| Tài liệu tham khảo |
Loại |
Chi tiết |
| 2) Tôn Nữ Minh Nguyệt (chủ biên). Công nghệ chế biến rau trái. NXB Đại học Quốc gia Tp. Hồ Chí Minh, 580 p |
Sách, tạp chí |
| Tiêu đề: |
Công nghệ chế biến rau trái |
| Nhà XB: |
NXB Đại học Quốc giaTp. Hồ Chí Minh |
|
| 4) Aadil, R.M.,Zeng, X., Han, Z., Sun, D. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry 141, 3201-3206 |
Sách, tạp chí |
| Tiêu đề: |
Effects of ultrasound treatments onquality of grapefruit juice |
| Tác giả: |
Aadil, R.M.,Zeng, X., Han, Z., Sun, D |
| Năm: |
2013 |
|
| 5) Aurore, G. et al. (2009). Bananas, raw materials for making processed food products.Trends in Food Science & Technology, 20, 78 – 91 |
Sách, tạp chí |
| Tiêu đề: |
Bananas, raw materials for making processed food products |
| Tác giả: |
Aurore, G. et al |
| Năm: |
2009 |
|
| 6) Cai, J., Liu, X., Li, Z., and An, C. (2003). Study on extraction technology of strawberry pigments and its physicochemical properties. Food and Fermentation Industries, 29, 69- 73 |
Sách, tạp chí |
| Tiêu đề: |
). Study on extraction technology of strawberrypigments and its physicochemical properties |
| Tác giả: |
Cai, J., Liu, X., Li, Z., and An, C |
| Năm: |
2003 |
|
| 7) Cheng, L. H., Soh, C. Y., Liew, S. C., and The, F. F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chemistry, 104, 1396-1401 |
Sách, tạp chí |
| Tiêu đề: |
Effects of sonication andcarbonation on guava juice quality |
| Tác giả: |
Cheng, L. H., Soh, C. Y., Liew, S. C., and The, F. F |
| Năm: |
2007 |
|
| 8) Dang, B. K., Huynh, T. V. and Le, V. V. M (2012). Simultaneous treatment of acerola mash by ultrasound and pectinase preparation in acerola juice processing: optimization of the pectinase concentration and pectolytic time by response surface methodology.International Food Research Journal 19(2) |
Sách, tạp chí |
| Tiêu đề: |
Simultaneous treatment of acerolamash by ultrasound and pectinase preparation in acerola juice processing: optimizationof the pectinase concentration and pectolytic time by response surface methodology |
| Tác giả: |
Dang, B. K., Huynh, T. V. and Le, V. V. M |
| Năm: |
2012 |
|
| 9) Debabandya, M., Mishra, S., & Sutar, N. (2010). Banana and its by-product utilisation.Journal of Scientific & Industrial Research, 69, 323-329 |
Sách, tạp chí |
| Tiêu đề: |
Banana and its by-product utilisation |
| Tác giả: |
Debabandya, M., Mishra, S., & Sutar, N |
| Năm: |
2010 |
|
| 10) Duan, X. et al. (2008). Modification of pectin polysaccharides during ripening of postharvest banana fruit. Food Chemistry, 111, 144–149 |
Sách, tạp chí |
| Tiêu đề: |
Modification of pectin polysaccharides during ripening ofpostharvest banana fruit |
| Tác giả: |
Duan, X. et al |
| Năm: |
2008 |
|
| 11) Gronroos, A., Pentti, P., Hanna, K., (2008). Ultrasonic degradation of aqueous caarboxymethycellulose: effect of viscosity, molecular mass and concentration. Ultrasonic Sonochem, 15, 644-648 |
Sách, tạp chí |
| Tiêu đề: |
Ultrasonic degradation of aqueouscaarboxymethycellulose: effect of viscosity, molecular mass and concentration |
| Tác giả: |
Gronroos, A., Pentti, P., Hanna, K |
| Năm: |
2008 |
|
| 12) Lieu, N. L. and Le, V. V. M. (2010). Application of ultrasound in grape mash treatment in juice processing. Ultrasononics Sonochemistry 17 (1), 273-279 |
Sách, tạp chí |
| Tiêu đề: |
Application of ultrasound in grape mashtreatment in juice processing |
| Tác giả: |
Lieu, N. L. and Le, V. V. M |
| Năm: |
2010 |
|
