Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Aurawan Kringkasemsee Kettawan"'
Autor:
Yossaporn Plaitho, Aikkarach Kettawan, Hataichanok Sriprapai, Aurawan Kringkasemsee Kettawan, Phakpoom Kooprasertying
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 2, Pp 242-253 (2024)
Research background. Mango peel is a production waste and can cause environmental problems, but its nutritional value consists of bioactive compounds that could be beneficial for human health. The aim of this study is to determine the bioactive compo
Externí odkaz:
https://doaj.org/article/6476326b660a46709c9b22037f8297a4
Autor:
Aikkarach Kettawan, Sukpattaraporn Ruangklai, Thanaporn Rungruang, Julalux Thongam, Aurawan Kringkasemsee Kettawan, Nilesh Nirmal, Sorachai Srisuma
Publikováno v:
Nutrients, Vol 16, Iss 3, p 433 (2024)
Lung inflammation and alveolar enlargement are the major pathological conditions of chronic obstructive pulmonary disease (COPD) patients. Rice bran oil (RBO), a natural anti-inflammatory and antioxidative agent, has been used for therapeutic purpose
Externí odkaz:
https://doaj.org/article/d009f13a4c9748d88c4e6d20bffdba21
Autor:
Seema Vijay Medhe, Aurawan Kringkasemsee Kettawan, Manoj Tukaram Kamble, Nuntawat Monboonpitak, Kim D. Thompson, Aikkarach Kettawan, Nopadon Pirarat
Publikováno v:
Foods, Vol 12, Iss 24, p 4480 (2023)
Stink bean, Parkia speciosa, is recognized as a significantly underutilized legume with versatile utility and diverse benefits. However, information on the impact of different processing methods, such as germination and hydrothermal cooking, is scarc
Externí odkaz:
https://doaj.org/article/18de01066a414ddba9c3148263be1d94
Autor:
Laleewan Tajasuwan, Aikkarach Kettawan, Thanaporn Rungruang, Kansuda Wunjuntuk, Pinidphon Prombutara, Chawanphat Muangnoi, Aurawan Kringkasemsee Kettawan
Publikováno v:
Foods, Vol 11, Iss 21, p 3488 (2022)
Defatted rice bran (DRB) is gaining immense popularity worldwide because of its nutritional and functional aspects. Emerging evidence suggests that DRB is a potential source of dietary fiber and phenolic compounds with numerous purported health benef
Externí odkaz:
https://doaj.org/article/3053128396de4f73b447533fef3bad97
Autor:
Seema Vijay Medhe, Manoj Tukaram Kamble, Aurawan Kringkasemsee Kettawan, Nuntawat Monboonpitak, Aikkarach Kettawan
Publikováno v:
Foods, Vol 11, Iss 13, p 1822 (2022)
The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (Parkia timoriana) (NBR) seeds. Resul
Externí odkaz:
https://doaj.org/article/40c3705f5e944bb79d20878a055b45f0