Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Gerry Renaldi"'
Autor:
Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Tussanun Tongboonchu, Wanalee Sangpimpa, Phatthamon Srichan, Orapan Sangsee, Gerry Renaldi, Preeyabhorn Detarun
Publikováno v:
Heliyon, Vol 10, Iss 16, Pp e35810- (2024)
Elderly people are susceptible to malnutrition due to many factors. An essential public health priority is ensuring that seniors have appropriate nutrition to prevent and treat malnutrition and dehydration as well as fulfilling the nutrition necessit
Externí odkaz:
https://doaj.org/article/6a004ad83d5f4fb39e5ebc73c659b24c
Autor:
Kultida Kaewpetch, Saowapa Yolsuriyan, Terd Disayathanoowat, Patcharin Phokasem, Taruedee Jannu, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai
Publikováno v:
Gels, Vol 10, Iss 4, p 282 (2024)
Gelatin is commonly used as a gelling agent in gummy candy. Honey and bee products are valuable and rich sources of biologically active substances. In this study, the influence of gelatin and propolis extract on honey gummy jelly (HGJ) properties was
Externí odkaz:
https://doaj.org/article/0098e39f40d945bf9f287a0103bf019f
Autor:
Pajaree Aumpa, Amita Khawsud, Taruedee Jannu, Gerry Renaldi, Niramon Utama-Ang, Shitapan Bai-Ngew, Ponjan Walter, Rajnibhas Sukeaw Samakradhamrongthai
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
Abstract Black pepper powder (BPP) and cinnamon powder (CP) are traditionally used as food ingredients and can apply related to developing a functional product. In this study, BPP and CP were used as an ingredient in mixed-spice ice cream (MSIC). The
Externí odkaz:
https://doaj.org/article/cffedb553096472dbc9ff54e8e32f6f4
Autor:
Rajnibhas Sukeaw Samakradhamrongthai, Sakornphop Maneechot, Prasert Wangpankhajorn, Taruedee Jannu, Gerry Renaldi
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100058- (2022)
This study was to investigate the combined effect of polydextrose and guar gum, as a fat replacer, on physical, chemical, textural, and sensory properties of developed Sungyod rice cookies (SYRC). The variation of polydextrose (5.00-9.50%), guar gum
Externí odkaz:
https://doaj.org/article/77b4814ff71e4e78a36732f7b431af99
Publikováno v:
Heliyon, Vol 7, Iss 8, Pp e07776- (2021)
This research aims to study the physicochemical and sensory evaluation of high energy cereal bars (HCB) and their consumer acceptability using logistic regression. The HCB was prepared and formulated under using a mixture design (d-optimal) experimen
Externí odkaz:
https://doaj.org/article/ad3b1f167f264706b179ec364e33e35c
Autor:
Rajnibhas Sukeaw Samakradhamrongthai, Bandhita Wanikorn, Nutthamon Nortuy, Taruedee Jannu, Gerry Renaldi
Publikováno v:
International Journal of Food Science & Technology. 58:1506-1515
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a09688cfca206a8346f99be2889426a6
https://doi.org/10.1111/ijfs.16320
https://doi.org/10.1111/ijfs.16320
Autor:
null Rajnibhas Sukeaw Samakradhamrongthai, null Bandhita Wanikorn, null Nutthamon Nortuy, null Taruedee Jannu, null Gerry Renaldi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55f14840cd70f5c8d0b38fce32a64f65
https://doi.org/10.1111/ijfs.16320/v2/response1
https://doi.org/10.1111/ijfs.16320/v2/response1
Autor:
Rajnibhas Sukeaw Samakradhamrongthai, Nutthamon Nortuy, Taruedee Jannu, Thanyapohn Supawan, Phruttinan Chanakun, Yadaporn Yimkaew, Gerry Renaldi
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10a92423b0f0d2cb80752b386c21b2e5
https://doi.org/10.1111/jfpp.16381
https://doi.org/10.1111/jfpp.16381
Autor:
Gerry Renaldi, Kanthaporn Junsara, Taruedee Jannu, Nualpun Sirinupong, Rajnibhas Sukeaw Samakradhamrongthai
Publikováno v:
International Journal of Gastronomy and Food Science. 28:100505
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d94d3f19626ed93341b2069e1eac0c8b
https://doi.org/10.1016/j.ijgfs.2022.100505
https://doi.org/10.1016/j.ijgfs.2022.100505
Autor:
Pajaree Aumpa, Rajnibhas Sukeaw Samakradhamrongthai, Amita Khawsud, Gerry Renaldi, Taruedee Jannu, Thanyapohn Supawan
Publikováno v:
Food Hydrocolloids. 119:106873
This study investigated the effect of inulin on the physical and textural properties, fat content, and sensory acceptance of reduced-fat ice cream (RFIC) as a fat replacer. Sugar, whipped cream, and inulin were optimized to create RFIC using a mixtur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f77bd4b82cc6823f3bf4cf910fcaf3c
https://doi.org/10.1016/j.foodhyd.2021.106873
https://doi.org/10.1016/j.foodhyd.2021.106873