damage and metabolic changes of fungus

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90. Low molecular weight chitosan is an effective antifungal agent against Botryosphaeria sp. and preservative agent for pear (Pyrus) fruits

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69. Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria

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83. The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) fillets during cold storage: Correlation between the preservative effects and the active properties of

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40. Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products

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

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53. Reverse micelles as nano-carriers of nisin against foodborne pathogens. Part II: The case of essential oils

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26. Changes in the chemical and physical characteristics of cow’s milk butter during storage: Effects of temperature and addition of salt

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30. From firm to fluid – Structure-texture relations of filled gels probed under Large Amplitude Oscillatory Shear

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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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81. Sustainable Active Food Packaging from Poly(lactic acid) and Cocoa Bean Shells

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7. Minimization of the dosage of food preservatives mixing with ionic liquids for controlling risky effect in human body: Physicochemical, antimicrobial and computational study

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88. A novel bacteriocin DY4-2 produced by Lactobacillus plantarum from cutlassfish and its application as bio-preservative for the control of Pseudomonas fluorescens in fresh turbot (Scophthalmus maximus) fillets

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12. Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt

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11. Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives

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4. The feasibility of harmonizing gluten ELISA measurements

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

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