Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Jiraporn Sirison"'
Autor:
Damian Laryea, Suriyan Supapvanich, Praphan Pinsirodom, Rachit Suwapanich, Supeeraya Arsa, Jiraporn Sirison
Publikováno v:
Journal of Agriculture and Food Research, Vol 19, Iss , Pp 101569- (2025)
The purpose of this study was to investigate the effect variety, ethephon and their interaction may have on banana fruit quality at different ripening stages using comparative and multivariate approach. Three varieties of banana (Musa AAB, Musa AAA,
Externí odkaz:
https://doaj.org/article/9e042300bd1443429a954db1262f0334
Autor:
Norsyahidah Ismail, Muhammad Shahrim Ab. Karim, Farah Adibah Che Ishak, Mohd Mursyid Arsyad, Supatra Karnjamapratum, Jiraporn Sirison
Publikováno v:
Journal of Ethnic Foods, Vol 8, Iss 1, Pp 1-13 (2021)
Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays thems
Externí odkaz:
https://doaj.org/article/4b12bbb68a514b59bdc6ca35b8e73de4
Autor:
Jiraporn Sirison, Toya Ishii, Kentaro Matsumiya, Yuki Higashino, Yuko Nambu, Masahiko Samoto, Masahiro Sugiyama, Yasuki Matsumura
Publikováno v:
Food Hydrocolloids. 141:108745
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6e45963fb6954e515c841013147d2a5
https://doi.org/10.1016/j.foodhyd.2023.108745
https://doi.org/10.1016/j.foodhyd.2023.108745
Autor:
Mohd Mursyid Arsyad, Supatra Karnjamapratum, Jiraporn Sirison, Muhammad Shahrim Ab Karim, Farah Adibah Che Ishak, Norsyahidah Ismail
Publikováno v:
Journal of Ethnic Foods, Vol 8, Iss 1, Pp 1-13 (2021)
The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef930d55026adba921942a3fd4bb9c7d
https://doaj.org/article/4b12bbb68a514b59bdc6ca35b8e73de4
https://doaj.org/article/4b12bbb68a514b59bdc6ca35b8e73de4
Autor:
Jiraporn, Sirison
乙第13413号
論農博第2896号
新制||農||1085(附属図書館)
学位論文||R3||N5323(農学部図書室)
学位規則第4条第2項該当
Doctor of Agricultural Science
Kyoto University
DGAM
論農博第2896号
新制||農||1085(附属図書館)
学位論文||R3||N5323(農学部図書室)
学位規則第4条第2項該当
Doctor of Agricultural Science
Kyoto University
DGAM
Externí odkaz:
http://hdl.handle.net/2433/263363
Publikováno v:
British Food Journal. 119:2194-2202
Purpose The purpose of this paper is to develop a new salad cream formulation from a mixture of tofu and coconut oil for replacement of egg yolk and soy oil, respectively. Design/methodology/approach A salad cream formulation mainly composing of edib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de391f9cc975ec4e68048889a998a5c7
https://doi.org/10.1108/bfj-11-2016-0523
https://doi.org/10.1108/bfj-11-2016-0523
Publikováno v:
Current Opinion in Colloid & Interface Science. 28:120-128
Soy protein isolate (SPI) is a typical commercial product of soybean, widely used as a food ingredient. SPI has long been thought to consist of two major storage proteins, namely, glycinin and β-conglycinin. However, the finding of new protein fract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0050acfc2f4d5c4559413f66803ec3c1
https://doi.org/10.1016/j.cocis.2017.04.004
https://doi.org/10.1016/j.cocis.2017.04.004
Autor:
Jiraporn Sirison, Toya Ishii, Mitsutaka Kohno, Kentaro Matsumiya, Yasuki Matsumura, Masahiko Samoto
Publikováno v:
Food Hydrocolloids. 112:106345
Soy lipophilic protein (LP) is considered to form a major fraction of soy protein isolate, in addition to β-conglycinin (7 S) and glycinin (11 S). LP consists of phospholipid-protein complex and phospholipid-free protein molecules. Surface and foami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::329ea93f2be5ae1c3f850eda39061155
https://doi.org/10.1016/j.foodhyd.2020.106345
https://doi.org/10.1016/j.foodhyd.2020.106345
The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled. Various post harvest treatments applied to fruit ca