Conjoint Associate Professor Minh Nguyen

Conjoint Associate Professor

School of Environmental and Life Sciences (Applied Sciences)

Career Summary

Biography

Conjoint Associate Professor Minh Nguyen is a Consultant to the Food industry in the Discipline of Applied Sciences, School of Environmental & Life Sciences. He is also an Adjunct Associate Professor at the University of Western Sydney.

Research Expertise

- Food engineering, Food Processing, Membrane technology, Packaging.
- Product and process development, in particular Membrane processes, Encapsulation and Functional foods, Clean Product. 

Collaborations
Food engineering, Food Processing, Membrane technology, Packaging. Product and process development, in particular Membrane processes, Encapsulation and Functional foods, Clean Product.

Qualifications

  • PhD, University of Technology Sydney
  • Master of Science, University of New South Wales
  • Bachelor of Engineering, University of New South Wales

Keywords

  • Food engineering
  • Food packaging
  • Food processing

Fields of Research

Code Description Percentage
090802 Food Engineering 65
090804 Food Packaging, Preservation and Safety 15
090805 Food Processing 20
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Publications

For publications that are currently unpublished or in-press, details are shown in italics.


Chapter (2 outputs)

Year Citation Altmetrics Link
2015 Nguyen MH, Kha TC, 'Extraction and Isolation of Plant Bioactives', Plant Bioactive Compounds for Pancreatic Cancer Prevention and Treatment, Nova Science, New York 117-144 (2015) [B1]
Citations Scopus - 1
2011 Nguyen MH, 'Packaging systems for probiotic foods', Probiotic and Prebiotic Foods : Technology, Stability and Benefits to Human Health, Nova Science Publishers, Hauppauge, NY 467-479 (2011) [B1]

Journal article (74 outputs)

Year Citation Altmetrics Link
2017 Truong BQ, Buckow R, Nguyen MH, Furst J, 'Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration', Journal of the Science of Food and Agriculture, 97 3781-3789 (2017) [C1]
DOI 10.1002/jsfa.8242
Co-authors John Furst
2017 Chuyen HV, Roach PD, Golding JB, Parks SE, Nguyen MH, 'Effects of pretreatments and air drying temperatures on the carotenoid composition and antioxidant capacity of dried gac peel', Journal of Food Processing and Preservation, (2017)

© 2017 Wiley Periodicals, Inc. Gac fruit contains a high level of carotenoids in the seed membrane (aril), pulp, and peel. However, only the aril is commercially processed and th... [more]

© 2017 Wiley Periodicals, Inc. Gac fruit contains a high level of carotenoids in the seed membrane (aril), pulp, and peel. However, only the aril is commercially processed and the peel is currently discarded. This study investigated different pretreatments and drying temperatures on the colour, content of carotenoids and antioxidant activity of air-dried Gac peel. The results showed that pre-treatments of Gac peel prior to drying and the drying temperature significantly affected the colour, carotenoid content and antioxidant capacity of the dried peel. Peel treated with ascorbic acid and dried at 70°C retained the highest levels of carotenoids and ABTS antioxidant capacity. These results suggest that the pre-treatment with ascorbic acid solution can be applied to prevent the loss of carotenoids and antioxidant capacity caused by drying of Gac peel. Practical applications: Gac peel contains high levels of carotenoids but thousands tons of the peel are currently discarded as waste of the Gac processing industry. The results of this study showed that the combination of the pre-treatment of Gac peel with ascorbic acid solution with air drying at 70°C is an effective way to preserve carotenoids and antioxidant capacity of dried Gac peel, which can be utilised as a material for extraction of carotenoids.

DOI 10.1111/jfpp.13226
Co-authors Paul Roach
2017 Tran XT, Parks SE, Nguyen MH, Roach PD, Kha TC, 'Changes in physicochemical properties of Gac fruit (Momordica cochinchinensis Spreng.) during storage', Australian Journal of Crop Science, 11 447-452 (2017) [C1]

Gac fruits were evaluated during storage to observe detailed changes in aril quality (lycopene, ß-carotene and oil concentration). The relationships of these qualities with fruit... [more]

Gac fruits were evaluated during storage to observe detailed changes in aril quality (lycopene, ß-carotene and oil concentration). The relationships of these qualities with fruit firmness, skin colour and the total soluble solids (TSS) of aril were also explored to identify any potential indicators of aril quality. Mature fruit were manually picked and sorted for size from two field crops in Vietnam and a greenhouse crop in Australia. They were stored in plastic containers at ambient conditions until the fruit was considered unsalable (7 days at 30°C in Vietnam and 21 days at 21°C in Australia). Storage for a week generally improved aril quality in terms of increasing the concentrations of lycopene (up to 4.3 mg g -1 dry weight), ß-carotene (up to 1.5 mg g -1 dry weight) and oil (up to 0.4 g g -1 dry weight) and these were strongly correlated with firmness (lycopene -0.923, ß-carotene -0.754, oil -0.764, p < 0.01) and TSS (lycopene -0.747, ß-carotene -0.664, oil -0.672, p < 0.01). However, quality declined with further storage. Skin colour did not relate well to aril quality but fruit firmness and aril TSS are candidates in the development of simple indices for the quality management of commercial Gac fruit.

DOI 10.21475/ajcs.17.11.04.353
Co-authors Paul Roach
2017 Hoang V, Roach PD, Golding JB, Parks S, Nguyen MH, 'Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel', Journal of the Science of Food and Agriculture, 97 1656-1662 (2017) [C1]
DOI 10.1002/jsfa.7918
Citations Web of Science - 1
Co-authors Paul Roach
2017 Truong BQ, Buckow R, Nguyen MH, Furst J, 'Effect of high-pressure treatments prior to cooking on gelling properties of unwashed protein from barramundi (Lates calcarifer) minced muscle', INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52 1383-1391 (2017) [C1]
DOI 10.1111/ijfs.13409
Co-authors John Furst
2017 Hoang V, Tran T, nguyen MINH, roach P, parks S, golding J, 'Yield of carotenoids, phenolic compounds and antioxidant capacity of extracts from Gac peel as affected by different solvents and extraction conditions', Journal of Advanced Agricultural Technologies, 4 87-91 (2017)
Co-authors Paul Roach
2017 Hoang VC, Roach PD, Golding JB, Parks SE, Nguyen MH, 'Optimisation of extraction conditions for recovering carotenoids and antioxidant capacity from Gac peel using response surface methodology', INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52 972-980 (2017) [C1]
DOI 10.1111/ijfs.13361
Citations Scopus - 1
Co-authors Paul Roach
2016 Tran T, Parks, Roach, Golding, Nguyen, 'Effects of maturity on physicochemical properties of Gac fruit (Momordica cochinchinensis Spreng.)', Food Science and Nutrition Journal, 4 305-314 (2016) [C1]
DOI 10.1002/fsn3.291
Citations Scopus - 4Web of Science - 2
Co-authors Paul Roach
2016 Truong BQ, Buckow R, Nguyen MH, Stathopoulos CE, 'High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage', Journal of Food Engineering, 169 72-78 (2016) [C1]

