Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Panita Ngamchuachit"'
Publikováno v:
AIMS Agriculture and Food, Vol 3, Iss 4, Pp 455-466 (2018)
Both single and mixed solutions of calcium and pectin methylesterase were studied to examine how they improve the quality of frozen mango. The result showed that calcium and pectin methylesterase had a synergistic effect on the mango, helping to impr
Externí odkaz:
https://doaj.org/article/6d69dfeff86e464bbeb23b298be955b8
Autor:
Supason Wanichwecharungruang, Panita Ngamchuachit, Pattara Thiraphibundet, Chalisa Sabphon, Atikan Srichoosilp, Mongkol Sukwattanasinitt, Pakpachong Vadhanasindhu
Publikováno v:
International Journal of Food Science & Technology. 55:1523-1530
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab283e9ac8292bfe47d4f0230116ed4c
https://doi.org/10.1111/ijfs.14426
https://doi.org/10.1111/ijfs.14426
Publikováno v:
Applied Science and Engineering Progress. 13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18767c30a86eb511d9ec43730552907a
https://doi.org/10.14416/j.asep.2020.03.003
https://doi.org/10.14416/j.asep.2020.03.003
Publikováno v:
Acta Horticulturae. :381-386
Fresh lime juice is one of the main ingredients in Thai dishes. Thai lime cultivar 'Pan Rumpai' (Citrus aurantifolia (ChristmP 6- and 12-h stored at 4°C juice samples; 6-h stored at 35°C juice samples; and other lime juice samples. The fresh-squeez
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6000f201d9423dd37403a14eb5d773f1
https://doi.org/10.17660/actahortic.2018.1205.44
https://doi.org/10.17660/actahortic.2018.1205.44
Publikováno v:
AIMS Agriculture and Food, Vol 3, Iss 4, Pp 455-466 (2018)
Both single and mixed solutions of calcium and pectin methylesterase were studied to examine how they improve the quality of frozen mango. The result showed that calcium and pectin methylesterase had a synergistic effect on the mango, helping to impr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5544f4adb8ef0264fa2e935d350f8c2
https://doi.org/10.3934/agrfood.2018.4.455
https://doi.org/10.3934/agrfood.2018.4.455
Publikováno v:
International Dairy Journal. 74:74-79
This study aimed to develop vitamin D 3 fortified ice cream by incorporating vitamin D 3 in an emulsified form using milk protein as emulsifier. Physicochemical stability of vitamin D 3 emulsions using different milk protein emulsifiers including non
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed9db25ea0deff5b2c22df699bf7faf2
https://doi.org/10.1016/j.idairyj.2017.01.003
https://doi.org/10.1016/j.idairyj.2017.01.003
Autor:
Suwimon Keeratipibul, Thomas Hofmann, Preecha Phuwaprisirisan, Panita Ngamchuachit, Sebastian Dirndorfer, Apiniharn Phewpan, Chihiro Ohshima, Corinna Dawid, Hajime Takahashi, Punnida Techaruvichit
Publikováno v:
Journal of agricultural and food chemistry. 68(38)
A 16S rRNA next-generation sequencing technique was applied to investigate the microbial diversity and liquid chromatography-tandem mass spectrometry was used to identify glutamyl peptide profiles of 10 Thai fermented freshwater fish (Pla-ra) samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b31b0e16f797fa417575917d6dababb
https://pubmed.ncbi.nlm.nih.gov/31757121
https://pubmed.ncbi.nlm.nih.gov/31757121
Publikováno v:
Postharvest Biology and Technology. 106:11-20
Mango cultivar and ripeness stage at the time of cutting are important factors that consequently affect the quality of the fresh-cut mango product. In this study, physico-chemical and sensory qualities were measured instrumentally, with sensory descr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0e04aff6497324f25914ea23154f25e
https://doi.org/10.1016/j.postharvbio.2015.03.013
https://doi.org/10.1016/j.postharvbio.2015.03.013
Autor:
Mecit Halil Oztop, Arpassorn Sirijariyawat, Michael J. McCarthy, Emrah Kirtil, Panita Ngamchuachit, Diane M. Barrett
Publikováno v:
Food Research International. 66:409-416
This study describes the use of Nuclear Magnetic Resonance (NMR) relaxometry to understand the effect of pectin methyl esterase (PME) + CaCl2 infusion under different conditions on cell integrity of fresh-cut and frozen–thawed mangoes. Infusion exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6fa028f1c34640128d6823433034a32
https://doi.org/10.1016/j.foodres.2014.10.006
https://doi.org/10.1016/j.foodres.2014.10.006
Publikováno v:
Journal of Food Science. 79:C786-C794
The effects of calcium chloride (CaCl2) and calcium lactate on maintaining textural and sensory quality of fresh-cut "Kent" and "Tommy Atkins" mangos and determination of treatments preferred by consumers were investigated. Mango cubes (1.5×1.5×1.5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f21b311d0b7969486408fdcca862150c
https://doi.org/10.1111/1750-3841.12446
https://doi.org/10.1111/1750-3841.12446