Saturday, October 21, 2017

Research

1. Research Directions

Scientific research of the Department of Food Technology, the International University is oriented on the following segments:

  • Applications of innovative technology for food processing and preservation.
  • Application of innovative post-harvest technology for agricultural products in Vietnam
  • Development of new food products with high nutrition and safety
  • Developments of kits for quick detection of food additives and toxic chemicals in foods
  • Development of functional foods and beverages for prevention from human chronic diseases
  • Research on extraction processes of bioactive materials for application in foods and pharmaceutical industry, including supercritical fluid technology
  • Research on nutrition and quality of food grains and related products such as modified starch, dietary fiber, functional oils during processing and preservation
  • Application of preservation technology and supply chain to create value-added agricultural products in Vietnam
  • Applications of enzymes and enzymatic preparations in food processing

2. The number of scientific projects has been published within the last 5 years:

No.

Scientific projects

2011

2012

2013

2014

2015

1.       

Number of articles published in international journals of science and technology, conference proceedings and seminars

3

4

10

6

12

2.       

Number of articles published in national journals of science and technology, conference proceedings and seminars

3

 3

4

8

3

3.       

Number of internationally published books

 

 

1

1

2

4.       

Number of books published in Vietnam

-

-

 

 

 

5.       

Number of patents

-

-

-

 

 

6.       

Other project

-

-

-

 

 

Total

6

7

15

15

17


3. List of publication

  • SCI journal papers

No.

Title

Author

Journal

Vol (Issue), pp

Year

1

Ultra-performance liquid chromatography (UPLC) quantification of carotenoids in durum wheat: Influence of genotype and environment in relation to the colour of yellow alkaline noodles (YAN)

Pham Van Hung, David W. Hatcher

Food Chemistry

125, 1510-1516

2011

2

Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities

Pham Van Hung, David W. Hatcher and Wendy Barker

Food Chemistry

126, 1896-1901

2011

3

Effects of germination on nutritional composition of waxy wheat

Pham Van Hung, Tomoko Maeda, Syota Yamamoto, Naofumi Morita

Journal of the Science of Food and Agriculture

92(3), 667-672

2012

4

Effect of debranching and storage condition on crystallinity and functional properties of cassava and potato starches

Pham Van Hung, Nguyen Thi Lan Phi, Tran Thi Vy Vy

Starch‐Stärke

64, 964-971

2012

5

The effects of temperature and pH on the extraction of oxalate and pectin from green kiwifruit (Actinidia deliciosa L.), golden kiwifruit (Actinidia chinensis L.), kiwiberry (Actinidia arguta) and persimmon (Diospyros kaki)

Nguyen Vu Hong Ha, Geoffrey Peter Savage

International Journal of Food Science and Technology

48, 794-800

2013

6

Physicochemical Properties and Antioxidant Capacity of Debranched Starch-Ferulic Acid Complexes

Pham Van Hung, Nguyen Huu Phat, Nguyen Thi Lan Phi

Starch

65, 382-389.

2013

7

Impact of Acid and Heat-moisture Treatment Combination on Physicochemical Characteristics and Resistant Starch Contents of Sweet Potato and Yam Starches

Pham Van Hung, Nguyen Thi Huyen My, Nguyen Thi Lan Phi

Starch/Staerke

66, 1013-1021

2014

8

Phenolic compounds of cereals and their antioxidant capacity

Pham Van Hung

Critical Reviews in Food Science and Nutrition

56(1), 25-35

2015

9

In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents.

Pham Van Hung, Huynh Thi Chau, Nguyen Thi Lan Phi

Food Chemistry

191, 74-80

2015

10

Improvement of resistant starch content of rice starches by combination of acid and heat-moisture treatments

Pham Van Hung, Ngo Lam Vien, Nguyen Thi Lan Phi

Food Chemistry

191, 67-73

2015

11

Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid

Nguyễn Khôi Nguyên, Nguyễn Bằng Phương, Nguyễn Thúy Hương, Le Hong Phu

International Journal of Food Science and Technology

64(2), 1149-1156

2015

 

  •  SCI-E journal papers

No.

