Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Orawan Kongpun"'
Autor:
Yaowalux Ruttanapornvareesakul, Kiyoshi Osatomi, Kingduean Somjit, Kazufumi Osako, Kenji Hara, Akinori Otsuka, Orawan Kongpun, Yukinori Nozaki
Publikováno v:
Fisheries Science. 72:421-428
The effects of shrimp head protein hydrolysate (SHPH) from three species of shrimp (northern pink shrimp [Pandalus eous], endeavour shrimp [Metapenaeus endeavouri], black tiger shrimp [Penaeus monodon]) on gel forming ability and protein denaturation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7680a068f6d21a896404b399d3789ad
https://doi.org/10.1111/j.1444-2906.2006.01166.x
https://doi.org/10.1111/j.1444-2906.2006.01166.x
Autor:
Kenji Hara, Misako Ikeda, Yukinori Nozaki, Orawan Kongpun, Yaowalux Ruttanapornvareesakul, Kazufumi Osako
Publikováno v:
Fisheries Science. 71:220-228
To utilize fisheries waste products as food materials with functional properties, shrimp head protein hydrolysates (SHPH) from three species of shrimp, that is, Northern pink shrimp (Pandalus eous). Endeavour shrimp (Metapenaeus endeavouri) and Black
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8309b7caee320c143ac00f0fcc4bf534
https://doi.org/10.1111/j.1444-2906.2005.00951.x
https://doi.org/10.1111/j.1444-2906.2005.00951.x
Autor:
Kazufumi Osako, Yaowalux Ruttanapornvareesakul, Kenji Hara, Orawan Kongpun, Kiyoshi Osatomi, Yukinori Nozaki
Publikováno v:
Food Science and Technology Research. 11:261-268
With the aim of finding an effective way of utilizing shrimp waste, the suppression of freeze-induced denaturation of lizardfish myofibril by proteolytic shrimp head protein hydrolysates (SHPH) during frozen storage at -25°C was investigated by dete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d99597aa49f30cb217f79abc957fa33
https://doi.org/10.3136/fstr.11.261
https://doi.org/10.3136/fstr.11.261
Publikováno v:
Food Science and Technology Research. 11:106-114
To assess the potential utilization of shrimp waste, shrimp chitin (SC) and shrimp chitin hydrolysate (SCH) were prepared from black tiger (Penaeus monodon), endeavour (Metapenaeus endeavouri) and giant freshwater (Macrobrachium rosenbergii) prawns.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c398bf3b66e84afd73462e5a93f5bb39
https://doi.org/10.3136/fstr.11.106
https://doi.org/10.3136/fstr.11.106
Autor:
Orawan Kongpun, Pantip Suwansakornkul
Publikováno v:
Journal of Aquatic Food Product Technology. 9:21-30
The fresh gutted Spanish mackerel were used as raw material for salting by using ratios of fish to salt as follows: 1:1, 2:1 and 3:1 by weight. Histamine content, salt content, moisture, pH, water activity (Aw), total viable count (TVC) and histamine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1da5169ecc6496593afd6e96267f3dc8
https://doi.org/10.1300/j030v09n01_03
https://doi.org/10.1300/j030v09n01_03
Autor:
Kiyoshi Osatomi, Yukinori Nozaki, Misako Ikeda, Kenji Hara, Orawan Kongpun, Kazufumi Osako, Yaowalux Ruttanapornvareesakul
Publikováno v:
Bioresource technology. 97(5)
To utilize fishery waste products as functional food material, the shrimp head protein hydrolysate (SHPH) was produced from three species of shrimp wastes, Northern pink shrimp, Endeavour shrimp and black tiger shrimp, by enzymatic hydrolysis. The SH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::159199cf1d399b04352bbcf9f75f47fb
https://pubmed.ncbi.nlm.nih.gov/16324842
https://pubmed.ncbi.nlm.nih.gov/16324842