Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Pairote Wongputtisin"'
Autor:
Jirat Wongsanittayarak, Nalapat Leangnim, Kridsada Unban, Chartchai Khanongnuch, Saisamorn Lumyong, Pairote Wongputtisin, Apinun Kanpiengjai
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101353- (2024)
As has been confirmed in our previous study, red onion is a promising source of inulin-fructan, inulin neoseries fructan, and their fructooligosaccharides (FOSs). Short-chain FOSs (SCFOSs) are potential prebiotics as they provide many health promotin
Externí odkaz:
https://doaj.org/article/591b433b559f404aaf4916abe2b04736
Autor:
Jakkrit Aisara, Jirat Wongsanittayarak, Nalapat Leangnim, Kraikrit Utama, Padchanee Sangthong, Woraprapa Sriyotai, Sugunya Mahatheeranont, Suphat Phongthai, Kridsada Unban, Saisamorn Lumyong, Chartchai Khanongnuch, Pairote Wongputtisin, Apinun Kanpiengjai
Publikováno v:
Microbial Cell Factories, Vol 23, Iss 1, Pp 1-15 (2024)
Abstract Background Yeast treatment has been used for purification of fructooligosaccharides (FOSs). However, the main drawback of this approach is that yeast can only partially remove sucrose from crude FOSs. The main objective of this research was
Externí odkaz:
https://doaj.org/article/1c517abee4294e6abab429e6fd99d963
Autor:
Chioma Stella Anyairo, Kridsada Unban, Pairote Wongputtisin, Jiraporn Rojtinnakorn, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Microorganisms, Vol 12, Iss 8, p 1687 (2024)
Among 79 Bacillus spp. isolated from Miang, a fermented tea in north Thailand, 17 Bacillus strains were selected with probiotic potential in Nile tilapia culture based on the capabilities of bacteriocin production and associated antimicrobial activit
Externí odkaz:
https://doaj.org/article/e338c0194c2f4c12a37a9fa5ee8afd6d
Autor:
Varongsiri Kemsawasd, Weeraya Karnpanit, Sirinapa Thangsiri, Pairote Wongputtisin, Apinun Kanpiengjai, Chartchai Khanongnuch, Uthaiwan Suttisansanee, Chalat Santivarangkna, Suwapat Kittibunchakul
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100850- (2024)
This study developed a food-grade fermentation process that efficiently isolated proteins and minerals from shrimp-processing waste (SPW). The in vitro antioxidant and enzyme inhibitory effects of SPW hydrolysates obtained from the fermentation proce
Externí odkaz:
https://doaj.org/article/8f37ea4e8fbf44a4b7a093641144c469
Autor:
Kamonwan Manowan, Pairote Wongputtisin, Unnop Tassanaudom, Tanongsak Sassa- Deepaeng, Ni-orn Chomsri
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 3, Iss 1, Pp 25-31 (2020)
Lactic acid fermentations can be performed through inoculation in orderto ensure consistent product quality and safety. This research investigates the effect of the use of Lactobacillus plantarum and Lactobacillus johnsonii as a mixed starter in mush
Externí odkaz:
https://doaj.org/article/401d78f2aabb4186b64dc0aff1bd12dd
Autor:
Md. Humayun Kabir, Kridsada Unban, Pratthana Kodchasee, Rasiravathanahalli Kaveriyappan Govindarajan, Saisamorn Lumyong, Nakarin Suwannarach, Pairote Wongputtisin, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Agriculture, Vol 13, Iss 3, p 533 (2023)
Tea (Camellia sinensis var. assamica) is a traditional and economically important non-alcoholic beverage-producing plant grown in large plantations in the northern region of Thailand and has a diverse community of endophytic bacteria. In this study,
Externí odkaz:
https://doaj.org/article/c5385fb6f92b4499b45c00039e0bb989
Autor:
Jakkrit Aisara, Pairote Wongputtisin, Somkid Deejing, Chutamas Maneewong, Kridsada Unban, Chartchai Khanongnuch, Paul Kosma, Markus Blaukopf, Apinun Kanpiengjai
Publikováno v:
Plants, Vol 10, Iss 11, p 2401 (2021)
Red onion is a popular ingredient in many Thai dishes and has recently been promoted for commercial cultivation. In this study, inulin-fructooligosaccharides (inulin-FOSs) were extracted from red onions in a simplified extraction method. The extract
Externí odkaz:
https://doaj.org/article/d7e5b9b015cc49a98e8a95697e55eaa7
Autor:
Augchararat Klongklaew, Kridsada Unban, Apinun Kanpiengjai, Pairote Wongputtisin, Punnita Pamueangmun, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Fermentation, Vol 7, Iss 2, p 95 (2021)
Among 39 pentose-utilizing lactic acid bacteria (LAB) selected from acid-forming bacteria from the midgut of Eri silkworm, the isolate WX1 was selected with the highest capability to produce optically pure l-lactic acid (l-LA) from glucose, xylose an
Externí odkaz:
https://doaj.org/article/f9431c0b66b8441fa37644c1406fa7dc
Autor:
Unnop Tassanaudom, Kamonwan Manowan, Tanongsak Sassa Deepaeng, Pairote Wongputtisin, Ni-orn Chomsri
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 3, Iss 1, Pp 25-31 (2020)
Lactic acid fermentations can be performed through inoculation in order to ensure consistent product quality and safety. This research investigates the effect of the use of Lactobacillus plantarum and Lactobacillus johnsonii as a mixed starter in mus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ac993114d6d56f3a8e243fa5c614d5a
https://afssaae.ub.ac.id/index.php/afssaae/article/view/54
https://afssaae.ub.ac.id/index.php/afssaae/article/view/54
Khon Kaen Agriculture Journal, 50, 1, 88-99
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beebb609d0f9e5c738c25902772d0762
