Výsledky vyhledávání - "Isara Wattananapakasem"

Development of Purple Sweet Potato-Based Ice Cream Product

Autor: Suparat Umnat, Patpen Penjumras, Rattaphong Pokkaew, Wilasinee Saiphong, Nanthikan Tongsukngam, Isara Wattananapakasem

Publikováno v: Journal of Technical Education Science. :35-40

The popularity of ice cream is increasing in tropical countries such as in Thailand. Purple sweet has high anthocyanin content which provides an attractive purple appearance for ice cream consumption. The purposes of this study were to determine the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::802a320c993e0e384a03672312325032
https://doi.org/10.54644/jte.74.2023.1334

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Optimizing anthocyanins extraction and the effect of cold plasma treatment on the anti‐aging potential of purple glutinous rice ( Oryza sativa L.) extract

Autor: Isara Wattananapakasem, Kanokwan Kiattisin, Wasinee Panjan, Worrapan Poomanee

Publikováno v: Cereal Chemistry. 98:571-582

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::36ec70be5800ee9e7b10ca50336406b1
https://doi.org/10.1002/cche.10399

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Effect of heat-moisture treatment of germinated black rice on the physicochemical properties and its utilization by lactic acid bacteria

Autor: Worasin Malaithong, Patpen Penjumras, Isara Wattananapakasem, Siriwan Nawong, Worrapan Poomanee, Hideki Kinoshita

Publikováno v: J Food Sci Technol

The heat susceptibility of starch granule structure has been considering as significant limitation of germinated black rice (GBR) using in food processing industry. Therefore, this study aimed to improve the physicochemical and antioxidation property

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f669114933651095fe1e811c26475ab
https://pubmed.ncbi.nlm.nih.gov/34629528

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Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities

Autor: Isara Wattananapakasem, Prisana Suwannaporn, Adele Costabile

Publikováno v: Food research international (Ottawa, Ont.). 103

Black waxy and red jasmine rice flour (6.5% and 18.7% amylose content, respectively) were modified using pullulanase followed by heat-moisture treatment (Hydrolyzed-HMT) to produce microcapsules that entrapped L. plantarum TISTR 1465. Hydrolyzed-HMT

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9148a9363cc1e1f83422aa2dd83bdad1
https://pubmed.ncbi.nlm.nih.gov/29389604

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