© 2015 Elsevier Ltd. The effects of high pressure processing (HPP) on barramundi muscle at 0.1 MPa (control), 150 MPa, 200 MPa, 250 MPa and 300 MPa at 11 ± 2 °C for 3 min were ... [more]

© 2015 Elsevier Ltd. The effects of high pressure processing (HPP) on barramundi muscle at 0.1 MPa (control), 150 MPa, 200 MPa, 250 MPa and 300 MPa at 11 ± 2 °C for 3 min were studied before and after immediate blast freezing and storage at -18 °C for up to 18 weeks. Physicochemical measurements including colour, texture profile, drip loss, pH, free fatty acids and thiobarbituric acid (TBA) values were carried out. HPP at 200 MPa significantly increased hardness and delayed lipid oxidation during frozen storage (for up to 18 weeks) without resulting in a cooked appearance of barramundi muscle. However, drip loss of barramundi muscle pressurised at 200 MPa was similar to control samples and during frozen storage. Application of pressures higher than 250 MPa for 3 min resulted in the loss of visual freshness and increased drip loss of barramundi muscle. Thus, application of HPP at an appropriate level (150-200 MPa) before freezing could improve the quality of frozen barramundi muscle.

DOI 10.1016/j.jfoodeng.2015.08.020
Citations Scopus - 11Web of Science - 8
2015 Kha TC, Nguyen MH, Roach PD, Stathopoulos CE, 'A storage study of encapsulated gac (Momordica cochinchinensis) oil powder and its fortification into foods', Food and Bioproducts Processing, 96 113-125 (2015) [C1]

© 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. This study investigated the effects of different storage conditions, temperatures of... [more]

© 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. This study investigated the effects of different storage conditions, temperatures of -20, 10, room temperature (RT), 40 and 63 °C for up to 12 months in the presence or absence of air and light, on the stability of an encapsulated gac (Momordica cochinchinensis) oil powder. A stability trial of the encapsulated oil powder incorporated into yoghurt, pasteurised milk and cake mix stored at 4 ± 0.5 °C and RT for different storage times was also carried out. The results showed that a progressive degradation of colour, ß-carotene and lycopene, and a progressive increase in surface oil content and peroxide value (PV) occurred in the encapsulated powders with increasing storage temperatures and storage times. However, the degradation was much less when the encapsulated powder was stored at low temperature in the absence of air and light. The degradation of ß-carotene and lycopene in all samples during storage fitted a first-order reaction. The sorption curves of the encapsulated powders at 10, 30 and 40 °C were fitted with BET and GAB models. The results also showed that the encapsulated gac oil powder could be successfully incorporated into food products in terms of retention of colour, ß-carotene and lycopene, and low PV.

DOI 10.1016/j.fbp.2015.07.009
Citations Scopus - 2Web of Science - 1
Co-authors Paul Roach
2015 Kha TC, Nguyen MH, Roach PD, Stathopoulos CE, 'Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril', INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 11 479-492 (2015) [C1]
DOI 10.1515/ijfe-2014-0220
Citations Scopus - 1Web of Science - 1
Co-authors Paul Roach
2015 Chuyen HV, Nguyen MH, Roach PD, Golding JB, Parks SE, 'Gac fruit (Momordica cochinchinensis Spreng.): A rich source of bioactive compounds and its potential health benefits', International Journal of Food Science and Technology, 50 567-577 (2015) [C1]

© 2014 Institute of Food Science and Technology. Summary: Gac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South-East Asia. Gac fruit has tra... [more]

© 2014 Institute of Food Science and Technology. Summary: Gac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South-East Asia. Gac fruit has traditionally been used in Asia to provide red colour for cuisines and enhance visional health. Recently, Gac fruit has emerged as a potential source of carotenoids, especially lycopene and ß-carotene. Carotenoids and other identified bioactives from this fruit including phenolics, flavonoids and trypsin inhibitors are associated with many beneficial bioactivities such as antioxidant, anticancer and provitamin A activities. In addition to the traditional utilisation, commercial products like Gac powder and Gac oil have been manufactured as natural colourants and medicinal supplements. This paper is a review of the scientific literature on the nutritional composition, biological activities and processing of Gac fruit.

DOI 10.1111/ijfs.12721
Citations Scopus - 13Web of Science - 10
Co-authors Paul Roach
2015 Truong BQ, Buckow R, Stathopoulos CE, Nguyen MH, 'Advances in High-Pressure Processing of Fish Muscles', Food Engineering Reviews, 7 109-129 (2015) [C1]
DOI 10.1007/s12393-014-9084-9
Citations Scopus - 8Web of Science - 6
2014 Kha TC, Nguyen MH, Roach PD, Stathopoulos CE, 'Microencapsulation of Gac oil: Optimisation of spray drying conditions using response surface methodology', Powder Technology, 264 298-309 (2014) [C1]

The objective of this study was to optimise the spray drying conditions for the encapsulation of Gac oil using response surface methodology. Results indicated that the correspondi... [more]

The objective of this study was to optimise the spray drying conditions for the encapsulation of Gac oil using response surface methodology. Results indicated that the corresponding response surface model was sufficient to describe and predict encapsulation efficiencies (EEs) in terms of the oil, ß-carotene, lycopene, encapsulation yield (EY), moisture content (MC), water solubility index (WSI) and peroxide value (PV) with R 2 of 0.92, 0.91, 0.89, 0.85, 0.89, 0.98 and 0.97, respectively. Under optimal conditions (inlet and outlet temperatures of 154 and 80°C), the response variables including the EEs of the oil, ß-carotene, lycopene, EY, MC, WSI and PV were predicted and validated as 87.22%, 82.76%, 84.29%, 52.78%, 4.90%, 90.29% and 4.06meq/kg, respectively. Furthermore, physicochemical, reconstitution and colour properties of the optimally encapsulated powder were also determined. It was concluded that this powder containing high content of unsaturated fatty acids, ß-carotene and lycopene, and having the attractive red-yellow colour can be used as nutrient supplement and natural food colourant. © 2014 Elsevier B.V.

