| STT |
Tên bài báo |
Tóm tắt nội dung |
Tác giả |
Tiêu đề tạp chí, thứ hạng hoặc yếu tố ảnh hưởng |
Thời gian xuất bản |
| 1 |
Efficacy of Edible Coating to Extend the Post-harvest Shelf-life of Shallot (Allium ascalonicum) Bulb |
Shallot or violet onion (Allium ascalonicum) bulbs are well known for their biological activity resulting from the presence of sulphur compounds. The health and nutritional benefits of shallot have led to their increased demand and hence production. Shallot harvest handling must be done immediately after harvest because these commodity are easily damaged. Plastic food packaging causes serious environmental problems. Edible coatings offer various physicochemical advantages for fruit and vegetable in preservation. Objective of this study focused on the effectiveness of different coating materials such as chitosan, CMC, xanthan gum, carrageenan, sodium alginate to the quality of shallot bulbs. Results showed that after 6 month storage by 3.0% chitosan at ambient temperature, shelf-life of shallot bulbs remained its stability. Edible coating could maitain shallot quality by controlling respiration rate as well as decay. It’s not only as an effective strategy for the product but also friendly environment. |
Nguyễn Phước Minh (Đại học Đông Á), N. Q. Thong (Đại học Cần Thơ), V. T. B. Lieu (Đại học Cần Thơ), D. T. Son (Đại học Sư phạm Kỹ thuật Vĩnh Long) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
12/2019 |
| 1 |
Efficacy of Drying and Stir-frying to Purple Rice Paddy Herb (Limnophila aromatica) Tea |
In Vietnam, L. aromatica is easily cultivated in flooded rice fields. This herb has two very distinct flavours of lemon oil and cumin. It is used in Vietnamese cuisine to add flavour in soup broths, sauces, and other foods. In order to create a new kind of functional herb tea, we have penetrated on various parameters such as drying and stir-frying the total phenolic and total flavonoid content in the dried stirfried rice paddy herb tea. Our results revealed that drying raw purple rice paddy herb at 55oC to 8.5% moisture content and then stir-frying at 140oC in 6 minutes could produce the good organoleptic property while maintaining the best phenolic and flavonoid content in this functional beverage. These findings provided useful information for manufactures in processing of this herb to preserve potential sources of bioactive components for consumer and public health. |
Nguyễn Phước Minh (Đại học Đông Á), D. T. Son (Đại học Sư phạm Kỹ thuật Vĩnh Long), L. T. Buu (Đại học Cần Thơ), Nguyễn Hồng Nga (Sở y tế Sóc Trăng) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
12/2019 |
| 1 |
Saccharomyces cerevisiae Immobilisation in Sodium Alginate for Red Dragon Fruit Winemaking |
Red dragon fruit is rich in sugar, organic acids and minerals and other nutrients. It has good processing properties; it is used in the production of fruit juice, jam, and preserved fruit. Its economic value in local market is quite low. Making wine is not only converting the fruit into wine, but also improves its economic value of dragon fruit. Objective of this study focused on the effect of encapsulation of Saccharomyces cerevisiae in sodium alginate complexed with calcium chloride in red dragon fruit wine fermentation. Different technical parameters such as sodium alginate concentration (2.0%, 4.0%, 6.0%, 8.0%, 10%), bead size (2mm, 4mm, 6mm, 8mm, 10mm), bead loading (5 g/100ml, 10 g/ 100ml, 15 g/100ml, 20 g/ 100ml, 25 g/ 100ml), initial total soluble solid (10, 12, 14, 16, 18oBrix), clarifying agent (gelatin, bentonite, wheat gluten, egg white, kieselsol and kaolin) in wine making. Results showed that the best wine quality based on ethanol content (19.38%v/v) and sensory score were recorded by encapsulation of Saccharomyces cerevisiae in 6% sodium alginate, bead size 6mm, bead loading 20 g/ 100ml, initial soluble solid 16%, gelatin as clarifying agent. |
Nguyễn Phước Minh (Đại học Đông Á), P. X. Mai (Đại học Cần Thơ), V. T. B. Lieu (Đại học Cần Thơ), D. T. Son (Đại học Sư phạm Kỹ thuật Vĩnh Long) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
12/2019 |
| 1 |
Technical Parameters Influencing to Cayratia trifolia Fox Grape Wine Making |
Cayratia trifolia is a weak herbaceous climber. Its fruit is fleshy, juicy, dark purple or black. Cayratia trifolia Linn. Is a medicinally important plants and used in the treatment of various diseases. In order to utilize this valuable fruit, objective of this study focused on major technical parameters such as sugar supplementation and yeast ratio in the primary fermentation; different clarifying agents such as gelatin, kaolin, egg white, bentonite in the secondary fermentation. Results showed that sugar concentration and yeast ratio in the initial must were very important to the ethanol, titratable acidity and aroma in wine. Gelatin was suitable in fining step to control haze turbidity in wine. From this study, consumers had more chance to enjoy a healthy food drink orginated from natural source. |
Nguyễn Phước Minh (Đại học Đông Á), L. Q. Thuan (Đại học Cần Thơ), M. H. Dai (Đại học Cần Thơ), D. T. Son (Đại học Sư phạm Kỹ thuật Vĩnh Long), H. T. Luu ( Labone Scientific Co. Ltd ), N. T. Dan ( Rainbow Technique Trading Co. Ltd ) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
12/2019 |
| 1 |
Effectiveness of Lactobacillus acidophilus as Probiotic in Cantaloupe (Cucumis Melo) Juice Fermentation |
Cantaloupe is one of the most consumed fruit crops worldwide specially in Viet Nam due to its pleasant flavour and nutritional value. Cantaloupe is highly perishable, due to its high moisture content. Lots of cantaloupes rot away in the farmland. The production of freshly cantaloupe juice is a best way to raise the merchandise rate of cantaloupe and to prolong its product shelf-life during consumption. Lactic acid fermentation increases the shelf life of cantaloupe juice and also enhances various beneficial properties, including nutritive value and flavours. Objective of this study focused on the effect of Lactobacillus acidophilus as probiotic in cantaloup (Cucumis Melo) juice production. Different technical parameters such as the initial soluble solid content (8.0, 8.5, 9.0, 9.5, 10.0 oBrix), Lactobacillus acidophilus innoculum size (1.0, 1.5, 2.0, 2.5, 3.0 g/L), fructo-oligosaccharide (0.5%, 1.0%, 1.5%, 2.0%, 2.5%) were examined during fermentation at 37oC in 48 hours. Results showed that the best fermented juice quality would be achieved by the initial soluble solid content 9.5oBrix, Lactobacillus acidophilus innoculum size 2.0 g/L, fructo-oligosaccharide 2.0%. |
Nguyễn Phước Minh (Đại học Đông Á), C. X. Nam (Đại học Kiên Giang), H. B. Tram (Đại học Công nghệ Tp.HCM), D. T. Son ( Đại học Sư phạm Kỹ thuật Vĩnh Long) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
12/2019 |
| 1 |
Effect of Chitosan-Lemongrass Essential Oil-Xanthan Gum Coating on the Shelf Life of White Mushroom (Pleurotus ostreatus) |
Mushrooms (Pleurotus ostreatus) are rich in nutrients, such as minerals, vitamins, amino acids, carbohydrate. They have thin and porous epidermal structure with high respiration rate comparing to other fruits and vegetable. They are highly perishable and lose quality very quickly right after harvesting. Mushroom shelf-life is usually short under normal handling and distribution. Therefore, mushrooms must be taken care to maintain their freshness and commercial value. Chitosan has been found to be non-toxic, biodegradable, biofunctional, biocompatible, antimicrobial and antifungal activities. Lemongrass essential oil has stability properties of water vapor permeability of films made based on chitosan. Xanthan gum is one biopolymer promising for food packaging. Our present research focused on the effect of chitosan-lemongrass essential oil-xanthan gum coating on the shelf life of white mushroom (Pleurotus ostreatus). Results revealed that a composite of chitosan-lemongrass essential oilxanthan gum coating (2.0%: 2.5%: 2.0%) could maintain the quality and extend the shelf-life of mushroom for 7 days of storage. |
