Zobrazeno 1 - 10
of 167
pro vyhledávání: '"Manat Chaijan"'
Autor:
David Oppong, Abdullah, Sandra Ama Kaburi, Francis Padi Lamptey, Manat Chaijan, Worawan Panpipat, Ngassa Julius Mussa, Charles Moses Lyimo, Nadratu Musah Bawa
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-17 (2024)
Abstract There has been a growing interest in implementing technological food systems to enhance the quality and safety of food items. One such example of this endeavor is the study of the applications of natural biopolymers as food stabilizers. An "
Externí odkaz:
https://doaj.org/article/909efed9d7dc460eab0bcee9f017578f
Autor:
Khanittha Chinarak, Chantira Wongnen, Manat Chaijan, Arlee Tamman, Natthawuddhi Donlao, Ling-Zhi Cheong, Worawan Panpipat
Publikováno v:
Ultrasonics Sonochemistry, Vol 110, Iss , Pp 107037- (2024)
This study investigated the formation of conjugates between whey protein isolate (WPI) and green tea extract (GTE) using three methods: redox-pair (R), ultrasound-assisted redox-pair (RU), and ultrasonication (UL). Ultrasonication significantly reduc
Externí odkaz:
https://doaj.org/article/4b201484b3bd45b093393cfe7926d272
Publikováno v:
NFS Journal, Vol 36, Iss , Pp 100186- (2024)
A headspace solid–phase microextraction (HS-SPME) method coupled with gas chromatography/mass spectrometry with quadrupole time-of-flight (GC/MS-QTOF) was developed for analysis of volatile off-odor compounds, i.e., earthy/musty (2-methylisoborneol
Externí odkaz:
https://doaj.org/article/1e819c56b93f460f9c3c6959a905a377
Publikováno v:
Foods, Vol 13, Iss 18, p 2987 (2024)
Mangosteen (Garcinia mangostana L.) fruits are high in nutrients and phytochemical compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS), instead of flour and sugar in crackers not only enhances the functional nutritional
Externí odkaz:
https://doaj.org/article/1f419bc0319d497d898a5d8b863985da
Autor:
Jaruwan Chanted, Visaka Anantawat, Chantira Wongnen, Tanong Aewsiri, Worawan Panpipat, Atikorn Panya, Natthaporn Phonsatta, Ling-Zhi Cheong, Manat Chaijan
Publikováno v:
Foods, Vol 13, Iss 17, p 2818 (2024)
Pig processing industries have produced large quantities of by-products, which have either been discarded or used to make low-value products. This study aimed to provide recommendations for manufacturing edible oil from pig brains, thereby increasing
Externí odkaz:
https://doaj.org/article/473bcc3f852d4b50bc339bd09b6ca6ab
Autor:
Kanchanaphon Chumthong, Nisa Saelee, Worawan Panpipat, Atikorn Panya, Natthaporn Phonsatta, Sujichon Thangvichien, Wannasa Mala-in, Lutz Grossmann, Manat Chaijan
Publikováno v:
Foods, Vol 13, Iss 15, p 2312 (2024)
This study focused on the production of protein isolates from mantis shrimp (MS). The pH-shift method was investigated to understand its impact on the protein yield, quality, and properties of the produced isolates. The first step was determining how
Externí odkaz:
https://doaj.org/article/26fff3da7fc2449ebc8a763756d1df51
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100280- (2023)
Meat is typically considered as a significant source of high-quality protein along with other nutritional advantages and sensory characteristics. However, production and consumption of meat have been linked to human health issues such as an increased
Externí odkaz:
https://doaj.org/article/3365b9f06fd84d10ad49359de7b01961
Autor:
Sirinet Chaijan, Manat Chaijan, Umaporn Uawisetwathana, Atikorn Panya, Natthaporn Phonsatta, Kalidas Shetty, Worawan Panpipat
Publikováno v:
Foods, Vol 13, Iss 11, p 1692 (2024)
This study thoroughly examined the proximate composition, bioactive composition, and in vitro biological activities of three different cultivars of papaya leaf extracts (PLEs) as potential functional ingredients and nutraceuticals. The dark green lea
Externí odkaz:
https://doaj.org/article/54bf663e44bd4552af10865c93679e6e
Autor:
Worawan Panpipat, Thinnaphop Chumin, Porntip Thongkam, Pattaraporn Pinthong, Kalidas Shetty, Manat Chaijan
Publikováno v:
Foods, Vol 13, Iss 4, p 546 (2024)
The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (Auxis thazard) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (w/w) NaCl with different concentration
Externí odkaz:
https://doaj.org/article/e7e74fe784754a3d888f9a6dc878f54c
Publikováno v:
Foods, Vol 12, Iss 21, p 3894 (2023)
The objective of this research was to improve the protein extraction processes of Rastrelliger kanagurta (Indian mackerel) to generate protein isolate with enhanced bio-physico-chemical properties and gel-forming ability. To achieve this, two novel a
Externí odkaz:
https://doaj.org/article/0bc5ce2bc9b5436e96cdf7ca6bfc37a0