Zobrazeno 1 - 10
of 115
pro vyhledávání: '"Kawee-Ai A"'
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100410- (2024)
Garlic chive dumplings are one of the most favorable snacks for Thai citizens. Frozen dumplings were now commercially available due to their long shelf and high convenience. However, freezing could induce some quality deterioration. Thus, this resear
Externí odkaz:
https://doaj.org/article/da20c51e302b43d38a0fa0335c8d1c7a
Autor:
Raweeroj Jintawiwat, Natnakorn Punamorntarakul, Rossakornpat Hirunyasiri, Parkpoom Jarupoom, Tanachai Pankasemsuk, Supakiat Supasin, Arthitaya Kawee-ai
Publikováno v:
AgriEngineering, Vol 5, Iss 4, Pp 1879-1892 (2023)
This work aimed to test the efficacy of an ultrasound (US) and pulsed electric field (PEF) apparatus to extract mitragynine from dried Mitragyna speciosa cv. Karn Dang leaves. Four modes of the device were tested: PEF, US, US + PEF, and PEF + US, and
Externí odkaz:
https://doaj.org/article/8a2c1202c117472b9eb3fc9f5df0fffe
Publikováno v:
In Applied Food Research June 2024 4(1)
Autor:
Niramon Utama-ang, Ittikorn Kuatrakul, Ponjan Walter, Panida Rattanapitigorn, Arthitaya Kawee-ai
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
Abstract Coating is an effective and economic strategy to increase the functional property of food products. This study investigated the technical feasibility of adding Spirulina platensis to edible polymers, namely carboxymethyl cellulose (CMC) and
Externí odkaz:
https://doaj.org/article/911fd114d523495eab799c1ce92e929c
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
Abstract This study aimed to investigate microwave-assisted extraction (MAE) of dried ginger and to develop a rice-based edible film incorporating ginger extract. The optimal MAE conditions of 400 W microwave power and an extraction time of 1 min wer
Externí odkaz:
https://doaj.org/article/d6a09a92963b42c3a3e1835b9b42e45e
Autor:
Kanthaporn Junsara, Chutha Takahashi Yupanqui, Arthitaya Kawee-ai, Rajnibhas Sukeaw Samakradhamrongthai
Publikováno v:
Foods, Vol 12, Iss 6, p 1138 (2023)
Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it
Externí odkaz:
https://doaj.org/article/a1dc1be0436241498bff131d1c53241f
Publikováno v:
In Bioresource Technology October 2017 241:537-544
Autor:
Kawee-ai, Arthitaya, Srisuwun, Aungkana, Tantiwa, Nidtaya, Nontaman, Wimada, Boonchuay, Pinpanit, Kuntiya, Ampin, Chaiyaso, Thanongsak, Seesuriyachan, Phisit
Publikováno v:
In Ultrasonics - Sonochemistry July 2016 31:184-192
Autor:
Niramon Utama‐ang, Ittikorn Kuatrakul, Wannaporn Klangpetch, Ponjan Walter, Arthitaya Kawee‐ai
Publikováno v:
International Journal of Food Science & Technology. 57:4183-4193
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42448c4d184c32564bf6b3a0de24f3e7
https://doi.org/10.1111/ijfs.15738
https://doi.org/10.1111/ijfs.15738
Autor:
Jintawiwat, Raweeroj, Punamorntarakul, Natnakorn, Hirunyasiri, Rossakornpat, Jarupoom, Parkpoom, Pankasemsuk, Tanachai, Supasin, Supakiat, Kawee-ai, Arthitaya
Publikováno v:
AgriEngineering; Dec2023, Vol. 5 Issue 4, p1879-1892, 14p