Bài giảng Phụ gia thực phẩm (Food Additives)

Bài giảng Phụ gia thực phẩm (Food Additives)

Lưu vào:

Hiển thị chi tiết
Tác giả chính:	Nguyễn, Phú Đức
Định dạng:	Bài giảng
Ngôn ngữ:	Vietnamese
Chủ đề:	Kd Food technology Phụ gia thực phẩm Công nghệ thực phẩm Chất phụ gia Thực phẩm
Truy cập trực tuyến:	https://dlib.vnua.edu.vn/handle/123456789/14528
Từ khóa:	Thêm từ khóa bạn đọc Không có từ khóa, Hãy là người đầu tiên gắn từ khóa cho biểu ghi này!

Tài liệu tương tự

Phụ gia trong chế biến thực phẩm
Thông tin tác giả:: Lý, Nguyễn Bình

339. Biokinetics of food additive silica nanoparticles and their interactions with food components

Food additives / A. Larry Branen, P. Micheal Davidson, Seppo Salminen, John H. Thorngate
Thông tin tác giả:: Branen, A. Larry, và những người khác

334. Food additives: production of microbial pigments and their antioxidant properties

322. Analytical methods in food additives determination: Compounds with functional applications

333. Effect of food additives on egg yolk gelation induced by freezing

337. Review of toxicological assessment of d-limonene, a food and cosmetics additive

346. Assessing the microstructural and rheological changes induced by food additives on potato puree

343. The food additive BHA modifies energy metabolism in the perfused rat liver

302. Curious Results in the Prospective Binding Interactions of the Food Additive Tartrazine with β-Lactoglobulin\

323. Detection of harmful food additives using highly sensitive photonic crystal fiber

327. Effect of food additives on the microstructure, mechanical and water transport properties of polyurethane films

330. Safety assessment of biotechnologically produced 2′-Fucosyllactose, a novel food additive

313. The impact of food additives on the chemical composition in cod (Gadus morhua): a comparative study

130. Use of encapsulated natural compounds as antimicrobial additives in food packaging: A brief review

326. Parameters and pitfalls to consider in the conduct of food additive research, Carrageenan as a case study

325. Sweeteners as food additives in the XXI century: A review of what is known, and what is to come

308. Creating a New Pathway in Corynebacterium glutamicum for the Production of Taurine as a Food Additive

338. The behaviour of Tenax as food simulant in the migration of polymer additives from food contact materials by means of gas chromatography/mass spectrometry and PARAFAC

341. Improving the stability and efficiency of anaerobic digestion of food waste using additives: A critical review

344. Evaluation of sodium benzoate and other food additives for the control of citrus postharvest green and blue molds

345. Maximizing carotenoid extraction from microalgae used as food additives and determined by liquid chromatography (HPLC)

342. A novel voltammetric method for the enhanced detection of the food additive tartrazine using an electrochemical sensor

332. Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients

109. Alkyl Ferulate Esters as Multifunctional Food Additives: Antibacterial Activity and Mode of Action against Escherichia coli in Vitro

312. Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

340. Food additive dye (quinoline yellow) promotes unfolding and aggregation of myoglobin: A spectroscopic and molecular docking analysis

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

336. Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

324. Investigation of betacyanins stability from peel and flesh of red-purple pitaya with food additives supplementation and pH treatments

335. Screening determination of food additives using capillary electrophoresis coupled with contactless conductivity detection: A case study in Vietnam

328. Negatively charged food additive dye “Allura Red” rapidly induces SDS-soluble amyloid fibril in beta-lactoglobulin protein

329. The effect of different food grade additives on the quality of Pacific white shrimp (Litopenaeus vannamei) after two freeze-thaw cycles

321. Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties

349. Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

347. Determination of starting materials, intermediates, and subsidiary colors in the color additive Food Red No. 106 (Sulforhodamine B) using high-performance liquid chromatography

350. Structural and spectroscopic (UV–Vis, IR, Raman, and NMR) characteristics of anisaldehydes that are flavoring food additives: A density functional study in comparison with experiments

Bài giảng bảo quản thực phẩm
Thông tin tác giả:: Vũ, Thị Kim Oanh
Thông tin xuất bản: (2024)

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

348. Treatment of a mixture of food color additives (E122, E124 and E129) in different water matrices by UVA and solar photoelectro-Fenton