Nguyễn Phước Minh (Đại học Đông Á), L. T. Buu (Đại học Cần Thơ), T. H. P. Trang (Đại học Tiền Giang) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
11/2019 |
| 1 |
Effective of Lemongrass (Cymbopogon citratus L.) Essential Oil Incorporated in Chitosan-Based Edible Coating to Extend Hen Egg Shelf-Life during Storage |
Hen egg is one of the finest foods, offering human a complete balance of essential nutrients with proteins, vitamins, minerals and fatty acids with huge biological value. Eggshells have been regarded as natural protective barriers of eggs. However, eggs encounter different problems, such as weight loss, interior quality deterioration, and microbial contamination. Chitosan has attracted much attention owing to its extraordinary performance such as well-forming, low gas permeability, biocompatibility, strong antimicrobial attributes. Our present research focused on the application of lemongrass (Cymbopogon citratus L.) essential oil incorporated in chitosan-based edible coating to extend egg shelf-life during storage. This research was conducted from 2018 to 2019 in the scientific laboratory of Soc Trang Nanotech Ltd. Results revealed that 0.4% lemongrass oil incorporated with chitosan 1.5% was appropriated to extend hen egg shelf-life for 8 weeks. Chitosan incorporated with lemongrass essential oil coating is considered an efficient and practical way to preserve eggs at room temperature. |
Nguyễn Phước Minh (Đại học Đông Á), L. Q. Thuan (Đại học Kiên Giang), L. B. Tran (Đại học Cần Thơ) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
11/2019 |
| 1 |
Efficacy of Curcumin-Chitosan-Based in Glazing of Cooked Shrimp and in Coating of Dry-salted Shrimp to Extend Product Shelf-life during Preservation |
Chitosan has a wide range of potential applications in food science. It’s one of the best edible and biologically safe preservative coatings for different types of foods owing to its biochemical and biodegradable property, non toxicity, film-forming, antimicrobial action. Curcumin is one of the few promising natural products with a variety of therapeutic effects. Our present research demonstrated a new edible coating formula by combining chitosan 1.5% with different curcumin concentration (0.01%, 0.02%, 0.03%, 0. 04 %). This research was conducted from 2018 to 2019 in the scientific laboratory of Mekong University. Results revealed that the chitosan-based coating layers (1.5 %) emdeded with curcumin (0.03%) could maintain the shrimp quality in glazing of cooked frozen shrimp as well as coating of dry-salted shrimp during storage. Curcumin played an important role as antioxidant in making chitosan-based film. Nontoxic, non-pollution biodegradability, surface barrier, biocompatibility, and edibility are some benefits of edible curcumin-chitosan-based coatings over plastic bags. It has been shown that it’s significantly improved the quality and increased the shelf-life of shrimp product. The improvement in the product quality is achieved through inactivation of microbial growth, reduction of lipid oxidation and enhancement of sensory characteristic. |
Nguyễn Phước Minh (Đại học Đông Á), P. K. Thu (Đại học Mekong), L. T. T. Trinh (Đại học Cần Thơ) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
11/2019 |
| 1 |
Herbal Tea Production from Mimosa Pudica |
Drying is the most popular and basic method for post-harvest storage of herbs because it permits for the quick preservation of the herbal qualities of the herb material in a simple manner. Mimosa pudica is considered as a promising herbal candidate to undergo further exploration as evident from its pharmacological properties. Objective of this study focused on the effect of blanching temperature and time; oven drying temperature and storage condition to total phenolics (mg/g), total flavonoids (mg/g), ferric reducing/antioxidant power (FRAP or TE, mg/g), radical-scavenging activity DPPH (IC50, mg/mL) and sensory score of the dried Mimosa pudica tea. Results showed that Mimosa pudica should be blanched in hot water 95oC at 5 seconds in the present of citric acid 0.5% and then beeing dried by oven dryer at 50oC until 10.0% moisture. The final herbal tea could be preserved under vacuum in aluminum foil at 28oC to maintain flavonoid content for 12 months. |
Nguyễn Phước Minh (Đại học Đông Á), T. X. Dao (Đại học Cần Thơ), N. T. Giap (Đại học Công nghệ Tp.HCM) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
11/2019 |
| 1 |
Effectiveness of Chitosan-Based Edible Coating on Wax Jambu (Syzygium samarangense) |
Chitosan is a biodegradable material derived from chitin. It is used in agriculture industry. It has an antifungal property. Cinnamic acid is known as the agent of antimicrobial. Cinnamic acid is rarely used in single coating but tend to be used in combination coating. Coating is used to protect the food and conserve their shelf life. Wax jambu (Syzygium samarangense) fruits have a thin red skin and are delicate; they need to be picked by hand twice a week and handled with care. The fruits of S. samarangense are also having several medicinal properties they are highly perishable under postharvest condition. This problem is an obstacle to the production of wax jambu for export. Objective of this study focused on the effectiveness of chitosan-based as edible coating on wax jambu (Syzygium samarangense) to extend its product’s shelf life. Results showed that wax jambu (Syzygium samarangense) was coated by 1.5% chitosan and 3.5 mM cinnamid acid which were appropriated to extend its shelf life for 10 days under ambient condition. Chitosan coatings can be used for storage of highly perishable fruits as it had showed increase in the shelf life of wax jambu. Chitosan ensures to slow down senescence by preventing respiration and transpiration. |
Nguyễn Phước Minh (Đại học Đông Á), V. N. Bich (Đại học Đồng Tháp), T. H. Thuan (Đại học Công nghệ Tp.HCM) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
11/2019 |
| 1 |
Different Technical Variables Affecting Noni (Morinda Citrifolia L.) Wine Fermentation |
Noni (Morinda citrifolia L.) is one of the most important fruit which was widely used for its health restorative properties. It has been used an herbal medicine in various ailments. This fruit is considered a natural antioxidant. It can prevent cancer, heart disease, diabetes, cognitive dysfunction, hypertension etc., and maintain overall good health. Over the years, its popularity has been diminished due to unpleasant smell from the ripened fruit. There is limited study mentioning to processing of this functional fruit. Therefore we explored a wine fermentation from noni fruit by focusing on the effect of different variables such as sugar supplementation, yeast ratio inculation, fermentation time and temperature in the primary fermentation, and fermentation time and temperature in the secondary fermentation to noni wine quality (%v/v alcohol; g/l acidity; oBrix residual sugar; sensory score). Our results proved that the primary fermentation should be conducted with 15% sugar supplementation, 0.15% Sacchromyces cerevisiae at temperature 29.0oC in 10 days. The secondary fermentation was adequate in 9.5oC for 3 weeks to get a pleasant flavor and aroma. Noni wine also evaluated the antioxidant capacity and total phenolic content. Noni wine could be considered as a good source of antioxidants and phenolics ideal for daily healthy consumption. |
