Tran Ngoc KHIEM, Tran Thanh Quynh ANH, Nguyen Tan DZUNG. Research factors in the freeze drying process affecting the quality of natto preparation. Recent Advances in Food Science; 2019; 2(1): 181-189

Freeze drying process is the drying method which preserves the original biological characteristics of products with high quality compared to other drying methods, providing high efficiency during usage. According to Ba TD [7], natto is known as a product extracted from soybeans fermented by Bacillus subtilis (natto) bacteria. It is used as a functional food […]

Semih OTLES, Alev Emine Ince COSKUN. Preparation of food-grade particles and their Pickering stabilization mechanisms. Recent Advances in Food Science; 2019; 2(1): 172-180

In this review, Pickering stabilization using different type of edible particles, mainly focusing on the proteins, preparation and surface-active properties of these particles were explained. The surface activity properties of colloidal particles can be explained with Pickering stabilization mechanism. Pickering stabilization tells that particles are often more efficient in stabilizing emulsions or foams than low […]

Nguyen Tan DZUNG, Nguyen Van SUC. Study the freezing royal jelly in Viet Nam for using in the freeze-drying process. Recent Advances in Food Science; 2019; 2(1): 161-171

The purpose of this research is to find out the optimal freezing mode of royal jelly in Viet Nam to apply to the freeze-drying process. The experiments of freezing process were carried out freezing royal jelly by different plans. The data of those experimental plans obtained was used to build the multi-goal optimization problem to […]