Title

Author

Journal

Vol (Issue), pp

Year

1

Oxalate content of New Zealand grown and imported fruits

Nguyen Vu Hong Ha, G.P.Savage

Journal of Food Composition and Analysis

48, 794-800

2013

2

Oxalate contents of kiwifruit (Actinidia deliciosa L.) juice extracted by pressing or enzyme extraction

Nguyen Vu Hong Ha, G.P.Savage

Journal of Food Agriculture and Environment

11(2), 228-230

2013

3

Comparison in antifungal activities of Vienamese citrus essential oils

Pham Van Hung, Pham Thi Lan Chi, Nguyen Thi Lan Phi

Natural Product Research

27, 506-508

2013

4

Tetrodotoxin and paralytic shellfish poisons in gastropod species from Vietnam analyzed by highperformance liquid chromatography and liquid chromatographyetandem mass spectrometry.

Hsiao-Chin Jen, Nguyen Thi Anh Tuyet, Ya-Jung Wuc, Hoang Tung, Osamu Arakawa, Wen-Feng Lin, Deng-Fwu Hwang

Journal of Food and Drug Analysis

22(2), 178-188.

2014

5

Impact of Growth Locations and Genotypes on Antioxidant and Antimicrobial Activities of Citrus Essential Oils in Vietnam

Nguyen Thi Lan Phi, Pham Van Hung, Pham Thi Lan Chi, Phan Dinh Tuan

Journal of Essential Oil Bearing Plants

18(6), 1421-1432

2015

6

Impact of Extraction Methods on Antioxidant and Antimicrobial Activities of Citrus Essential Oils

Nguyen Thi Lan Phi, Pham Van Hung, Pham Thi Lan Chi, Nguyen Hoang Dung

Journal of Essential Oil Bearing Plants

18(4), 806-817

2015

7

Improvement of nutritional composition and antioxidant capacity of high-amylose wheat during germination

Pham Van Hung, Tomoko Maeda, Naofumi Morita

Journal of Science and Technology

52(10), 6756-6762

2015

8

Fibrinolytic enzymes in Vietnamese traditional shrimp paste products and optimization of fibrinolytic enzyme production condition by Bacillus sp.

Dinh Bui Quynh Anh, Nguyen Thi Tieu Mi, Do Ngoc Anh Huy, Pham Van Hung

Arabian Journal for Science and Engineering

40: 23-28

2015

 

  •  Non-ISI jounal paper

No.

Title

Author

Journal

Vol (Issue), pp

Year

1

Improved Chitin and Chitosan
Production from Black Tiger Shrimp Shells Using
Salicylic Acid Pretreatment

Nguyen Van Toan

The Open
Biomaterials
Journal

3, 1-3

2011

2

Effects of drying methods on bioactive compounds of vegetables and correlation between bioactive compounds and their antioxidants

Pham Van Hung, Tran Le Duy

International Food Research Journal

19(1), 327-332

2012

3

Nutritional composition and antioxidant capacity of several edible mushrooms grown in the Southern Vietnam

Pham Van Hung, Nguyen Ngoc Yen Nhi

International Food Research Journal

19(2), 611-615

2012

4

Optimization of nutritional composition and fermentation conditions for cellulase and pectinase production by Aspergillus oryzae using response surface methodology.

Bui Thanh Hoa, Pham Van Hung

International Food Research Journal

20(6), 3269-3274

2013

5

Total, Soluble and Insoluble Oxalate Contents of Ripe Green and Golden Kiwifruit

Nguyen Vu Hong Ha, G.P.Savage

Foods, MPDI

2, 76-82.

2013

6

Antibacterial Activity of
Chitosan on Some Common Food Contaminating
Microbes

Nguyen Van Toan

The Open
Biomaterials
Journal

4, 1

2013

7

Characterization of Vietnamese banana starch and its resistant starch improvement.

Pham Van Hung, Nguyen Thi My Cham, Pham Thi Thanh Truc

International Food Research Journal

20(1), 205-211

2013

8

Application of chitosan solutions for
rice production in Vietnam

Nguyen Van Toan

African Journal of Biotechnology

12(4), 382-384

2013

9

Optimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin

Dang Quoc Tuan, Phan Nhat Nam

International Food Research Journal

20(6), 3269-3274

2014

10

Detection and quantification of adulterated corn and soybean in ground coffee

Bui Thi Phuong Thao, Truong Thi Bich Lieu, Dang Quoc Tuan

Asia Pacific Journal of Sustainable Agriculture Food and Energy

2(3), 17-21

2014

11

Evaluation of glucuronic acid production and other biological activities of fermented sweeten-black tea by Kombucha layer and the co-culture with different Lactobacillus sp strains.