Nguyễn Phước Minh (Đại học Đông Á), L. T. Buu (Đại học Cần Thơ), H. T. Luu (Đại học Công nghệ TP.HCM) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
9/2019 |
| 1 |
Various Technical Aspects in Herbal Tea Production from Alisma Plantago-Aquatica Leaf |
Alisma plantago-aquatica is abundant weed on thinned crops of rice. A. plantago-aquatica is resistant to flood, but being very susceptible to shade; therefore the thickened rice crops shade the weeds and detain their growth. Leaves green; lower ones only sessile, widely linear, and swimming; the other ones aerial, long-petiolate; their plates big, ovoid or widely ovoid, with cordate base usually, with pointed apex. The use of medicinal herbs as a source of antioxidants is significant because they are often utilized to heal chronic diseases. Objective of this study focused on the effectiveness of blanching temperature and time; oven drying temperature and storage condition to total phenolics (mg/g), total flavonoids (mg/g), ferric reducing/antioxidant power (FRAP, mg/g), radical-scavenging activity (DPPH, mg/mL) of the dried Alisma plantago-aquatica tea. Results showed that Alisma plantago-aquatica should be treated in hot water at 95oC within 8 seconds in the present of citric acid 1.0% and then being dried by drying oven at 45oC until 7.5% moisture. The final herbal tea could be preserved under vacuum in aluminum bag at 28oC to maintain total phenolics, total flavonoids, antioxidant power and radical-scavenging activity for 12 months. |
Nguyễn Phước Minh (Đại học Đông Á), L. B. Thuy (Đại học Kiên Giang), T. B. Trinh (Đại học Cần Thơ), T. T. K. Oanh (Đại học Cần Thơ) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
9/2019 |
| 1 |
Application of Cinnamaldehyde-Chitosan Coating to Prolong Shelf-Life of Grapefruit (Citrus Maxima) |
Grapefruit (Citrus Maxima) is one of the most important citrus fruit cultivated in Vietnam. Its stability is quite short under ambient temperature. The edible coating could keep textural properties, sensory appearance and control respiration rate of fruits by functioning as a semipermeable vapor and gas barrier to regulate the moisture and gases in the package. Chitosan is recognized as safe and has been widely applied as a successful carrier for incorporating with the antimicrobial agents. The objective of this research was to prolong the fresh fruit quality of grapefruit by using cinnamaldehyde-chitosan coating. The results indicated that 1.0% cinnamaldehyde-chitosan application could maintain the highest fruit quality properties such as weight loss, decay rate, firmness, sugar, acidity, and vitamin C. By this application, the storage life of grapefruit could be extended to 28 days under ambient temperature. |
Nguyễn Phước Minh (Đại học Đông Á), T. T. D. Trang (Đại học Bạc Liêu), V. T. T. Lieu (Đại học Cần Thơ) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
9/2019 |
| 1 |
Bitterness reduction in lingzhi (ganoderma lucidum) dried powder by drying, extraction, and microencapsulate material spray drying |
Ganoderma lucidum, commonly referred to as Lingzhi or Reishi, is a basidiomycete rot fungus which has been used for centuries. Ganoderma lucidum is a bitter fungus with a glossy exterior and a woody texture. Reishi mushroom (Ganoderma lucidum) is a type of mushroom believed to extend life and promote health. The main bioactive components of G. lucidum can be broadly grouped into polysaccharides and triterpenes. It is likely to have some benefits for cancer patients. However, oral consumption of Ganoderma lucidum products could be a problem due to the bitter taste. Bitter taste should be eliminated. β-cyclodextrin is one of the most common materials used in microencapsulation process. β-cyclodextrin comprises seven units of glucopyranose. An attempt studied the feasibility of bitterness reduction in Ganoderma lucidum dried powder. Fresh Ganoderma lucidum was fermentated with Lactobacillus plantarum in 48h. After that, Ganoderma lucidum would be dried under different temperature and time (35oC in 18h; 40oC in 16h, 45oC in 14h, 50oC in 12h), extraction by hot water at different temperature temperature and time (100oC in 60 min, 110oC in 50 min, 120oC in 40 min, 130oC in 30min), and spray drying by different microencapsulate materials (β-cyclodextrin, sodium alginate, carrageenan, pectin). Reduction of bitterness and enhancing palatability are obviously observed by fermentation with Lactobacillus plantarum in 48h, drying Ganoderma lucidum in 40oC in 16h, extraction by hot water at 120oC in 40 min and spray drying at inlet temperature 150oC, outlet temperature 80oC, feed rate 12 ml/min with β- cyclodextrin 0.4% as wall material. |
Nguyễn Phước Minh (Đại học Đông Á), Nguyen Tien Dung (Đại học Kiên Giang), Tran Minh Giau (Đại học Tiền Giang), and Le Quoc Huy (Đại học Cần Thơ) |
Plant Archives |
9/2019 |
| 1 |
Several factors affecting to shelf-life of paddy straw mushroom (volvariella spp.) in preservation |
Paddy straw mushroom (Volvariella spp.) has good combinations of all attributes like flavour, aroma, delicacy, high content of protein and vitamins and minerals. The fruiting body formation starts with tiny clusters of white hyphal aggregates called primordia and it is followed by several morphological stages in the fruiting body development process. Paddy straw mushroom is very delicate in nature and highly perishable, which accounts for its short shelf life. Pericarp browning and aril decay of paddy straw mushroom fruits shorten postharvest storage and thus reduce market value. It passes successive stages are called as button, eggs, elongation, mature stages respectively. Differentiation can be seen at the button stage. At maturity the buttons enlarge and umbrella like fruit bodies emerge after the rupture of the volva. Its commercial value goes down at that time. It is necessary to use post-harvest techniques for the extension of paddy straw mushroom shelf life. Edible coatings bring their response by affecting the physical, physiological and biochemical attributes of mushroom. Application of chitosan as edible coating could be considered as a useful approach to maintain its product quality during preservation. Objective of the present study focused on the effect of chitosan coating on some physicochemical, microbial and sensory characteristics of paddy straw mushroom during preservation. Optimal results showed that weight loss, pH, total soluble solids, titratable acidity and ascorbic acid; total plate count; sensory characteristics could be maintained at appropriate levels by coating paddy straw mushroom with 0.20% chitosan. Under 20oC of storage, their shelf life could prolong to 21 days without any deterioration. The present approach attempted to investigate some of the most significant findings to extend the shelf life of paddy straw mushroom fruit. |
Nguyễn Phước Minh (Đại học Đông Á), L.P. Hang (Đại học Cần Thơ) |
Plant Archives |
9/2019 |
| 1 |
Implementation of chitosan coating for preservation of dried spiny EEL (mastacembelidae) |
