Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Khongsak Srikaeo"'
Autor:
Chunkamol Panyayong, Khongsak Srikaeo
Publikováno v:
Food Hydrocolloids for Health, Vol 3, Iss , Pp 100129- (2023)
This research aimed to develop banana inflorescence purees and the recipes suitable for individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum acacia; GA, xanthan gum; XG, carboxymethyl cellulose; CMC, gelatin; GE
Externí odkaz:
https://doaj.org/article/f7320a901acd42cda53484391d950cba
Publikováno v:
PeerJ, Vol 9, p e11365 (2021)
Rice protein has attracted considerable attention recently due to its physiological effects. This study extracted the proteins from paddy rice (PR) and germinated paddy rice (GPR) using three methods i.e., alkaline, sodium dodecyl sulfate (SDS) reage
Externí odkaz:
https://doaj.org/article/5b824e80e1104f3d82f52cc8ade01500
Autor:
Chunkamol Panyayong, Khongsak Srikaeo
Publikováno v:
Journal of Food Technology Research. 10:25-36
This study aimed to develop new vegetable purees derived from banana inflorescences as well as recipes suitable for individuals suffering from dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum acacia; GA, xanthan gum; XG, car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83c0ba6158880438ca79e8377643eef6
https://doi.org/10.18488/jftr.v10i1.3333
https://doi.org/10.18488/jftr.v10i1.3333
Publikováno v:
International Journal of Food Science & Technology. 57:6699-6710
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd44577d8be66ea8bf52ceeb21735758
https://doi.org/10.1111/ijfs.16020
https://doi.org/10.1111/ijfs.16020
Autor:
Khongsak Srikaeo
Publikováno v:
Pigmented Cereals and Millets ISBN: 9781839167096
Recently, pigmented cereals have gained more attention due to their high nutritional value and bioactive compounds, which may provide health benefits. This chapter compares the properties of pigmented and non-pigmented cereals. They differ in terms o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e181c8d54b2bd92bc31d2c61c2274e33
https://doi.org/10.1039/9781837670291-00207
https://doi.org/10.1039/9781837670291-00207
Autor:
Khongsak Srikaeo, W. Paphonyanyong
Publikováno v:
Food Research. 4:1089-1097
Waxy rice which has been soaked in excessive water was cooked with hydrocolloid solutions, corresponding to hydrocolloid concentrations of 0.3, 0.5 and 0.7 g/100 g rice. Hydrocolloids studied were guar gum (GG), xanthan gum (XG) and sodium alginate (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5a46bddbb823757a4a0eb2e335edc50
https://doi.org/10.26656/fr.2017.4(4).026
https://doi.org/10.26656/fr.2017.4(4).026
Autor:
S. Doungjan, Khongsak Srikaeo
Publikováno v:
Food Research. 4:831-838
This paper evaluated the effects of two hydrocolloids, pectin and carrageenan, on physical properties and lipid digestion of whipping cream. Hydrocolloids were added to the creams at 0.5, 1.0 and 1.5% by weight. Their physical properties and lipid di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99f490a949db2c9c4f88c221893ae999
https://doi.org/10.26656/fr.2017.4(3).407
https://doi.org/10.26656/fr.2017.4(3).407