Nguyen K. Nguyen, Le Hong Phu, Dong T. N. Ngan, Nguyen T. Huong

International journal of Modern Engineering Research

4(5), 2249-6645

2014

12

Study on the glucuronic acid production by a kombucha symbiosis model between mobilized Dekkera bruxelensis and Gluconacetobacter intermedius under effects of supplemental Lactobacillus casei and other fermentative conditions

Phu Le Hong, Nguyen Nguyen Khoi, Huong Nguyen Thuy

American Journal of Microbiology


2014

13

Lactic acid bacteria: promising supplement for enhencing biological activities of Kombucha

Le Hong Phu, Nguyen Khoi Nguyen, Nguyen Thuy Huong

SpingerPlus

64(2), 1149-1155

2015

14

Daily Meals and Celebratory Cuisine of the Common Vietnamese

Naofumi Morita, Pham Van Hung, Tomoko Maeda

Foods and Food Ingredients Journal of Japan

220 (1), 72-84

2015

15

Effect of black and white sesame cake extracts on retarding lipid oxidation in catfish fat

Lieu K. Hong, Dang Quoc Tuan

Journal of Food and Nutrition Science

3 (1-2), 39-44

2015

16

Effects of Lactobacillus casei and Alterations in Fermentation Conditions on Biosynthesis of Glucuronic Acid by a Dekkera bruxellensis-Gluconacetobacter intermedius Kombucha Symbiosis Model System

Nguyen Khoi Nguyên, Nguyễn Thúy Hương, Le Hong Phu

Food Biotechnology

1(1), 1

2015

 

  •  National journal papers

No.

Title

Author

Journal

Vol (Issue), pp

Year

1

Fermention of three kinds of coffee commonly used coffee in Vietnam by Aspergillus phoenicis

Lê Hồng Phú, Nguyễn Thị Cẩm Vân

Tạp chí Hóa học

48(4A), 582-587

2010

2

Research and application of bioproducts synthesized from genus of Aspergillus for white peppercorn production

Lê Hồng Phú, Bùi Thanh Hòa

Tạp chí Hóa học

48(4A), 76-581

2010

3

Increasing piperine extraction and husk removal from black peppercorn by using products

Lê Hồng Phú, Bùi Thanh Hòa

Tạp chí Công nghệ Sinh học

8(3A), 1537-1541

2010

4

Identification of microorganims producing cellulase and pectinase activities from pepper plant

Lê Hồng Phú, Phạm Thị Mỹ Vẹn

Tạp chí Công nghệ Sinh học

8(3A), 937-943

2010

5

White pepper production by bioproducts originated from fungi (Biopep-2, Biopep-4, Biopep-6, and Biopep-8)

Lê Hồng Phú, Võ Ngọc Thanh

Tạp chí Công nghệ Sinh học

8(3A), 819-826

2010

6

Change in nutritional composition of brown rice during germination

P. V. Hung, N. N. Hạnh

Tạp chí Hóa học

48(4A), 439-443

2010

7

Study on chemical composition and physicochemical properties of kudzu starches in Vietnam

P. V. Hung, C. N. Phu

Tạp chí Hóa học

48(4A), 715-729

2010

8

White peper production by bioproducts originated from Aspergillus niger and Aspergillus oryzae

Lê Hồng Phú, Nguyễn Thị Hiền, Nguyễn Văn Hoàng

Tạp chí Khoa học và Công nghệ

49(1A), 286-293

2011

9

Isolation and identification of microorganisms from peper plant for the high cellulase and pectinase activity production

Lê Hồng Phú, Bùi Thanh Hòa, Phạm Văn Hùng

Tạp chí Khoa học và Công nghệ

49(1A), 177-184

2011

10

Isolation and identification of microorganisms from weasel coffee

Lê Hồng Phú, Trương Thị Quỳnh Trâm

Tạp chí Công nghệ Sinh học


2011

11

Preparation and characterization of debranched starch-rutin inclusion

Pham Van Hung, Nguyen Hoang Phuong Trinh

Tạp chí Khoa học và Công nghệ

50(3A), 283-289

2012

12

Effect of ultrasonic and enzymatic treatments on porosity and physicochemical properties of different starches