Lipid oxidation and proteolytic activities accounts for major changes in spiny eel (Mastacembelidae). Edible coatings are a promising preservation technology for dried fish because they provide good barrier against spoilage and pathogenic microorganisms, limit the lipid oxidation. The films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. Objective of the current research studied the feasibility of chitosan coating in preservation of dried spiny eel (Mastacembelidae). The dried spiny eels were treated by different concentration of chitosan (1.0%, 1.5%, 2.0%, 2.5%, 3.0%). The effectiveness of chitosan coating was based on quality changes of dried spiny eels such as lipid oxidation: Peroxide value (mEqO2/ kg), Thiobarbituric acid (mg maloaldehyde/ kg); proteolytic changes: total volatile base (TVB-N, mg N/100 g) nitrogen content and trimethylamine (TMA, mg N/100 g). All treated samples were monitored during 12 months of storage at ambient temperature in 3 months of interval sampling. Results revealed that the incorporation of 2.5% w/w chitosan could control microbial spoilage and lipid oxidation. By this approach, the dried spiny eels (Mastacembelidae) are stable at normal environment for 12 months. The study indicated that the edible coating could be commercially utilized to prolong the shelf-life of the dried oil fishes. The improvement in the quality of the seafood products is achieved through inhibition of microbial growth, reduction of lipid oxidation reduction and enhancement of sensorial attributes. |
Nguyễn Phước Minh (Đại học Đông Á), H.T. Nghia (Đại học Cần Thơ) |
Plant Archives |
9/2019 |
| 37 |
Production and preservation of marian plum (Boueamacrophylla) nectar |
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Nguyễn Phước Minh (Đại học Đông Á), Trần Thị Kiều Oanh (Cao đẳng cộng đồng Sóc Trăng) |
Journal of Global Pharma Technology Scopus Q4 (2017) (JGPT) |
8/2019 |
| 34 |
Investigation of dried herbal tea production From breadfruit (Artocarpus altilis) pulp |
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Nguyễn Phước Minh (Đại học Đông Á), Tien Minh Thu (Đại học Cần Thơ) |
Journal of Global Pharma Technology Scopus Q4 (2017) (JGPT) |
8/2019 |
| 35 |
Herbal tea production from Moringa oleifera leaf |
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Nguyễn Phước Minh (Đại học Đông Á), Phạm Xuân Mai (Cao đẳng cộng đồng Sóc Trăng), Nguyễn Thị Thùy Trang (Trường THCS Lê Văn Tám, Sóc Trăng) |
Journal of Global Pharma Technology Scopus Q4 (2017) (JGPT) |
8/2019 |
| 1 |
Effect of Edible Film Glazing to Physico-Chemical, Microbial and Sensory Attributes of Frozen Pangasius Fillet |
Pangasius is a type of catfish that is endemic to the waters of Mekong basin in south-east Asia, belongs to the family Pangasiidae. It is generally processed to frozen fillets for domestic consumption and also exported to Europe and USA. Freezing and cold storage is an efficient method which preserves taste and nutritional value. Glazing is a process used to reduce undesirable drying or dehydration of fish during frozen or cold storage. Objective of the current research studied the feasibility of edible coating in maintaing and preserving the chemical, microbial and sensory attributes of frozen Pangasius fillet. The frozen Pangagius fillets were glazed by different formulas (N0: control or glazing with clean water; N1: 3% w/w chitosan and glycerol; N2: 3% w/w whey protein concentrate and glycerol; N3: 3% w/w alginate an glycerol; N4: 3% w/w carrageenan). The chemical quality was based on the analyzed results of ammonia (µNH3/g) and pH; biogenic amines such as putrescine (mg/kg), cadaverine (mg/kg), histamine (mg/kg), spermine (mg/kg), spermidine (mg/kg); lipid oxidation or malondialdehyde value (mg/kg); microorganism such as Total plate count (cfu/g), Enterobacteriaceae (cfu/g), Coliform (cfu/g), E. coli (cfu/g), Staphylococus (cfu/g), Listeria (cfu/g), Salmonella (cfu/g), Vibrio (cfu/g); sensory score. All treated frozen Pangagius fillets were tested after 12 months of storage. Results revealed that the incorporation of 3% w/w chitosan and glycerol in ice-glazing could inhibit microbial spoilage and lipid oxidation and therefore maintain the freshness of Pangasius fillet during frozen storage. Under the optimal conditions, the shelf‐life of Pangasius fillet could be extended up to 12 months at −18 °C. The study indicated that the combination treatment with edible coating could be commercially utilized to maintain the freshness and prolong the shelf-life of frozen Pangasius fillet. |
Nguyễn Phước Minh (Đại học Đông Á), P. X. Mai (Đại học Cần Thơ), N. T. T. Trang (Đại học Kiên Giang) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
7/2019 |
| 1 |
Feasibility of Bitterness Reduction in Bitter Gourd (Momordica Charantia) Dried Powder By Blanching, Enzyme, and Wall Material |
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Nguyễn Phước Minh (Đại học Đông Á), M. H. Tien, Nguyễn Hồng Nga (Sở y tế Sóc Trăng) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
7/2019 |
| 1 |
Several technical factors affecting the baby corn beverage production |
Baby corn is a popular vegetable in Vietnam. The demand for baby corn is rapidly increasing day by day. There is a great demand of baby corn in international market mainly because of its freshness, taste, nutrition, free from pesticides and its multiuse. It is usually used for fresh consumption. During the baby corn havesting season, excessive supply of the fruit causes the price of baby corn decreasing dramatically. Baby corn is a highly perishable produce because of its high respiration rate. An inexpensive way to extend shelf life is the use of modified atmospheric packaging (MAP) in combination with low temperature. Therefore, we have tried to add value to the baby corn. One method of adding value to fresh baby corn is processing it into drink. We carried out the investigation of extraction (ratio of water : baby corn, temperature and time of blanching); juicy mixture and preservation. This research was conducted from 2017 to 2018 in the scientific laboratory of Soc Trang Health Department. Our results showed that the baby corn drink had the best quality when extracting with water : baby corn ratio (70 : 30) at 95oC in 2 min. The sample was then cooled to 37°C before the addition of glucoamylase enzyme at 0.07%. The milk was then incubated in a water bath at 37°C in 60 min. After the incubation process, the milk was heated in a water bath at 95°C for 2 min to inactivate all enzymes present. The hydrolyzed baby corn milk will be formulated with sugar 3.0%, citric acid 0.5% and carrageenan 0.6%. Baby corn drink shelf-life could be maintained for 12 months. |
Nguyễn Phước Minh (Đại học Đông Á), Nguyễn Hồng Nga (Sở y tế Sóc Trăng) |
Research on Crops |
7/2019 |
| 1 |
Efficacy of Edible Coatings on Enhancing the Shelf-Life of Fresh and Frozen Tilapia (Oreochromis niloticus) Fish |
Tilapia (Oreochromis niloticus) is generally processed to fresh and frozen fillets for domestic consumption. Deterioration of fish quality in refrigerator storage has great impact on the nutritious value of fish and the health of consumers. Freezing and cold storage is an efficient method which preserves taste and nutritional value. Glazing is a process used to reduce undesirable drying or dehydration of fish during frozen or cold storage. Objective of the current research studied the feasibility of edible coating in maintaing and preserving the chemical, microbial and sensory attributes of fresh and frozen tilapia fillet. The fresh and frozen tilapia fillets were treated with different formulas (N0: control; N1: 1.5% w/w chitosan and peracetic acid; N2: 1.5% w/w chitosan and gelatin; N3: 1.5% w/w whey protein isolate and ethanol; N4: 1.5% w/w xanthan gum). The chemical quality was based on the analyzed results of ammonia (µNH3/g) and pH; biogenic amines such as putrescine (mg/kg), cadaverine (mg/kg), histamine (mg/kg), spermine (mg/kg), spermidine (mg/kg); lipid oxidation or malondialdehyde value (mg/kg); microorganism such as Total plate count (cfu/g), Enterobacteriaceae (cfu/g), Coliform (cfu/g), E. coli (cfu/g), Staphylococus (cfu/g), Listeria (cfu/g), Salmonella (cfu/g), Vibrio (cfu/g); sensory score. All treated fresh tilapia fillets were tested after 21 days of cool storage (4oC). All treated frozen tilapia fillets were tested after 12 months of cold storage (-18oC). Results revealed that the incorporation of 1.5% w/w chitosan and peracetic acid could inhibit microbial spoilage and lipid oxidation and therefore maintain the freshness of tilapia fillet for 21 days at 4oC and 12 months at -18oC storage. The study indicated that the combination treatment with edible coating could be commercially utilized to maintain the freshness and prolong the shelf-life of fresh and frozen tilapia fillet effectively. |
