Volume 10, Supplementary 2, 2026
7th International Conference on Chemical Engineering, Food and Biotechnology 2025
In progress
Vo, H.T.D. and Le, N.L.
Published: 16 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(S2).1
Vo and Le developed pH-responsive food packaging from chitosan incorporated with nano-curcumin and anthocyanin from black mulberry (Morus nigra L.).
Pham, N.B., Ma, H.T. and Tong, N.T.A.
Published: 16 AUGUST 2026| https://doi.org/10.26656/fr.2017.10(S2).2
The effects of steam blanching on peroxidase inactivation, physicochemical, phytochemical, and antioxidant properties of hybrid pumpkin (Cucurbita moschata) were studied by Pham et al.
Nguyen, T T.H., Nguyen, H.H. and Nhan, M.T.
Published: 16 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(S2).9
Nguyen et al. evaluated the effects of drying temperatures on moisture kinetics, oxalate calcium, antioxidant, color and physicochemical properties of flour from Taro (Colocasia esculenta L. Schott) corms and cormels.
Ta, L.Q.A., Le, T.H.A. and Hoang, K.A.
Published: 26 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(S2).15
Ta et al. studied the effect potato starch addition ratio on the physicochemical properties and sensory acceptance of rice noodles made from colored rice.
Bach, N.M., Huynh, H.M. and Hoang, K.A.
Published: 26 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(S2).16
Bach et al. studied the chemical composition and functional properties of water-soluble and alkali-soluble protein concentrates from Chaetomorpha sp.