Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Kitisart Kraboun"'
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:
Mayura Thongchuang, Chatkamol Kunsombat, Kitisart Kraboun, Wannee Naknawa, Rungnapa Taothong, Vachiraporn Ajavakom, Nuchanat Wutipraditkul
Publikováno v:
The Journal of Applied Science. 18:79-96
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd6702585d487952fd187d379c0e76c5
https://doi.org/10.14416/j.appsci.2019.11.002
https://doi.org/10.14416/j.appsci.2019.11.002
Autor:
Kitisart Kraboun
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 8:1290-1293
This research aimed to enhance antioxidant activities of angkak by a combination of 2-step fermentation and germinated brown rice (Oryza sativa) (GBR). It was showed that an appropriate combined condition of germination time of brown rice and ferment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2aa55159f4d2f20c959cdb8b86851301
https://doi.org/10.15414/jmbfs.2019.8.6.1290-1293
https://doi.org/10.15414/jmbfs.2019.8.6.1290-1293
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
Autor:
Kitisart Kraboun1 Kitisart.k@mail.rmutk.ac.th, Putkrong Phanumong1, Worasit Tochampa2, Nitipong Jittrepotch2, Kamonwan Rojsuntornkitti2, Wassana Chatdamrong3, Teeraporn Kongbangkerd2
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Apr/May2018, Vol. 7 Issue 5, p454-456. 3p.
Publikováno v:
International Journal of Food Science & Technology. 49:1707-1714
Summary A 2-step fermentation process was developed to enhance antioxidant activity of monascal waxy corn, fermented by Monascus purpureus TISTR 3090, compared with the conventional method. The results showed that, after 8 days of fermentation, monac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a09be4984683e2e28a6eb5bf83ed91dd
https://doi.org/10.1111/ijfs.12479
https://doi.org/10.1111/ijfs.12479