Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Pattavara Pathomrungsiyounggul"'
Autor:
Sakaewan Ounjaijean, Supakit Chaipoot, Rewat Phongphisutthinant, Gochakorn Kanthakat, Sirinya Taya, Pattavara Pathomrungsiyounggul, Pairote Wiriyacharee, Kongsak Boonyapranai
Publikováno v:
Foods, Vol 13, Iss 17, p 2847 (2024)
This study addresses the growing interest in natural functional ingredients by evaluating the prebiotic and health-promoting functions of honeybee brood biopeptides (HBb-Bps) and their conjugates. The purpose was to investigate their antioxidant acti
Externí odkaz:
https://doaj.org/article/8703d660aa334eee876e25bbe21cf068
Autor:
Rewat Phongphisutthinant, Pairote Wiriyacharee, Kongsak Boonyapranai, Sakaewan Ounjaijean, Sirinya Taya, Pornsiri Pitchakarn, Pattavara Pathomrungsiyounggul, Patamaphorn Utarat, Worachai Wongwatcharayothin, Chalermkwan Somjai, Supakit Chaipoot
Publikováno v:
Foods, Vol 13, Iss 3, p 380 (2024)
This study investigated the formation of soy protein isolate hydrolysate–yeast cell extract (SPIH-YCE) conjugates through a humid–dry heating process and their impact on bioactivity. The incubation of SPIH-YCE samples at 60 °C and ~75% humidity
Externí odkaz:
https://doaj.org/article/068be56c759543b6be6e055d61917d63
Autor:
Pattavara Pathomrungsiyounggul, Attapol Sutjaritrak, Pairote Wiriyacharee, Charin Techapun, Puangtong Jaisun
Publikováno v:
Chiang Mai University Journal of Natural Sciences. 19:122-138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66886bd629e1684b6ae7b81c852a5a32
https://doi.org/10.12982/cmujns.2020.0008
https://doi.org/10.12982/cmujns.2020.0008
Publikováno v:
Journal of Food and Nutrition Research. 7:231-236
Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chroni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f73b2f92c83aac70b246048c32e07724
https://doi.org/10.12691/jfnr-7-3-8
https://doi.org/10.12691/jfnr-7-3-8
Autor:
Eko Hari Purnomo, Pattavara Pathomrungsiyounggul, Fransiska Agatha Nindyautami, Nattaya Konsue
Publikováno v:
Current Research in Nutrition and Food Science Journal. 6:412-424
The objective of this research was to improve functional property of rice by fortification with gac aril using vacuum impregnation (VI) process. Effects of rice variety, preparation method and VI condition on gac aril fortified rice quality were inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c49babaa5d5341a7338ca8f8c0603208
https://doi.org/10.12944/crnfsj.6.2.16
https://doi.org/10.12944/crnfsj.6.2.16
Autor:
Pittaya Chaikham, Katekan Dajanta, J. Techarang, Arunee Apichartsrangkoon, Pattavara Pathomrungsiyounggul
Publikováno v:
LWT - Food Science and Technology. 66:63-71
Various proportions of fermented soybeans i.e. thua nao and rice-koji miso were added into the swai-fish emulsion to improve the health potential of the products. Accordingly, the physico-chemical, microbiological properties and sensory attributes of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6744376a7a9fb92d25a9660070b919d7
https://doi.org/10.1016/j.lwt.2015.10.021
https://doi.org/10.1016/j.lwt.2015.10.021
Publikováno v:
Journal of Food Science. 77:E10-E16
Dialysis was performed to examine some of the properties of the soluble phase of calcium (Ca) fortified soymilk at high temperatures. Dialysates were obtained while heating soymilk at temperatures of 80 and 100 °C for 1 h and 121 °C for 15 min. It
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94624805f5ead646cecb5d405ab5b706
https://doi.org/10.1111/j.1750-3841.2011.02436.x
https://doi.org/10.1111/j.1750-3841.2011.02436.x
Publikováno v:
International Journal of Food Science & Technology. 45:2234-2240
Summary Soymilk fortified with 25 mm Ca (Ca carbonate, Ca citrate, triCa phosphate, Ca gluconate or Ca lactate) was compared with the properties of unfortified soymilk (control). Calcium carbonate, Ca citrate and triCa phosphate did not significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fea125aea95088ef2d736b08f999c4a
https://doi.org/10.1111/j.1365-2621.2010.02399.x
https://doi.org/10.1111/j.1365-2621.2010.02399.x
Publikováno v:
Food Chemistry. 118:808-814
Addition of 25 mM calcium chloride to soy milk reduced pH, increased ionic calcium and caused it to coagulate. The effects of different chelating agents were investigated on selected physicochemical properties of soy milk and on preventing coagulatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26f34f064d9c29caf9de8fe6d10f684e
https://doi.org/10.1016/j.foodchem.2009.05.067
https://doi.org/10.1016/j.foodchem.2009.05.067
Publikováno v:
Handbook of Food Fortification and Health ISBN: 9781461470755
Soymilk is a traditional drink of Chinese origin. Recently a calcium-fortified soymilk (CFSM) has been developed as a functional beverage. The consumption of soy protein is claimed to result in a lower risk of some chronic diseases (including cardiov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d1164d6f8ad8277c57454ebdfe59e70
https://doi.org/10.1007/978-1-4614-7076-2_15
https://doi.org/10.1007/978-1-4614-7076-2_15
