Browsing by Author "Ha, Nguyen Vu Hong"
Now showing items 1-13 of 13
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Affects of spray-dying temperatures and carriers on antioxidant capacity and physical properties of instant mulberry powser
Hoa, Do Thi Thanh (International University - HCMC, 2018)The present study aimed to investigate the influences of inlet air temperatures and the induction of crystallization on mulberry powder during the process of spray-drying. Two independent variables including inlet air ... -
Effectf of temperature anf packing materials on the physical and chemical properties of broccoli
Thanh, Nguyen Kim Ha (International University - HCMC, 2018)Broccoli (Brassica oleracea var. italica) is a perishable vegetable which has short storage time. Therefore, application of postharvest techniques is needed to protect its marketability. This study investigates the effects ... -
Effects of calcium chloride treatment and storach temperature on the quality of strawberry (Fragaria X ananassa Duch.)
Van, Nguyen Thi Bich (International University - HCMC, 2019)The aim of the study was to determine the influences of calcium chloride (CaCl2) treatment and storage temperature on the quality of strawberry during postharvest storage. Physico-chemical analysis including overall quality ... -
Effects of chitosan hydroxypropyl methylcellulose, sodium carboxymethy cellulose with and without ginger (Zingiber officinalis R.) essential oil on post-harvest quality and storage life of Vietnamese mango (Mangifera indica L.) fruits
Hieu, Nguyen Minh (International University - HCMC, 2019)Polysaccharide materials including chitosan (CH), sodium carboxy methylcellulose (Na-CMC), hydroxypropyl methylcellulose (HPMC) incorporated with ginger essential oils (GEO) at four concentrations (0, 0.5, 1 and 2%) were ... -
Effects of Enzymatic and thermal treatments on the quality of cocoa juice
Tran, Dang Hoai Bao (International University - HCMC, 2018)This study aimed to investigate effects of enzymatic and thermal treatments on the quality of cocoa juice. The cocoa samples were examined with different enzyme: bean ratios (0.050%, 0.075%, 0.100%), for different incubation ... -
Effects of Enzymes And Ultrasound Treatments On The Quality Mulberry Juice
Chi, Nguyen Linh (International University - HCMC, 2018)This study was initiated to investigate the effects of commercial enzymes, namely Pectinex Ultra SP-L and Viscozyme L for different incubation times from 60 to 240 min and the effects of ultrasound treatment at different ... -
Effects of maturity stages and primary processing on total polyphenol contents and antioxidant capacities of raw cocoa powder
Yen, Dang Thi Kim (International University - HCMC, 2016)In this study, influences of maturity stages, fermentation treatments and drying methods on antioxidant capacities (AC), total phenolic, proanthocyanidin, theobromine and caffeine contents of raw cocoa powder were investigated. ... -
Effects of pre-treatment methods on lemongrass (cymbopogon citratus) leaf essential oil yield
Hoa, Thai My (International University - HCMC, 2017)main purpose of this study was to improve the efficiency of hydrodisitllation extraction of lemongrass (Cymbopogon Citratus) leaf essential oil by combining with ultrasonic and Viscozyme L treatments. Lemongrass leaves ... -
Effects of solvents and applying enzymatic extractions on the yield and quality of pineapple peel pectin
Anh, Phi Phuong (International University - HCMC, 2018)This study was carried out to evaluate the impacts of extraction solvents and effects of commercial enzymes on pectin properties obtained from pineapple peels. Different acid extraction solvents and enzymatic treatments ... -
Effects of sonication durations and ethanol concentrations, heat treatment on total phenolic content, total anthocyanin content and antioxidant capacity of butterfly pea (Clitoria ternatea L.) flower extract
Chau, Do Minh (International University - HCMC, 2019)This research aimed to evaluate total phenolic content, total anthocyanin content and DPPH scavenging capacity of Clitoria ternatea flower extracts obtained from using different ethanol concentrations (0, 20, 40, 60 and ... -
Effects of storage temperature chitosan and nano-chitosan on postharvest physico-chemical and sensory attributes of strawberry (Fragaria x ananassa Duch)
Duyen, Nguyen Huu Huong (International University - HCMC, 2018)The main purpose of this study was to investigate the effects of temperature, chitosan (CS) and nano-chitosan (NCS) coating on physico-chemical properties of strawberry during storage. Among four studied temperatures (2oC, ... -
Effects of time, temperature and inoculum volume of permentation using lactobacillus plantarum on bioactive compounds of bitter gound (Momordica charantia) juice
Trang, Nguyen Thi Thuy (International University - HCMC, 2019)Effects of fermentation factors including time (0, 12, 24, 36, 48, 60 and 72h), temperature (20, 25, 30, 35 and 40 ) and inoculum volume (v/w) (0, 1, 5, 10, 15 and 20%) on the bioactive compounds of bitter gourd juice ... -
Effects of ultrasonic and enzymatic pretreatments on the yield and antioxidant properties of basil oil
Nhung, Nguyen Ngoc Anh (International University - HCMC, 2018)This main purpose of this study was to investigate the effects of pretreating with ultrasonic, Viscozyme L and combination of ultrasound and Viscozyme L on the quality of basil (Ocimum basilicum L.) essential oil. Basil ...