Studies on Microbial Quality, Protein Yield, and Antioxidant Properties of Some Frozen Edible Insects

Autor: Chanida Hansawasdi, Peter Kurdi, Patspon Chaowiwat, Jirathit Weston

Publikováno v: International Journal of Food Science, Vol 2021 (2021)
International Journal of Food Science

This research investigated the microbial quality and the protein contents of Thai commercial frozen products of silkworm (Bombyx mori), bamboo caterpillar (Omphisa fuscidentalis), and field cricket (Gryllus bimaculatus). Total mesophilic aerobic coun

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f0b5c3487f807fae783c9c2cf02de67
https://doaj.org/article/82b23927c5d945c984c1813ee5e28d86

Assessment of the prebiotic potential of oligosaccharide mixtures from rice bran and cassava pulp

Autor: Chanida Hansawasdi, Peter Kurdi

Publikováno v: LWT - Food Science and Technology. 63:1288-1293

Hydrothermal treatments (135 °C, 0.22 MPa, 0.5–3 h) of two kinds of agricultural wastes, rice bran and cassava pulp, resulted in hemicellulosic oligosaccharide mixtures. Acidic hydrolyses of these oligosaccharide mixtures revealed that they were m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dcc263bea77a7f3478ac5d9ae422ee1b
https://doi.org/10.1016/j.lwt.2015.04.031

GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

Autor: Warunee Varanyanond, Pairoj Luangpituksa, Chanida Hansawasdi, Kasarin Tiansawang

Publikováno v: Food Science and Technology, Volume: 36, Issue: 2, Pages: 313-321, Published: 29 APR 2016
Food Science and Technology v.36 n.2 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2016)

Germinated grains have been known as sources of Gamma-aminobutyric acid (GABA) that provide beneficial effects for human health. This study was aimed to investigate GABA production, dietary fiber, antioxidant activity, and the effect of cooking on GA

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46270156e54052aba9fa1bca96b6e73b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200313&lng=en&tlng=en

Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination

Autor: Jukkrapong Pinyo, Pairoj Luangpituksa, Manop Suphantharika, Chanida Hansawasdi, Rungtiwa Wongsagonsup

Publikováno v: Starch - Stärke. 69:1700005

Sago starch extracted from the pith of sago palm using a traditional method has a low extraction yield. In this study, an effective extraction method for sago starch production with high extraction yield and acceptable starch quality was investigated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::04deb93eb4932b95d2d41564f97f9a51
https://doi.org/10.1002/star.201700005