DOI 10.1016/j.powtec.2014.05.053
Citations Scopus - 28Web of Science - 23
Co-authors Paul Roach
2014 Kha TC, Huan P-T, Nguyen MH, 'Effects of pre-treatments on the yield and carotenoid content of Gac oil using supercritical carbon dioxide extraction', JOURNAL OF FOOD ENGINEERING, 120 44-49 (2014) [C1]
DOI 10.1016/j.jfoodeng.2013.07.018
Citations Scopus - 13Web of Science - 10
2014 Kha TC, Nguyen MH, Roach PD, Stathopoulos CE, 'Microencapsulation of Gac Oil by Spray Drying: Optimization of Wall Material Concentration and Oil Load Using Response Surface Methodology', Drying Technology, 32 385-397 (2014) [C1]

The objective of this study was to optimize the wall material concentration and the oil load on the encapsulation of Gac oil using spray drying by response surface methodology. Re... [more]

The objective of this study was to optimize the wall material concentration and the oil load on the encapsulation of Gac oil using spray drying by response surface methodology. Results showed that the quadratic polynomial model was sufficient to describe and predict encapsulation efficiencies in terms of oil, ß-carotene, lycopene, peroxide value (PV), moisture content (MC), and total color difference (¿ E) with R 2 values of 0.96, 0.95, 0.86, 0.89, 0.88, and 0.87, respectively. Under optimum conditions (wall concentration of 29.5 % and oil load of 0.2), the encapsulation efficiencies for oil, ß-carotene, lycopene, PV, MC, and ¿ E were predicted and confirmed as 92 %, 80 %, 74 %, 3.91 meq/kg, 4.14 % and 12.38, respectively. The physical properties of the encapsulated oil powders obtained by different formulations were also determined. It was concluded that the protein-polysaccharide matrix as the wall material was effectively used for spray-drying encapsulation of Gac oil. © 2014 Copyright Taylor and Francis Group, LLC.

DOI 10.1080/07373937.2013.829854
Citations Scopus - 22Web of Science - 20
Co-authors Paul Roach
2014 Tuyen CK, Nguyen MH, Roach PD, Stathopoulos CE, 'Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril', INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 10 103-112 (2014)
DOI 10.1515/ijfe-2013-0028
Citations Scopus - 5Web of Science - 4
Co-authors Paul Roach
2013 Kha TC, Nguyen MH, Roach PD, Parks SE, Stathopoulos C, 'Gac Fruit: Nutrient and Phytochemical Composition, and Options for Processing', FOOD REVIEWS INTERNATIONAL, 29 92-106 (2013) [C1]
DOI 10.1080/87559129.2012.692141
Citations Scopus - 13Web of Science - 11
Co-authors Paul Roach
2013 Crino MA, Heenan CN, Nguyen MH, Stathopoulos CE, 'The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products', JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 93 2022-2027 (2013) [C1]
DOI 10.1002/jsfa.6009
Citations Scopus - 2Web of Science - 2
2013 Vuong QV, Golding JB, Nguyen MH, Roach PD, 'Preparation of decaffeinated and high caffeine powders from green tea', Powder Technology, 233 169-175 (2013) [C1]

The aims of this study were to develop optimal conditions for decaffeination and spray drying procedures to produce decaffeinated and high caffeine powders from green tea (Camelli... [more]

The aims of this study were to develop optimal conditions for decaffeination and spray drying procedures to produce decaffeinated and high caffeine powders from green tea (Camellia sinensis). Blanching the tea leaves with water at 100. °C for 4. min at a water-to-tea ratio of 20:1. mL/g removed 83% of the caffeine while retaining 94% of the catechins. The optimal spray drying conditions, which gave the highest yield of green tea powder and the highest concentrations of the naturally occurring epistructured catechins were found to be 180. °C for the inlet temperature and 115. °C for the outlet temperature. Using these optimal conditions, a decaffeinated green tea powder (7 mg/g caffeine) and a high caffeine powder (95. mg/g) were produced. These two green tea powders had excellent physical properties and could be used as instant teas by consumers or utilized in the food, cosmetic and nutraceutical industries. © 2012 Elsevier B.V.

DOI 10.1016/j.powtec.2012.09.002
Citations Scopus - 17Web of Science - 13
Co-authors Vanquan Vuong, Paul Roach
2013 Kha TC, Nguyen MH, Roach PD, Stathopoulos CE, 'Effects of Gac aril microwave processing conditions on oil extraction efficiency, and-ßcarotene and lycopene contents', Journal of Food Engineering, 117 486-491 (2013) [C1]

The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and b-carotene and lyco... [more]

The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and b-carotene and lycopene contents were studied. It was found that the EE, and b-carotene and lycopene contents could be enhanced by suitable extraction conditions. Microwave drying was found to be better than air drying for pretreatment. Moisture content after drying and steaming between 8% and 11% (wt/wt) were best for pressing. Results showed that the most suitable conditions for Gac oil extraction from 900 g samples were microwave power of 630 W, microwave time of 65 min, steaming time of 20 min and hydraulic pressure of 170 kg/cm2. Under these conditions, the highest EE of 93% was achieved while Gac oil contained the highest content of b-carotene and lycopene at 140 and 414 mg/100 mL, respectively. Crown Copyright © 2012 Published by Elsevier Ltd. All rights reserved.

