News and events

Study uncovers many strains of pathogenic E.coli in German flour

19/07/2021

Researchers have found a wide distribution and high diversity of Shiga toxin-producing E.coli (STEC) in German flour. Recent outbreaks associated with contaminated flour and undercooked dough have been reported in the United States and Canada.

Probiotic coffee and tea drinks

14/07/2021

Coffee and tea are two of the most popular drinks around the world, and are both plant-based infusions. As such, they act as a perfect vehicle for carrying and delivering probiotics to consumers. Most commercially available probiotic coffee and tea drinks are unfermented. Our team has created a new range of these beverages using the fermentation process as it produces healthy compounds that improve nutrient digestibility while retaining the health benefits associated with coffee and tea

Optimization of pectin extraction and development of pectin-alginate biofilm based on pectin from purple passion fruit peel (Passiflora edulis Sims)

08/07/2021

Pectin is one of the most important and widely used polysaccharides in the food industry as a gelling agent, stabilizer, coagulant, etc. (Oliveira et al., 2016). Pectin is the methylated ester of polygalacturonic acid, which contains 1,4-linked α-D-galacturonic acid residues (Mesbahi et al., 2005). Pectin can be divided into two types based on the degree of esterification (DE): high-methoxyl pectin (DE > 50%) and low-methoxyl pectin (DE < 50%) (Mesbahi et al., 2005).

Resistant Starch from Tieuhong Banana variety: Products and Applications

06/07/2021

Tieuhong banana variety is a fruit tree with high economic value, outstanding quality because of its beautiful yellow color, delicious taste, firm and not sour as other banana varieties. In particularly, Tieuhong bananas propagated by tissue culture method have uniform size, less disease, harvest in short time and 10 – 20 % higher yield than by bud method.

Plant protein – base alternatives of reconstructed meat: science, technology and challenges

06/07/2021

Protein is the core of developing plant-based alternatives because they largely determine the food product texture. Almost all plant proteins can be used as a building block for meat alternatives, but soy and pea proteins (legume seeds or pulses) are most widely used due to their abundant availability and low cost.

Methyl jasmonate – a new postharvest management approaches for maintaining quality of fruits and vegetables

07/06/2021

Methyl jasmonate (MeJA), the derivative of Jasmonic acid (JA), has been found to occur naturally in a wide range of higher plants. JA and MeJA are volatile fatty compounds, derived from the family of octadecanoic fatty acids, and synthesized from linolenic acid membrane of chloroplast.

Small tuna - Potential raw material for high value-added food processing in Vietnam

07/06/2021

Tuna belongs to the family of Scombridae and is the most important economic fish species of Vietnam’s waters. This kind of marine fish widely distributed in several seas of Vietnam includes many species divided into two main groups: ocean tuna and small tuna. Ocean tuna includes big tuna such as yellowfin tuna (Thunnus albacares) and bigeye tuna (Thunnus obesus), which are often used for export as frozen loins or whole fish. Small tuna is usually 20 - 70 cm in size and 0.5 - 4 kg in weight.

Escherichia coli - the source of infection and how to prevent it

24/05/2021

Escherichia coli (E. coli) is a bacterium that is commonly found in the gut of humans and warm-blooded animals. Most strains of E. coli are harmless. Some strains however, such as Shiga toxin-producing E. coli (STEC), can cause severe foodborne disease. It is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products, raw milk, and contaminated raw vegetables and sprouts.

“Sous vide” - Advanced cooking technology to improve food quality

17/05/2021

Sous vide is known to be one of the cooking techniques proposed in 1799 by Benjamin Thompson, but it was not until 1960 that the technique was applied by Americans and French to food preservation. By 1974, chef Georges Pralus working at the Troisgros restaurant (Roanne, France) has carefully applied Sous vide to cook foie gras

French gastro surveillance marked by Covid-19 and large outbreak

17/05/2021

France has recorded a historic decrease in acute gastroenteritis that public health officials have linked to measures in place during the COVID-19 pandemic.

What's To Gain From Eu-Vietnam Trade Agreement

19/04/2021

The EU-Vietnam Free Trade Agreement (EVFTA) is a new generation FTA between Vietnam and 28 European Union member states.It is a comprehensive and high-quality agreement which ensures balanced benefits for both Vietnam and the EU, with consideration for the differences in development levels between the two sides.

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