Výsledky vyhledávání - "Pairoj Luangpituksa"

Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology

Autor: P. Somboonpanyakul, Jirarut Wongkongkatep, Pairoj Luangpituksa, S. Suwannarong, Rungtiwa Wongsagonsup, Manop Suphantharika

Publikováno v: Journal of Food Measurement and Characterization. 13:1683-1694

This research aimed to investigate the optimum levels of yeast β-glucan and additional water, and chilled storage time for producing chilled bread using response surface methodology. Yeast β-glucan, a natural hydrocolloid extracted from yeast cell

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1b5f51134b8df811a0cce4a6aef948ff
https://doi.org/10.1007/s11694-019-00085-9

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Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

Autor: Jirarut Wongkongkatep, Pairoj Luangpituksa, Jiratthitikan Sriprablom, Thunyarat Pongtharangkul, Manop Suphantharika

Publikováno v: Journal of Food Engineering. 242:141-152

The influence of pH (3–7) and ionic strength (0–250 mM NaCl) on the physical and rheological properties and stability of soybean oil-in-water emulsions containing whey protein isolate (WPI) as an emulsifier and anionic polysaccharide (xanthan gum

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::159e70ede2264ef3c4eeb26bd32feb5d
https://doi.org/10.1016/j.jfoodeng.2018.08.031

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Effect of enzymatic pretreatment on the extraction yield and physicochemical properties of sago starch

Autor: Jukkrapong Pinyo, Manop Suphantharika, Chanida Hansawasdi, Rungtiwa Wongsagonsup, Pairoj Luangpituksa

Publikováno v: Starch - Stärke. 68:47-56

The aim of this research was to investigate the extraction yield and physicochemical properties of sago starch extracted after enzymatic pretreatment. Sago pith was enzymatic-pretreated by varying enzyme (cellulase enzyme complex) concentration, pret

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8193c1d556280cd51a6972b0725f8322
https://doi.org/10.1002/star.201500185

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Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices

Autor: Pawinee Deetae, Pairoj Luangpituksa, Wonnop Visessanguan, Claudia Grajeda-Iglesias, Maria-Cruz Figueroa-Espinoza, Atikorn Panya, Natthaporn Phonsatta, Eric A. Decker, Pierre Villeneuve, Jérôme Le Comte

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2017, 65 (34), pp.7509-7518. ⟨10.1021/acs.jafc.7b02503⟩

The addition of antioxidants is one of the strategies to inhibit lipid oxidation, a major cause of lipid deterioration in foods leading to rancidity development and nutritional losses. However, several studies have been reported that conventional ant

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be43a29bb61bdf7534eb5a57dbe77ecf
https://hal.archives-ouvertes.fr/hal-01608864

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GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

Autor: Warunee Varanyanond, Pairoj Luangpituksa, Chanida Hansawasdi, Kasarin Tiansawang

Publikováno v: Food Science and Technology, Volume: 36, Issue: 2, Pages: 313-321, Published: 29 APR 2016
Food Science and Technology v.36 n.2 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2016)

Germinated grains have been known as sources of Gamma-aminobutyric acid (GABA) that provide beneficial effects for human health. This study was aimed to investigate GABA production, dietary fiber, antioxidant activity, and the effect of cooking on GA

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46270156e54052aba9fa1bca96b6e73b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200313&lng=en&tlng=en

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Conjugated Autoxidizable Triene‐Based (CAT and ApoCAT) Assays: Their Practical Application for Screening of Crude Plant Extracts with Antioxidant Functions in Relevant to Oil‐in‐Water Emulsions

Autor: Atikorn Panya, Wasinee Pongprayoon, Erwann Durand, Wonnop Visessanguan, Umaporn Uawisetwathana, Jérôme Lecomte, Pairoj Luangpituksa, Maria-Cruz Figueroa-Espinoza, Pierre Villeneuve, Natthaporn Phonsatta, Pawinee Deetae

Publikováno v: European Journal of Lipid Science and Technology

Many previous reports suggested that conventional antioxidant assays could not forecast antioxidant performance of plant extracts, especially when it came to a real food system such as oil‐in‐water emulsion. In this study, antioxidant activities

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9234762095aa82427c2431f709b67936
https://doi.org/10.1002/ejlt.201800239

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Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination

Autor: Jukkrapong Pinyo, Pairoj Luangpituksa, Manop Suphantharika, Chanida Hansawasdi, Rungtiwa Wongsagonsup

Publikováno v: Starch - Stärke. 69:1700005

Sago starch extracted from the pith of sago palm using a traditional method has a low extraction yield. In this study, an effective extraction method for sago starch production with high extraction yield and acceptable starch quality was investigated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::04deb93eb4932b95d2d41564f97f9a51
https://doi.org/10.1002/star.201700005

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