Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Adisak Akesowan"'
Autor:
Adisak Akesowan, Anchan Choonhahirun
Publikováno v:
Food ScienTech Journal, Vol 3, Iss 2, Pp 93-100 (2021)
This study aimed to develop healthy agar jellies with low-sugar content, linking to a decreased risk for heart attack, diabetes, and other chronic diseases. Two natural non-nutritive sweeteners, stevia and monk fruit were studied at 25%, 50%, 75%, an
Externí odkaz:
https://doaj.org/article/dc56f5d69ce64a3b967d4f030ed5a12d
Autor:
Adisak Akesowan1 adisak_ake@utcc.ac.th
Publikováno v:
Pakistan Journal of Agricultural Sciences. Jun2021, Vol. 58 Issue 3, p763-769. 7p.
Autor:
Adisak Akesowan
Publikováno v:
J Food Sci Technol
This study was investigated to develop healthy gluten-free chicken nuggets with less salt content and more nutrients using white button mushroom and eggplant flour. Nine nugget formulations, including three full-chicken nuggets with salt content [1%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db6abde0caed557272a6750e5112b706
https://doi.org/10.1007/s13197-021-04965-1
https://doi.org/10.1007/s13197-021-04965-1
Publikováno v:
Indonesian Food Science & Technology Journal; Vol. 5 No. 1 (2021): Vol 5 No 1, December 2021; 6-11
This present study aimed to enhance nutrients and reduce fat content in steamed pumpkin cakes. Two independent variables, including quinoa (30−80% w/w by pumpkin weight) and soymilk (15−60% w/w by coconut milk weight), were studied using response
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4321b3abedb83907194f64f304a62f97
https://online-journal.unja.ac.id/ifstj/article/view/14673
https://online-journal.unja.ac.id/ifstj/article/view/14673
Autor:
Adisak Akesowan1 adisak_ake@utcc.ac.th
Publikováno v:
Pakistan Journal of Agricultural Sciences. Dec2015, Vol. 52 Issue 4, p1099-1104. 6p.
Autor:
Adisak Akesowan
Publikováno v:
Journal of Food Science and Technology. 53:3661-3674
Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2–1.5 %, w/w) and shiitake powder (SP) (1–4 %, w/w).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61a73ef87cbc7f660509c438a21b3aaf
https://doi.org/10.1007/s13197-016-2332-7
https://doi.org/10.1007/s13197-016-2332-7
Autor:
Adisak Akesowan
Publikováno v:
International Journal of Food Science & Technology. 51:1560-1569
Summary The effects of konjac flour (KF) for modifying the foaming properties of milk protein concentrate (MPC) and characteristics of gluten-free rice cookies were investigated. The three variables of konjac concentration (0.1–0.4%), pH (pH 5–9)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ab55c004dfad93569082624d83206d8
https://doi.org/10.1111/ijfs.13125
https://doi.org/10.1111/ijfs.13125
Autor:
Adisak Akesowan
Publikováno v:
Advance Journal of Food Science and Technology. 8:785-791
This study was aimed to investigate the effects of three independent variables: Konjac concentration (0.10.4%), pH level (pH 59) and NaCl concentration (0.20.6M) on Emulsifying Activity (EA) of Milk Protein Concentrate (MPC) and Egg White Powder (EWP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0968d9ac927b9e97c3bf841d4fa5bf18
https://doi.org/10.19026/ajfst.8.1606
https://doi.org/10.19026/ajfst.8.1606
Autor:
Adisak Akesowan
Publikováno v:
Journal of Food Processing and Preservation. 39:1735-1743
The effects of two independent variables: the ratio of konjac and secondary gum (κ-carrageenan or xanthan) (25:75 to 50:50) and the xylitol concentration (2–20%) on the textural properties (hardness, cohesiveness and springiness) of konjac gels we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2eb062e4b8105a2f6aefcd74c56d0763
https://doi.org/10.1111/jfpp.12405
https://doi.org/10.1111/jfpp.12405
Autor:
Adisak Akesowan, Anchan Choonhahirun
Publikováno v:
Advance Journal of Food Science and Technology. 6:961-967
This study investigated the effects of konjac proportion in 1% konjac/κ-carrageenan blend (25:75-50:50) and sweetener concentration (sucrose and xylitol at 2-20% and erythritol-sucralose at 0.25-2.5%) on gel strength of konjac gels using Response Su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77284191ed067c8ce8b9b61acfef486f
https://doi.org/10.19026/ajfst.6.140
https://doi.org/10.19026/ajfst.6.140