Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Nantipa Pansawat"'
Autor:
Passakorn Kingwascharapong, Jarupat Janthueng, Peeraya Kongsorn, Sasina Sanprasert, Nantipa Pansawat, Nawaporn Wannawisan, Kanrawee Hunsakul, Ali Muhammed Moula Ali, Lutz Grossmann, Samart Sai-ut, Jaksuma Pongsetkul, Suphat Phongthai, Wanli Zhang, Saroat Rawdkuen
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100441- (2024)
Excessive levels of sodium consumption over the recommended human daily intake level is a global issue. Developing novel low-sodium products to address this issue is challenging. Moreover, there is little research on the use of stealth reduction appr
Externí odkaz:
https://doaj.org/article/df81dff594eb45438fb4e903a486d379
Publikováno v:
Fisheries and Aquatic Sciences, Vol 26, Iss 6, Pp 393-405 (2023)
The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined. The flavor extract was prepared from the tuna viscera using Endo/Exo Pr
Externí odkaz:
https://doaj.org/article/adda25223d2d4ca7bfa04784298b656e
Publikováno v:
International Journal of Food Science & Technology. 58:1098-1107
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f375aa9e975010faa7b7e38dd673c8da
https://doi.org/10.1111/ijfs.16251
https://doi.org/10.1111/ijfs.16251
Autor:
Sagun Chanmangkang, Sutee Wangtueai, Nantipa Pansawat, Pramvadee Tepwong, Atikorn Panya, Jirawan Maneerote
Publikováno v:
Polymers; Volume 14; Issue 23; Pages: 5329
The tail tendons of skipjack tuna (Katsuwonus pelamis), a by-product from the meat-separation process in canned-tuna production, was used as an alternative source of collagen extraction. The acid-solubilized collagens using vinegar (VTC) and acetic-a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13fbc6e8d122879a9f7aaea0b3f4691b
Publikováno v:
Fisheries Science. 78(2):431-439
Thermal denaturation profiles of catfish myosin when heated as myofibrils (Mf) were compared with those of tilapia. The Ca2+-ATPase inactivation rate of catfish myofibrils was the same as that of tilapia myofibrils. The conclusion was the same with i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d7f9c679f798a40ded83df3b8536a85
http://hdl.handle.net/2115/49359
http://hdl.handle.net/2115/49359