Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Paramaporn KERDSUP"'
Autor:
Saeid Jafari, Krongkan Thongmat, Isaya Kijpatanasilp, Paramaporn Kerdsup, Phisut Naknaen, Malai Taweechotipatr, Kitipong Assatarakul
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-9 (2022)
Abstract The objectives of this research were to study the changes of phenolic compounds in vegetable (yellow VS green) tablets with/without probiotics (Lacticaseibacillus rhamnosus LR5) supplementation by using high performance liquid chromatography
Externí odkaz:
https://doaj.org/article/9bfebcaefa5f4adbab9c9db0ac5532aa
Publikováno v:
Walailak Journal of Science and Technology, Vol 13, Iss 3, Pp 177-191 (2016)
The objective of this research was to evaluate the physicochemical properties and nutritional compositions of foamed banana powders, as affected by various drying methods. The foaming process of banana puree was undertaken by using whey protein conce
Externí odkaz:
https://doaj.org/article/98b4882966de4355a7759db9d46fd121
Publikováno v:
Walailak Journal of Science and Technology, Vol 13, Iss 3 (2015)
The objective of this research was to evaluate the physicochemical properties and nutritional compositions of foamed banana powders, as affected by various drying methods. The foaming process of banana puree was undertaken by using whey protein conce
Externí odkaz:
https://doaj.org/article/6154836cb00e4d8ca5d04284e95cd109
Autor:
Kittiwut Kasemwong, Paramaporn Kerdsup, Malai Taweechotipatr, Suppasin Thangrongthong, Narathip Puttarat
Publikováno v:
Food Science and Biotechnology. 30:245-256
Decrease of survivability and stability is a major problem affecting probiotic functional food. Thus, in this study, Lactobacillus reuteri TF-7 producing bile salt hydrolase was microencapsulated in whey protein isolate (WPI) or whey protein isolate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3fd141d83920bc08b0bf35febfd0c1c
https://doi.org/10.1007/s10068-020-00870-z
https://doi.org/10.1007/s10068-020-00870-z
Publikováno v:
Food Bioscience. 50:102015
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a283a8eaeb3f45f7b3a4f3904ac0dad0
https://doi.org/10.1016/j.fbio.2022.102015
https://doi.org/10.1016/j.fbio.2022.102015
Autor:
Narathip, Puttarat, Suppasin, Thangrongthong, Kittiwut, Kasemwong, Paramaporn, Kerdsup, Malai, Taweechotipatr
Publikováno v:
Food Sci Biotechnol
Decrease of survivability and stability is a major problem affecting probiotic functional food. Thus, in this study, Lactobacillus reuteri TF-7 producing bile salt hydrolase was microencapsulated in whey protein isolate (WPI) or whey protein isolate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6c2dcf638d3ea2d3b193ccb7ad6a7ad6
https://pubmed.ncbi.nlm.nih.gov/33732515
https://pubmed.ncbi.nlm.nih.gov/33732515
Publikováno v:
Food Hydrocolloids. 53:303-310
The effect of salt, malva nut gum (MNG) and rice bran oil (RBO) on pH, water holding capacity (WHC) and rheological properties of beef salt soluble protein (BSSP) was studied. BSSP, which possessed protein 6.8%, was extracted with saline buffer. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a7e009c9211104199ec55fe873d3989
https://doi.org/10.1016/j.foodhyd.2015.03.004
https://doi.org/10.1016/j.foodhyd.2015.03.004
Xanthan Production by Mutant Strain of Xanthomonas campestris TISTR 840 in Raw Cassava Starch Medium
Publikováno v:
Food and Bioprocess Technology. 4:1459-1462
Raw cassava starch was used as carbon source in growing Xanthomonas campestris TISTR 840 for xanthan production due to its cheap price and mass production in Thailand. However, xanthan production with raw cassava starch yielded low content (4.31 g/l)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2087e6c8530a7f186aa8c7f99225ec7d
https://doi.org/10.1007/s11947-009-0250-7
https://doi.org/10.1007/s11947-009-0250-7