Výsledky vyhledávání - "Hataichanok Kantrong"

Akademický článek

Effect of mechanical treatment from extrusion process on physicochemical properties of okara cellulose powder

Autor: Hataichanok Kantrong, Aunchalee Aussanasuwannakul, Natita Rodkwan, Wanida Tewaruth Chitisankul

Publikováno v: Scientific Reports, Vol 14, Iss 1, Pp 1-19 (2024)

Abstract Okara is a by-product obtained from soybean milk containing high dietary fiber. This study focused on how to add value to okara by converting it into okara cellulose powder. The feasibility of using mechanical energy from the extrusion proce

Externí odkaz: https://doaj.org/article/d360002610e24aa6a892fe3f3764d185

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Influence of Sacha inchi ( Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein‐based meat extender: An optimization approach

Autor: Hataichanok Kantrong, Waraporn Prasert, Natita Rodkwan, Worapol Pengpinit

Publikováno v: Journal of Food Processing and Preservation. 46

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ffe53e4797ba3a5922c827c5d003e739
https://doi.org/10.1111/jfpp.17140

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Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment

Autor: Suveena Jantapirak, Hataichanok Kantrong, Nipat Limsangouan, Worapol Pengpinit, Supakchon Klongdee

Publikováno v: J Food Sci Technol

This work aimed to investigate the effects of extrusion temperature (100 105 and 110 °C) and puffing technique (microwaving (210, 420 and 560 W.) and deep frying (170 and 190 °C)) on physical and functional properties of third-generation snack cont

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c6e2c4d9299d704eb5ea83f194c750e
https://doi.org/10.1007/s13197-021-05234-x

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Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology

Autor: Chulaluck Charunuch, Hataichanok Kantrong, Nipat Limsangouan, Worapol Pengpinit

Publikováno v: Journal of Food Science and Technology. 55:3462-3472

Ready-to-eat healthy mushroom-rice snacks were developed and processed using twin-screw extruder. A 15% of oyster mushroom power could be added to improve the nutritional values of the rice based snack. The effects of process parameters (feed moistur

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::618bcb4ed0f8bfd1bfbf93d78752bb48
https://doi.org/10.1007/s13197-018-3271-2

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Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

Autor: Hataichanok Kantrong, Gauri S. Mittal, Ampawan Tansakul

Publikováno v: Journal of Food Science and Technology. 51:3594-3608

Shiitake mushrooms were dehydrated by two different drying methods, i.e., microwave-vacuum drying (MVD) and microwave-vacuum combined with infrared drying (MVD + IR). MVD was operated at microwave powers of 56, 143, 209 and 267 W under absolute press

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fec2d12c22292664c48efd3bbef6efc
https://doi.org/10.1007/s13197-012-0888-4

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