Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Charoenchokpanich Wiriya"'
Autor:
Charoenchokpanich Wiriya, Muangrod Pratchaya, Roytrakul Sittiruk, Rungsardthong Vilai, Vatanyoopaisarn Savitri, Wonganu Benjamaporn, Thumthanaruk Benjawan
Publikováno v:
E3S Web of Conferences, Vol 355, p 02014 (2022)
By-products of the marine industry have gained attention for producing valuable food ingredients like gelatin, which might benefit food applications and decrease food waste. Gelatin is the only protein-based food hydrocolloid, mainly used for gelling
Externí odkaz:
https://doaj.org/article/60de20d316fb4b31bf1cc5c4c22c4975
Autor:
Muangrod Pratchaya, Charoenchokpanich Wiriya, Roytrakul Sittiruk, Rungsardthong Vilai, Vatanyoopaisarn Savitri, Charoenlappanit Sawanya, Wonganu Benjamaporn, Thumthanaruk Benjawan
Publikováno v:
E3S Web of Conferences, Vol 355, p 02013 (2022)
Protein hydrolysates are products of protein degradation that provide various sizes of peptides and free amino acids. Protein hydrolysate from the different types of enzymes and raw materials provides different bioactivity, such as antioxidant and an
Externí odkaz:
https://doaj.org/article/345482a88b6243f78718446cf1170221
Autor:
Muangrod Pratchaya, Charoenchokpanich Wiriya, Rungsardthong Vilai, Vatanyoopaisarn Savitri, Wonganu Benjamaporn, Roytrakul Sittiruk, Thumthanaruk Benjawan
Publikováno v:
E3S Web of Conferences, Vol 302, p 02010 (2021)
Edible jellyfish have been consumed as food for more than a century with offering high protein and crunchy texture. The pepsin hydrolysis of jellyfish protein yields jellyfish protein hydrolysate (ep-JPH), reported for potential bioactivities such as
Externí odkaz:
https://doaj.org/article/0863b116101c45c2ad5ed3dd879e4fbd
Autor:
Charoenchokpanich Wiriya, Muangrod Pratchaya, Rungsardthong Vilai, Vatanyoopaisarn Savitri, Wonganu Benjamaporn, Roytrakul Sittiruk, Thumthanaruk Benjawan
Publikováno v:
E3S Web of Conferences, Vol 302, p 02009 (2021)
Salted jellyfish by-products have collagen protein that is mainly sold for animal feed at a low price. The change of jellyfish by-products into a food ingredient like gelatine could benefit food applications and reduce food waste. Indeed, jellyfish g
Externí odkaz:
https://doaj.org/article/f0c107fcb6ea483d92b15e4fc3248725
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