Zobrazeno 1 - 10
of 388
pro vyhledávání: '"Kalidas Shetty"'
Autor:
Víctor M. Jiménez, Kalidas Shetty
Publikováno v:
NFS Journal, Vol 35, Iss , Pp 100166- (2024)
Externí odkaz:
https://doaj.org/article/ee38c0c00427474e9da2ef7db3c958fd
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
IntroductionUnintended wounding or bruising during harvest or postharvest handling leads to significant tuber loss and imposes economic burden to potato industry. Therefore, finding effective strategies to mitigate wound-related tuber losses is very
Externí odkaz:
https://doaj.org/article/57fbdac58792420f930233ae0a7e48b7
Autor:
Kridsada Unban, Natchanon Muangkajang, Pratthana Kodchasee, Apinun Kanpiengjai, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Microbiology Research, Vol 14, Iss 4, Pp 1969-1983 (2023)
This study evaluated the ability of a yeast strain isolated from traditional fermented tea leaves (Camellia sinensis var. assamica), Miang from northern Thailand, to grow and produce ethanol in the presence of tannin. Among 43 Miang samples, 25 yeast
Externí odkaz:
https://doaj.org/article/0efb995163854078a61d6e181ebc692d
Autor:
Somsay Phovisay, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, Kridsada Unban, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Foods, Vol 13, Iss 13, p 2109 (2024)
Miang is a traditional fermented food made from Assam tea leaves and consumed as a snack. This study investigated the underground Miang fermentation process practiced by the Luar ethnic group in Laos, specifically examining the nutritional compositio
Externí odkaz:
https://doaj.org/article/470a894e12234c3db4902b4d72318821
Autor:
Sirinet Chaijan, Manat Chaijan, Umaporn Uawisetwathana, Atikorn Panya, Natthaporn Phonsatta, Kalidas Shetty, Worawan Panpipat
Publikováno v:
Foods, Vol 13, Iss 11, p 1692 (2024)
This study thoroughly examined the proximate composition, bioactive composition, and in vitro biological activities of three different cultivars of papaya leaf extracts (PLEs) as potential functional ingredients and nutraceuticals. The dark green lea
Externí odkaz:
https://doaj.org/article/54bf663e44bd4552af10865c93679e6e
Autor:
Nang Nwet Noon Kham, Somsay Phovisay, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Saisamorn Lumyong, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Foods, Vol 13, Iss 10, p 1469 (2024)
This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberl
Externí odkaz:
https://doaj.org/article/7c8ec3d7fb44458b9fc6cf5f38fdb09c
Autor:
Aliyu Dantani Abdullahi, Kridsada Unban, Chalermpong Saenjum, Pratthana Kodchasee, Napapan Kangwan, Hathairat Thananchai, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
PLoS ONE, Vol 19, Iss 5, p e0302717 (2024)
Bacterial pathogens have remained a major public health concern for several decades. This study investigated the antibacterial activities of Miang extracts (at non-neutral and neutral pH) against Bacillus cereus TISTR 747, Escherichia coli ATCC 22595
Externí odkaz:
https://doaj.org/article/a3354ed58eff413a922638db61cbcb00
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100280- (2023)
Meat is typically considered as a significant source of high-quality protein along with other nutritional advantages and sensory characteristics. However, production and consumption of meat have been linked to human health issues such as an increased
Externí odkaz:
https://doaj.org/article/3365b9f06fd84d10ad49359de7b01961
Autor:
Yan Ramona, Adnorita Fandah Oktariani, I Made Agus Gelgel Wirasuta, Ni Made Teriyani, Dipayan Sarkar, Kalidas Shetty
Publikováno v:
NFS Journal, Vol 31, Iss , Pp 133-141 (2023)
Histamine producing foodborne pathogens pose a major microbiological risk in the overall seafood products. Specifically, negative health effects of histamine poisoning from seafood products after processing is a food safety and human health concern g
Externí odkaz:
https://doaj.org/article/fff1c573e39a49d288d5245b3919e741
Autor:
Somsay Phovisay, Pratthana Kodchasee, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Foods, Vol 13, Iss 9, p 1335 (2024)
This study focused on isolating tannin-tolerant yeasts from Miang, a fermented tea leaf product collected from northern Laos PDR, and investigating related food applications. From 43 Miang samples, six yeast isolates capable of ethanol production wer
Externí odkaz:
https://doaj.org/article/4142431c4d644f199c39a9f9e9a992b6