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(Đồ án HCMUTE) khảo sát ảnh hưởng của polymer nền đến tính chất của màng chỉ thị ph dựa trên anthocyanin và curcumin

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BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH ĐỒ ÁN TỐT NGHIỆP NGÀNH CÔNG NGHỆ THỰC PHẨM KHẢO SÁT ẢNH HƯỞNG CỦA POLYMER NỀN ĐẾN TÍNH CHẤT CỦA MÀNG CHỈ THỊ PH DỰA TRÊN ANTHOCYANIN VÀ CURCUMIN GVHD: NGUYỄN VINH TIẾN SVTH: PHẠM THU LAN NGUYỄN VÕ SONG THI SKL008925 Tp Hồ Chí Minh, tháng 08/2022 i TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA ĐÀO TẠO CHẤT LƯỢNG CAO NGÀNH CÔNG NGHỆ THỰC PHẨM KHÓA LUẬN TỐT NGHIỆP MÃ SỐ: 2022 - 18116076 KHẢO SÁT ẢNH HƯỞNG CỦA POLYMER NỀN ĐẾN TÍNH CHẤT CỦA MÀNG CHỈ THỊ PH DỰA TRÊN ANTHOCYANIN VÀ CURCUMIN GVHD: PGS.TS NGUYỄN VINH TIẾN SVTH: PHẠM THU LAN - 18116076 NGUYỄN VÕ SONG THI - 18116114 THÀNH PHỐ HỒ CHÍ MINH – 08/2022 i TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA ĐÀO TẠO CHẤT LƯỢNG CAO NGÀNH CƠNG NGHỆ THỰC PHẨM KHĨA LUẬN TỐT NGHIỆP MÃ SỐ: 2022 - 18116076 KHẢO SÁT ẢNH HƯỞNG CỦA POLYMER NỀN ĐẾN TÍNH CHẤT CỦA MÀNG CHỈ THỊ PH DỰA TRÊN ANTHOCYANIN VÀ CURCUMIN GVHD: PGS.TS NGUYỄN VINH TIẾN SVTH: PHẠM THU LAN - 18116076 NGUYỄN VÕ SONG THI - 18116114 THÀNH PHỐ HỒ CHÍ MINH – 08/2022 i i i LỜI CẢM ƠN Xin chân thành cảm ơn quý thầy, cô Bộ Môn Công Nghệ Thực Phẩm, Khoa Cơng Nghệ Hóa Học Thực Phẩm, Trường Đại Học Sư Phạm Kỹ Thuật TP HCM trang bị cho kiến thức tảng vô quý báu, thiết thực tạo điều kiện thiết bị, sở vật chất để hồn thành khóa luận Xin chân thành cảm ơn thầy PGS TS Nguyễn Vinh Tiến quan tâm, tận tình hướng dẫn, truyền dạy kiến thức, kinh nghiệm giúp chúng tơi hồn thành khóa luận tốt nghiệp Cảm ơn cô Hồ Thị Thu Trang, ngành Công nghệ Thực Phẩm tạo điều kiện giúp chúng tơi sử dụng trang thiết bị phịng thí nghiệm thuộc khoa Cơng nghệ Hóa Học Thực Phẩm Chúng tơi xin chân thành cảm ơn! ii i iii i iv i v i vi i vii i 12 Basiak, E., Lenart, A., & Debeaufort, F (2017) Effects of Carbohydrate/Protein Ratio on the Microstructure and the Barrier and Sorption Properties of Wheat Starch-Whey Protein Blend Edible Films: Carbohydrate/Protein Ratio and Edible Films J Sci Food Agric, 97, 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