Ứng dụng các kỹ thuật lên men, xử lý nhiệt và nano trong chế biến và nâng cao giá trị các chất có hoạt tính sinh học trong tỏi tt tiếng anh

MINISTRY OF EDUCATION AND TRAINING CAN THO UNIVERSITY SUMMARY OF DOCTORAL DISSERTATION Major: Food Technology Code: 62540101 NGUYEN AI THACH APPLICATION OF FERMENTATION, HEATING TREATMENT TECHNIQUES AND NANOTECHNOLOGY IN PROCESSING AND ENHANCING THE VALUE OF BIOACTIVE COMPOUNDS IN GARLIC Can Tho, 2020 THE DISSERTATION WAS COMPLETED AT CAN THO UNIVERSITY Supervisor: Assoc Prof Dr Nguyen Minh Thuy Co-supervisor: Dr Ha Phuong Thu The doctoral dissertation was evaluated by the Committees at the basic level Meeting at: …………………………………, Can Tho University At: Reviewer 1: Reviewer 2: You can find a copy of this dissertation at the library: Learning Resource Center, Can Tho University National Library of Viet Nam LIST OF PUBLISHED WORKS Nguyen Ai Thach, Nguyen Minh Thuy, Nguyen Thi My Tuyen and Vo Thi Dieu 2016 Changes in physico-chemical properties of garlic bulbs (Allium sativum L.) during maturation and storage Can Tho University Journal of Science 45b: 1624 ISSN 1859-2333 Nguyen Ai Thach, Le Thai Anh Thu and Nguyen Minh Thuy 2016 The effect of blanching, Lactobacillus plantarum density and salt concentration on bioactive compounds in pickled garlic Vietnam Journal of Agriculture and Rural Development Green Agriculture, November - 2016: 161-166 ISSN 1859–4581 Nguyen Ai Thach, Nguyen Minh Thuy 2017 Effects of aging temperature on the physicochemical characteristics of black garlic Vietnam Journal of Chemistry 55(4E23): 130134 ISSN: 0866-7144 Nguyen Ai Thach, Nguyen Minh Thuy 2017 The effects of aging temperature on the contents of bioactive compounds in black garlic Vietnam Journal of Chemistry 55(4E23): 135139 ISSN: 0866-7144 Nguyen Ai Thach and Nguyen Minh Thuy 2017 Effect of extraction conditions on polyphenols, flavonoids, S-Allyl cysteine content and antioxidant activity of black garlic extract Vietnam Journal of Science and Technology, 55(5A), 18-25 ISSN: 0866-708X Nguyen Ai Thach and Nguyen Minh Thuy 2018 Effects of drying temperature and time on bioactive compounds and antioxidant activity of black garlic product Journal of Vietnam Agricultural Science and Technology, 1(86): 59-63 ISSN: 1859-1558 Nguyen Ai Thach and Nguyen Minh Thuy 2019 Study of synthesis and characteristics of total polyphenols, total flavonoids and S-allyl cysteine-loaded alginate nanoparticles with various black garlic extracts and alginate ratios International Journal of Engineering Sciences and Reasearch Technology, 8(6): 261-272 ISSN: 2277-9655 Nguyen Ai Thach, Ha Phuong Thu and Nguyen Minh Thuy 2019 In-vitro evaluation of cytotoxicity, antimicrobial, and enzyme inhibition activity of black garlic and its nanoparticles International Journal of Engineering Sciences and Reasearch Technology, 8(10): 59-63 ISSN: 2277-9655 Chapter 1: INTRODUCTION 1.1 The rationale of the study In Vietnam, garlic is grown in areas such as Hai Duong, Ha Noi, Bac Giang, Phan Rang, Ly Son, Da Lat, Phan Rang garlic is characterized by small bulbs, white skin, fragrant essential oils Many farmers in Phan Rang-Thap Cham city who applied the VIETGAP (Vietnamese Good Agricultural Practices) to production, providing consumers with safe and quality garlic products Storage of garlic is very important to provide products for the market of fresh vegetables and for food processing Garlic bulbs can be stored about 1-2 months under good conditions at ambient temperatures with low relative humidity (RH