Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Benjawan Thumthanaruk"'
Autor:
Wiriya Charoenchokpanich, Pratchaya Muangrod, Sittiruk Roytrakul, Vilai Rungsardthong, Benjamaporn Wonganu, Sawanya Charoenlappanit, Federico Casanova, Benjawan Thumthanaruk
Publikováno v:
Gels, Vol 10, Iss 4, p 271 (2024)
Due to its excellent biocompatibility and ease of biodegradation, jellyfish gelatin has gained attention as a hydrogel. However, hydrogel produced from jellyfish gelatin has not yet been sufficiently characterized. Therefore, this research aims to pr
Externí odkaz:
https://doaj.org/article/0b3fa6517a31411f9b99ab41f597531a
Autor:
Sirinapa Sasanam, Benjawan Thumthanaruk, Sombat Wijuntamook, Vasan Rattananupap, Savitri Vatanyoopaisarn, Chureerat Puttanlek, Dudsadee Uttapap, Solange I Mussatto, Vilai Rungsardthong
Publikováno v:
PLoS ONE, Vol 18, Iss 2, p e0269857 (2023)
This study aimed to produce process flavorings from methionine and glucose via Maillard reaction by extrusion method. Modified starch was used as a carrier to reduce the torque and facilitate the production process. Five formulations of process flavo
Externí odkaz:
https://doaj.org/article/90c2d79b81754410b0e7e0225fd66ce1
Autor:
Ubonphan Rodsuwan, Usaraphan Pithanthanakul, Krittiya Thisayakorn, Dudsadee Uttapap, Korawinvich Boonpisuttinant, Savitri Vatanyoopaisarn, Benjawan Thumthanaruk, Vilai Rungsardthong
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 2, Pp 616-624 (2021)
Abstract Gamma oryzanol (GO), a bioactive ingredient found in rice bran oil, performs a variety of biological effects such as antioxidant activity, reduction of total cholesterol, anti‐inflammation, and antidiabetes. However, GO is water‐insolubl
Externí odkaz:
https://doaj.org/article/c732996f3b144be6af5e2ba4ea02af1a
Autor:
Artima Lueyot, Benjamaporn Wonganu, Vilai Rungsardthong, Savitri Vatanyoopaisarn, Pokkwan Hutangura, Pisit Wongsa-Ngasri, Sittiruk Roytrakul, Sawanya Charoenlappanit, Tao Wu, Benjawan Thumthanaruk
Publikováno v:
PLoS ONE, Vol 17, Iss 11 (2022)
The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. Several washes or washing machines have reported removing salt in salted jellyfish. However, the green ultrasound technique ha
Externí odkaz:
https://doaj.org/article/6788082d5f604de79c2c9148f72f27b5
Characterization of spray-dried Gac aril extract and estimated shelf life of β-carotene and lycopene
Publikováno v:
PeerJ, Vol 9, p e11134 (2021)
Background Fresh Gac (Momordica cochinchinensis) fruit is rich in carotenoids, mainly β-carotene and lycopene, but these compounds are sensitive to degradation. Spray drying is used to encapsulate the sensitive β-carotene and lycopene with differen
Externí odkaz:
https://doaj.org/article/962ff77d43784c9cbecb2611e194eb93
Autor:
Artima Lueyot, Vilai Rungsardthong, Savitri Vatanyoopaisarn, Pokkwan Hutangura, Benjamaporn Wonganu, Pisit Wongsa-Ngasri, Sawanya Charoenlappanit, Sittiruk Roytrakul, Benjawan Thumthanaruk
Publikováno v:
PLoS ONE, Vol 16, Iss 6, p e0253254 (2021)
Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main colla
Externí odkaz:
https://doaj.org/article/41365ac8eaa94d338ba55a0b0f38b1b9
Autor:
Narisara Kumkong, Panida Banjongsinsiri, Natta Laohakunjit, Savitri Vatanyoopaisarn, Benjawan Thumthanaruk
Publikováno v:
Heliyon, Vol 6, Iss 12, Pp e05817- (2020)
Gelatin gummy jelly is a chewable snack with attractive synthetic colour and flavour. The use of natural carotenoid colourant, found in Gac aril or pulp, potentially benefits consumer health. The objectives of this study were to formulate gummy proto
Externí odkaz:
https://doaj.org/article/056dbf89d6d445f3a56da5da776410cf
Autor:
Sawitree Suwannasang, Qixin Zhong, Benjawan Thumthanaruk, Dudsadee Uttapap, Chureerat Puttanlek, Savitri Vatanyoopaisarn, Vilai Rungsardthong
Publikováno v:
Food and Bioprocess Technology. 15:2499-2514
Autor:
Benjawan Thumthanaruk, Dudsadee Uttapap, Vilai Rungsardthong, Sawitree Suwannasang, Qixin Zhong, Chureerat Puttanlek, Savitri Vatanyoopaisarn
Publikováno v:
Food and Bioprocess Technology. 14:2078-2090
Sacha Inchi oil (SO) has high amounts of health-benefiting polyunsaturated fatty acids that are subject to oxidation. Encapsulating properties of zein applied to SO were studied in this work by using different amounts of Tween 80 and lecithin at a fi
Autor:
Usaraphan Pithanthanakul, Vilai Rungsardthong, Bang-On Kiatthanakorn, Savitri Vatanyoopaisarn, Benjawan Thumthanaruk, Amorn Chaiyasat, Dudsadee Uttapap, Yulong Ding
Publikováno v:
Industrial Crops and Products. 194:116329