DOI 10.1016/j.jfoodeng.2012.10.021
Citations Scopus - 19Web of Science - 13
Co-authors Paul Roach
2013 Kha TC, Nguyen MH, Phan DT, Roach PD, Stathopoulos CE, 'Optimisation of microwave-assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions', INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 48 1436-1444 (2013) [C1]
DOI 10.1111/ijfs.12109
Citations Scopus - 8Web of Science - 8
Co-authors Paul Roach
2012 Vuong QV, Golding J, Nguyen MH, Roach PD, 'Production of caffeinated and decaffeinated green tea catechin powders from underutilised old tea leaves', Journal of Food Engineering, 110 1-8 (2012) [C1]
Citations Scopus - 19Web of Science - 17
Co-authors Paul Roach, Vanquan Vuong
2011 Kha TC, Nguyen MH, Roach PD, 'Effects of pre-treatments and air drying temperatures on colour and antioxidant properties of Gac fruit powder', International Journal of Food Engineering, 7 1-17 (2011) [C1]
Citations Scopus - 13Web of Science - 8
Co-authors Paul Roach
2011 Vuong QV, Stathopoulos C, Golding J, Nguyen MH, Roach PD, 'Optimum conditions for the water extraction of L -theanine from green tea', Journal of Separation Science, 34 2468-2474 (2011) [C1]
DOI 10.1002/jssc.201100401
Citations Scopus - 16Web of Science - 19
Co-authors Paul Roach, Vanquan Vuong
2011 Vuong QV, Golding J, Stathopoulos C, Nguyen MH, Roach PD, 'Optimizing conditions for the extraction of catechins from green tea using hot water', Journal of Separation Science, 34 3099-3106 (2011) [C1]
DOI 10.1002/jssc.201000863
Citations Scopus - 46Web of Science - 42
Co-authors Vanquan Vuong, Paul Roach
2011 Vuong QV, Stathopoulos C, Nguyen MH, Golding J, Roach PD, 'Isolation of green tea catechins and their utilization in the food industry', Food Reviews International, 27 227-247 (2011) [C1]
DOI 10.1080/87559129.2011.563397
Citations Scopus - 36Web of Science - 32
Co-authors Vanquan Vuong, Paul Roach
2010 Vuong QV, Golding J, Nguyen MH, Roach PD, 'Extraction and isolation of catechins from tea', Journal of Separation Science, 33 3415-3428 (2010) [C1]
DOI 10.1002/jssc.201000438
Citations Scopus - 61Web of Science - 52
Co-authors Vanquan Vuong, Paul Roach
2010 Bui VA, Vu LTT, Nguyen MH, 'Simulation and optimisation of direct contact membrane distillation for energy efficiency', Desalination, 259 29-37 (2010) [C1]
DOI 10.1016/j.desal.2010.04.041
Citations Scopus - 24Web of Science - 20
2010 Kha CT, Nguyen MH, Roach PD, 'Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder', Journal of Food Engineering, 98 385-392 (2010) [C1]
DOI 10.1016/j.jfoodeng.2010.01.016
Citations Scopus - 171Web of Science - 142
Co-authors Paul Roach
2010 Bui VA, Vu LTT, Nguyen MH, 'Modelling the simultaneous heat and mass transfer of direct contact membrane distillation in hollow fibre modules', Journal of Membrane Science, 353 85-93 (2010) [C1]
DOI 10.1016/j.memsci.2010.02.034
Citations Scopus - 44Web of Science - 39
2009 Thanedgunbaworn R, Jiraratananon R, Nguyen MH, 'Vapour transport mechanism in osmotic distillation process', International Journal of Food Engineering, 5 Article 3 (2009) [C1]
DOI 10.2202/1556-3758.1665
Citations Scopus - 7Web of Science - 1
2009 Luu PH, Nguyen MH, 'Recovery and utilization of calcium from fish bones byproducts as a rich calcium source', Vietnam Journal of Science and Technology, 47 91-103 (2009) [C1]
2008 Masamba KG, Nguyen MH, 'Determination and comparison of vitamin C, calcium and potassium in four selected conventionally and organically grown fruits and vegetables', African Journal of Biotechnology, 7 2915-2919 (2008) [C1]
Citations Scopus - 15Web of Science - 14
2008 Tran TH, Nguyen MH, Zabaras D, Vu LTT, 'Process development of Gac powder by using different enzymes and drying techniques', Journal of Food Engineering, 85 359-365 (2008) [C1]
DOI 10.1016/j.jfoodeng.2007.07.029
Citations Scopus - 23Web of Science - 23
2007 Thanedgunbaworn R, Jiraratananon R, Nguyen MH, 'Shell-side mass transfer of hollow fibre modules in osmotic distillation process', JOURNAL OF MEMBRANE SCIENCE, 290 105-113 (2007)
DOI 10.1016/j.memsci.2006.12.021
Citations Scopus - 20Web of Science - 20
2007 Bui VA, Nguyen MH, Muller J, 'The energy challenge of direct contact membrane distillation in low temperature concentration', ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING, 2 400-406 (2007)
DOI 10.1002/apj.072
Citations Web of Science - 7
2007 Maforimbo E, Skurray GR, Nguyen M, 'Evaluation of l-ascorbic acid oxidation on SH concentration in soy-wheat composite dough during resting period', LWT - Food Science and Technology, 40 338-343 (2007)

The effect of l-ascorbic acid (l-AA) on free sulfhydryl concentration (SH) was evaluated in soy-wheat composite dough from 100-500 (g/kg) soy flour substitution for wheat flour. R... [more]

The effect of l-ascorbic acid (l-AA) on free sulfhydryl concentration (SH) was evaluated in soy-wheat composite dough from 100-500 (g/kg) soy flour substitution for wheat flour. Raw soy flour (RSF) and physically modified soy flours (PMSF1 and PMSF2) were used for the preparation of the composite dough with wheat flour. The two physically modified soy flours were prepared by steam flushing (PMSF2) and water boiling (PMSF1) of raw soy beans before flour preparation. Using a timer, dough blends were manually mixed (at approximately 60 rpm) to dough development time after which, dough was sampled for the estimation of free SH groups. l-AA (0.05% w/w) was mixed with the dough after dough development and the dough was sampled after 1 h of resting the dough. The results showed that l-AA (0.05% w/w) acted as a reducing agent by increasing SH levels in all soy-wheat dough blends (P < 0.05). After 1 h of resting, soy-wheat composite dough without l-AA had lower concentrations of SH than that with l-AA. A positive correlation was shown between soy flour concentrations and SH concentration before and after dough resting. A negative correlation existed between l-AA consumption and SH concentration for RSF-wheat, PMSF1-wheat and PMSF2-wheat doughs. The results indicated that soy flour weakened wheat flour dough by increasing SH concentration and that l-AA could have a synergistic effect on the reduction of gluten proteins and thus weakening the dough. © 2005.

DOI 10.1016/j.lwt.2005.09.008
Citations Scopus - 9Web of Science - 8
2007 Bui VA, Nguyen MH, Muller J, 'The energy challenge of direct contact membrane distillation in low temperature concentration', Asia-Pacific Journal of Chemical Engineering, 2 400-406 (2007)

Direct contact membrane distillation (DCMD) was operated at low temperatures from 25 to 40°C to suit the purpose of thermally concentrating sensitive liquid foods, especially fru... [more]

Direct contact membrane distillation (DCMD) was operated at low temperatures from 25 to 40°C to suit the purpose of thermally concentrating sensitive liquid foods, especially fruit juices to high solid content concentrate with most of the quality attributes preserved. A lab scale DCMD unit has been set up at the Centre for Plant and Food Science, University of Western Sydney. Hollow fibre modules (HFM) using five types of fibres of polyvinylidene fluoride (PVDF) and Halar material, with mass transfer areas ranging from 281 to 573 cm 2 were employed. Experiments for concentration of glucose solutions from 30 to 60% (w/w) were carried out. Results indicated that not only the operating conditions were important, but also the membrane properties. It was found that Halar fibres were performing 2-3 times better than PVDF fibres in term of removing water from the feed, and 3-4 times better in term of energy saving. Results also showed that an increase of the feed inlet temperature from 25 to 40°C improved the mass flux up to 6 times and energy efficiency (EE) up to 2.5 times depending on the feed concentration. With flux up to 2.88 kg m -2 h -1 for PVDF and 5.83 kg m -2 h -1 for Halar fibres when concentrating 30% glucose solution at 40°C, DCMD appeared to be an attractive concentration technique, when product quality is the priority. However, with EE from as low as 2.1-14.9%, PVDF fibres employed in the study seemed not to be very suitable for DCMD liquid food concentration under low temperature condition. DCMD in Halar fibres with EE up to 45.6% still encounters the challenge of energy and could only be cost competitive to osmotic distillation and evaporative concentration when cheaper energy sources or heat recovery measures are employed. © 2007 Curtin University of Technology and John Wiley & Sons, Ltd.