Nguyễn Phước Minh (Đại học Đông Á), N. T. T. Phuong (Đại học Bạc Liêu), N. N. Linh (Đại học Đồng Tháp), N. H. Thi (Đại học Cần Thơ) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
7/2019 |
| 1 |
Technical Factors Influencing to Instant Powder from Strawberry (Fragaria) Juice |
Strawberry (Fragaria), a rich source of phytochemicals (ellagic acid, anthocyanins, quercetin, and catechin) and vitamins (ascorbic acid and folic acid), has been highly ranked among dietary sources of polyphenols and antioxidant capacity. Bioactive compounds in strawberry revealed high abundance of anthocyanins, flavonols, flavanols, and cinnamic acid. To increase strawberrys popularity and expand their use in the food industry, it’s neccesary to explore the appropriate postharvest handling and storage.The aim of this work was to study the feasibility of spray drying of strawberry juice juice. Various characteristics of spray-dried fruit juice powders are well affected by spray-drying conditions including inlet air temperature, out let air temperature, feed flow rate, drying carrier agent. Results revealed that inlet/ outlet spray drying temperature (155oC: 85oC), speed flow rate (12 ml/ min), γ‐cyclodextrin: maltodextrin (4: 6 % w/v) were appropriated for spray drying of dried strawberry powder from its juice. The spray-dried product of γ‐cyclodextrin-maltoxetrin-strawberry juice was considered to be the good technique to dry strawberry juice on the result of phytochemical determination, physical and chemical properties and antioxidant activity. Value addition of strawberry juice has been created by changing in the physical form of the agricultural produce which leads to its greater acceptability, extended availability, enhanced market viability and increased cost to benefit ratio for the grower of the strawberry produce. |
Nguyễn Phước Minh (Đại học Đông Á), L. D. Vy (Đại học Kiên Giang), N. Q. Thong (Trường THCS Lê Văn Tám, Sóc Trăng) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
7/2019 |
| 1 |
Different Parameters Affecting to Rhodomyrtus tomentosa Wine Fermentation |
Fermentation is a relatively efficient, low energy preservation process which increases the shelf life, and decreases the need for refrigeration or other forms of food preservation technology. It is, therefore, a highly appropriate technique for use in developing countries and remote areas where access to sophisticated equipment is limited. Rhodomyrtus tomentosa plays an important holistic role in the daily lives of several ancient cultures, providing medicinal benefits. There is limited study mentioning to processing of this nutritional fruit. Therefore we explored a wine fermentation from Rhodomyrtus tomentosa by focusing on the effect of different parameters such as pectinase concentration and time of treatment for juice extraction, yeast inculate for wine fermentation, fermentation temperature and secondary fermentation to wine quality. Our results proved that 2.5% pectinase was used for juice extraction in 40 minutes, 2.5% sacchromyces cerevisiae was used for the main fermentation at 29.5oC in 15 days, and 6 weeks of aging in dark bottle at 10.5oC was enough to get a pleasant Rhodomyrtus tomentosa quality. Using Rhodomyrtus tomentosa having medicinal and nutritional value as a substrate for wine production, the health benefits of them can be improved widely. |
Nguyễn Phước Minh (Đại học Đông Á), T. T. Nghiep (Đại học Bạc Liêu), B. V. Hung (Đại học Đồng Tháp), T. V. Bay (Đại học Cần Thơ) |
Journal of Global Pharma Technology
ISSN: 0975 -8542 Scopus, Q3 |
7/2019 |
| 37 |
Several technical factors affecting the baby corn beverage production |
|
Nguyễn Phước Minh (Đại học Đông Á), Nguyễn Hồng Nga (Sở y tế Sóc Trăng) |
Research on Crops |
6/2019 |
| 1 |
Production of Pickled Chinese Olive (Canarium Album) Fruit |
Chinese olive (Canarium album L.), a plant in the Burseraceae family, is widely cultivated in Vietnam. The fresh fruit has the organoleptic characteristics of strong bitter and astringent tastes, and then tastes fragrant, sour and sweet after being chewed for a longer time. An attempt explored a lactic fermentation from Canarium album by focusing on the effect of different parameters such as blanching time and temperature as pre-treatment, salt concentration, fermentation time to total phenolic compounds, total flavonoids, total triterpenoids, trolox equivalent antioxidant capacity of pickled Canarium album. Experimental results revealed that blanching raw Canarium album in water heated at 95oC in 10 seconds, 6% salt in 12 days of fermentation was appropriated to get a pleasant pickled Canarium album quality. Canarium album pickles are considered as one of the health supplements. |
Nguyễn Phước Minh (Đại học Đông Á), P. X. Mai (Đại học Cần Thơ), K. S. Du (Đại học Tiền Giang), T. M. Thang (Đại học Đông Á), V. H. Dao (Cao đẳng cộng đồng Sóc Trăng), H. P. Quyen (Đại học An Giang) |
Journal of phamaceutical of Sciences and Research |
5/2019 |
| 1 |
Effect of Drying and Roasting to Antioxidant Property and Stability of Dried Roasted Walnut (Juglans Regia) |
Walnut is one of the important nut fruits in the world with essential component of high nutrition values. Walnut plant (Juglans regia) is a medicinal plant with different properties having great therapeutic potential in the traditional medicine. Juglans regia L. is a natural product of high economic interest to the food industry and is very popular and largely consumed as royal food globally and valued for its nutritional, health, and sensory attributes. Walnut kernels are nutrient-rich and an excellent source of antioxidant products mainly owing to their high levels of oil, high total phenolic concentration, and total antioxidant capacity. Developing effective drying and roasting for walnuts (Juglans regia L.) is a major postharvest processing concern in the nut industry. An attempt was to identify the effect of temperature in drying, roasting and preservation to antioxidant (total phenolic and total flavonoid) in the dried roasted walnut (Juglans regia). Results demonstrated that drying temperature (45 oC) and roasting (135 oC in 3 min) was adequate to preserve it for 12 months in PET/AL/PE bag without deterioration. |
Nguyễn Phước Minh (Đại học Đông Á), P. T. L. Pha (Đại học Cần Thơ), Nguyễn Thị Thùy Trang (Trường THCS Lê Văn Tám, Sóc Trăng) B. N.Y (Đại học An Giang) |
Journal of phamaceutical of Sciences and Research |
5/2019 |
| 1 |
Some Variables Affecting To Gooseberry (Phyllanthus acidus) Wine Fermentation |
