Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Jittra Singthong"'
Autor:
Padej Pao-la-or, Kakanang Posridee, Pussarat Buranakon, Jittra Singthong, Jirawan Oonmetta-Aree, Ratchadaporn Oonsivilai, Anant Oonsivilai
Publikováno v:
Foods, Vol 13, Iss 17, p 2676 (2024)
This study investigated the impact of drying parameters on the quality of fingerroot (Boesenbergia rotunda) extract, focusing on phenolic compounds, flavonoids, and antioxidant activity. A Box–Behngen design was employed to evaluate the effects of
Externí odkaz:
https://doaj.org/article/ae01fb3b0ce044b5941abd266757bdd7
Autor:
Kakanang Prosridee, Ratchadaporn Oonsivilai, Arak Tira-aumphon, Jittra Singthong, Jirawan Oonmetta-aree, Anant Oonsivilai
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19730- (2023)
This study aimed to investigate the effects of aquaculture and the optimum conditions for drying duckweed plants to maintain the highest nutritional value and bioactive substances. Protein quantification was used to screen duckweed plants subjected t
Externí odkaz:
https://doaj.org/article/0bd7632723774072b872b47b1cffc8bf
Publikováno v:
Foods, Vol 11, Iss 14, p 2003 (2022)
Plant polysaccharides are used in the food industry to improve the texture and stability of food. The viscosity of polysaccharides, which includes both thickening and gelling, is an important characteristic. Yanang, Tilaicora triandra (Colebr.) Diels
Externí odkaz:
https://doaj.org/article/1a2137f9c7dc43d592036de25c400d19
Autor:
Jittra Singthong1 jittrawara@gmail.com, Rattana Teeklee1
Publikováno v:
Suranaree Journal of Science & Technology. Apr-Jun2020, Vol. 27 Issue 2, p1-11. 11p.
Publikováno v:
Food Science and Technology International. :108201322211444
In this study, we extracted proteins from four edible insect species ( Acheta domesticus, Gryllus bimaculatus, Holotrichea sp., and Gryllotalpa orientalis), then evaluated their chemical and functional properties and used the extracts to prepare seas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da090cc4d02a03af400650e8f96a9187
https://doi.org/10.1177/10820132221144481
https://doi.org/10.1177/10820132221144481
Autor:
Jittra Singthong, Patomporn Waewkum
Publikováno v:
Bioactive Carbohydrates and Dietary Fibre. 26:100289
This study aimed to investigate physicochemical and functional properties as well as bioactive compounds from Thai pigmented brown rice flours from four varieties of indigenous kinds of rice in Thailand, namely Hom mali (HR), Red hom mali (RHR), Rice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd2b3af664e02013e19ca9b4f26e966b
https://doi.org/10.1016/j.bcdf.2021.100289
https://doi.org/10.1016/j.bcdf.2021.100289
Autor:
Jittra Singthong, Chutima Thongkaew
Publikováno v:
LWT - Food Science and Technology. 42:1199-1203
The aim of this research was to investigate the influence of hydrocolloids (alginate, CMC and pectin) on the oil absorption in fried banana chips. The control banana chips (no hydrocolloid treatment) had oil content as high as 40 g/100 g sample, wher
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3875a2da7b93e8a06ada6eef9b2a3a43
https://doi.org/10.1016/j.lwt.2009.02.014
https://doi.org/10.1016/j.lwt.2009.02.014
Publikováno v:
Food Chemistry. 114:1301-1307
Yanang (Tiliacora triandra) is a vegetable used in many cuisines of the northeast of Thailand and Lao People’s Democratic Republic. This paper reports the optimised extraction and some physicochemical characteristics of polysaccharide gum from Yana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b940f0d30a758f027c718f9aa525c0d0
https://doi.org/10.1016/j.foodchem.2008.11.008
https://doi.org/10.1016/j.foodchem.2008.11.008
Publikováno v:
Food Hydrocolloids. 19:793-801
A new pectin was extracted from the leaves of Krueo Ma Noy (Cissampelos pareira), a woody climbing plant grown in Thailand. Optimized condition for the extraction of pectin was using the solid:solvent ratioZ1:50 in distilled water at 25–28 8C and n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b250b22e741d2cba0b4aaa52ee417fb
https://doi.org/10.1016/j.foodhyd.2004.09.007
https://doi.org/10.1016/j.foodhyd.2004.09.007
Publikováno v:
Carbohydrate Polymers. 58:391-400
Pectins extracted from Krueo Ma Noy (Cissampelos pareira) leaves mainly consisted of galacturonic acid with trace amount of neutral sugars. The dominant structure of Krueo Ma Noy pectin was established as a 1,4-linked α- d -galacturonan by a combina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d0c61dddb005e924dbf3f041f262b09
https://doi.org/10.1016/j.carbpol.2004.07.018
https://doi.org/10.1016/j.carbpol.2004.07.018