DOI 10.1002/apj.72
Citations Scopus - 8
2007 Thanedgunbaworn R, Jiraratananon R, Nguyen MH, 'Mass and heat transfer analysis in fructose concentration by osmotic distillation process using hollow fibre module', JOURNAL OF FOOD ENGINEERING, 78 126-135 (2007)
DOI 10.1016/j.jfoodeng.2005.09.023
Citations Scopus - 19Web of Science - 17
2007 Nguyen M-H, Price WE, 'Air-drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season', JOURNAL OF FOOD ENGINEERING, 79 200-207 (2007)
DOI 10.1016/j.jfoodeng.2006.01.063
Citations Scopus - 74Web of Science - 50
2006 Bui VA, Nguyen MH, 'The Role of Operating Conditions in Osmotic Distillation and Direct Contact Membrane Distillation - A Comparative Study', INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2 (2006)
DOI 10.2202/1556-3758.1171
Citations Scopus - 6Web of Science - 2
2006 Maforimbo E, Nguyen M, Skurray GR, 'The effect L-ascorbic acid on the rheological properties of soy-wheat dough: A comparison of raw and physically modified soy flours', Journal of Food Engineering, 72 339-345 (2006)

Farinograph and extensograph were used to study the effect of l-ascorbic acid and physical modification of soy flour on rheological properties of soy-wheat composite dough at vari... [more]

Farinograph and extensograph were used to study the effect of l-ascorbic acid and physical modification of soy flour on rheological properties of soy-wheat composite dough at various ratios up to 50% soy flour. Soy-wheat composite dough made from physically modified soy flour (PMSF) exhibited higher resistance to extension (R m ), greater tolerance to mixing, better mixing stability, higher water uptake and water absorption than the soy-wheat composite dough from raw soy flour (RSF). l-Ascorbic acid at 250 and 500 ppm improved R m , (P < 0.05) of the dough made from the RSF and PMSF at 50% soy flour substitution for wheat. The same concentration of l-ascorbic acid decreased extensibility of the soy-wheat dough after 135 min of resting in both models (P < 0.05). © 2005 Elsevier Ltd. All rights reserved.

DOI 10.1016/j.jfoodeng.2004.12.013
Citations Scopus - 12Web of Science - 7
2005 Bui AV, Nguyen HM, Joachim M, 'Characterisation of the polarisations in osmotic distillation of glucose solutions in hollow fibre module', Journal of Food Engineering, 68 391-402 (2005)

This paper quantifies the characteristics of concentration and temperature polarisations in osmotic distillation of glucose solutions in hollow fibre module using PVDF fibres, bei... [more]

This paper quantifies the characteristics of concentration and temperature polarisations in osmotic distillation of glucose solutions in hollow fibre module using PVDF fibres, being PV375 and PV660 for low and high feed concentration range respectively. Concentration polarisation on the brine side was found to be more severe than on the feed side with concentration differences being up to 3.17% on the brine side and 1.43% on the feed side. Temperature polarisation, however, was more intensive on the brine side for lower feed concentration range, but less intensive when dealing with higher feed concentration. Under the reported experimental conditions, the temperature differences across the membrane were up to 1.53°C in module PV375, and 1.33°C in module PV660. Overall, concentration and temperature polarisations were found to contribute up to 18% to OD flux reduction. © 2004 Elsevier Ltd. All rights reserved.

DOI 10.1016/j.jfoodeng.2004.06.015
Citations Scopus - 18
2004 Bui AV, Nguyen MH, 'Prediction of viscosity of glucose and calcium chloride solutions', JOURNAL OF FOOD ENGINEERING, 62 345-349 (2004)
DOI 10.1016/S0260-8774(03)00249-8
Citations Scopus - 35Web of Science - 32
2004 Bui VA, Nguyen MH, Muller J, 'A laboratory study on glucose concentration by osmotic distillation in hollow fibre module', JOURNAL OF FOOD ENGINEERING, 63 237-245 (2004)
DOI 10.1016/j.jfoodeng.2003.07.005
Citations Scopus - 13Web of Science - 12
2004 Talwalkar A, Miller CW, Kailasapathy K, Nguyen MH, 'Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt', INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 39 605-611 (2004)
DOI 10.1111/j.1365-2621.2004.00820.x
Citations Scopus - 58Web of Science - 48
2003 Bui AV, Nguyen HM, Joachim M, 'Prediction of water activity of glucose and calcium chloride solutions', Journal of Food Engineering, 57 243-248 (2003)

The water activity (a w ) of glucose and calcium chloride solutions in the intermediate concentration range and at temperatures between 20 and 35 °C was determined. It was found ... [more]

The water activity (a w ) of glucose and calcium chloride solutions in the intermediate concentration range and at temperatures between 20 and 35 °C was determined. It was found that the a w measured at 25 °C was in accordance with previous studies and fitted the Norrish's model well. However, temperature was found to have a more pronounced effect on a w of solutions at higher concentrations. A polynomial equation for h E /R was developed to correlate the effect of temperature on a w for various concentrations of the two solutions as follows: h E /R = -446.52C 3 + 349.34C 2 - 120.92C for glucose, and h E /R = -9561.7C 3 + 2853.8C 2 - 422.4C for calcium chloride solution. © 2002 Elsevier Science Ltd. All rights reserved.

DOI 10.1016/S0260-8774(02)00304-7
Citations Scopus - 12
2003 Sridar R, Nguyen M, Kailasapathy K, 'Studies on the effect of encapsulation on the survival of probiotic microorganisms under high acid and bile conditions', Journal of Food Science and Technology, 40 458-460 (2003)

Lact. acidophilus and Bifidobacterium were isolated from yoghurt samples. The isolates were tested for their acid and bile salt tolerance under in vitro conditions. The susceptibl... [more]

Lact. acidophilus and Bifidobacterium were isolated from yoghurt samples. The isolates were tested for their acid and bile salt tolerance under in vitro conditions. The susceptible isolates viz., La.3 (Lact. acidophilus) and Bi. 1 (Bifidobacterium) were encapsulated by using 2% alginate. The encapsulation enhanced the survival of Lact. acidophilus by 15.9% and Bifidobacterium sp. by 16.6%.

