Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Arpassorn Sirijariyawat"'
Autor:
Patcharaporn Tinchan, Arpassorn Sirijariyawat, Arunya Prommakool, Kriangkrai Phattayakorn, Soukbandith Pheungsomphane, Chintana Tayuan
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Antidesma thwaitesianum Müll. Arg. or Mao is well-known in Thailand for its use in soft drinks and wine. This study investigated the potential of its fruit juice as a food preservative based on its antimicrobial activity against food-borne pathogens
Externí odkaz:
https://doaj.org/article/d1a8f95fe51044fdb80573807f5f5023
Publikováno v:
AIMS Agriculture and Food, Vol 3, Iss 4, Pp 455-466 (2018)
Both single and mixed solutions of calcium and pectin methylesterase were studied to examine how they improve the quality of frozen mango. The result showed that calcium and pectin methylesterase had a synergistic effect on the mango, helping to impr
Externí odkaz:
https://doaj.org/article/6d69dfeff86e464bbeb23b298be955b8
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 34, Iss 5, Pp 517-523 (2012)
One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezingprocess on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawe
Externí odkaz:
https://doaj.org/article/818f4a72f6ed4a05abc06fb40079804a
Autor:
Kriangkrai Phattayakorn, Chintana Tayuan, Chuleeporn Chumnanka, Arpassorn Sirijariyawat, Arunya Prommakool, Sokvibol Chuob, Wanticha Savedboworn
Publikováno v:
Applied Science and Engineering Progress.
Fish paste product is considered an important food in Cambodia. However, the status of antimicrobial susceptibility of microbes in this product are a concern. This study aimed to isolate lactic acid bacteria (LAB) from Cambodian fish paste and to inv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::422a523044d67e3a5d37db4368799b05
https://doi.org/10.14416/j.asep.2021.11.006
https://doi.org/10.14416/j.asep.2021.11.006
Publikováno v:
AIMS Agriculture and Food, Vol 3, Iss 4, Pp 455-466 (2018)
Both single and mixed solutions of calcium and pectin methylesterase were studied to examine how they improve the quality of frozen mango. The result showed that calcium and pectin methylesterase had a synergistic effect on the mango, helping to impr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5544f4adb8ef0264fa2e935d350f8c2
https://doi.org/10.3934/agrfood.2018.4.455
https://doi.org/10.3934/agrfood.2018.4.455
Autor:
Soraya Saenmuang1 csnsry@ku.ac.th, Arpassorn Sirijariyawat1 csnaps@ku.ac.th, Nattapol Aunsri2 nattapol.aun@mfu.ac.th
Publikováno v:
Engineering Letters. Dec2017, Vol. 25 Issue 4, p446-454. 9p.
Autor:
Mecit Halil Oztop, Arpassorn Sirijariyawat, Michael J. McCarthy, Emrah Kirtil, Panita Ngamchuachit, Diane M. Barrett
Publikováno v:
Food Research International. 66:409-416
This study describes the use of Nuclear Magnetic Resonance (NMR) relaxometry to understand the effect of pectin methyl esterase (PME) + CaCl2 infusion under different conditions on cell integrity of fresh-cut and frozen–thawed mangoes. Infusion exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6fa028f1c34640128d6823433034a32
https://doi.org/10.1016/j.foodres.2014.10.006
https://doi.org/10.1016/j.foodres.2014.10.006
Publikováno v:
Journal of Food Processing and Preservation. 38:1346-1355
In this study, apple, mango, cantaloupe and pineapple cubes were immersed in a 1% calcium chloride solution before being frozen at −40C. The presence of calcium in these fruits did not significantly affect the total pectin content either before or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9e03c3e8383ae29482c764c017360ac
https://doi.org/10.1111/jfpp.12096
https://doi.org/10.1111/jfpp.12096
Publikováno v:
Journal of the Science of Food and Agriculture. 92:2581-2586
BACKGROUND: A major problem of mango products is texture loss. The effect of commercial pectin methylesterase (PME) and calcium infusion on improvement of the texture of both fresh and frozen-thawed mango cubes was investigated in the present study.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98ad1a386e9f5da91be682f8e6153345
https://doi.org/10.1002/jsfa.5791
https://doi.org/10.1002/jsfa.5791