Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Pornpisanu Thammapat"'
Autor:
Parinya Boonarsa, Apichaya Bunyatratchata, Theeraphan Chumroenphat, Pornpisanu Thammapat, Tipaukson Chaikwang, Tarathep Siripan, Hua Li, Sirithon Siriamornpun
Publikováno v:
Horticulturae, Vol 10, Iss 11, p 1171 (2024)
Watermeal (Wolffia globosa) has emerged as a promising candidate as an alternative protein source due to its outstanding nutritional profile. This study evaluated the nutritional quality, functional properties, and biological characteristics of W. gl
Externí odkaz:
https://doaj.org/article/851ab90debeb40118ec936103ed4db8c
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 38, Iss 2, Pp 163-170 (2016)
Optimization of the concentrating conditions of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) extracted from Asian catfish oil was studied to obtain a maximum concentration. The crude fish oil was extracted from the belly flap and adip
Externí odkaz:
https://doaj.org/article/7ed5689ae8454e05a8a995fed47b1539
Autor:
Pornpisanu Thammapat
Naresuan University Journal: Science and Technology, 31, 1, 20-28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9f98cbb27d8ff566aa59ea80c2d47d1
Publikováno v:
Food Chemistry. 194:230-236
The impacts of traditional and alternative parboiling processes on the concentrations of fatty acids, tocopherol, tocotrienol, γ-oryzanol and phenolic acids in glutinous rice were investigated. Differences between the two methods were the soaking te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3949b6169049234b9a2b5ac84a6e05bf
https://doi.org/10.1016/j.foodchem.2015.08.014
https://doi.org/10.1016/j.foodchem.2015.08.014
Autor:
Pornpisanu Thammapat, Wanida Pharanat, Preedok Sarobol, Atthachai Inta, Suriya Ruttanasuriyakorn, Mali Sarobo
Publikováno v:
Journal of Physics: Conference Series. 1144:012061
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aff426c0416ba69a9b95452f6ad4a5f8
https://doi.org/10.1088/1742-6596/1144/1/012061
https://doi.org/10.1088/1742-6596/1144/1/012061
Publikováno v:
Food Chemistry. 122:223-227
The objective of this research was to analyse the distribution pattern of proximate composition and fatty acid profiles in different portions of Asian catfish ( Pangasius bocourti ). The lipid content was found amongst different portions, ranging fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39b5692136d4dae81c740bc6ea4547d7
https://doi.org/10.1016/j.foodchem.2010.02.065
https://doi.org/10.1016/j.foodchem.2010.02.065
Autor:
Mali Sarobo, Pornpisanu Thammapat, Wanida Pharanat, Suriya Ruttanasuriyakorn, Atthachai Inta, Preedok Sarobol
Publikováno v:
Journal of Physics: Conference Series; 2019, Vol. 1144 Issue 1, p1-1, 1p