Wine is an alcoholic beverage typically made of fermented grape juice or variety of fruits. However, the natural balance of grapes is such that they can ferment without addition of sugars, acids, enzymes or other nutrients.Wine is produced by fermenting crushed fruits using various types of yeast. Gooseberry is an edible small yellow berries fruit in the Phyllanthus family. Fruits are borne in loose clusers, are pale yellow or white, waxy, crisp and juicy, and very sour. Its extract could be used as a potential therapeutics in many pathological conditions. There is limited study mentioning to processing of this nutritional fruit. Therefore we explored a wine fermentation from Gooseberry by focusing on the effect of different parameters such as pectinase concentration and time of treatment for juice extraction, yeast inculate for wine fermentation, and secondary fermentation to wine quality. Our results proved that 2.0% pectinase was used for juice extraction in 40 minutes, 1.5% sacchromyces cerevisiae was used for the main fermentation at 28oC in 10 days, and 3 weeks of aging in dark bottle at 9.5oC was applied to get a pleasant gooseberry quality. Using gooseberry having medicinal and nutritional value as a substrate for wine production, the health benefits of them can be improved widely. |
Nguyễn Phước Minh (Đại học Đông Á), H.Q. Khai (Đại học Kiên Giang), N. T. Loan (Đại học Đồng Tháp), L.V. Duc (Đại học Cần Thơ) |
Journal of phamaceutical of Sciences and Research |
5/2019 |
| 11 |
Application of ultrasound to oil extraction from Sacha inchi (Plukenetia volubilis L.) kernel cake |
Sacha inchi (Plukenetia volubilis L.) oil has a very high content of the omega-3 fatty acid alpha-linolenic acid, which makes it comparable only to flaxseed oil. Sacha inchi oil has a very high content of tocopherols which consist predominately of gammatocopherol and delta-tocopherol. There was not much research mentioned to the application of ultrasound on oil extractrion from sacha inchi (P. volubilis L.) kernel cake. Therefore, objective of this study focused on the effects of sonication variables on the oil extraction yield, tocopherol and total phenolic content from sacha inchi (P. volubilis L.) kernel cake. The highest oil extraction recovery, tocopherol and total phenolic content were noted by sonication at frequency 37 kHz, power 30W/g in 3 min, with 30 min of additional extraction time. Ultrasound was used as an effective approach in assisted oil extraction from sacha inchi (P. volubilis L.) kernel cake. The sacha inchi oil was found to contain high amount of total phenolic compound, which can be potentially used as an alternative source of natural antioxidants in food industry. |
Nguyễn Phước Minh (Đại học Đông Á), Nguyễn Hồng Nga (Sở y tế Sóc Trăng) |
Research on Crops |
5/2019 |
| 12 |
Effect of blanching and drying on the physico-chemical and sensory characteristics of dried oyster mushroom (Pleurotus spp.) |
Oyster mushroom (Pleurotus spp.) possesses important nutritional and medicinal values. It is important source for trace elements, vitamins and its nutritional source low caloric value. For long periods of conservation as well as improvement of the added value of oyster mushroom (Pleurotus spp.), the traditionally used method for Pleurotus genus mushrooms is drying. A processing of dried oyster mushroom (Pleurotus spp.) in respect of maintaining the total phenolic and antioxidant activity in maximum level was investigated. By examining on different variables of the blanching, drying; the highest phenolic and antioxidant activity inside the dried oyster mushroom (Pleurotus spp.) could be achieved by blanching within 20 sec, at 95oC in the presence of calcium chloride 4%; size of oyster mushroom 2.0 cm; drying at 50oC by heat pump dryer until the final moisture content 10%. The dried oyster mushroom may be stable for 12 months in PET/AL/PE bag at 28oC without any deterioration. It could be consumed as functional food for daily intake. |
Nguyễn Phước Minh (Đại học Đông Á), Nguyễn Hồng Thắm (Le Hong Phong Secondary - High School, Soc Trang City, Soc Trang Province, Vietnam) |
Research on Crops |
5/2019 |
| 13 |
Effect of Edible Film Glazing to Physico-Chemical, Microbial and Sensory Attributes of Frozen Pangasius Fillet |
|
Nguyễn Phước Minh (Đại học Đông Á), Phạm Xuân Mai (Cao đẳng cộng đồng Sóc Trăng), Nguyễn Thị Thùy Trang (Trường THCS Lê Văn Tám, Sóc Trăng) |
Journal of Global Pharma Technology |
4/2019 |
| 13 |
Feasibility of Bitterness Reduction in Bitter Gourd (Momordica Charantia) Dried Powder By Blanching, Enzyme, and Wall Material |
|
Nguyễn Phước Minh (Đại học Đông Á), M. H. Tien, Nguyễn Hồng Nga (Sở y tế Sóc Trăng) |
Journal of Global Pharma Technology |
4/2019 |
| 1 |
Design of a Variable Sampling Interval EWMA Median Control Chart |
|
Trần Kim Phúc (Đại học Đông Á), Philippe Castagliola (Université de Nantes, LS2N UMR CNRS 6004, Nantes, France), Nguyễn Thị Hiền (Đại học Đông Á), Anne Cuzol |
International Journal of Reliability, Quality and Safety |
April 18, 2019 |
| 1 |
Effectiveness of edible coating to extend shelf-life of dry fermented sausage |
|
Nguyễn Phước Minh (Đại học Đông Á), T. T. Huyen, N. N. Mai, V. T. Trinh, L. T. Quan |
Journal of Global Pharma Technology (JGPT) |
4/2019 |
| 1 |
Impacts of climatic and varietal changes on phenology and yield components in rice production in Shonai region of Yamagata Prefecture, Northeast Japan for 36 years |
|
Nguyễn Sỹ Toàn (Đại học Đông Á), Weiguo Cheng, Keitaro Tawaraya, Kazuaki Sugawar, Kazuhiko Kobayashic |
Plant Production Science |
14 Feb 2019 |
| 6 |
Maximum likelihood and Bayesian inference for common-cause of failure model |
|
Nguyen, H.D. (Đại học Đông Á), Gouno, E. (University of South Brittany, LMBA, Campus de Tohannic, Vannes, 56017, France) |
Reliability Engineering and System Safety, SCIE, IF:4.139 |
Volume 182, February 2019, Pages 56-62 |
| 1 |
Technical variables affecting to the production of dried herb tea from Callisia fragrans |
|
Nguyễn Phước Minh (Đại học Đông Á), Trịnh Thị Diễm Trang (Đại học Bạc Liêu) |
Journal of Global Pharma Technology Q4 (2017), H-index = 9, SJR = 0.104 (2017) |
2019 |
| 2 |
Effect of faba bean (Vicia faba) in growth performance, feed utilization, muscle hardness and crispness of red tilapia (Oreochromis sp.) |
|
Nguyễn Phước Minh (Đại học Đông Á), Trần Văn Phàm (Đại học Bạc Liêu) |
Journal of Global Pharma Technology Q4 (2017), H-index = 9, SJR = 0.104 (2017) |
2019 |
| 3 |
Technical variables affecting to production of pickle ficus (Ficus racemosa) |
|
Nguyễn Phước Minh (Đại học Đông Á), Văn Thị Bích Liễu (Đại học Cần Thơ) |
Journal of Global Pharma Technology Q4 (2017), H-index = 9, SJR = 0.104 (2017) |
2019 |
| 4 |
Application of agar/ glycerol as biodegradable coating on storage of star apple (Chrysophyllum cainito) |
|
Nguyễn Phước Minh (Đại học Đông Á), Nguyễn Văn Phúc (Đại học Đồng Tháp) |
Journal of Global Pharma Technology Q4 (2017), H-index = 9, SJR = 0.104 (2017) |
2019 |
| 5 |
Effect of sonication to protein extraction from jackfruit seed (Artocarpus heterophyllus) flour |
|
Nguyễn Phước Minh (Đại học Đông Á), Phạm Nghĩa Bình (Đại học Đồng Tháp) |
Journal of Global Pharma Technology Q4 (2017), H-index = 9, SJR = 0.104 (2017) |
2019 |
| 7 |
On the performance of VSI Shewhart control chart for monitoringthe coefficient of variation in the presence of measurement errors |
|
Nguyễn Quốc Thông (Đại học Đông Á), Nguyễn Hữu Dư (Đại học Đông Á), Trần Kim Phúc (Đại học Đông Á), Dang Phuc Ho |
The International Journal of Advanced Manufacturing Technology |
17 January 2019 |
| 7 |
Monitoring the ratio of two normal variables using variable sampling interval exponentially weighted moving average control charts |
|
