Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Chanthima Phungamngoen"'
Autor:
Yardfon Tanongkankit, Sunee Eadmusik, Pakkawat Detchewa, Tanakwan Budsabun, Wattana Panphut, Nattakan Jakkranuhwat, Sriwiang Rittisak, Panadda Nonthanum, Chanthima Phungamngoen
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-10 (2023)
Abstract This research studied how different types and concentrations of encapsulating agents impacted freeze-dried coconut water products. Volatile aroma and physicochemical product characteristics were evaluated. The encapsulating agents were malto
Externí odkaz:
https://doaj.org/article/dbecf10d5ccf42ea954ef31a104a85b4
Autor:
Anuchita Moongngram, Pakkawat Detchewa, Agro-Industry Nong Han, Yardfon Tanongkankit, Chanthima Phungamngoen
Publikováno v:
JOURNAL OF SUSTAINABILITY SCIENCE AND MANAGEMENT. 16:1-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::504c1db8a7f33849360df7a824badb50
https://doi.org/10.46754/jssm.2021.07.001
https://doi.org/10.46754/jssm.2021.07.001
Autor:
Natthaya Choosuk, Pattarawadee Meesuk, Phanida Renumarn, Chanthima Phungamngoen, Nattakan Jakkranuhwat
Publikováno v:
Processes; Volume 10; Issue 7; Pages: 1392
The color, texture and rancidity of dried fruit are critical parameters to control for consumer acceptance. The goal of this research was to investigate the kinetics of color parameter changes and texture in terms of the crispness and peroxide value
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f57951c4c1d8bfdc0435b6c7d338656f
https://doi.org/10.3390/pr10071392
https://doi.org/10.3390/pr10071392
Autor:
Pakkawat Detchewa, Viboon Pongkanpai, Chutamas Maneewong, Chanthima Phungamngoen, Anuchita Moongngarm
Publikováno v:
E3S Web of Conferences. 355:02010
Jasmine rice flour (JMRF) is one of the most popularly consumed rice products in Thailand but applications to prepare gluten-free pasta are limited as JMRF amylose content is low. This research was carried out to develop JMRF suitable for gluten-free
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bd93b37d33e333bd5e2cab7bdd57d39
https://doi.org/10.1051/e3sconf/202235502010
https://doi.org/10.1051/e3sconf/202235502010
Autor:
Chanthima Phungamngoen, Sunee Eadmusik
Publikováno v:
Malaysian Journal of Analytical Science. 23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94c1106a927826e21cd9502fa24f5ef9
https://doi.org/10.17576/mjas-2019-2303-16
https://doi.org/10.17576/mjas-2019-2303-16
Autor:
Wichien Sriwichai, Sunee Eadmusik, Dechapon Chaiya, Chanthima Phungamngoen, Ekkasit Subcharoen
Publikováno v:
E3S Web of Conferences, Vol 302, p 02005 (2021)
Cordyceps militaris has been treated as a functional food and supplementary food for several years. In recent studies, active components in Cordyceps militaris have received great attention and promoted health. Drying technology is a common method an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9677a360bd087e5147d94c86fefd2761
https://doi.org/10.1051/e3sconf/202130202005
https://doi.org/10.1051/e3sconf/202130202005
Autor:
Chanthima Phungamngoen, Chananya Arunyakanon, Phatcharaphorn Kongcharoen, Ratchanee Charoen, Chalathan Noisumdang, Wanticha Savedboworn, Sriwiang Rittisak, Kriangkrai Phattayakorn
Publikováno v:
LWT. 131:109578
The impact of protein-prebiotic protective system was evaluated for their capability on probiotic Lactobacillus casei TISTR 1463 during vacuum drying and subsequent storage. Plant protein mixed with sorbitol (PS) possessed the greatest storage stabil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::685bb3556731a1315c10cee69f24f0d4
https://doi.org/10.1016/j.lwt.2020.109578
https://doi.org/10.1016/j.lwt.2020.109578
Publikováno v:
E3S Web of Conferences, Vol 141, p 03002 (2020)
Leafy vegetables exhibit non-uniform surfaces and are structured with interconnected networks of veinlets or wrinkle characteristics, making the quantification of the changes rather difficult. In this study, attempt was made to quantify the surface t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::310325475c452471a8c0303a0ab76e37
https://doi.org/10.1051/e3sconf/202014103002
https://doi.org/10.1051/e3sconf/202014103002
Publikováno v:
Proceedings of the 2018 8th International Conference on Bioscience, Biochemistry and Bioinformatics.
The effects of boiling temperatures (60, 70, 80, 90, and 100°C) and shape (whole shoots, slices, and rectangular rods) on the degradation of cyanide and uric acid in bamboo shoots during the boiling process were investigated. Boiling temperature was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::191180b5378ec9f64389261fe95e613c
https://doi.org/10.1145/3180382.3180396
https://doi.org/10.1145/3180382.3180396
Publikováno v:
Journal of Food Engineering. 115:237-244
The combined effects of pretreatment and drying methods on the resistance of Salmonella attached to vegetable surfaces as well as some physical properties, in terms of color and shrinkage, were investigated. Cabbage was used as a test vegetable and S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d92e0ffe5955b94e61d5f388c5e338c7
https://doi.org/10.1016/j.jfoodeng.2012.10.020
https://doi.org/10.1016/j.jfoodeng.2012.10.020