Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Pornpong SUTTHIRAK"'
Publikováno v:
Walailak Journal of Science and Technology (WJST). 18
This research aimed to study the effect of solvents, namely n-hexane and ethanol, on the yield of crude rice bran oil extraction. The effects of extraction temperatures of 50, 60, and 70 ºC and extraction times of 1, 3, 6, 12, and 24 h were investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ffaa10108feb16c0d25dd93caa3a359
https://doi.org/10.48048/wjst.2021.9611
https://doi.org/10.48048/wjst.2021.9611
Publikováno v:
British Food Journal. 119:2217-2228
Purpose The purpose of this paper is to investigate the potential of fruit waste materials from fruit industry as sources of powerful natural antioxidants. Design/methodology/approach The peels of mango, rambutan, and santol were extracted and analyz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db1690dc9a4bc2c1e51ea965838c693a
https://doi.org/10.1108/bfj-11-2016-0532
https://doi.org/10.1108/bfj-11-2016-0532
Autor:
Pornpong Sutthirak, Worapong Usawakesmanee, Naiyana Pengseng, Saowakon Wattanachant, Sunisa Siripongvutikorn
Publikováno v:
Food and Nutrition Sciences. :229-243
The effect of lipids on antioxidant activities of tested antioxidants and Tom-Kha paste extract was determined in the food system. 2,2’-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABT
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::489667ea6d94b7a41d4cd3c0f27324c5
https://doi.org/10.4236/fns.2013.48a029
https://doi.org/10.4236/fns.2013.48a029
Publikováno v:
Food and Nutrition Sciences. :690-700
Traditionally, meat has been marinated to improve yield, flavor, tenderness, and may increase product shelf life. Sa-tay is a popular dish in Thai restaurant. Physical, chemical, microbiological and sensory qualities after the oyster meat treated wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82aa19fc93716e2696c154ffe3835b3b
https://doi.org/10.4236/fns.2013.46088
https://doi.org/10.4236/fns.2013.46088
Publikováno v:
Process Biochemistry. 40:2821-2826
The effect of glycation on properties of thermostable glucoamylase was studied by incubating purified glucoamylase with maltodextrin at 60 °C. Glycation occurred during the incubation and was assessed by 5-(hydroxymethyl)-2-furfuraldehyde (HMF) rele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23cf8337f24389517bca2d2113871c01
https://doi.org/10.1016/j.procbio.2004.12.008
https://doi.org/10.1016/j.procbio.2004.12.008