Volume 10, Supplementary 2, 2026

7th International Conference on Chemical Engineering, Food and Biotechnology 2025

In progress

Development of pH-responsive food packaging from chitosan incorporated with nano-curcumin and anthocyanin from black mulberry (Morus nigra L.)

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.). 

Effects of steam blanching on peroxidase inactivation, physicochemical, phytochemical, and antioxidant properties of hybrid pumpkin (Cucurbita moschata)

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. 

Effects of drying temperatures on moisture kinetic, oxalate calcium, antioxidant, color and physiochemical properties of flour from Taro (Colocasia esculenta L. Schott) corms and cormels

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.