Citations Scopus - 7Web of Science - 2
2003 Nguyen MH, 'Erratum: The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt (Packaging Technology and Science (2002) 15 (133-138))', Packaging Technology and Science, 16 221 (2003)
DOI 10.1002/pts.628
2003 Nguyen MH, 'Erratum: The control of dissolved oxygen content in probiotic yoghurts by alternative packaging material (Packaging Technology and Science (2003) 16 (61-67))', Packaging Technology and Science, 16 221 (2003)
DOI 10.1002/pts.628
2003 Nguyen M, Reynolds N, Vigneswaran S, 'By-product recovery from cottage cheese production by nanofiltration', Journal of Cleaner Production, 11 803-807 (2003)

Cottage cheese whey has been a problem waste as it is dilute, salty and acidic. The use of nanofiltration has been applied to cottage cheese whey to concentrate its solids content... [more]

Cottage cheese whey has been a problem waste as it is dilute, salty and acidic. The use of nanofiltration has been applied to cottage cheese whey to concentrate its solids content four fold, while removing about three-quarters of the sodium and potassium salts and some acid. This desalted nanoconcentrated whey was found to be quite stable under refrigeration for up to 6 weeks. It could then be considered as a recovered by-product for use as an ingredient in dairy and other food products. A preliminary process economics case study was carried out for a plant producing 30,000 l/day of cottage cheese whey. The capital cost required was estimated as $700,000. The payback period was calculated to be less than 10 months. © 2003 Elsevier Science Ltd. All rights reserved.

DOI 10.1016/S0959-6526(02)00130-0
Citations Scopus - 29Web of Science - 25
2003 Nguyen MH, 'Alternatives to spray irrigation of starch waste based distillery effluent', JOURNAL OF FOOD ENGINEERING, 60 367-374 (2003)
DOI 10.1016/S0260-8774(03)00059-1
Citations Scopus - 6Web of Science - 6
2003 Miller CW, Nguyen MH, Rooney M, Kailasapathy K, 'The control of dissolved oxygen content in probiotic yoghurts by alternative packaging materials', PACKAGING TECHNOLOGY AND SCIENCE, 16 61-67 (2003)
DOI 10.1002/pts.612
Citations Scopus - 19Web of Science - 20
2003 Miller CW, Nguyen MH, Rooney M, Kailasapathy K, 'Novel apparatus to measure oxygen diffusion in gel-type foods', FOOD AUSTRALIA, 55 432-435 (2003)
Citations Scopus - 7Web of Science - 7
2002 Miller CW, Nguyen MH, Rooney M, Kailasapathy K, 'The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt', PACKAGING TECHNOLOGY AND SCIENCE, 15 133-138 (2002)
DOI 10.1002/pts.578
Citations Scopus - 21Web of Science - 17
1999 Chuaprasert S, Douglas P, Nguyen M, 'Data reconciliation of an agitated thin film evaporator using AspenPlus', Journal of Food Engineering, 39 261-267 (1999)

Process measurements made in chemical plants often do not satisfy material and energy balances due to random or possibly gross errors in the measuring device readings. Data reconc... [more]

Process measurements made in chemical plants often do not satisfy material and energy balances due to random or possibly gross errors in the measuring device readings. Data reconciliation is a method of adjusting process measurements in a weighted least squares sense in order to satisfy the process constraints as well as minimize the difference between the process variable and the measurement of the process variable. Steady state simulation packages equipped with optimization routines can be used effectively to perform data reconciliation and parameter estimation using existing built-in models which automatically satisfy mass and energy balance constraints. The time required to develop a data reconciliation problem can be significantly reduced by using these packages without sacrificing the quality of the results. Data reconciliation was performed on data from a pilot plant Agitated Thin Film Evaporator (ATFE) for concentrating sugar syrup using the AspenPlus simulation system. An AspenPlus simulation of the ATFE was developed using the built-in rigorous heat exchanger model, Heatx, and the rigorous two phase flash model, Flash2. The optimization was carried out using the built-in SQP, (Sequential Quadratic Programme), optimization routine. Data reconciliation improved the fit between the experimental data and the simulation model from between 30% and 98% as well as guaranteeing that the adjusted process measurements satisfy the mass and energy balances. The time required to develop the AspenPlus simulation and data reconciliation was about 1 h whereas a first principles simulation model developed using the programming language such as Fortran or C would take much longer to develop.

DOI 10.1016/S0260-8774(98)00149-6
Citations Scopus - 7Web of Science - 3
1999 Reddy GK, Nguyen MH, Kailasapathy K, Zadow JG, Hardham JF, 'Kinetic study of whey protein denaturation to assess the degree of heat treatment in UHT milk', JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 36 305-309 (1999)
Citations Scopus - 2
1999 Nguyen MH, 'Food plant effluent treatment by membrane processes', FOOD AUSTRALIA, 51 210-211 (1999)
Citations Scopus - 1Web of Science - 1
1998 Nguyen MH, Dao LH, 'Effects of processing variable on melamine-formaldehyde aerogel formation', Journal of Non-Crystalline Solids, 225 51-57 (1998)

Optical and structural properties of melamine-formaldehyde (MF) aerogels have been studied by transmittance spectroscopy. By combining the two-phase model with Rayleigh model, the... [more]

Optical and structural properties of melamine-formaldehyde (MF) aerogels have been studied by transmittance spectroscopy. By combining the two-phase model with Rayleigh model, the correlation length of the void phase and the mean particle size of MF aerogels prepared from aqueous melamine-formaldehyde solutions at concentration in weight of 10% and 12%, and pH of 2.3, 2.0, 1.8, and 1.5, were estimated. Correlation of the correlation length, the particle size and the visible integrated transmittance on the concentration and the pH has been established. Optical transparency of the dried MF aerogels depends strongly on the concentration of the precursor and the gelation temperature than the solution pH. © 1998 Elsevier Science B.V. All rights reserved.