Nguyen, H.D. (Đại học Đông Á), Trần Kim Phúc (GEMTEX Laboratory, Ecole Nationale Supérieure des Arts et Industries Textiles, Roubaix, France), Heuchenne, C. (HEC Management School, University of Liège, Liège, Belgium) |
Quality and Reliability Engineering International SCIE, IF:1.604 |
2019 |
| 8 |
A Synthetic median control chart for monitoring the process mean with measurement errors |
|
Trần Hạnh Phương (Đại học Đông Á), Trần Kim Phúc (Ecole Nationale Supérieure des Arts et Industries Textiles, GEMTEX Laboratory, Roubaix Cedex 1, France), Athanasios Rakitzis (Department of Statistics & Actuarial-Financial Mathematics, University of Aegean, Samos, Karlovasi, Greece) |
Quality and Reliability Engineering International |
2019 |
| 9 |
Ultrasound degradation effect on residual pesticides and microorganisms in commercially available fruits and vegetables |
|
Nguyễn Phước Minh (Đại học Đông Á) |
Journal of Engineering and Applied Sciences 14(1), pp. 120-129 |
2019 |
| 10 |
Utilization of burmese grape (Baccaurea sapida) for wine fermentation |
|
Nguyễn Phước Minh (Đại học Đông Á), Trần Thị Kiều Oanh (Sở y tế Sóc Trăng), Nguyễn Hồng Nga (Sở y tế Sóc Trăng) |
Journal of Engineering and Applied Sciences 14(1), pp. 312-314 |
2019 |
| 13 |
One-sidedSynthetic Control Charts for Monitoring the Coefficient ofVariation with Measurement Errors |
|
Nguyễn Quốc Thông (Đại học Đông Á) |
2018 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM2018) |
12/2018 |
| 13 |
Effect of carrageenan as edible coating on storage of Manilkara zapota fruit |
|
Nguyễn Phước Minh (Đại học Đông Á), Lâm Phương Hằng (Đại học Cần Thơ), Nguyễn Thanh Bình (Đại học Cần Thơ) |
Journal of Global Pharma Technology (JGPT) Scopus Q4 (2017) ISSN: 0975 -8542 |
(11/2018)
In press
2018JGPT1002 |
| 14 |
Production of curcumin-dry-salted spot-fin spiny eel (Macrognathus siamenis) |
|
Nguyễn Phước Minh (Đại học Đông Á), Hứa Thị Thu Kiều (Đại học Cần Thơ), Văn Thị Bích Liễu (Đại học Cần Thơ) |
Journal of Global Pharma Technology (JGPT) Scopus Q4 (2017) ISSN: 0975 -8542 |
(11/2018)
In press
2018JGPT1003 |
| 15 |
Various parameters affecting to the dried tambaqui fillet |
|
Nguyễn Phước Minh (Đại học Đông Á) |
International Journal Of Life Science And Pharma Research Quarterly ISSN: 2250-0480 (IF) (IJLSPR) |
2018 Oct;
8(4): (L) 33-38 |
| 16 |
Optimization of different parameters for dried soursop slices |
|
Nguyễn Phước Minh (Đại học Đông Á, International Journal Of Life Science And Pharma Research) |
International Journal Of Life Science And Pharma Research Quarterly ISSN: 2250-0480 (IF) (IJLSPR) |
2018 Oct;
8(4): (L) 26-32 |
| 17 |
Various parameters affecting to the dried tambaqui fillet |
|
Nguyễn Phước Minh (Đại học Đông Á, International Journal Of Life Science And Pharma Research) |
International Journal of the ISI but not the IF index for the years 2016, 2017, 2018 (IJLSPR) |
2018 Oct;
8(4): (L) 33-38 |
| 18 |
Technical factors affecting to durian (durio zibethinus murr) drink production |
|
Nguyễn Phước Minh (Đại học Đông Á), Nguyễn Thị Thúy Kiều (Trung tâm y tế huyện Bù Đằng, Bình Phước), Nguyễn Thị Thái Hà (Trung tâm y tế dự phòng tỉnh Đăk Nông), Đoàn Thị Thanh Loan (Trung tâm y tế huyện Krong No, Đăk Nông) |
Journal of Global Pharma Technology (JGPT) Scopus Q4 (2017) ISSN: 0975 -8542 |
2018JGPT695
(10/2018) |
| 19 |
Various parameters influencing to ambarella (spondias dulcis) jam production |
|
Nguyễn Phước Minh (Đại học Đông Á), Nguyễn Thị Trâm (Trung tâm kiểm nghiệm vệ sinh an toàn thực phẩm, Viện vệ sinh dịch tễ ở Tây Nguyên, Đăk Lăk), Nguyễn Kim Oanh (Viện Khoa học và Công nghệ Nông lâm nghiệp Tây Nguyên), Nguyễn Thị Thúy Kiều (Trung tâm y tế huyện Bù Đằng, Bình Phước), Nguyễn Thị Kim Ngân (Bộ phận Thương mại và Xã hội Lao động huyện Huyện Cửu, Đăk Nông) |
Journal of Global Pharma Technology (JGPT) Scopus Q4 (2017) ISSN: 0975 -8542 |
2018JGPT696
(10/2018) |
| 20 |
Application of carrageenan, xanthangum as biodegradable coating on storage of cherry tomatoes (lycopersicon esculentum) |
|
Nguyễn Phước Minh (Đại học Đông Á), Lê Thị Thanh Nguyệt (Trung tâm y tế huyện M’Drak, Dak Lak), Phạm Thị Quỳnh Thư (Trung tâm y tế huyện Krong Pak, Dak Lak), Phùng Thị Thanh Thúy (Trung tâm y tế huyện Buôn Đôn, Dak Lak) |
Journal of Global Pharma Technology (JGPT) Scopus Q4 (2017) ISSN: 0975 -8542 |
2018JGPT697
(10/2018) |
| 21 |
Herbal teaproduction from Moringaoleifera leaf |
|
Nguyễn Phước Minh (Đại học Đông Á), Phạm Xuân Mai (Cao đẳng cộng đồng Sóc Trăng), Nguyễn Thị Thùy Trang (Trường THCS Lê Văn Tám, Sóc Trăng) |
International Journal of Scopus Q4 (2017) (JGPT) |
(10/2018)
In press
2018JGPT1011 |
| 22 |
Investigationof driedherbal teaproduction From bread fruit (Artocarpusaltilis) pulp |
|
Nguyễn Phước Minh (Đại học Đông Á), Minh Thu (Đại học Cần Thơ) |
International Journal of Scopus Q4 (2017) (JGPT) |
(10/2018)
In press
2018JGPT1012 |
| 23 |
Nested one-class support vector machines for network intrusion detection |
|
Nguyen, Q.T. (Đại học Đông Á; LMBA, UMR CNRS 6205, Université de Bretagne-Sud, Vannes, France), Thu Huong, T. (Đại học Khoa học và Công nghệ Hà Nội), Trần Kim Phúc (Đại học Đông Á; LMBA, UMR CNRS 6205, Université de Bretagne-Sud, Vannes, France), Nguyen, M.K. (Đại học Đồng Tháp), Philippe Castagliola (Université de Nantes, LS2N UMR CNRS 6004, Nantes, France), Lardjane, S. (LMBA, UMR CNRS 6205, Université de Bretagne-Sud, Vannes, France) |
2018 IEEE 7th International Conference on Communications and Electronics, ICCE 2018 |
13 September 2018, Article number 8465718, Pages 7-12 |
| 18 |
Deep Sea Water-Potential of VN |
|
Trần Ngọc Sơn (Đại học Đông Á) |
International Research Journal of Finance and Economics (SCOPUS) |
GBRJ-4/2018 |
| 18 |
Business Intelligence |
|
Trần Ngọc Sơn (Đại học Đông Á) |
International Research Journal of Finance and Economics (SCOPUS) |
GBRJ-4/2018 |
| 25 |
A variable sampling interval EWMA distribution-Free control chart for monitoring services quality |
|
Tran, P.H. (Đại học Đông Á), Heuchenne, C. (HEC Management School, University of Liège, Liège, 4000, Belgium), Trần Kim Phúc (Đại học Đông Á; LMBA, UMR CNRS 6205, Université de Bretagne-Sud, Vannes, France), Nguyen, T.A.D. (Đại học Đông Á), Huong, T.T. (Đại học Khoa học và Công nghệ Hà Nội), Do, C.N. (Đại học Đông Á) |
ACM International Conference Proceeding Series |
23 February 2018, Pages 1-5 |
| 26 |
Real time data-Driven approaches for credit card fraud detection |
|
Tran, P.H. (Đại học Kiến trúc, Đại học Đông Á), Heuchenne, C. (HEC Management School, University of Liège, Liège, 4000, Belgium), Trần Kim Phúc (Đại học Đông Á; LMBA, UMR CNRS 6205, Université de Bretagne-Sud, Vannes, France), Hien Tran, P. (Đại học Đông Á), Huong, T.T. (Đại học Khoa học và Công nghệ Hà Nội), Huong Le, T.M. (Đại học Kiến trúc Đà Nẵng) |
ACM International Conference Proceeding Series |
23 February 2018, Pages 6-9 |
| 27 |
Production of fish cake from siamese mud carp |
|
Nguyễn Phước Minh (Đại học Đông Á), Nguyễn Hồng Nga (Sở y tế Sóc Trăng) |
International Journal of Applied Engineering Research Scopus Q3 (IJAER) |
(02/2018)
Volume 13, Number 2 (2018), pp. 1332-1335 |
| 28 |
Different conditions impacting to physicochemical properties and sensory characteristics of bronze featherback sausage |
|
Nguyễn Phước Minh (Đại học Đông Á), Nguyễn Hồng Nga (Sở y tế Sóc Trăng) |
International Journal of Applied Engineering Research Scopus Q3 (IJAER) |
(02/2018)
Volume 13, Number 2 (2018), pp. 1328-1331 |
| 29 |
Fermentation of ambarella (Spondias dulcis) wine |
|
Nguyễn Phước Minh (Đại học Đông Á), Trần Thị Kiều Oanh (Cao đẳng cộng đồng Sóc Trăng) |
Tạp chí quốc tế Scopus Q3 (IJAER) |
(02/2018)
Volume 13, Number 2 (2018), pp. 1324-1327 |
| 30 |