| 13) Nguyen, T. P. và Le, V. V. M, (2012). “Application of ultrasound to pineapple mash treatment in juice processing". International Food Research Journal 19(2) |
Sách, tạp chí |
| Tiêu đề: |
Application of ultrasound to pineapple mashtreatment in juice processing |
| Tác giả: |
Nguyen, T. P. và Le, V. V. M |
| Năm: |
2012 |
|
| 15) Palma, M. & Barroso, C. G. (2002). Ultrasound-assisted extraction and determination of tartaric and malic acids from grapes and winemaking by products.Analytica Chimica Acta, 458, 119-130 |
Sách, tạp chí |
| Tiêu đề: |
Ultrasound-assisted extraction anddetermination of tartaric and malic acids from grapes and winemaking by products |
| Tác giả: |
Palma, M. & Barroso, C. G |
| Năm: |
2002 |
|
| 16) Patist, A. and Bates, D. (2008). Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innovative Food Science & Emerging Technologies 9 (2), 147–154 |
Sách, tạp chí |
| Tiêu đề: |
Ultrasonic innovations in the food industry: From thelaboratory to commercial production |
| Tác giả: |
Patist, A. and Bates, D |
| Năm: |
2008 |
|
| 17) Riera, E. et al. (2004). Mass transfer enhancement in supercritical fluids extraction by means of power ultrasound. Ultrasonic sonochemistry, 11(3-4), 241-244 |
Sách, tạp chí |
| Tiêu đề: |
Mass transfer enhancement in supercritical fluids extractionby means of power ultrasound |
| Tác giả: |
Riera, E. et al |
| Năm: |
2004 |
|
| 18) Giuseppina Pace Pereira Lima, Fabio Vianello, Camila Renata Corrêa, Renê Arnoux da Silva Campos, Milena Galhardo Borguini (2014) “Polyphenols in Fruits and Vegetables and Its Effect on Human Health” Food and Nutrition Sciences, 2014, 5, 1065- 1082 |
Sách, tạp chí |
| Tiêu đề: |
“Polyphenols in Fruits andVegetables and Its Effect on Human Health” |
|
| 19) Rostagno, M. A., Palma, M., & Barroso, C. G. (2003). Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography A , 1012, 119-128 |
Sách, tạp chí |
| Tiêu đề: |
Ultrasound-assisted extractionof soy isoflavones |
| Tác giả: |
Rostagno, M. A., Palma, M., & Barroso, C. G |
| Năm: |
2003 |
|
| 20) Sharma, A. and Gupta, N. (2006). Ultrasonic pre-irradiation effect upon aqueous enzymatic oil extraction from almond and apricot seeds. Ultrasonic Sonochemistry, 13, 529-534 |
Sách, tạp chí |
| Tiêu đề: |
Ultrasonic pre-irradiation effect upon aqueousenzymatic oil extraction from almond and apricot seeds |
| Tác giả: |
Sharma, A. and Gupta, N |
| Năm: |
2006 |
|
| 21) Pradeep Rajasekhar, Linhua Fan, Thang Nguyen, Felicity A. Roddick (2012) “A review of the use of sonication to control cyanobacterial Blooms” water r e s e arch 4 6 (2012) 4319e4329 |
Sách, tạp chí |
| Tiêu đề: |
Areview of the use of sonication to control cyanobacterial Blooms” |
|
| 22) Tran, P.P.T. và Le, V.V.M, (2011). Effects of ultrasound on catalytic effciency of pectinase preparation during the treatment of pineapple mash in juice processing.International Food Research Journal 18 |
Sách, tạp chí |
| Tiêu đề: |
Effects of ultrasound on catalytic effciency ofpectinase preparation during the treatment of pineapple mash in juice processing |
| Tác giả: |
Tran, P.P.T. và Le, V.V.M |
| Năm: |
2011 |
|
| 23) Zhang, L., Liu, Z. (2008). “Optimization and comparion of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of licopene from tomatoes” Ultrasonic Sonochemistry, 15, 731-737 |
Sách, tạp chí |
| Tiêu đề: |
Optimization and comparion of ultrasound/microwaveassisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of licopene fromtomatoes |
| Tác giả: |
Zhang, L., Liu, Z |
| Năm: |
2008 |
|