Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kamonwan ROJSUNTORNKITTI"'
Autor:
Kitisart KRABOUN, Putkrong PHANUMONG, Kamonwan ROJSUNTORNKITTI, Teeraporn KONGBANGKERD, Mayura THONGCHUANG, Ithinath TANTIVITITTAPONG, Pornrak CHOWVANAYOTIN
Publikováno v:
Food and Environment Safety, Vol 19, Iss 3, Pp 192-198 (2020)
This research aimed to study the effect of pectin and xanthan gum on the Monascus pigment turbidity, DPPH radical scavenging ability, pH and sensory evaluation of Monascus-pigment extract beverage (MPEB). The pectin and xanthan gum contents used in t
Externí odkaz:
https://doaj.org/article/f8b7900db4d140ca82516d5fecc0a4c8
Autor:
Kamonwan ROJSUNTORNKITTI, Nitipong JITTREPOTCH, Teeraporn KONGBANGKERD, Putkrong PHANUMONG, Mayura THONGCHUANG, Kitisart KRABOUN
Publikováno v:
Food and Environment Safety, Vol 19, Iss 1, Pp 92-97 (2020)
Pineapple juice (Ananascomosus L. cv. Pattavia) has high amounts of sugar, making it potential to be produced into Nata.The study will enable efficient utilization of pineapple juice and will also provide a new product dimension to the pineapple farm
Externí odkaz:
https://doaj.org/article/cb148348ef13402ab99f70f63da1c270
Autor:
Kamonwan Rojsuntornkitti, Piyawan Supavititpatana, Nitipong Jittrepotch, Anek Halee, Khanitta Ruttarattanamongkol, Teeraporn Kongbangkerd
Publikováno v:
Journal of Microbiology, Biotechnology and Food Sciences. 9:1134-1140
This research aimed to improve antioxidant extraction of Hom Nin rice bran using microwave assisted extraction by Response Surface Methodology. The results showed that the predicted values i.e. total phenolic content, total flavonoids, anthocyanin an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11fd35394fd70445b0fc42427d449aa6
https://doi.org/10.15414/jmbfs.2020.9.6.1134-1140
https://doi.org/10.15414/jmbfs.2020.9.6.1134-1140
Autor:
Kitisart Kraboun, Mayura Thongchuang, Aumnart Chinpongpanich, Kamonwan Rojsuntornkitti, Teeraporn Kongbangkerd
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e5875
Hom Thong banana flour (HTBF) contains the large amounts of the phenolic compounds and resistant starch (RS). The application of HTBF in food products improves their antioxidant activities and glycemic index (GI). The objective of research was to est
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::906042514c29bc5a3157b296d5f98e2a
https://doi.org/10.55251/jmbfs.5875
https://doi.org/10.55251/jmbfs.5875
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 8:847-852
This study aimed to determine the effect of different extraction conditions on antioxidant activity of purple sticky rice (Oryza sativa L. Glutinosa). The extractions conditions were ultrasonic 30, 40 and 50 minutes and microwave extraction at 300, 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb0bb8c6ed95ef90c328875abdd190b7
https://doi.org/10.15414/jmbfs.2018.8.2.847-852
https://doi.org/10.15414/jmbfs.2018.8.2.847-852
Autor:
Khanitta Ruttarattanamongkol, Anek Halee, Teeraporn Kongbangkerd, Piyawan Supavititpatana, Nitipong Jittrepotch, Kamonwan Rojsuntornkitti
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 8:765-769
Thai colored rice has been reported as a potential source of antioxidants. This research aimed to study the effects of different solvents on the antioxidant extraction of Hom Nin rice bran. The solvents (water, methanol and ethanol) combined with cit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b5a3b95ed1f299d71f499fdd3b0896f
https://doi.org/10.15414/jmbfs.2018.8.2.765-769
https://doi.org/10.15414/jmbfs.2018.8.2.765-769
Publikováno v:
Journal of Food and Nutrition Research. 6:32-38
Tiliacora triandra (TT), native to Southeast Asia, has been widely used as folk medicine and in cuisines in many areas. Although little scientific evidence supports the health benefits of TT leaves, the juice extracted from TT leaves has become popul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c564c23823bd28baf3ef2d3c4df8ec60
https://doi.org/10.12691/jfnr-6-1-6
https://doi.org/10.12691/jfnr-6-1-6
Autor:
Kitisart Kraboun, Putkrong Phanumong, Worasit Tochampa, Nitipong Jittrepotch, Kamonwan Rojsuntornkitti, Wassana Chatdamrong, Teeraporn Kongbangkerd
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences; Apr/May2018, Vol. 7 Issue 5, p454-456, 3p