Citations Scopus - 31
1997 Nguyen MH, Khan MMA, Kailasapathy K, Hourigan JA, 'Use of membrane concentrated cottage cheese whey in ice-creams', AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 52 75-78 (1997)
Citations Scopus - 11Web of Science - 11
1997 Zhuang Y, Zhou W, Nguyen MH, Hourigan JA, 'Determination of protein content of whey powder using electrical conductivity measurement', INTERNATIONAL DAIRY JOURNAL, 7 647-653 (1997)
DOI 10.1016/S0958-6946(97)00059-9
Citations Scopus - 11Web of Science - 10
1997 Maloba FW, Rooney ML, Wormell P, Nguyen M, 'Sensitization of singlet oxygen ((1)Delta O-g(2)) by use of Forster energy transfer', BULLETIN OF THE CHEMICAL SOCIETY OF ETHIOPIA, 11 145-150 (1997)
1996 Nguyen MH, 'Australian developments in membrane processing of liquid foods', FOOD AUSTRALIA, 48 232-233 (1996)
Citations Scopus - 3Web of Science - 3
1996 Maloba FW, Rooney ML, Wormell P, Nguyen M, 'Improved oxidative stability of sunflower oil in the presence of an oxygen-scavenging film', JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 73 181-185 (1996)
DOI 10.1007/BF02523892
Citations Scopus - 18Web of Science - 18
1996 Kailasapathy K, Nguyen M, Khan MM, Hourigan JA, 'Effect of membrane concentrated cottage cheese whey on yoghurt production', FOOD AUSTRALIA, 48 281-284 (1996)
Citations Scopus - 4Web of Science - 4
1992 KAILASAPATHY K, HOURIGAN JA, NGUYEN MH, 'EFFECT OF CASEIN-CARRAGEENAN INTERACTIONS ON YIELD AND SENSORY QUALITIES OF COTTAGE CHEESE', FOOD AUSTRALIA, 44 30-& (1992)
Citations Web of Science - 4
1991 REDDY KK, NGUYEN MH, KAILASAPATHY K, ZADOW JG, 'THE EFFECTS OF SOME TREATMENTS AND STORAGE TEMPERATURES ON UHT WHOLE MILK', AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 46 57-63 (1991)
Citations Web of Science - 10
1988 WHEELER SM, MCKAY B, NGUYEN MH, 'THE EFFECT OF EVAPORATION AND SPRAY-DRYING UPON TOTAL AND IONIC FLUORIDE CONCENTRATION IN MILK', AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 43 1-5 (1988)
Citations Web of Science - 1
1988 MITTAL SB, HOURIGAN JA, ZADOW JG, NGUYEN MH, 'BEHAVIOR OF UHT RECOMBINED AND UHT RECOMBINED LACTOSE HYDROLYZED MILK DURING STORAGE AT DIFFERENT TEMPERATURES', AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 43 64-73 (1988)
Citations Web of Science - 6
1988 BERRY SE, NGUYEN MH, 'HIGH-RATE ULTRAFILTRATION OF SOYMILK', DESALINATION, 70 169-176 (1988)
DOI 10.1016/0011-9164(88)85052-5
Citations Scopus - 6Web of Science - 5
1986 SKURRAY GR, WOOLDRIDGE DA, NGUYEN M, 'RICE BRAN AS A SOURCE OF DIETARY FIBER IN BREAD', JOURNAL OF FOOD TECHNOLOGY, 21 727-730 (1986)
Citations Web of Science - 7
1984 NGUYEN MH, 'SUITABILITY OF SWEET SORGHUM FOR ALCOHOL IN THE PACIFIC', ENERGY IN AGRICULTURE, 3 345-350 (1984)
DOI 10.1016/0167-5826(84)90045-7
Citations Scopus - 4Web of Science - 3
1983 HAWKE SJ, PANTER C, HAYES M, NGUYEN MH, 'SELECTION OF YEASTS FOR FERMENTATION OF SWEET SORGHUM JUICE TO ALCOHOL', FOOD TECHNOLOGY IN AUSTRALIA, 35 123-125 (1983)
Citations Web of Science - 5
Show 71 more journal articles

Conference (25 outputs)

Year Citation Altmetrics Link
2015 Tran T, Parks SE, Roach PD, Nguyen MH, 'Change in physical and chemical properties of Gac (Momordica cochinchinensis Spreng.) fruit at five stages of maturity' (2015) [E3]
Co-authors Paul Roach
2015 Hoang V, Nguyen M, Roach P, Parks S, Golding J, 'Influence of vacuum drying temperature on carotenoid content and antioxidant capacity of Gac pulp and peel' (2015) [O1]
Co-authors Paul Roach
2014 Kha CT, Nguyen MH, Roach PD, Stathopoulos CE, 'A storage study of encapsulated Gac oil powder', Program & Abstracts. 47th Annual AIFST Convention (2014) [E3]
Co-authors Paul Roach
2014 Tran T, 'Changes in some physiochemical properties in Gac (Momordica cochinchinensis Spreng.) fruit during storage', The 3rd Asia Pacific Symposium on Postharvest Research, Education and Extension (2014) [E3]
Co-authors Paul Roach
2014 Hoang V, Nguyen M, Parks S, Roach P, Golding J, 'Preliminary investigation into the postharvest characteristics of Gac fruit (Momordica cochinchinensis Spreng.) grown in Australia', The 3rd Asia Pacific Symposium on Postharvest Research, Education and Extension (2014) [O1]
Co-authors Paul Roach
2014 Kha CT, Nguyen MH, Roach PD, Stathopoulos CE, 'Gac oil extraction and microencapsulation by spray drying', Book of Abstracts (2014) [E3]
Co-authors Paul Roach
2013 Truong QB, Buckow R, Nguyen MH, Stathopoulos C, 'Potential of High Pressure Processing for Fish Products', 46th Annual AIFST Convention 2013: Book of Abstracts (2013) [E3]
2013 Nguyen MH, Bui VA, Vu LTT, 'Superior quality tomato paste with high energy efficiency', 46th Annual AIFST Convention book of Abstracts (2013) [E3]
2013 Kha CT, Nguyen MH, Roach PD, Stathopoulos CE, 'Optimisation of encapsulation by spray drying Gac oil using whey protein concentrate and gum Arabic', Program & Abstracts. 46th Annual AIFST Convention (2013) [E3]
Co-authors Paul Roach
2013 Kha CT, Nguyen MH, Roach PD, Stathopoulos CE, 'Gac fruit: Bioactive compounds, Processing and Utilizations', Proceedings of FABE 2013 International Conferences on Food and Biosystems Engineering (2013) [E1]
Co-authors Paul Roach
2013 Kha CT, Nguyen Minh H, Roach Paul D, Stathopoulos, 'Effects of formulations on Gac oil emulsion stability for microencapsulation', Proceedings of FaBE 2013 (2013) [E1]
Co-authors Paul Roach
2012 Kha CT, Nguyen MH, Stathopoulos C, Roach PD, 'Optimisation of pretreatments prior to hydraulic press of Gac aril oil using response surface methodology', Program & Abstracts. 45th Annual AIFST Convention (2012) [E3]
Co-authors Paul Roach
2012 Kha CT, Phan DT, Nguyen MH, 'Traditional and industrial products from gac fruit', International Conference on Food Science and Nutrition 2012. Proceedings (2012) [E2]
2011 Nguyen MH, Bui VA, 'The DCMD-R as an energy efficient process', Proceedings of the 11th International Congress on Engineering and Food (ICEF 2011) (2011) [E1]
2010 Nguyen MH, Bui VA, Vu LTT, 'Developments in improving energy efficiency of food concentration processes', 43rd Annual AIFST Convention: Registration and Program (2010) [E3]
2010 Kha CT, Nguyen MH, Roach PD, 'Drying of Gac fruit aril for incorporation into foods', Abstract Book. IUFOST 2010: 15th World Congress of Food Science & Technology (2010) [E3]
Co-authors Paul Roach
2010 Nguyen MH, Bui VA, Vu LTT, 'Status and developments of food concentration processes with minimum energy cost', Abstract Book. IUFOST 2010: 15th World Congress of Food Science & Technology (2010) [E3]
2010 Nguyen MH, 'Concentration of food ingredients for environmental sustainability', Food Ingredients Vietnam 2010 (2010) [E3]
2010 Vuong QV, Nguyen MH, Golding J, Roach PD, 'Improving the efficiency of hot water extraction of theanine from green tea', Proceedings of the Nutrition Society of Australia (2010) [E3]
Co-authors Paul Roach, Vanquan Vuong
2010 Nguyen MH, 'A concept product: Banana syrup', R & D Forum: Profiting from Skin Blemished Bananas. Program (2010) [E3]
2009 Vuong QV, Nguyen MH, Golding J, Roach PD, 'Development of a microwave-assisted water method for the extraction of green tea bioactive constituents', Proceedings of the Nutrition Society of Australia (2009) [E3]
Co-authors Paul Roach, Vanquan Vuong
2007 Bui VA, Vu L, Nguyen MH, 'Dynamic simulation and optimisation of direct contact membrane distillation in hollow fibre module', CHEMECA 2007: Academia and Industry Strengthening the Profession. Proceedings (2007) [E1]
2004 Nguyen MH, Durham RJ, 'Status and prospects for Cleaner Production in the dairy food industry', AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY (2004)
Citations Scopus - 3Web of Science - 3
1996 Nguyen MH, Prince RGH, 'A simple rule for bioenergy conversion plant size optimisation: Bioethanol from sugar cane and sweet sorghum', BIOMASS & BIOENERGY (1996)
DOI 10.1016/0961-9534(96)00003-7
Citations Scopus - 96Web of Science - 74
1994 DURHAM RJ, NGUYEN MH, 'HYDROPHOBIC MEMBRANE EVALUATION AND CLEANING FOR OSMOTIC DISTILLATION OF TOMATO PUREE', JOURNAL OF MEMBRANE SCIENCE (1994)
DOI 10.1016/0376-7388(93)E0142-7
Citations Scopus - 32Web of Science - 32
Show 22 more conferences

