Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Mukprasirt A"'
Publikováno v:
E3S Web of Conferences, Vol 302, p 02002 (2021)
The palmyra palm (Borassus flabellifer Linn.) is a multipurpose tree. It is commonly found along the coasts of Africa, South Asia and Southeast Asia due to its strong tap root system’s ability to store a large volume of water and raise the water ta
Externí odkaz:
https://doaj.org/article/a33a77a97d744e518aacfd13478680a8
Autor:
Sumonsiri Nutsuda, Panjun Benjaporn, Naksuk Supanna, Boonmawat Sarisara, Mukprasirt Amornrat, Phasuthan Pattama
Publikováno v:
E3S Web of Conferences, Vol 141, p 02006 (2020)
Overconsumption of fat leads to cardiovascular diseases and other health problems; therefore, consumers prefer diets with high fiber and low fat content for their healthy weight management. Fat replacers can be potentially applied in several foods bu
Externí odkaz:
https://doaj.org/article/e4de85a1c1014870b5ce3645ffc6eaca
Autor:
Mukprasirt, Amornrat1 (AUTHOR) amornrat.m@sci.kmutnb.ac.th, Domrongpokkaphan, Vichai1,2 (AUTHOR), Kaewpanya, Lakkana1 (AUTHOR), Khemkhao, Maneerat1,3 (AUTHOR), Sumonsiri, Nutsuda1 (AUTHOR)
Publikováno v:
Journal of Food Processing & Preservation. Jan2022, Vol. 46 Issue 1, p1-12. 12p.
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e063422, Published: 03 FEB 2023
Defatted rice bran (DRB) is a low-cost, high-fiber, antioxidant-rich byproduct of rice bran oil production that has limited application in food systems due to its undesirable impacts on sensory attributes. This research aimed to determine the feasibi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ddcd434535a4e5fafad4ea21e973ff9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100523&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100523&lng=en&tlng=en
Autor:
Nutsuda Sumonsiri, Maneerat Khemkhao, Lakkana Kaewpanya, Amornrat Mukprasirt, Vichai Domrongpokkaphan
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16a7b273f758d96bd1c06a1d29962958
https://doi.org/10.1111/jfpp.16153
https://doi.org/10.1111/jfpp.16153
Akademický článek
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Autor:
Nutsuda Sumonsiri, Sarisara Boonmawat, Amornrat Mukprasirt, Supanna Naksuk, Benjaporn Panjun, Pattama Phasuthan
Publikováno v:
E3S Web of Conferences, Vol 141, p 02006 (2020)
Overconsumption of fat leads to cardiovascular diseases and other health problems; therefore, consumers prefer diets with high fiber and low fat content for their healthy weight management. Fat replacers can be potentially applied in several foods bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3bd6e1b6a67f9b72955e16c8307c1ae
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/01/e3sconf_ri2c2019_02006.pdf
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/01/e3sconf_ri2c2019_02006.pdf
Publikováno v:
E3S Web of Conferences, Vol 302, p 02002 (2021)
The palmyra palm (Borassus flabellifer Linn.) is a multipurpose tree. It is commonly found along the coasts of Africa, South Asia and Southeast Asia due to its strong tap root system’s ability to store a large volume of water and raise the water ta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b597b90aa049573c149d19af60d5698e
https://doi.org/10.1051/e3sconf/202130202002
https://doi.org/10.1051/e3sconf/202130202002
Autor:
Sriariyanun, M., Cheng, Y.S., Rattanaporn, K., Yasurin, P., Rodiahwati, W., Sumonsiri, Nutsuda, Panjun, Benjaporn, Naksuk, Supanna, Boonmawat, Sarisara, Mukprasirt, Amornrat, Phasuthan, Pattama
Publikováno v:
E3S Web of Conferences; 2020, Vol. 141, p1-5, 5p
Publikováno v:
Food Research International. 64:65-73
This work studied evaluations by Austrian and Thai consumers of their sensory expectations and perceptions of six Thai desserts, each made in three different colors (green, pink, yellow). The color variants differed only in color but not in their ing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8083416cb34ef677d4b91c12224bb8d3
https://doi.org/10.1016/j.foodres.2014.06.007
https://doi.org/10.1016/j.foodres.2014.06.007