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Pham Thi Ngoc Anh,Bao Le,양승환 한국응용생명화학회 2020 Journal of Applied Biological Chemistry (J. Appl. Vol.63 No.3
This study focused on the preparation and characterization of anti-wrinkle peptides from the salted and fermented shrimp (Acetes japonicus) inoculated with Salinivibrio cibaria BAO-01 (SFSC). The results showed the proximate composition of SFSC to be 9.23% water, 75.32% protein, 0.23% fat, and 13.3 mg/g ash. Interestingly, the S. cibaria fermentation significantly increased the amount of methionine, leucine, and arginine. The in vitro antioxidant activity was assayed by the diphenylpicrylhydrazyl method and its IC50 value was found to be 43.02±2.84 μg/mL. It was observed to inhibit the activity of elastase, tyrosinase, collagenase, and hyaluronidase. The IC50 values of SFSC were 182.75±12.38 μg/mL for anti-elastase activity, 186.78±7.95 μg/mL for anti-tyrosinase activity, 444.4±34.81 μg/mL for anti-collagenase activity, and 1447.95±28.92 μg/mL for anti-hyaluronidase activity. These results suggest that salted and fermented shrimp has strong potential for the development of nutricosmetic products.
Ownership Structure and Dividend Policy of Vietnamese Enterprises after the Global Financial Crisis
Pham,Quoc Viet,Luong,Quoc Trong Vinh,Tran,Bao Vy 한국유통과학회 2019 KODISA ICBE (International Conference on Business Vol.2019 No.-
The paper examines the impact of ownership structure on the dividend policy of listed companies in the Vietnam stock market after the global financial crisis. The sample uses panel data including 91 corporates listed on the Ho Chi Minh City Stock Exchange (HOSE) for 2009-2015. The results of the study show that public ownership and domestic private ownership are positive correlated with dividend payout ratio, while the effect of foreign ownership on dividend policy is not significant. This result could provide an important implication on the orientation of restructuring state-owned enterprises and attracting foreign investment in Vietnam stock market in the future.
Minh Sang VO(Minh Sang VO ),Minh Quoc PHAM(Minh Quoc PHAM ),Thuy Bao Thu LE(Thuy Bao Thu LE ),Le Kim Ngan NGUYEN(Le Kim Ngan NGUYEN ),Xuan Tung DAO(Xuan Tung DAO ),Huynh To Nhi PHAM(Huynh To Nhi PHAM 한국유통과학회 2023 The Journal of Asian Finance, Economics and Busine Vol.10 No.2
The study aims to evaluate the impact of corporate social responsibility on customers’ repurchase intention in Vietnam’s fast-moving consumer goods (FMCG) industry. This study employs primary data surveyed from 417 Vietnamese consumers, and the sample is selected based on the willingness to participate in providing information. The results show corporate social responsibility’s positive impact on repurchase intention in the FMCG industry in the Vietnam market. There are three components of corporate social responsibility, including ethical responsibility, legal responsibility, and economic responsibility have a positive impact on repurchase intention. The economic responsibility component has the greatest effect on repurchase intention. There is not enough statistical basis for the philanthropic responsibility component of corporate social responsibility to recognize its impact on repurchase intention. The findings of this study suggest that companies dealing in the FMCG industry in Vietnam need to invest more in further developing their corporate social responsibility, it not only helps to improve their customer loyalty to businesses but also contributes to promoting the country’s economic and social development in a better and more sustainable direction.
Coffee Husk By-Product as Novel Ingredients for Cascara Kombucha Production
Bao Xuyen Nguyen Le,Thach Phan Van,Quang Khai Phan,Gia Bao Pham,Hoa Pham Quang,Anh Duy Do The Korean Society for Microbiology and Biotechnol 2024 Journal of microbiology and biotechnology Vol.34 No.3
Kombucha, a fermented beverage, is gaining popularity due to its numerous beneficial health effects. Various substrates such as herbs, fruits, flowers, and vegetables, have been used for kombucha fermentation in order to enhance the flavor, aroma, and nutritional composition. This study aims to investigate the potential suitability of cascara as a novel ingredient for kombucha production. Our findings suggested that cascara is a suitable substrate for kombucha production. Fermentation elevated the total phenolic and flavonoid content in cascara, which enhanced the antioxidant, antibacterial, and prebiotic characteristics of the product. Furthermore, the accumulation of acetic acid-induced the pH lowering reached 2.7 after 14 days of fermentation, which achieved the microbiological safety of the product. Moreover, 14 days of fermentation resulted in a balanced amalgamation of acidity, sweetness, and fragrance according to sensory evaluation. Our findings not only highlight the potential of cascara kombucha as a novel substrate for kombucha production but also contribute to repurposing coffee by-products, promoting environmentally friendly and sustainable agricultural development.
Quynh Pham Bao Nguyen,김재녕,김택현 대한화학회 2009 Bulletin of the Korean Chemical Society Vol.30 No.9
Novel fluorescent anion chemosensors based on anthracene-isothiouronium derivatives were synthesized. Isomerism due to the intramolecular mobility in these isothiouronium salts was detected by 1H NMR spectroscopy. The effect of the substituent, temperature and solvent on the isomerism was also examined. The anthracene-isothiouronium sensor showed significant fluorescent enhancement upon the addition of various anions such as fluoride, acetate, and dihydrogen phosphate, even in the presence of water.