Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Nantarat Na Nakornpanom"'
Autor:
Porntip Sirisoontaralak, Natchanan Chaitavornwong, Thanadech Kitthanadeachakorn, Nantarat Na Nakornpanom, Punchira Vongsawasdi
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15771bdbca15f4ddcbd8e25623e714c1
https://doi.org/10.1111/jfpp.17178
https://doi.org/10.1111/jfpp.17178
Publikováno v:
J Food Sci Technol
Consumers are reluctant to eat pigmented rice due to cooking difficulties and harder texture than white rice. In this study, paddy samples of black rice (Hom Nil cultivar) were milled for 0, 10, 30, 60 and 100 s and degree of milling (DOM) ~ 0, 6, 12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66c4d66614c5824c5f2403ec10c40604
https://doi.org/10.1007/s13197-020-04408-3
https://doi.org/10.1007/s13197-020-04408-3
Autor:
Porntip Sirisoontaralak, Nantarat Na Nakornpanom, Kittiya Koakietdumrongkul, Chutima Panumaswiwath
Publikováno v:
LWT - Food Science and Technology. 61:138-144
Process for conveniently prepared rice product was improved to enhance its health benefits. Brown aromatic rice (Kao Dawk Mali 105 cultivar) was soaked in water at 25 °C and 35 °C for 12 h and 24 h, incubated for 24 h and dried. Higher GABA content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1857aa9ae16235f66d90531a44b92db9
https://doi.org/10.1016/j.lwt.2014.11.015
https://doi.org/10.1016/j.lwt.2014.11.015
Publikováno v:
Carbohydrate Polymers. 105:34-40
This study explored the influences of envelope integrity of cooked starch granules on physicochemical and thermophysical properties of mungbean and cassava starches. Alkali treatment was used to selectively leach amylose from the amorphous region of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf70ef554fc20ab2c6de4415679ddabb
https://doi.org/10.1016/j.carbpol.2014.01.054
https://doi.org/10.1016/j.carbpol.2014.01.054
Publikováno v:
Food Research International. 43:26-32
This study investigated the influences of a dietary fiber source – namely okara powder (OKP) and pectinase-hydrolyzed okara powder (PHO) – on the physicochemical characteristics of a high-calorie emulsion (1 kcal/mL) stabilized by sodium caseinat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c5e7a9cec3bb555fc124b5d396d9379
https://doi.org/10.1016/j.foodres.2009.08.002
https://doi.org/10.1016/j.foodres.2009.08.002
Publikováno v:
ACS Symposium Series ISBN: 9780841225619
ACS Symposium Series
ACS Symposium Series
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17a6f8de7ee6490c1603a0662f51281d
https://doi.org/10.1021/bk-2010-1059.ch003
https://doi.org/10.1021/bk-2010-1059.ch003
Autor:
Keith R. Cadwallader, Sam K. C. Chang, William L. Boatright, M. Shah Jahan, S. H. Yuan, Nantarat Na Nakornpanom, Pranithi Hongsprabhas, Parichat Hongsprabhas, Makoto Shimoyamada, Kimiko Tsuzuki, Hiroaki Asao, Ryo Yamauchi, Xu Jingting, Ren Jianhua, Ye Lingfeng, Guo Shuntang, Hiroko Sasama, Yoshitake Takada, Masao Ishimoto, Keisuke Kitamura, Chigen Tsukamoto, Y. Chen, T. Ono, Elvira Gonzalez de Mejia, Vermont P. Dia, Junko Yamashita, Hua-Ming Chen, Takako Naganuma, Tomohisa Ogawa, Koji Muramoto, Hsi-Mei Lai, Pei-Yin Lin, Maria Inés Genovese, Franco M. Lajolo, Xiaohua Yue, Zhimin Xu, Tomotada Ono, Yuzuru Onodera, Yeming Chen, Katuhiko Nakasato, Shaohong Yuan, Takahiro Ishiguro, Kyoko Toda, Kyoko Chiba, Kazuhiro Yagasaki, Koji Takahashi, Makita Hajika, Fuh-Juin Kao, Nan-Wei Su, Min-Hsiung Lee, Myong J. Cho, Soo-Yeun Lee, Erika A. Neely, Youngsoo Lee, Inthawoot Suppavorasatit, Chenxing Sun, Hun Kim, Sittiwat Lertsiri, Pitipong Wanakhachornkrai, Apinya Assavanig, Siree Chaiseri, Thongchai Suwonsichon, Anthony J. Irwin, John D. Everard, Robert J. Mickett