Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Pisit Wongsa-Ngasri"'
Autor:
Artima Lueyot, Benjamaporn Wonganu, Vilai Rungsardthong, Savitri Vatanyoopaisarn, Pokkwan Hutangura, Pisit Wongsa-Ngasri, Sittiruk Roytrakul, Sawanya Charoenlappanit, Tao Wu, Benjawan Thumthanaruk
Publikováno v:
PLoS ONE, Vol 17, Iss 11 (2022)
The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. Several washes or washing machines have reported removing salt in salted jellyfish. However, the green ultrasound technique ha
Externí odkaz:
https://doaj.org/article/6788082d5f604de79c2c9148f72f27b5
Autor:
Artima Lueyot, Vilai Rungsardthong, Savitri Vatanyoopaisarn, Pokkwan Hutangura, Benjamaporn Wonganu, Pisit Wongsa-Ngasri, Sawanya Charoenlappanit, Sittiruk Roytrakul, Benjawan Thumthanaruk
Publikováno v:
PLoS ONE, Vol 16, Iss 6, p e0253254 (2021)
Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main colla
Externí odkaz:
https://doaj.org/article/41365ac8eaa94d338ba55a0b0f38b1b9
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 30, Iss 3, Pp 413-419 (2008)
A static ohmic heating system was developed to remove protein from fish mince (threadfin bream) washwatercollected from a surimi production plant in order to improve water quality. The samples were heated under different electricfield strengths (EFS,
Externí odkaz:
https://doaj.org/article/285a56b8abce4e27981066471b1bbdf3
Autor:
Sittiruk Roytrakul, Sawanya Charoenlappanit, Savitri Vatanyoopaisarn, Artima Lueyot, Pisit Wongsa-ngasri, Benjawan Thumthanaruk, Vilai Rungsardthong, Benjamaporn Wonganu, Pokkwan Hutangura
Publikováno v:
PLoS ONE
PLoS ONE, Vol 16, Iss 6, p e0253254 (2021)
PLoS ONE, Vol 16, Iss 6, p e0253254 (2021)
Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main colla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb9b4bb92c1ca5ac691a455a2119b168
http://europepmc.org/articles/PMC8216106
http://europepmc.org/articles/PMC8216106
Autor:
Yao Yao, Yang Jiao, Jialing He, Yali Zhu, Tony Koral, Pisit Wongsa-ngasri, Juming Tang, Feng Li
Publikováno v:
Journal of Food Process Engineering. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c837beeb777c075a78c8d30bd5a14a40
https://doi.org/10.1111/jfpe.13595
https://doi.org/10.1111/jfpe.13595
Autor:
Pisit Wongsa-Ngasri, Sudhir K. Sastry
Publikováno v:
Journal of Food Engineering. 186:10-16
Ohmic heating without lye has shown promise in tomato peeling; however the use of lye is known to yield high peeled-product quality. In this work, we studied the operational parameters of the ohmic peeling process, specifically, the influence of salt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f36dc8a1de5263bcedb7cd98acabd44e
https://doi.org/10.1016/j.jfoodeng.2016.04.005
https://doi.org/10.1016/j.jfoodeng.2016.04.005
Autor:
Pisit Wongsa-Ngasri, Sudhir K. Sastry
Publikováno v:
Innovative Food Science & Emerging Technologies. 34:148-153
Ohmic heating without lye has shown promise in tomato peeling; however the use of lye is known to yield high peeled-product quality. This investigation was aimed at determining whether a combination of ohmic heating and low lye concentrations could b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b0dbcd085eba431f7e1549919e8b454
https://doi.org/10.1016/j.ifset.2016.01.013
https://doi.org/10.1016/j.ifset.2016.01.013
Autor:
Sudhir K. Sastry, Pisit Wongsa-Ngasri
Publikováno v:
LWT - Food Science and Technology. 61:269-274
Current industrial methods of tomato peeling are lye and steam peeling, both of which suffer from various disadvantages; caustic, high pH waste with the former, and excessive water use with the latter. In this study, ohmic peeling was attempted to po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb74f97ffcd8c2c4ef1530544f5b12e7
https://doi.org/10.1016/j.lwt.2014.12.053
https://doi.org/10.1016/j.lwt.2014.12.053
Autor:
Lueyot, Artima1 (AUTHOR), Wonganu, Benjamaporn2 (AUTHOR), Rungsardthong, Vilai1,3 (AUTHOR), Vatanyoopaisarn, Savitri1,3 (AUTHOR), Hutangura, Pokkwan1 (AUTHOR), Wongsa-Ngasri, Pisit4 (AUTHOR), Roytrakul, Sittiruk5 (AUTHOR), Charoenlappanit, Sawanya5 (AUTHOR), Wu, Tao6 (AUTHOR), Thumthanaruk, Benjawan1,3 (AUTHOR) benjawan.t@sci.kmutnb.ac.th
Publikováno v:
PLoS ONE. 11/2/2022, Vol. 17 Issue 11, p1-18. 18p.
Autor:
Lueyot, Artima1 (AUTHOR), Rungsardthong, Vilai1 (AUTHOR), Vatanyoopaisarn, Savitri1 (AUTHOR), Hutangura, Pokkwan1 (AUTHOR), Wonganu, Benjamaporn2 (AUTHOR), Wongsa-Ngasri, Pisit3 (AUTHOR), Charoenlappanit, Sawanya4 (AUTHOR), Roytrakul, Sittiruk4 (AUTHOR), Thumthanaruk, Benjawan1 (AUTHOR) benjawan.t@sci.kmutnb.ac.th
Publikováno v:
PLoS ONE. 6/18/2021, Vol. 16 Issue 6, p1-14. 14p.