Several technical parameters affecting to wood apple tea production supplemented with curcumin |
|
Nguyễn Phước Minh (Đại học Đông Á), Trần Thị Kiều Oanh (Cao đẳng cộng đồng Sóc Trăng) |
International Journal of Applied Engineering Research Scopus Q3 (IJAER) |
(02/2018)
Volume 13, Number 2 (2018), pp. 1318-1323 |
| 31 |
Production of instant soluble herb tea from soursop pulp |
|
Nguyễn Phước Minh (Đại học Đông Á), Stanly J. H. (Global Food Technolgy Corporation, England) |
International Journal of Applied Engineering Research Scopus Q3 (IJAER) |
(02/2018)
Volume 13, Number 2 (2018), pp. 1313-1317 |
| 32 |
Technical parameters in browning prevention during processing of water calltrop kernel |
|
Nguyễn Phước Minh (Đại học Đông Á) |
Journal of Engineering and Applied Sciences (JEAS) Scopus (Q3 -2017) |
2018 |
| 33 |
Black spot inhibition and microbial inactivation on shrimps using ultrasound combined with Perasan |
|
Nguyễn Phước Minh (Đại học Đông Á) |
Journal of Engineering and Applied Sciences (JEAS) Scopus (Q3 -2017) |
2018 |
| 36 |
Effect of blanching and probiotic to eggplant (Solanum melongena) fermentation |
|
Nguyễn Phước Minh (Đại học Đông Á), Văn Thị Bích Liễu (Đại học Cần Thơ), Nguyễn Quốc Thông (Trường THCS Lê Văn Tám, Sóc Trăng) |
Journal of Global Pharma Technology Scopus Q4 (2017) (JGPT) |
2018 JGPT 1010 |
| 46 |
Run Rules median control charts for monitoring process mean in manufacturing |
|
K.P.Tran (Đại học Đông Á) |
Quality and Reliability Engineering International, (ISI) |
Volume 33, Issue 8 December 2017 |
| 38 |
An EWMA Type Sign Chart with Exact Run Length Properties |
|
Philippe Castagliola (Université de Nantes & IRCCyN UMR CNRS 6597, Nantes, France), Trần Kim Phúc (Đại học Đông Á), G. Celano, A. Rakitzis |
Journal of Quality Technology. (ISI) |
In press (2017) |
| 24 |
Some inequalities for operator (p, h)-convex functions |
|
Đinh Trung Hòa (Đại học Đông Á), Võ Thị Bích Khuê (Đại học Quy Nhơn; Đại học Tài chính - Marketing) |
Linear and Multilinear Algebra. (ISI) |
DOI: 10.1080/03081087.2017.1307914 (2017) |
| 38 |
Data driven hyperparameter optimization of one-class support vector machines for anomaly detection in wireless sensor networks |
|
Trinh, V.V. (Đại học Đông Á), Trần Kim Phúc (Đại học Đông Á), Huong, T.T. (Đại học Khoa học và Công nghệ Hà Nội) |
International Conference on Advanced Technologies for Communications |
Volume 2017-October, 5 December 2017, Article number 8167642, Pages 6-10 |
| 39 |
Anomaly detection in wireless sensor networks via support vector data description with mahalanobis kernels and discriminative adjustment |
|
Trinh, V.V. (Đại học Đông Á), Trần Kim Phúc (Đại học Đông Á), Mai, A.T. (Viện đào tạo khoa học vật liệu quốc tế (ITIMS), Đại học Khoa học và Công nghệ Hà Nội) |
2017 4th NAFOSTED Conference on Information and Computer Science, NICS 2017 - Proceedings |
Volume 2017-January, 14 November 2017, Pages 7-12 |
| 41 |
Food safety knowledge and hygiene practice of street vendors in mekong river delta region |
|
Nguyễn Phước Minh (Đại học Đông Á) |
International Journal of Applied Engineering Research |
Volume 12, Issue 24, 2017, Pages 15292-15297 |
| 42 |
Application of alginate film for soursop fruit preservation |
|
Nguyễn Phước Minh (Đại học Đông Á) |
International Journal of Applied Engineering Research |
Volume 12, Issue 24, 2017, Pages 15287-15291 |
| 43 |
Knowledge, handling behavior affecting to food safety of industrial kitchen handlers |
|
Nguyễn Phước Minh (Đại học Đông Á) |
International Journal of Applied Engineering Research |
Volume 12, Issue 24, 2017, Pages 15304-15310 |
| 44 |
Investigation of map for durian preservation |
|
Nguyễn Phước Minh (Đại học Đông Á) |
International Journal of Applied Engineering Research |
Volume 12, Issue 24, 2017, Pages 15298-15303 |
| 45 |
Production of formulated juice beverage from soursop and grapefruit |
|
Nguyễn Phước Minh (Đại học Đông Á) |
International Journal of Applied Engineering Research |
Volume 12, Issue 24, 2017, Pages 15311-15315 |
| 46 |
Various factors affecting to the dried goat meat production |
|
Nguyễn Phước Minh (Đại học Đông Á) |
International Journal of Applied Engineering Research |
Volume 12, Issue 24, 2017, Pages 15316-15318 |
| 46 |
Steady-state ARL analysis of ARL-unbiased EWMA-RZ control chart monitoring the ratio of two normal variables |
|
K.P.Tran (Đại học Đông Á), S. Knoth |
Quality and Reliability Engineering International. (ISI) |
In press (2017) |
| 46 |
Monitoring Compositional Data Using Multivariate Exponentially Weighted Moving Average scheme |
|
K.P.Tran (Đại học Đông Á), Philippe Castagliola (Université de Nantes & IRCCyN UMR CNRS 6597, Nantes, France), G. Celano, Michael B. C. Khoo. |
Journal of Quality Technology. (ISI) |
In press (2017) |
| 40 |
On the Performance of Shewhart median Chart in the Presence of Measurement Errors |
|
Trần Kim Phúc (Université de Nantes & IRCCyN UMR CNRS 6597, Nantes, France; Đại học Đông Á), Philippe Castagliola (Université de Nantes & IRCCyN UMR CNRS 6597, Nantes, France), Balakrishnan, N. (Department of Mathematics and Statistics, McMaster University, Hamilton, ON L8S 4K1, Canada) |
Quality and Reliability Engineering International, (ISN) |
54(24): 7504-7522, 2016 DOI: 10.1002/qre.2087 |
| 47 |
The Efficiency of the 4-out-of-5 Runs Rules Scheme for monitoring the Ratio of Population Means of a Bivariate Normal distribution |
|
K.P.Tran (Đại học Đông Á) |
International Journal of Reliability, Quality and Safety Engineering (ISI) |
DOI: 10.1142/S0218539316500200, 2016 |
| 47 |
The Performance of the Shewhart-RZ Control Chart in the Presence of Measurement Error |
|
K.P.Tran (Đại học Đông Á), Philippe Castagliola (Université de Nantes & IRCCyN UMR CNRS 6597, Nantes, France), G. Celano |
International Journal of Production Research, (ISI) |
ISN: 0020-7543; pp. 1-19 DOI: 10.1080/00207543.2016.1198507, 2016 |
| 47 |
Monitoring the Ratio of Population Means of a Bivariate Normal distribution using CUSUM Type Control Charts |
|
K.P.Tran (Đại học Đông Á), Philippe Castagliola (Université de Nantes & IRCCyN UMR CNRS 6597, Nantes, France), G. Celano |
Statistical Papers, (ISI) |
DOI: 10.1007/s00362-016-0769-4, 2016 |
| 47 |
Monitoring the ratio of two normal variables using EWMA type control charts |
|
K.P.Tran (Đại học Đông Á), Philippe Castagliola (Université de Nantes & IRCCyN UMR CNRS 6597, Nantes, France), G. Celano |
Quality and Reliability Engineering International (ISI) |
32(5):1853-1869, 2015 |
| 47 |
Monitoring the ratio of two normal variables using run rules type control charts |
|
K.P.Tran (Đại học Đông Á), Philippe Castagliola (Université de Nantes & IRCCyN UMR CNRS 6597, Nantes, France), G. Celano |
International Journal of Production Research (ISI) |
54(6): 1670-1688, 2015 |
| 47 |
Exploring Government Budget Deficit and Economic Growth: Evidence from Vietnam’s Economic Miracle |
|
Bùi Văn Viễn (Đại học Đông Á) |
Asian Affairs: An American Review (Scopus) |
42(3), 127-148, 2015 |
| 47 |
Child Schooling, Child Health, and Rainfall Shocks: Evidence from Rural Vietnam |
|
Thai, T.Q., Falaris, E.M. |
Journal of Development Studies 50(7), pp. 1025-1037 |
2014 |
| 48 |
New quantitative approach based on index of optimism for fuzzy judgement of online manufacturing process |
|
Nguyen, T.-L., Hsu, B.-M., Shu, M.-H. |
Materials Research Innovations 18(SUPPL. 1), pp. S2-S4 |
2014 |
| 48 |
Getting real about Big Data: applying critical realism to analyse Big Data hype |
|
Stephen Fox, Tuan Do (Đại học Đông Á) |
International Journal of Managing Projects, in Business (Scopus) |
International Journal of Managing Projects in Business, Vol. 6 Issue: 4, pp.739-760, 2013 |