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

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

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

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14. Antibacterial activity and mechanism of a laccase-catalyzed chitosan–gallic acid derivative against Escherichia coli and Staphylococcus aureus

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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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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

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

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25. Steviol glycosides content in cultivated Stevia rebaudiana Bertoni: A new sweet expectation from the Campania region (Italy)

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

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10. Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products

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

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

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

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20. Identification of polyphenols in mulberry (genus Morus) cultivars by liquid chromatography with time-of-flight mass spectrometer

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

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

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100. Microwave pasteurization of pre-packaged carrots

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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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16. Study on interactions of vitamin B1 with sodium dodecyl sulfate for potential food applications: Conductometric, volumetric, calorimetric and spectroscopic approach

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

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

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24. Characterization of grape and wine proanthocyanidins of Agiorgitiko (Vitis vinifera L. cv.) cultivar grown in different regions of Nemea

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27. Molecular recognition of lipopolysaccharide by the lantibiotic nisin

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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