Report (1 outputs)

Year Citation Altmetrics Link
2013 Parks S, Nguyen MH, Gale D, Murray C, 'Assessing the Potential for a Gac (Cochinchin gourd) Industry in Australia', Rural Industries Research and Development Corporation, 45 (2013) [R1]
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Grants and Funding

Summary

Number of grants 1
Total funding $30,000

Click on a grant title below to expand the full details for that specific grant.


20141 grants / $30,000

Biodegradation of modified polystyrene$30,000

Funding body: Rema Industries & Services Pty Ltd

Funding body Rema Industries & Services Pty Ltd
Project Team Doctor Tim Roberts, Doctor Steven Lucas, Mr Michel Lefebvre, Conjoint Associate Professor Minh Nguyen
Scheme Research Project
Role Investigator
Funding Start 2014
Funding Finish 2017
GNo G1400783
Type Of Funding Grant - Aust Non Government
Category 3AFG
UON Y
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Research Supervision

Number of supervisions

Completed5
Current7

Total current UON EFTSL

PhD1.6

Current Supervision

Commenced Level of Study Research Title Program Supervisor Type
2017 PhD Natural Antimicrobials and Antioxidants Derived from Horticultural By-products for Improving the Quality and Shelf Life of Meat and Meat Products PhD (Food Science), Faculty of Science, The University of Newcastle Co-Supervisor
2016 PhD Isolation and Encapsulation of Bioactive Compounds From Maroon Bush (Scaevola Spiniscens) Plants Used as Traditional Indigenous Remedies PhD (Food Science), Faculty of Science, The University of Newcastle Co-Supervisor
2014 PhD Improving Yield and Quality of Bitter Melon Fruits (Momordica Charantia) PhD (Food Science), Faculty of Science, The University of Newcastle Co-Supervisor
2014 PhD Assessment of Biodegradability of Modified Polystyrene Foam Beverage Cups and Lids in Modern Landfill PhD (Environmental Sc), Faculty of Science, The University of Newcastle Co-Supervisor
2014 PhD Extraction of Bioactives and Oil from Gac Seeds PhD (Food Science), Faculty of Science, The University of Newcastle Co-Supervisor
2013 PhD High Pressure Processing of Barramundi Fish (Lates Calcarifer) PhD (Food Science), Faculty of Science, The University of Newcastle Principal Supervisor
2013 PhD Extraction and Encapsulation of Lutein-Rich Oil from Gac Pulp and Peel PhD (Food Science), Faculty of Science, The University of Newcastle Principal Supervisor

Past Supervision

Year Level of Study Research Title Program Supervisor Type
2017 PhD Improving Production and Quality of Gac (Momordica Cochinchinensis Spreng.) Fruit PhD (Food Science), Faculty of Science, The University of Newcastle Co-Supervisor
2014 PhD Gac Oil Extraction and Encapsulation by Spray Drying PhD (Food Science), Faculty of Science, The University of Newcastle Principal Supervisor
2012 PhD Extraction and Preparation of Bioactive Components from Green Tea PhD (Food Science), Faculty of Science, The University of Newcastle Co-Supervisor
2010 Masters Effects of Different Drying Processes on the Physicochemical and Antioxidant Properties of Gac Fruit Powder M Philosophy (Food Science), Faculty of Science, The University of Newcastle Principal Supervisor
2008 Masters Evaluation of the Quantities and Values of Byproducts of the Fish Processing Industry in Vietnam with Special Reference to the Utilization of Fish Bone M Sc (Food Science) [CC] [R], Faculty of Science, The University of Newcastle Principal Supervisor
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Conjoint Associate Professor Minh Nguyen

Position

Conjoint Associate Professor
School of Environmental and Life Sciences
Faculty of Science

Focus area

Applied Sciences

Contact Details

Email minh.nguyen@newcastle.edu.au
Phone (02) 4348 4140
Mobile 0411791382
Fax (02) 4348 4145

Office

Room 08.
Building Science Offices
Location Ourimbah
10 Chittaway Road
Ourimbah, NSW 2258
Australia
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