Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Kasem Nantachai"'
Autor:
Mamoru Yamada, Sakda Daduang, Patumporn Sottirattanapan, Kasem Nantachai, Toshitaka Funahashi
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 10:329-335
The root extract of Paederia foetida Linn. has been traditionally utilized for the improvement of taste and texture of various foods in Thailand. To identify a factor for the improvement, we performed biochemical analyses. Enzyme assay and zymographi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1188646d562f20794f72e4de78f16a4
https://doi.org/10.1016/j.bcab.2017.04.012
https://doi.org/10.1016/j.bcab.2017.04.012
Publikováno v:
Khon Kaen University Journal (Graduate Studies). :46-58
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Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::298cfebf03499d4a9246e14db58d71ee
https://doi.org/10.5481/kkujgs.2009.09.2.6
https://doi.org/10.5481/kkujgs.2009.09.2.6
Autor:
Kasem Nantachai, Channarong Chomnawang, Somjintana Tungkawachara, Supawan Thawornchinsombut, Jirawat Yongsawatdigul
Publikováno v:
Food Chemistry. 103:420-427
Chemical and biochemical changes of aquacultured hybrid catfish fillet ( Clarias macrocephalus × Clarias gariepinus ) and its gel-forming ability as affected by age and sex of fish along with storage time were investigated. Fillets were stored at 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0eff86b4320a2511dbf41c873a335c56
https://doi.org/10.1016/j.foodchem.2006.07.039
https://doi.org/10.1016/j.foodchem.2006.07.039