Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Channarong Chomnawang"'
Autor:
Yanawirut Wijitpun, Piyanan Chomnawang, Kannika Huaisan, Kaewta Sootsuwan, Channarong Chomnawang
Publikováno v:
Aquaculture and Fisheries, Vol 7, Iss 4, Pp 405-410 (2022)
Liquid fermented fish (Nam pla ra) is a traditional local condiment and popular consumption in Thailand. According to previous research, tilapia frame could be used as a raw material for the production, but the amount of protein received is still bel
Externí odkaz:
https://doaj.org/article/98267006b9b142e1a2b4691e8e9ac9cf
Autor:
Bootsarin Auttanak, Piyanan Chomnawang, Kannika Huaisan, Kaewta Sootsuwan, Channarong Chomnawang
Publikováno v:
Aquaculture and Fisheries, Vol 7, Iss 1, Pp 67-73 (2022)
Influences of salt (5%–20% w/w of digested material) and soybean koji (3%–10% w/w of digested material) on chemical properties of fish sauce from tilapia frame after 4 months’ fermentation using response surface methodology was studied. Results
Externí odkaz:
https://doaj.org/article/f1fef9b7405d4d3c8e1b15234c2c97f1
Autor:
Piyanan Chomnawang, Yanawirut Wijitpun, Kannika Huaisan, Channarong Chomnawang, Kaewta Sootsuwan
Publikováno v:
Aquaculture and Fisheries. 7:405-410
Liquid fermented fish (Nam pla ra) is a traditional local condiment and popular consumption in Thailand. According to previous research, tilapia frame could be used as a raw material for the production, but the amount of protein received is still bel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9c9d327c67c6cf9a7685dd71117ef0a
https://doi.org/10.1016/j.aaf.2021.05.002
https://doi.org/10.1016/j.aaf.2021.05.002
Publikováno v:
Journal of Aquatic Food Product Technology. 22:112-120
The conditions of isolating protein from tilapia frame by-products (TFB) by a pH-shift process were investigated along with their physicochemical and gelling properties. The minimum solubility of TFB protein was observed at pH 5.5 and gradually incre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87c5b92d65288c4e58f06e782c8f488a
https://doi.org/10.1080/10498850.2011.629077
https://doi.org/10.1080/10498850.2011.629077
Autor:
Kasem Nantachai, Channarong Chomnawang, Somjintana Tungkawachara, Supawan Thawornchinsombut, Jirawat Yongsawatdigul
Publikováno v:
Food Chemistry. 103:420-427
Chemical and biochemical changes of aquacultured hybrid catfish fillet ( Clarias macrocephalus × Clarias gariepinus ) and its gel-forming ability as affected by age and sex of fish along with storage time were investigated. Fillets were stored at 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0eff86b4320a2511dbf41c873a335c56
https://doi.org/10.1016/j.foodchem.2006.07.039
https://doi.org/10.1016/j.foodchem.2006.07.039