Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Pattavara Pathomrungsiyoungkul"'
Autor:
J. Techarang, Sujinda Sriwattana, Pattavara Pathomrungsiyoungkul, Yuthana Phimolsiripol, Katekan Dajanta, B. Phanchaisri, Arunee Apichartsrangkoon
Publikováno v:
Journal of Aquatic Food Product Technology. 28:572-582
The objective of this study was to examine how konjac flour or carboxymethylcellulose (CMC) could improve the physical, microbiological, and sensorial qualities of pressurized Swai fish-bas...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5226acfdcf223f8d443e0514e2355173
https://doi.org/10.1080/10498850.2019.1623962
https://doi.org/10.1080/10498850.2019.1623962
Autor:
J. Techarang, Pattavara Pathomrungsiyoungkul, Arunee Apichartsrangkoon, Sujinda Sriwattana, B. Phanchaisri
Publikováno v:
High Pressure Research. 37:402-414
Swai-fish emulsions containing fermented soybeans (thua nao and rice-koji miso) were pressurized at 600 MPa for 20 min or heated at 72°C for 30 min. The fish batters were blended with soy protein isolate (SPI) or whey protein concentrate (WPC) to st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daf01ac223a5003fe371e9b0d048c180
https://doi.org/10.1080/08957959.2017.1337899
https://doi.org/10.1080/08957959.2017.1337899
Autor:
Techarang, Jiranat1,2 (AUTHOR), Apichartsrangkoon, Arunee3 (AUTHOR) arunee.a@cmu.ac.th, Phanchaisri, Boonrak1 (AUTHOR), Pathomrungsiyoungkul, Pattavara3 (AUTHOR), Sriwattana, Sujinda3 (AUTHOR)
Publikováno v:
High Pressure Research. Sep2017, Vol. 37 Issue 3, p402-414. 13p.
Autor:
Techarang, Jiranat, Apichartsrangkoon, Arunee, Pathomrungsiyoungkul, Pattavara, Sriwattana, Sujinda, Phimolsiripol, Yuthana, Phanchaisri, Boonrak, Dajanta, Katekan
Publikováno v:
Journal of Aquatic Food Product Technology; 2019, Vol. 28 Issue 6, p572-582, 11p