Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Plernchai Tangkanakul"'
Autor:
Duangchan Hengsawadi, Plernchai Tangkanakul, Pramote Tammarate, Yaovadee Cuptapun, Preeya Leelahakul, Surat Komindr, Varapat Pakpeankitvatana, Wanpen Mesomya
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 28, Iss Suppl.1, Pp 23-28 (2006)
The purpose of this study was to evaluate cereals and nata de coco supplementation on the lipid status in 22 subjects with hyperlipidemia. Subjects consisted of eleven men and eleven women aged 32-75 years, and had serum total cholesterol (TC) level
Externí odkaz:
https://doaj.org/article/e584c472578d4348a88636f9a6dc1a9a
Publikováno v:
Japan Agricultural Research Quarterly: JARQ. 46:347-353
Five different cooking methods - blanching, boiling, steaming, sauteing and high temperature (121°C) cooking - were applied to Ocimum herbs. Four Ocimum species - O. americanum (hairy basil), O. tenuiflorum (holy basil; syn. O. sanctum), O. basilicu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7c06030241d6d5b5435b4f204ebe9b9
https://doi.org/10.6090/jarq.46.347
https://doi.org/10.6090/jarq.46.347
Autor:
Ngamjit Lowvitoon, Gassinee Trakoontivakorn, Janpen Saengprakai, Boonma Niyomwit, Payom Auttaviboonkul, Plernchai Tangkanakul, Kazuhiko Nakahara
Publikováno v:
Japan Agricultural Research Quarterly: JARQ. 45:211-218
Ten different foods containing local Thai vegetables were selected to study their antioxidant and antimutagenic properties. The antioxidant capacity, antimutagenicity, and total phenolic content of methanol extracts obtained from cooked food samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e85cc9d2a8b0d476ac2766f67949bd6
https://doi.org/10.6090/jarq.45.211
https://doi.org/10.6090/jarq.45.211
Publikováno v:
Food Science and Technology Research. 14:421-430
On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process, a box-behnken design of the response surface methodology (RSM) was employed to investigate the interaction of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceaf24d67e437a58c0c7f47fffdbef92
https://doi.org/10.3136/fstr.14.421
https://doi.org/10.3136/fstr.14.421
