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Comparation between Cocoa traditional fermentation and advanced fermentation on antioxidant activity
(International University HCMC, Vietnam, 2013)
There were so many researches around the world found the way to improve their national cocoa but not so many in Vietnam. People care about removing the pulp than the quality inside the beans. Vietnamese farmers still use ...
Effect of starter culture (Saccaromyces Cerevisiae) and additives (Ethanol Glucose) on fermentation duration of garlic by using the tiross TS904 machine
(International University - HCMC, 2016)
Nowadays, the black garlic is well-known and used popular in worldwide because it contains high content of antioxidant which is good for human health. Black garlic is normally produced by fermentation of fresh garlic. ...
Fermentaion of grape juice drinking by Kombucha layer
(International University HCMC, Vietnam, 2013)
Kombucha is a refreshing beverage obtained through the fermentation of sugared grape juice with a symbiotic culture of acetic bacteria and fungi consumed for its distinct antibiotic effects against the number of disease ...
Lactic acid fermentation of purple sweet potato (Ipomoea batatas L.) and black glutinous rice (Oryza sativa L.) by Lactobacillus acidophilus and its effect on antioxidant capacity and anthocyanins content of the fermented solution
(International University HCMC, Vietnam, 2013)
This study was carried out to find the possibility of fermenting purple sweet potato (Ipomoea batatas L.) and black glutinous rice (Oryza sativa L.) with Lactobacillus acidophilus. Two substrates, namely purple ...
Real-time monitoring of wine fermentation using disposable, interdigitated gold microelectrodes
(International University HCMC, Vietnam, 2013)
Real-time monitoring of wine fermentation using disposable, interdigitated gold microelectrodes
White pepper fermentation by aspergillus unguis and wickerhamomyces edaphicus : optimized fermented conditions
(International University Ho Chi Minh City, Vietnam, 2012)
Aspergillus species are considered as an abundant supply of enzymes, especially pectinase and cellulase enzymes which have a broad application in skin peppers removal of black pepper. A.unguis and W.edaphicus ...
Evaluating the feasibility of wine production using sugarcane juice as the substrate
(2022)
Sugarcane juice would be an ideal substrate as it contains 94 – 98.5 % sugars
(Sucrose, glucose, and fructose); 1.5 – 6% non – sucrose components (amino
acids, proteins, starch). In addition, Vietnam is considered as one ...