Výsledky vyhledávání - "Piyanut Sridonpai"

Akademický článek

Toxic Heavy Metals and Their Risk Assessment of Exposure in Selected Freshwater and Marine Fish in Thailand

Autor: Prasit Sirisangarunroj, Nuntawat Monboonpitak, Weeraya Karnpanit, Piyanut Sridonpai, Alongkote Singhato, Nunnapus Laitip, Nattikarn Ornthai, Charun Yafa, Kunchit Judprasong

Publikováno v: Foods, Vol 12, Iss 21, p 3967 (2023)

This study identified the levels of arsenic, cadmium, mercury, and lead in 15 species of commonly consumed fish in Thailand (7 freshwater species, 8 marine species), as well as the risk of these toxic elements for consumers. Inductively coupled plasm

Externí odkaz: https://doaj.org/article/d4a55efb604a4caaa6852ab339e4b419

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Akademický článek

Nutritive values and phytochemical compositions of edible indigenous plants in Thailand

Autor: Piyanut Sridonpai, Pichakorn Kongprapun, Nongnuch Sungayuth, Monruedee Sukprasansap, Chanika Chimkerd, Kunchit Judprasong

Publikováno v: Frontiers in Sustainable Food Systems, Vol 6 (2022)

Indigenous edible plants are important components of food systems that are linked to food security and are important sources of nutrients with potential health benefits. Since knowledge about Thailand's various indigenous plants is limited, this stud

Externí odkaz: https://doaj.org/article/e20d74731b2640c79e730856807ce77b

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Akademický článek

Effect of Ultraviolet Irradiation on Vitamin D in Commonly Consumed Mushrooms in Thailand

Autor: Kunchit Judprasong, Sochannet Chheng, Chanika Chimkerd, Sitima Jittinandana, Nattapol Tangsuphoom, Piyanut Sridonpai

Publikováno v: Foods, Vol 12, Iss 19, p 3632 (2023)

This study examined the effect and stability of ultraviolet B (UV-B) irradiation and subsequent cooking on vitamin D content in commonly consumed mushrooms in Thailand. Eight varieties of mushrooms were exposed to two-sided UV-B lamps for up to 3 h i

Externí odkaz: https://doaj.org/article/3ee3c40d205742fda9d5d797afb6c8e7

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Akademický článek

Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking

Autor: Piyanut Sridonpai, Philipda Suthipibul, Konpong Boonyingsathit, Chanika Chimkerd, Sitima Jittinandana, Kunchit Judprasong

Publikováno v: Foods, Vol 12, Iss 11, p 2141 (2023)

This study investigated the vitamin D level of nine species of cultivated mushrooms and three species of wild mushrooms commonly consumed in Thailand and the effect of cooking on their vitamin D content. Cultivated mushrooms were obtained from three

Externí odkaz: https://doaj.org/article/ad39ed7827b34794b5960b91a88b4041

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Akademický článek

In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand

Autor: Alongkote Singhato, Kunchit Judprasong, Piyanut Sridonpai, Nunnapus Laitip, Nattikarn Ornthai, Charun Yafa, Chanika Chimkerd

Publikováno v: Foods, Vol 11, Iss 21, p 3312 (2022)

Selenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se using the equilib

Externí odkaz: https://doaj.org/article/ae0d86ef62124409be501a88d522ba52

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Akademický článek

Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand

Autor: Alongkote Singhato, Kunchit Judprasong, Piyanut Sridonpai, Nunnapus Laitip, Nattikarn Ornthai, Charun Yafa, Chanika Chimkerd

Publikováno v: Foods, Vol 11, Iss 12, p 1808 (2022)

Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cook

Externí odkaz: https://doaj.org/article/2240561b26904d2b87026f6a5a1a306d

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Akademický článek

Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand

Autor: Piyanut Sridonpai, Kunchit Judprasong, Nichaphan Tirakomonpong, Preecha Saetang, Prapasri Puwastien, Nipa Rojroongwasinkul, Boonsong Ongphiphadhanakul

Publikováno v: Foods, Vol 11, Iss 6, p 819 (2022)

This study determined vitamin D content in commonly consumed fish in Thailand and the effects of different cooking methods on vitamin D retention. Five species of freshwater fish and four species of marine fish were purchased from three representativ

Externí odkaz: https://doaj.org/article/7a53569285b54207b8dd594aa3d0ab77

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