Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Panida Banjongsinsiri"'
Autor:
Pichaya Jumnongprakhon, Krittalak Pasakawee, Panida Banjongsinsiri, Nowwapan Donrung, Supawadee Daodee, Pennapa Chonpathompikunlert
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 43, Iss 5, Pp 1367-1373 (2021)
Cellular senescence is characterized by morphological and metabolic changes with emerging neurodegeneration. Recently, senescence has been described as having excessive amount of reactive oxygen species (ROS) and over-activation of senescence assoc
Externí odkaz:
https://doaj.org/article/b668a50ce0404ff5bd9723096e9ff9ab
Autor:
Narisara Kumkong, Panida Banjongsinsiri, Natta Laohakunjit, Savitri Vatanyoopaisarn, Benjawan Thumthanaruk
Publikováno v:
Heliyon, Vol 6, Iss 12, Pp e05817- (2020)
Gelatin gummy jelly is a chewable snack with attractive synthetic colour and flavour. The use of natural carotenoid colourant, found in Gac aril or pulp, potentially benefits consumer health. The objectives of this study were to formulate gummy proto
Externí odkaz:
https://doaj.org/article/056dbf89d6d445f3a56da5da776410cf
Autor:
Natta Laohakunjit, Narisara Kumkong, Panida Banjongsinsiri, Savitri Vatanyoopaisarn, Benjawan Thumthanaruk
Publikováno v:
Heliyon
Heliyon, Vol 6, Iss 12, Pp e05817-(2020)
Heliyon, Vol 6, Iss 12, Pp e05817-(2020)
Gelatin gummy jelly is a chewable snack with attractive synthetic colour and flavour. The use of natural carotenoid colourant, found in Gac aril or pulp, potentially benefits consumer health. The objectives of this study were to formulate gummy proto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d6b37eee8e60afe69d2daf834b0af07
https://doi.org/10.1016/j.heliyon.2020.e05817
https://doi.org/10.1016/j.heliyon.2020.e05817
Publikováno v:
The Journal of King Mongkut's University of Technology North Bangkok.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74d47321f577a8783ead6a9a411f0c01
https://doi.org/10.14416/j.kmutnb.2018.01.008
https://doi.org/10.14416/j.kmutnb.2018.01.008
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Food and Applied Bioscience, 4, 3, 161-170
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e15be6b1692d761c74b659a688c4a1d9
Publikováno v:
Journal of the Science of Food and Agriculture. 84:1493-1499
Fresh cut mangos were infused with pectinesterase (PME) and calcium chloride, and the effect on textural properties, distribution of pectic substance and degree of esterification was determined. Temperature gradient infusion with PME and/or calcium c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4ae175eac2230cb167bcef3b114d20d
https://doi.org/10.1002/jsfa.1782
https://doi.org/10.1002/jsfa.1782
Publikováno v:
Journal of agricultural and food chemistry. 52(26)
The effect of vacuum infusion on eggplant quality of a commercial fungal (Aspergillus niger) and citrus pectinmethylesterase (PME) with calcium chloride (4000 ppm) was investigated after processing and during storage. Firmness of infused eggplants us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6078bbd32b1edf0a3453957a6eeb825
https://pubmed.ncbi.nlm.nih.gov/15612820
https://pubmed.ncbi.nlm.nih.gov/15612820