La Huu Hien, Nguyen Thi Lan Phi, Le Hong Phu, Pham Van Hung

Tạp chí Khoa học và Công nghệ


2012

13

Solubility and physicochemical properties of rice starches with different solvent treatments

Nguyen Trong Thai, Nguyen Thi Lan Phi, Le Hong Phu, Pham Van Hung

Tạp chí Khoa học và Công nghệ


2012

14

Preservation of catfish fat by using polyphenol – rich extract from green tea (Camellia sinensis)

Dang Quoc Tuan, Tran T. Van Anh

Tạp chí Khoa học và Công nghệ

51(5C), 366-370

2013

15

Improvement of soluble solids content of coffee by combined fermentation using bio-products from Aspergillus carbonarius, Pichia guilliermondii, Bacillus megaterium

Nguyen Duy Trung, Le Thi Hong Tuyet, Le Hong Phu

Tạp chí Công nghệ Sinh học


2013

16

Study on white peppercorn production by Viscozyme®L and Pectinex Ultra®SPL

Le Hong Phu, Le Thi Hong Tuyet, Le Nguyen Quynh Tram, Ngo Huynh The Hai

Tạp chí Công nghệ Sinh học


2013

17

Ảnh hưởng của Độ không bão hòa của Lipid đến sự phân bố của Amitriptylin vào lớp Lipid kép

Trần Thị Quỳnh Dao, Nguyễn Hồng Long, Phạm Hòa Sơn, Nguyen Thao Trang

Tạp chí Hóa Học

51 (6ABC), 179-182

2013

18

Production of cellulase and pectinase by using Aspergillus oryzae and Pichia pastoris cultured by molasses

Le Hong Phu, Nguyen Nhat Ly, Nguyen Duc Luong

Tạp chí Khoa học và Công nghệ

52(5), 127-132

2014

19

Resistant starch improvement from bean starches by moisture heating and annealing treatments

Pham Ngoc Bao Chau, Le Hong Phu, Pham Van Hung

Tạp chí Khoa học và Công nghệ

52(5C), 248-252

2014

20

Antioxidant capacity and amylase inhibitory potentials of bioactive compounds extracted from fresh asiatic pennywort (Centella asiatica)

Nguyen Ngoc Mai Trinh, Nguyen Manh Duc, Pham Van Hung

Tạp chí Khoa học và Công nghệ

52(5C), 316-321

2014

21

Optimization of spray drying process of ginger oleoresin using response surface methodology

Truong Thi Quynh Tram , Dang Quoc Tuan

Tạp chí Khoa học (ĐHSP TPHCM)

58(92), 27-37

2014

22

Reusing of pineapple outer skins and cores for bromelain at pineapple plant in Longan

Lê Hồng Phú, Nguyễn Trần Trọng Nhân, Trịnh Khánh Sơn

Tạp chí Khoa học và Công nghệ

52(5C), 25-30

2014

23

Kombucha: An industrial development potential in Vietnam

Le Hong Phu, Nguyen Khoi Nguyen, Nguyen Thuy Huong

Tạp chí Nông nghiệp Việt Nam

1(1), 75-83

2015

24

Optimization of Enzymatic treatment for brewer’s yeast hydrolysis

Tuan Quoc Dang, Kieu Tran Thy Minh

Tạp chí Khoa học và Công nghệ

53(2A), 94-98

2015

25

Extraction and determination of inhibitory capacity against starch-hydrolyzing enzymes and antioxidant capacity of crude extract of Momordica charantia

Lam Quang Tuan, Pham Van Hung

Tạp chí Công nghệ Sinh học

14(1): 439-445

2016

26

Textural and sensory qualities of low-carb bread with resistant starch supplementation

Nguyen Ngoc Thanh Tien, Nguyen Thi Anh Tuyet, Truong Ngoc Quynh Anh, Pham Van Hung

Tạp chí Công nghệ Sinh học

14(1): 497-502

2016

27

Study on extraction conditions of the total saponin and phenolics from Ngoc Linh ginseng and their antioxidant capacity

Nguyen Tran Uyen Phuong, Nguyen Huy Qui Vinh, Nguyen Thi Anh Tuyet, Le Hong Phu, Pham Van Hung

Tạp chí Công nghệ Sinh học

14(1): 269-274

2016


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