Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Artorn Anuduang"'
Autor:
Artorn Anuduang, Sakaewan Ounjaijean, Rewat Phongphisutthinant, Pornsiri Pitchakarn, Supakit Chaipoot, Sirinya Taya, Wason Parklak, Pairote Wiriyacharee, Kongsak Boonyapranai
Publikováno v:
Foods, Vol 13, Iss 19, p 3041 (2024)
The non-enzymatic conjugation of peptides through the Maillard reaction has gained attention as an effective method to enhance biological functions. This study focuses on two conjugate mixtures: crude soy protein hydrolysate (SPH) conjugated with man
Externí odkaz:
https://doaj.org/article/b38895dbe3f742e3af410f82fc9a3fe6
Autor:
Artorn Anuduang, Wan Aida Wan Mustapha, Seng Joe Lim, Somchai Jomduang, Suphat Phongthai, Sakaewan Ounjaijean, Kongsak Boonyapranai
Publikováno v:
Foods, Vol 13, Iss 6, p 943 (2024)
The angiotensin-I converting enzyme (ACE) plays a pivotal role in hypertension, and while ACE inhibitors are conventional in hypertension management, synthetic medications often carry undesirable side effects. This has spurred interest in alternative
Externí odkaz:
https://doaj.org/article/fbbeba408c334690a1880828d95288ae
Publikováno v:
Foods, Vol 9, Iss 7, p 871 (2020)
The mulberry silkworm (Bombyx mori L.) is a common edible insect in many countries. However, the impact of thermal processing, especially regarding Thai silkworm powder, is poorly known. We, therefore, determined the optimum time for treatment in hot
Externí odkaz:
https://doaj.org/article/87ab49f1af2e4382a14a61ddef1209c1
Publikováno v:
Foods, Vol 9, Iss 871, p 871 (2020)
Foods
Volume 9
Issue 7
Foods
Volume 9
Issue 7
The mulberry silkworm (Bombyx mori L.) is a common edible insect in many countries. However, the impact of thermal processing, especially regarding Thai silkworm powder, is poorly known. We, therefore, determined the optimum time for treatment in hot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::416f89f71973bc8d6ab48b07b6a52dd7
https://doi.org/10.3390/foods9070871
https://doi.org/10.3390/foods9070871