Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Mutita MEENUNE"'
Autor:
Phisut NAKNAEN, Mutita MEENUNE
Publikováno v:
Walailak Journal of Science and Technology, Vol 13, Iss 3, Pp 165-176 (2016)
Palm sap is obtained by tapping the inflorescence of the palmyra palm, and is usually used in terms of pasteurized palm sap. So far, this product has been produced by each producer using their own experience, and using conventional methods. Therefore
Externí odkaz:
https://doaj.org/article/53af908457d4488f924fdd649d68040f
Autor:
Phisut NAKNAEN, Mutita MEENUNE
Publikováno v:
Walailak Journal of Science and Technology, Vol 13, Iss 3 (2015)
Palm sap is obtained by tapping the inflorescence of the palmyra palm, and is usually used in terms of pasteurized palm sap. So far, this product has been produced by each producer using their own experience, and using conventional methods. Therefore
Externí odkaz:
https://doaj.org/article/fb54aaa18965422bab93f5bc910aabe4
Publikováno v:
Walailak Journal of Science and Technology, Vol 12, Iss 3 (2014)
Longkong has a short shelf life (3 to 5 days) at ambient temperature due to its pericarp browning and biochemical quality loss. The present study investigated the quality changes of longkong fruit during storage under passive modified atmospheric pac
Externí odkaz:
https://doaj.org/article/a7515953a9d946d2a8d49eeb7c6bcd1d
Autor:
Mutita Meenune
Asia-Pacific Journal of Science and Technology, 26, 1, 8-Jan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91caec805ae3c6cec0ef18a62f6093ea
Publikováno v:
British Food Journal. 120:1073-1088
Purpose The purpose of this paper is to explore and compare consumer perceptions of unpolished pigmented rice and milled white rice between unfamiliar and typical consumers. Design/methodology/approach This study first employed focus groups to explor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f12a078b71c204808d0e32f30b26839
https://doi.org/10.1108/bfj-01-2017-0032
https://doi.org/10.1108/bfj-01-2017-0032
Publikováno v:
Fruits. 70:69-75
Introduction. Longkong (Aglaia dookkoo Griff.) fruit is a non-climacteric tropical fruit and grows widely in the South-East Asia. It has a unique taste and nutritional properties that make it more valuable to export. However, longkong exhibits a shor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b532612d7ff8bc41ac398101c99ecf8
https://doi.org/10.1051/fruits/2014046
https://doi.org/10.1051/fruits/2014046
Publikováno v:
Food chemistry. 243
High-pressure processing (HPP) at 250-700 MPa for 30-45 min affects the colour parameters, phytochemical contents and antioxidant activities of purple waxy corn kernels (p 0.05). The higher pressure-level, the lower L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d21cbb332a78407679b80c40c45b576
https://pubmed.ncbi.nlm.nih.gov/29146345
https://pubmed.ncbi.nlm.nih.gov/29146345
Autor:
Phisut Naknean, Mutita Meenune
Publikováno v:
Sugar Tech. 17:195-203
The palm sap was treated with different clarifying agents [chitosan, gelatin, polyvinylpolypyrrolidone (PVPP) and bentonite] and then was concentrated by different processing methods such as an open pan and a vacuum evaporator to obtain palm sugar sy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::859192ad2631b845051e91d51066065e
https://doi.org/10.1007/s12355-014-0308-3
https://doi.org/10.1007/s12355-014-0308-3
3, 13, Walailak Journal of Science and Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5ce0c88d3c8ff6e8a42636a4db698ab
Publikováno v:
British Food Journal. 112:1252-1265
PurposeThe purpose of this paper is to examine the effects of providing information regarding antioxidant content on the liking for a food item consumed in relatively small quantities as a complement to main dishes.Design/methodology/approachHeavy us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf1b8c2ace9b48003eff9996f79ad27d
https://doi.org/10.1108/00070701011088232
https://doi.org/10.1108/00070701011088232