Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Chompoonuch Khongla"'
Autor:
Pichitpon Luasiri, Papungkorn Sangsawad, Jaksuma Pongsetkul, Pramote Paengkoum, Chatsirin Nakharuthai, Saranya Suwanangul, Sasikan Katemala, Narathip Sujinda, Jukkrapong Pinyo, Jarunan Chainam, Chompoonuch Khongla, Supaluk Sorapukdee
Publikováno v:
Animal Bioscience, Vol 37, Iss 6, Pp 1096-1109 (2024)
Objective This research aims to explore the nutritional and bioactive peptide properties of goat meat taken from various primal cuts, including the breast, shoulder, rib, loin, and leg, to produce these bioactive peptides during in vitro gastrointest
Externí odkaz:
https://doaj.org/article/7958fd61b1964d0fa6c8bd9737090c9e
Autor:
Jirayus Woraratphoka, Chompoonuch Khongla, Sumalee Musika, Artit Ausavasukhi, Plengpin Pianpumepong, Dusadee Teimtes Boonmasongsung, Worawikunya Kiatponglarp
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 43, Iss 5, Pp 1275-1282 (2021)
Gelatinized rice starch was debranched with pullulanase at 60C for 0, 2, 4, 8, 16, and 24 h. Then, freeze/thaw process was applied prior to tray drying, and chemical and physical property evaluations. The starch that was debranched for 16 h show
Externí odkaz:
https://doaj.org/article/9963f9eb870b43c58af2eee81b922047
Publikováno v:
Foods, Vol 10, Iss 3, p 495 (2021)
Changes in the lipid oxidation of silver carp (Hypophthalmichthys molitrix) stored in ice for 14 days and that of its respective washed mince were evaluated. Total lipid, phospholipid, polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid
Externí odkaz:
https://doaj.org/article/6d3e7c2cf56d4493ac707006008e0e48
Autor:
Chompoonuch Khongla1, Prachit Yuwang2, Thananun Yuwang2, Sumalee Musika1 sumalee.ms@rmuti.ac.th
Publikováno v:
Trends in Sciences. Oct2024, Vol. 21 Issue 10, p1-19. 19p.
Autor:
Chompoonuch Khongla1 chompoonuch.2840@gmail.com, Sumalee Musika1, Papungkorn Sangsawad2, Lumprai Srithamma3, Patthamawadi Kiatbenjakul4, Varavut Tanamool5
Publikováno v:
Suranaree Journal of Science & Technology. May/Jun2022, Vol. 29 Issue 3, p1-10. 10p.
Publikováno v:
Suranaree Journal of Science & Technology. Apr-Jun2020, Vol. 27 Issue 2, p1-8. 8p.
Publikováno v:
Journal of Aquatic Food Product Technology. 30:835-846
Antioxidant activity and peptide profiles of fish sauce samples prepared under varied conditions, namely traditional process, starter culture addition, and a reduced salt process, were determined. ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46bd6e73133b4ec7cd94cff8ea265cbc
https://doi.org/10.1080/10498850.2021.1949654
https://doi.org/10.1080/10498850.2021.1949654
Autor:
Araya Ranok, Chanida Kupradit, Chompoonuch Khongla, Sumalee Musika, Seksan Mungkalanan, Wipa Suginta
Publikováno v:
International Food Research Journal. 28:110-119
The present work investigated the effects of whey protein concentrate (WPC) on probiotic yogurt. Five different concentrations of WPC (0 - 10%) were evaluated. The results showed positive effects of WPC on yogurt’s properties under simulated gastro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a74efb42a343d885015808cdfd3761bc
https://doi.org/10.47836/ifrj.28.1.11
https://doi.org/10.47836/ifrj.28.1.11
Autor:
Chompoonuch Khongla, Sumalee Musika, Chanida Kupradit, Araya Ranok, Pornchanok Dissamal, Seksan Mangkalanan
Publikováno v:
J Food Sci Technol
This study aimed to develop a gluten-free cracker by substituting wheat flour (WF) with riceberry flour (RB) combined with cheese’s milk proteins to replace gluten. The effect of substitution of WF with RB at 50 and 100% (RB50 and RB100, respective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48e9261f334aeea70caa9cef1049942c
https://doi.org/10.1007/s13197-021-04978-w
https://doi.org/10.1007/s13197-021-04978-w
Publikováno v:
Journal of Aquatic Food Product Technology. 29:650-660
The objectives of this study were to characterize physicochemical properties of two collagens, tilapia skin (TS) and hybrid catfish skin (HS). Angiotensin-converting enzyme (ACE) inhibitory peptide...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e34d745cb157cf4553405b21698ec023
https://doi.org/10.1080/10498850.2020.1788683
https://doi.org/10.1080/10498850.2020.1788683