Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Promluck Sanporkha"'
Autor:
Suwapat Kittibunchakul, Varongsiri Kemsawasd, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol, Uthaiwan Suttisansanee
Publikováno v:
Foods, Vol 12, Iss 22, p 4178 (2023)
Roasted sacha inchi seeds are now commercialized as a health food product, but the influence of roasting methods on their proclaimed health effects has yet to be explored. This study investigated the total phenolic contents (TPCs), antioxidant potent
Externí odkaz:
https://doaj.org/article/56093e05766b42ab9754165fca4ff327
Autor:
Suwapat Kittibunchakul, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol, Uthaiwan Suttisansanee, Yuraporn Sahasakul
Publikováno v:
Plants, Vol 11, Iss 11, p 1515 (2022)
Sacha inchi (Plukenetia volubilis L.) has been adopted as a novel economic crop with well-studied nutritional and bioactive benefits for human health. Sacha inchi seeds and oil have high commercial value but scant research has focused on its leaves.
Externí odkaz:
https://doaj.org/article/58baed0cf0e940b48dbd1c83dd871618
Autor:
Suwapat Kittibunchakul, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol, Piya Temviriyanukul, Uthaiwan Suttisansanee
Publikováno v:
Horticulturae, Vol 8, Iss 4, p 344 (2022)
By-products from sacha inchi (Plukenetia volubilis L.) oil extraction as the husk and shell are used as low value fertilizer or animal feed. The nutritive values, antioxidant activities, phenolics, and in vitro health-related activities of the sacha
Externí odkaz:
https://doaj.org/article/06df2fced9f243ba815ba0d2a055bc4a
Autor:
Patsupa Teeragaroonwong, Chatrapa Hudthagosol, Natta Laohakunjit, Narudee Onsri, Promluck Sanporkha
Publikováno v:
Trends in Sciences; Nov2024, Vol. 21 Issue 11, p1-25, 25p
Autor:
Nachomkamon Saengsuk, Natta Laohakunjit, Promluck Sanporkha, Nattapon Kaisangsri, Orrapun Selamassakul, Khanok Ratanakhanokchai, Apiradee Uthairatanakij, Rattiya Waeonukul
Publikováno v:
Food chemistry. 393
Physicochemical and in vitro protein digestibility of alginate/calcium (AC) restructured pork steak hydrolyzed with bromelain with addition of LA gellan, LM pectin and κ-carrageenan at various concentrations (0.5, 1.0, 1.5 and 2% w/w) was evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33d6a8a75068461a9473ebe868b9bf63
https://pubmed.ncbi.nlm.nih.gov/35653998
https://pubmed.ncbi.nlm.nih.gov/35653998
Publikováno v:
Chiang Mai University Journal of Natural Sciences. 20
The objective of this research was to study the effect of sacha inchi pressed-cake (SPC) on the physical, chemical and sensory properties of tuiles. The addition of SPC in tuiles can increase the nutritive value in terms of protein and antioxidant ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b242d5fb149cd2a3aeff7a69ee295c18
https://doi.org/10.12982/cmujns.2021.044
https://doi.org/10.12982/cmujns.2021.044
Autor:
Saranporn Wongpattananukul, Uarna Nungarlee, Arnakorn Ruangprach, Suwaibah Sulong, Promluck Sanporkha, Sirichai Adisakwattana, Sathaporn Ngamukote
Publikováno v:
LWT. 163:113559
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d878aa07f798356da30d7955f2d045a
https://doi.org/10.1016/j.lwt.2022.113559
https://doi.org/10.1016/j.lwt.2022.113559
Autor:
Promluck Sanporkha, Nattapon Kaisangsri, Apiradee Uthairatanakij, Orrapun Selamassakul, Khanok Ratanakhanokchai, Natta Laohakunjit, Nachomkamon Saengsuk
Publikováno v:
Food chemistry. 361
Enzymatic tenderisation including bromelain enhances underused cuts of meat in emerged restructuring technology. Physicochemical and textural characteristics of restructured pork steak hydrolysed with bromelain for masticatory dysfunction people were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a73bbc35242adf2dbcfe1f8725ab25ab
https://pubmed.ncbi.nlm.nih.gov/34033991
https://pubmed.ncbi.nlm.nih.gov/34033991
Publikováno v:
Scopus-Elsevier
This research aimed to study the effect of xanthan gum (XG) on physico-chemical and sensory properties of sweet sticky rice puree diet (SRD). The 3 different concentrations of XG at 0.75, 1.00, and 1.25 % (w/w) were added to SRD. The results showed t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f7c55aed9eab48181df7061f651af77
http://www.scopus.com/inward/record.url?eid=2-s2.0-85075871259&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85075871259&partnerID=MN8TOARS
