Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Patcharin Raviyan"'
Publikováno v:
Food Agricultural Sciences and Technology (FAST), Vol 9, Iss 2, Pp 11-22 (2023)
Red palm oil (RPO) is a high carotenoids product that re-sulted from crude palm oil (CPO). The conventional process of RPO includes degumming, neutralization, deodorization, and fractionation processes. This research aimed to develop the simple and e
Externí odkaz:
https://doaj.org/article/52e4ecf65c3e43d28984ca20964f7305
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract Histamine concentration increases in meats, such as fresh pork, when contaminated with some bacteria. Galangal extract, known for its antimicrobial properties, was studied to determine its effects in reducing bacteria in minced pork artifici
Externí odkaz:
https://doaj.org/article/971aca05c24a4acf98630b16dff940d7
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 41, Iss 3, Pp 513-521 (2019)
Red palm oil is of high nutrition value and sells at high prices, but a proper technique, which is of importance with regard to industrial production, is not available for the Thai producer yet. This study determined the proper processing condition
Externí odkaz:
https://doaj.org/article/83f9dd80b6da446387df9472e130005d
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 41, Iss 2, Pp 450-458 (2019)
A healthy edible oil was developed by blending red palm, rice bran and sesame oils at various proportions to achieve an oil blend with balanced ratio of fatty acids as recommended by the American Heart Association. The optimal blend was red palm oi
Externí odkaz:
https://doaj.org/article/7d5659f6d9ac4bc8824bbe30443c238f
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 40, Iss 5, Pp 1175-1180 (2018)
Sequential-cooling urea–fatty acid complexation is a novel technique developed to pre-concentrate vitamin E extracted from palm fatty acid distillate before further purification by supercritical fluid extraction. The efficacies of the sequential-c
Externí odkaz:
https://doaj.org/article/4d11b70e686a49ae9034eece5c1cd7ef
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 40, Iss 1, Pp 243-249 (2018)
This study aimed to improve the properties of whey protein isolate (WPI) films by incorporating palm oil (6, 7, and 8% w/w) and glycerol (40, 50 and 60% w/w). The lightness of the films increased as glycerol levels increased, but the redness increa
Externí odkaz:
https://doaj.org/article/eeed7303f3c74604845d0c5198952818
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 38, Iss 2, Pp 163-170 (2016)
Optimization of the concentrating conditions of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) extracted from Asian catfish oil was studied to obtain a maximum concentration. The crude fish oil was extracted from the belly flap and adip
Externí odkaz:
https://doaj.org/article/7ed5689ae8454e05a8a995fed47b1539
Publikováno v:
Food Chemistry. 122:223-227
The objective of this research was to analyse the distribution pattern of proximate composition and fatty acid profiles in different portions of Asian catfish ( Pangasius bocourti ). The lipid content was found amongst different portions, ranging fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39b5692136d4dae81c740bc6ea4547d7
https://doi.org/10.1016/j.foodchem.2010.02.065
https://doi.org/10.1016/j.foodchem.2010.02.065
Autor:
Tri Indrarini Wirjantoro, Piyawan Supavititpatana, Patcharin Raviyan, Arunee Apichartsrangkoon
Publikováno v:
Food Chemistry. 106:211-216
Corn–milk yogurt set by a combination of sodium caseinate plus gelatin at concentrations of 0, 0.2, 0.4 and 0.6% (w/v) were studied. The quality of the gels was determined by measurement of acidity, syneresis, texture profile analysis, viscoelastic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::382ed0f7c08fa430557773bfff791d52
https://doi.org/10.1016/j.foodchem.2007.05.058
https://doi.org/10.1016/j.foodchem.2007.05.058
Publikováno v:
Journal of Agricultural Science. 5
The radical scavenging capacity and antioxidant activity of the vitamin E extracted from palm fatty acid distillate by the sequential cooling hexane were compared to those of the synthetic antioxidants including butylated hydroxyanisole (BHA), 2,6-di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ff0deec4c6e4cdd194206ddc7addc5b
https://doi.org/10.5539/jas.v5n4p224
https://doi.org/10.5539/jas.v5n4p224