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  Trương Thục Tuyền

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  Trương Thục Tuyền  Thạc sỹ, Giảng viên Bộ môn Vi sinh Thực phẩm, Khoa Công nghệ Thực phẩm, ĐH Nông Lâm Tp.HCM Phường Linh Trung – Q. Thủ Đức – Tp.HCM – Việt Nam   Tel: (84.8) 38960871; Email: thuctuyen @hcmuaf.edu.vn

  
  

• Kết quả nghiên cứu khoa học đã và đang đăng tải

Tạp chí chuyên ngành quốc tế:

Tuyen Thuc Truong, Vinh Truong, Shu Fukai and Bhesh Bhandari (2009). Effects of high temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varieties. Drying Technology. 27 (3), 486-484 pp click here

Tuyen Thuc Truong, Shu Fukai, Vinh Truong, and BheshBhandari (2010). Measurement of Phase Transition Temperature of Rice by Thermal Mechanical CompressionTest (TMCT). International Journal of Food Properties (in press).

Mohammad Shafiur Rahman, Wijitha Senadeera, Ahmed Al-Alawi, Tuyen Truong, Bhesh Bhandari and Ghalib Al-Saidi (2010). Thermal Transition Properties of Spaghetti Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT). Food and Bioprocess Technology (available online)

Yeting Liu, Pilaruk Intipunya, Tuyen Thuc Truong, Weibao Zhou, and Bhesh Bhandari (2009). Development of Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT). In Water Properties in Food, Health, Pharmaceutical and Biological Systems (Sajjaanantakul, T. and Reid, D. Eds.). Blackwell Publishing (in press). click here

Tuyen Thuc Truong, Vinh Truong, Shu Fukai and Bhesh Bhandari (2007). Thermal Mechanical Compression Test (TMCT): Measurement of glass-rubber transition temperature (T_g-r) of rice flour. Journal of Agricultural Sciences and Technology Nong Lam University; 4: 50-53 pp. 

Luận văn tốt nghiệp:

Tuyen-Thuc Truong (2008). Cracking behaviour and milling quality of rice as influenced by drying, tempering, and storage conditions. MPhil Thesis, The University of Queensland, Australia. click here

 Truong Thuc Tuyen (2002). Utilisation of by-product in processing of dried mango: first step to process mango jam. Bachelor Thesis, Nong Lam University Ho Chi Minh City, Vietnam.

Số lần xem trang : 14813
Nhập ngày : 21-11-2008
Điều chỉnh lần cuối : 20-12-2009

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