Fermentation of dragon fruit juice by using probiotic lactic acid bacteria

QR code

Fermentation of dragon fruit juice by using probiotic lactic acid bacteria

Bewaard in:

Bibliografische gegevens
Hoofdauteurs:	Nguyễn, Thị Quỳnh Mai, ĐàO, Thị Mỹ Linh, Đỗ, Thị HoàNg TuyếN, Nguyễn, Thị ThúY HằNg, Nguyễn, PhạM Kim
Formaat:	Artikel
Taal:	Vietnamese
Gepubliceerd in:	2024
Onderwerpen:	Tạp chí Khoa học Đại học Huế: Khoa học Tự nhiên
Online toegang:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/251083
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Gelijkaardige items

STUDY ON LOW-ALCOHOL FERMENTED PASSION FRUITS JUICE WITH ADDING PROBIOTICS LACTOBACILLUS PLANTARUM LY-78
door: Huỳnh, Phan Phương Trang
Gepubliceerd in: (2024)

STUDY ON LOW-ALCOHOL FERMENTED PASSION FRUITS JUICE WITH ADDING PROBIOTICS LACTOBACILLUS PLANTARUM LY-78
door: Huỳnh, Phan Phương Trang
Gepubliceerd in: (2024)

Lactic acid fermentation of fruits and vegetables
Gepubliceerd in: (2017)

Naringinase from probiotic bacteria and its application in production of probiotic citrus juices: Doctoral Dissertation - Major: Food science
door: Trần, Thị Mai Anh
Gepubliceerd in: (2019)

Naringinase from probiotic bacteria and its application in production of probiotic citrus juices: Doctoral Dissertation - Major: Food science
door: Trần, Thị Mai Anh
Gepubliceerd in: (2019)

Lactic Acid Bacteria
door: Chen, Wei
Gepubliceerd in: (2020)

Lactic Acid Bacteria
door: Chen, Wei
Gepubliceerd in: (2020)

In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria /

PRODUCTION OF BETACYANIN POWDER FROM DRAGON FRUIT (Hylocereus undatus) PEELS
door: Đào, Thị Mỹ Linh, et al.
Gepubliceerd in: (2024)

Chemistry & technology of soft drinks & fruit juices
Gepubliceerd in: (2016)

Chemistry and technology of soft drinks and fruit juices
door: Chemistry and technology of soft drinks and fruit juices
Gepubliceerd in: (2016)

Recovery of L-lactic acid from fermentation broth by using strong anionic resin /
door: Nguyen Minh Quan.

PRODUCTION OF BETACYANIN POWDER F-ROM DRAGON FRUIT (Hylocereus undatus) PEELS
door: Đào, Thị Mỹ Linh, et al.
Gepubliceerd in: (2024)

Principles and practices of small- and medium-scale fruit juice processing
door: R. P. BATES
Gepubliceerd in: (2001)

Effects of cultivation conditions on folate production by lactic acid bacteria /

Comparative studies of class IIa bacteriocins of lactic acid bacteria /
door: Eijsink, Vincent G. H.

Humic acid reduction by propionibacterium freudenreichii and other fermenting bacteria /
door: Benz, Marcus.

Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha
door: Nguyen, Khoi Nguyen

Components of Brand Equity: The Case of Binh Thuan Dragon Fruit
door: Ngô, Thi Ngọc Huyền

Membrane-mediated extractive fermentation for lactic acid production from cellulosic biomass /
door: Chen, Rongfu.

Production of l-lactic acid by Rhizopus oryzae in a bubble column fermenter /

Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria : A functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage /

High-pressure inactivation and sublethal injury of pressure-resistant escherichia coli mutants in fruit juices /
door: Garcia-Graells, Cristina.

Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products /

APPLICATION OF LACTIC BACTERIA IN EXPERIMENTAL PRODUCTION OF BIO-DETERGENT FROM TOFU SOUR LIQUID
door: Lưu, Minh Châu, et al.
Gepubliceerd in: (2023)

Nutrient leaching and end product accumulation in plastic composite supports for l-(+)-lactic acid biofilm fermentation /

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages /

Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains /

Strong synergy between a eukaryotic antimicrobial peptide and bacteriocins from lactic acid bacteria /

The role of unofficial institutions in agricultural development of Cửu Long delta (The case of Mỹ Tịnh An dragon fruit cooperative model in Chợ Gạo district, Tiền Giang province)
door: Khúc, Thị Thanh Vân, et al.
Gepubliceerd in: (2024)

Preliminary study of BRCA1 and BRCA2 mutations among Vietnamese ovarian carcinomas population by using ion personal genome machine platforms
door: Ngô, Đại Phú, et al.
Gepubliceerd in: (2024)

Ingredient selection for plastic composite supports for L-(+)-lactic acid biofilm fermentation by Lactobacillus casei subsp. rhamnosus /

Rope-producing strains of bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria /

Phân lập và xác định một số đặc tính sinh học của vi khuẩn lactic từ dưa cải muối chua tại Đà Lạt = Isolation and determination of biological characteristics of lactic acid bacteria from pickled sauerkraut in Da Lat
door: Lê, Thị Loan, et al.
Gepubliceerd in: (2023)

Probiotic bacteria as biological control agents in aquaculture
Gepubliceerd in: (2000)

Optimization of L-(+)-lactic acid production by ring and disc plastic composite supports through repeated-batch biofilm fermentation /
door: Ho, K. L.

Phylogenetic diversity of lactic acid bacteria associated with paddy rice silage as determined by 16S ribosomal DNA analysis /
door: Ennahar, Said.

Amino acid fermentation
Gepubliceerd in: (2017)

Sàng lọc các chủng vi khuẩn lactic từ ruột một số loài cá da trơn có tiềm năng sử dụng làm probiotic
door: Trần, Thị Ngọc Phương, et al.
Gepubliceerd in: (2024)

RESEARCH PRODUCTION FERMENTED LEMON JUCE BY USING Lactobacillus plantarum
door: Vũ, Thị Thanh Hằng, et al.
Gepubliceerd in: (2023)