Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Nattaporn Chotyakul"'
Autor:
Concepción Pérez Lamela, Jorge A. Saraiva, J. Antonio Torres, Nattaporn Chotyakul, Reynaldo de la Cruz Quiroz
Publikováno v:
Food Engineering Reviews. 13:634-641
Thermal treatments can cause undesirable sensory quality and nutritional changes in food, whereas high-quality retention has been widely reported for high-pressure processing (HPP). The aim of this study was to assess the retention of whole-fat milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6a4e1edf43e337bc7c055e8d6f28b2d
https://doi.org/10.1007/s12393-020-09242-z
https://doi.org/10.1007/s12393-020-09242-z
Publikováno v:
Bioresource Technology. 244:1480-1488
A techno-economic analysis (TEA) was performed on glucosamine and lipid production from a marine diatom Cyclotella sp. in raceway open pond (RWP) and tubular photobioreactor (PBR) cultivation systems. Two PBR operating schemes were assessed: one to p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1061c982139982ac06c852322ba5e40e
https://doi.org/10.1016/j.biortech.2017.05.079
https://doi.org/10.1016/j.biortech.2017.05.079
Science, Engineering and Health Studies, 12, 3, 139-148
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0211737e1ad37ec210c2b6dc36716a24
Autor:
C. Pérez-Lamela, J. Antonio Torres, Miriam Pateiro-Moure, Nattaporn Chotyakul, Jorge A. Saraiva
Publikováno v:
European Food Research and Technology. 238:535-547
An improved extraction and HPLC method for the simultaneous extraction and quantitation of retinol, α-tocopherol, α-tocotrienol, and β-carotene was developed to analyze commercial whole/semi-skim/skim samples of raw/pasteurized/UHT milk in transpa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76f84d81454454dcdfed9127ce5703f5
https://doi.org/10.1007/s00217-013-2130-7
https://doi.org/10.1007/s00217-013-2130-7
Autor:
Miriam Pateiro-Moure, Elena Martínez-Carballo, Nattaporn Chotyakul, C. Pérez-Lamela, J.A. Torres, Jorge A. Saraiva
Publikováno v:
International Journal of Food Science & Technology. 49:679-688
Summary An improved extraction (2.5% HPO3, 5 mm dithiothreitol) and HPLC quantification methodology using a C–18 column at 35 °C and 0.1 m acetic acid (98%) and acetonitrile (2%) mobile phase was developed to quantify total ascorbic acid (AA) in c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1622bdbe5eabe2482cf8e6c1502529a8
https://doi.org/10.1111/ijfs.12350
https://doi.org/10.1111/ijfs.12350
Autor:
Nattaporn Chotyakul, J. Antonio Torres, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda, C. Pérez-Lamela, Mirian Pateiro-Moure
Publikováno v:
CyTA - Journal of Food. 9:351-364
The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and abiotic contaminants as affected by high-pressure processing (HPP) and press
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d47418ac9ae206d8eda11c9cfb96b309
https://doi.org/10.1080/19476337.2011.616959
https://doi.org/10.1080/19476337.2011.616959
Publikováno v:
Journal of Food Process Engineering. 35:829-839
Monte Carlo procedures can be used to evaluate the uncertainty of food safety and quality estimations caused by the variability in model parameters. This study describes shelf-life predictions based on the growth of Lactobacillus sakei in meat using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97f3d7ce20e4443ae8c025aa5aa09804
https://doi.org/10.1111/j.1745-4530.2010.00631.x
https://doi.org/10.1111/j.1745-4530.2010.00631.x
Publikováno v:
Journal of Food Engineering. 102:247-256
Monte Carlo procedures can be used to evaluate the uncertainty of food safety and quality estimations associated with the variability in the parameters for the calculation model used. Procedures for possible inclusion in an undergraduate process engi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cacb7835e721821338dabd30c8b5147
https://doi.org/10.1016/j.jfoodeng.2010.08.027
https://doi.org/10.1016/j.jfoodeng.2010.08.027
Autor:
Nattaporn Chotyakul, Nutdanai Boonnoon
1, 8, วารสารปัญญาภิวัฒน์
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ada00be56bb6adc6b5f263c36eb3ea4e