Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Jintana Wiboonsirikul"'
Publikováno v:
Heliyon, Vol 10, Iss 8, Pp e29002- (2024)
The production of coconut sap beverages faces a challenge with the quality of the incoming coconut sap sourced from farmers. The clarification of pivotal factors influencing the quality of coconut sap after harvesting is of paramount importance for f
Externí odkaz:
https://doaj.org/article/055fb1c6bf38450880e4b87fbace4d7e
Publikováno v:
Aquaculture Nutrition, Vol 2023 (2023)
This study used pineapple waste crude extract (PWCE) to increase the potential of Pacific white shrimp (Litopenaeus vannamei) production for food sustainability and stability. The objective was to investigate the appropriate technique to increase the
Externí odkaz:
https://doaj.org/article/b3a6669270c7473899c6d5424a66486b
Publikováno v:
Japan Journal of Food Engineering. 17:77-81
Publikováno v:
International Journal of Food Properties. 16(5):974-982
Okara was treated with subcritical water at temperatures ranging from 170 to 260°C for various times. After clarification, the extracts were analyzed for their protein and carbohydrate contents, DPPH radical scavenging activity, and antioxidative ac
Publikováno v:
Journal of oleo science. 65(6)
Stearoyl ascorbate or 6-O-stearoyl l-ascorbate is a lipophilic derivative of l-ascorbic acid and is commercially used in foods as a fat-soluble antioxidant and surfactant to overcome the disadvantages of using l-ascorbic acid. The objective of this r
Autor:
Yusuke Murayama, Takashi Kobayashi, Jintana Wiboonsirikul, Shuji Adachi, Pramote Khuwijitjaru
Publikováno v:
Journal of Oleo Science. 61:465-468
Subcritical water treatment of cereal residues including okara, defatted rice bran, desalted soy sauce lees, sake lees, corn kernel hull, and defatted rapeseed was conducted at 260°C for 5 min to obtain the antioxidative extracts. The antioxidative
Publikováno v:
Food Science and Technology Research. 18:333-340
Autor:
Hisahiro Morita, Takuo Tsuno, Risa Nakazawa, Takashi Kobayashi, Shuji Adachi, Jintana Wiboonsirikul
Publikováno v:
European Food Research and Technology. 228:109-114
Bran extracts prepared by a compressed hot water treatment at 120, 150, and 180 °C for 7.5 min were used in association with maltodextrin for encapsulation of methyl linoleate. Mixtures of the bran extracts at 120 and 150 °C showed a higher emulsio
Publikováno v:
Biochemical Engineering Journal. 40:44-53
Defatted rice bran was treated with subcritical water in the temperature range of 180–280 °C for 5 min using 117 mL and 9 mL vessels to produce the extracts. The total sugar and protein contents and radical scavenging activity of the extracts were
Autor:
Hisahiro Morita, Yukitaka Kimura, Yukihiro Sakai, Asao Hosoda, Shuji Adachi, Takuo Tsuno, Jintana Wiboonsirikul, Hisaji Taniguchi
Publikováno v:
Japan Journal of Food Engineering. 9:75-78
The mutagenicity of the extracts from defatted rice bran by water or subcritical water treatment at 50 ℃ to 250℃ was examined using the Umulac AT test, which is a kit reagent for assaying the genotoxin-induced umu gene expression. The examination