Search Results - "Man Le, Van Viet"

Comparison of Enzymatic and Ultrasonic Extraction of Albumin from Defatted Pumpkin ( Cucurbita pepo )
Seed Powder by Tu, Gia Loi, Bui, Thi Hoang Nga, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Man Le, Van Viet

“…In this study, ultrasound- and enzyme-assisted extractions of albumin (water-soluble protein group) from defatted pumpkin ( ) seed powder were compared. Both…”
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Evaluation of iron-binding capacity, amino acid composition, functional properties of Acetes japonicus proteolysate and identification of iron-binding peptides by Vo, Tam Dinh Le, Pham, Khoa Trong, Le, Viet Man Van, Lam, Hung Hoa, Huynh, Oanh Ngoc, Vo, Bao Chi

“…[Display omitted] •Enzymatic hydrolysis was used to gain iron-binding Acetes japonicus proteolysate.•Proteolysate having functional features could be used to…”
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Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes by Long, Dien Quang, Trieu, Thi Mien, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Man Le, Van Viet

“…Watermelon rind, a by-product of watermelon juice processing, contains large amounts of dietary fibre and phenols with antioxidant capacity. The use of…”
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Effects of ultrasonication variables on the activity and properties of alpha amylase preparation by Tran, Thi Thu Tra, Nguyen, Khanh Tien, Le, Van Viet Man

“…Recently, ultrasound was demonstrated to increase enzyme activity in food industry. In most studies, an enzyme–substrate mixture was ultrasonicated. Very…”
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Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fiber Cookie Production by Nguyen, Ngoc Doan Trang, Phan, Thi Thuy Huong, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Vo, Dinh Le Tam, Le, Van Viet Man

“…Research background. By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of…”
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Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber by Ta, Thi Minh Ngoc, Hoang, Chi Hieu, Nguyen, Thao Mi, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Van Viet Man, Le

“…Mulberry pomace powder, a by-product of mulberry juice processing, was added to pasta recipe to make pasta with high dietary fiber and antioxidant contents…”
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Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies by Cao, Thi Chuyen, Nguyen, Thanh Phuong, Nguyen, Si Nhat, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Le, Van Viet Man

“…Deoiled rice bran is source of dietary fiber derived from the oil extraction process of rice bran. This material has a low soluble dietary fiber content, which…”
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Application of ultrasound to microencapsulation of coconut milk fat by spray drying method by Le, Hoang Du, Le, Van Viet Man

“…Mixtures of coconut milk and gelatin solution were treated by ultrasound, mixed with maltodextrin and subsequently spray-dried to yield powder. The effects of…”
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Impact of High Temperature on Ethanol Fermentation by Kluyveromyces marxianus Immobilized on Banana Leaf Sheath Pieces by Du Le, Hoang, Thanonkeo, Pornthap, Le, Van Viet Man

“…Ethanol fermentation was carried out with Kluyveromyces marxianu s cells at various temperatures (30, 35, 40, and 45 °C). Fermentation performance of the…”
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Effect of Ethanol Stress on Fermentation Performance of Saccharomyces cerevisiae Cells Immobilized on Nypa fruticans Leaf Sheath Pieces by Nguyen, Hoang Phong, Du Le, Hoang, Man Le, Van Viet

“…The yeast cells of immobilized on leaf sheath pieces were tested for ethanol tolerance (0, 23.7, 47.4, 71.0 and 94.7 g/L). Increase in the initial ethanol…”
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Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project by Waché, Yves, Do, Thuy-Le, Do, Thi-Bao-Hoa, Do, Thi-Yen, Haure, Maxime, Ho, Phu-Ha, Kumar Anal, Anil, Le, Van-Viet-Man, Li, Wen-Jun, Licandro, Hélène, Lorn, Da, Ly-Chatain, Mai-Huong, Ly, Sokny, Mahakarnchanakul, Warapa, Mai, Dinh-Vuong, Mith, Hasika, Nguyen, Dzung-Hoang, Nguyen, Thi-Kim-Chi, Nguyen, Thi-Minh-Tu, Nguyen, Thi-Thanh-Thuy, Nguyen, Thi-Viet-Anh, Pham, Hai-Vu, Pham, Tuan-Anh, Phan, Thanh-Tam, Tan, Reasmey, Tien, Tien-Nam, Tran, Thierry, Try, Sophal, Phi, Quyet-Tien, Valentin, Dominique, Vo-Van, Quoc-Bao, Vongkamjan, Kitiya, Vu, Duc-Chien, Vu, Nguyen-Thanh, Chu-Ky, Son

“…Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty…”
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Effects of pH and salt concentration on functional properties of rambutan (Nephelium lappaceum L.) seed albumin concentrate by Vuong, Huynh Thanh Hai, Tran, Ngoc Minh Chau, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Le, Van Viet Man

“…Summary Searching new protein sources is essential due to an increase in protein demand. In this study, rambutan seed albumin concentrate (RSAC) with the…”
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Comparison of Alcoholic Fermentation Performance of the Free and Immobilized Yeast on Water Hyacinth Stem Pieces in Medium with Different Glucose Contents by Tran, Van Nguyen, Le, Van Viet Man

“…Ethanol fermentation with Saccharomyces cerevisiae cells was performed in medium with different glucose concentrations. As the glucose content augmented from…”
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Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage by Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Nguyen, Thanh Triet, Le, Van Viet Man, Sajeev, Dishnu, Schilling, M. Wes, Dinh, Thu T.N.

“…The current study was conducted to determine the antioxidant efficacy of guava leaf extract (3000 to 6000 ppm on fat basis) in fresh pork sausage, compared…”
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Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie by Nguyen, Si Nhat, Vien, Man Dat, Le, Thi Thu Trang, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Le, Van Viet Man

“…Summary A commercial cellulase preparation (Viscozyme Cassava C) was employed to process wheat bran to improve the ratio of insoluble to soluble dietary fibre…”
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Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies by Mai, Thi Hai Anh, Tran, Thi Thu Tra, Le, Van Viet Man

“…Pitaya peel is a by-product of fruit processing. In this study, the effects of pitaya peel supplementation in the cookie recipe on the nutritional quality, in…”
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Use of pennywort pomace and tyrosinase in making of fibre‐rich pasta: effects on proximate composition, textural profile, cooking quality and overall acceptability of the product by Le, Nguyen Phuc, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Le, Van Viet Man

“…Summary Pennywort pomace, a by‐product of pennywort juice production, was used as a partial substitution for durum semolina in the making of fibre‐rich pasta…”
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Use of different ratios of by‐product from mung bean dry‐dehulling in pasta making: nutritional quality, textural and cooking attributes, overall acceptability and in‐vitro antioxidant release from the pasta by Le, Thi Thuc Man, Nguyen, Phuong Thao, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Le, Van Viet Man

“…Summary The production of dehulled mung bean seeds generates a by‐product which includes husk particles and finely broken endosperm. In this study, the mung…”
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Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality by Mai, Thi Hai Anh, Tran, Thi Thu Tra, Le, Van Viet Man

“…Pitaya peel powder (PPP) samples passed through 595, 420, 210, or 105‐µm sieves were partially replaced with wheat flour in cookie making. The use of 10% PPP…”
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Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product by Nguyen, Thi Quynh Ngoc, Tran, Thi Thu Tra, Mai, Van Xuan Hoang, Nguyen, Thanh Binh, Ton, Nu Minh Nguyet, Le, Van Viet Man

“…Background and Objectives Dietary fiber is important to human health and fiber‐rich foods are highly desired. Pasta is a common staple and widely consumed in…”
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