Thời gian

Nội dung

13.30 - 13.50

1. Estimation of vegetable freshness by visible and near-infrared spectroscopy with the assistance of NMR metabolomics analysis

Mizuki Tsuta, Xinyue Li, Manato Ohishi, Megumu Takahashi, Takashi Watanabe, Saki Matsumoto, Nobutaka Nakamura and Yasuyo Sekiyama

13.50 - 14.10

2. Salt origin and their saltiness: a time-intensity sensory characterization

Nguyen Huu Lan, Nguyen Thi Ngoc Huong, Pham Huu Thinh, Doan Ngoc Thuc Trinh, Lai Quoc Dat, Nguyen Hoang Dung

14.10 - 14.30

3. Development of healthy products based on fresh cheeses adapted for market in Vietnam and the Czech Republic

Veronika Legarová

14.30 – 14.50

4. Pathway evolution and engineering of procaryote: from anaerobic strain engineering to industrial biotechnology applications

Isabelle MEYNIAL

14.50 – 15.10

Thảo luận

15.10 - 15.30

GIẢI LAO VÀ PHÂN BAN POSTER      

15.30 - 15.50

5. Hydrolysis glycoside phytoestrogens of the extract from soy germ: A comprehensive study

Le Minh Chau, Do Thi Hoa Vien, Ho Phu Ha

15.50 - 16.10

6. Ứng dụng bigdata trong xác thực nguồn gốc hạt tiêu

Lê Tuấn Phúc và cộng sự

16.10 - 16.30

7. ID 17252 - High gravity enzymatic hydrolysis of non-gelatinized starch from black-purple rice

Huong Do Thi Thanh, Tien–Thanh Nguyen

16.30 – 16.50

8. ID 16310 Factors influencing the survivability of Tetragenococcus halophilus CH6-2 in the spray-drying process

Nguyen Trung Thanh, Vu Thi Kieu Oanh, Le Thanh Ha

16.50 – 17.00

Thảo luận và Bế mạc