Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Kantiya Petsong"'
Autor:
Passakorn Kingwascharapong, Pranpriya Paewpisakul, Wilaiwan Sripoovieng, Sasina Sanprasert, Jaksuma Pongsetkul, Ratiwan Meethong, Kanrawee Hunsakul, Supatra Karnjanapratum, Ali Muhammed Moula Ali, Kantiya Petsong, Saroat Rawdkuen
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100285- (2024)
The incidence of non-communicable diseases (NCDs) caused by excessive sodium intake is becoming an important issue that many researchers have investigated. Processing is an effective way to add value to underutilized fish species. Thus, the objective
Externí odkaz:
https://doaj.org/article/04069f51a4ec4ada9d3b21b63e541c7b
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-13 (2024)
Abstract Fermented seafood paste, terasi, is a ubiquitous ingredient in Indonesian traditional cuisine. It is commonly used as a flavor enhancer due to its unique, strong, and complex flavor. Traditionally, terasi is made using planktonic shrimp (Ace
Externí odkaz:
https://doaj.org/article/44f508f876ff4f5c9cc639a4af186d97
Autor:
Kantiya Petsong, Pensiri Kaewthong, Passakorn Kingwascharapong, Krisana Nilsuwan, Supatra Karnjanapratum, Patcharaporn Tippayawat
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-10 (2023)
Abstract The aim of this study was to investigate the impact of jackfruit inner skin fibre (JS) incorporated with whey protein isolate (WPI) and soybean oil (SO) as a wall material for probiotic encapsulation to improve probiotic stability against fr
Externí odkaz:
https://doaj.org/article/01be534ab8e548e6a74655b8d6056515
Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread
Autor:
Supatra Karnjanapratum, Pensiri Kaewthong, Sylvia Indriani, Kantiya Petsong, Sirima Takeungwongtrakul
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract This study aimed to apply silkworm pupae (SP) to food product development. The characteristics and sensory acceptance of chicken bread spread fortified with SP at different levels (0%; SP0, 25%; SP25, 50%; SP50, and 75%; SP75) were evaluated
Externí odkaz:
https://doaj.org/article/c9707481f3d64356b39ff4433524a9ea
Autor:
Jiraporn Jirakkakul, Ahmad Nuruddin Khoiri, Thanawat Duangfoo, Sudarat Dulsawat, Sawannee Sutheeworapong, Kantiya Petsong, Songsak Wattanachaisaereekul, Prasobsook Paenkaew, Anuwat Tachaleat, Supapon Cheevadhanarak, Peerada Prommeenate
Publikováno v:
PLoS ONE, Vol 18, Iss 2, p e0281505 (2023)
A novel methylotrophic bacterium designated as NMS14P was isolated from the root of an organic coffee plant (Coffea arabica) in Thailand. The 16S rRNA sequence analysis revealed that this new isolate belongs to the genus Methylobacterium, and its nov
Externí odkaz:
https://doaj.org/article/150367ff150f4c60804f1f58ce8d6a95
Autor:
Kantiya Petsong, Soottawat Benjakul, Soraya Chaturongakul, Andrea I. Moreno Switt, Kitiya Vongkamjan
Publikováno v:
Microorganisms, Vol 7, Iss 4, p 100 (2019)
Salmonella enterica serovar Enteritidis and Salmonella enterica serovar Typhimurium are major foodborne pathogens of concern worldwide. Bacteriophage applications have gained more interest for biocontrol in foods. This study isolated 36 Salmonella ph
Externí odkaz:
https://doaj.org/article/02336c63a72e4962b234fe792861acba
Autor:
Sri Charan Bindu Bavisetty, Nur Maiyah, Shahrim Ab Karim, Dave Jaydeep Pinakin, Wahyu Haryati Maser, Kantiya Petsong, Theeraphol Senphan, Ali Muhammed Moula Ali
Publikováno v:
Microbial Enzymes in Production of Functional Foods and Nutraceuticals ISBN: 9781003311164
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f855fd7acdcb911b6ab4f654007451cf
https://doi.org/10.1201/9781003311164-14
https://doi.org/10.1201/9781003311164-14
Publikováno v:
J Food Sci Technol
Microencapsulated phage as dry powder provides a protection to the phage particles from the harsh conditions while improving efficacy for controlling Salmonella. In this study, wall materials for phage encapsulation were optimized by altering the rat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::beab37323db7fa7f88d5120096cff7ec
https://doi.org/10.1007/s13197-020-04705-x
https://doi.org/10.1007/s13197-020-04705-x
Publikováno v:
Journal of Food Hygiene and Safety. 35:189-194
In this study, we investigated the efficacy of Salmonella phage P22 combined with antibiotics to inhibit antibiotic-resistant S. Typhimurium CCARM 8009. The synergistic effect of phage P22 and antibiotics was evaluated by using disk diffusion and bro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f408815ddeffb0fc1227555188faf74
https://doi.org/10.13103/jfhs.2020.35.2.189
https://doi.org/10.13103/jfhs.2020.35.2.189
Publikováno v:
Current Applied Science and Technology. 22
Edible insects are promoted as new alternative sustainable sources of food. However, consumption is still limited to specific groups of consumers because of food neophobia and unwillingness to eat insects. One of the techniques that can alleviate the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea3f114b9c170a7886a7ee1951faf3f0
https://doi.org/10.55003/cast.2022.06.22.011
https://doi.org/10.55003/cast.2022.06.22.011