Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Pussadee TANGWATCHARIN"'
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 11, Pp 1763-1775 (2019)
Objective The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods Five treatments of fermente
Externí odkaz:
https://doaj.org/article/4e0b2cd636f045b88fe28e4384149e72
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 10, Pp 1580-1590 (2019)
Objective The aims of this study were to select one strain of Lactobacillus plantarum (L. plantarum) for a potential indigenous safe starter culture with low level antibiotic resistant and low biogenic amine production and evaluate its effect on biog
Externí odkaz:
https://doaj.org/article/272858193893448ea08ececc9bb9cd2c
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 1, Pp 129-137 (2018)
Objective The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Meth
Externí odkaz:
https://doaj.org/article/82297bf343d9486f9d31aeab7ebb9529
Publikováno v:
Walailak Journal of Science and Technology, Vol 17, Iss 8 (2018)
Effect of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rate and qualities of Moo som, a traditional Thai fermented pork was evaluated. Lactobacillus plantarum KL102 (spontaneous starter) and L. plantarum TISIR543 (c
Externí odkaz:
https://doaj.org/article/09d50e402acc4d99bee765336a6ae056
Publikováno v:
Journal of World's Poultry Research.
Blood tofu, or cooked duck blood curd, is a Chinese delicacy in East Asia. Its quality and shelf-life are low due to microorganism contamination during production. Therefore, the present study was performed to investigate the role of sodium diacetate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6eaace6164e61c0fcbf323d8d79cd257
https://doi.org/10.36380/jwpr.2022.26
https://doi.org/10.36380/jwpr.2022.26
Publikováno v:
Food Science of Animal Resources
The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60°C, 65°C, and 70°C of sous-vide temperatures. D-values of L. monocytogenes in inoculated restructured goat steak ranged from 7.27 min at 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9b551c5be24f0b42ed0197ff9bb1fc0
https://doi.org/10.5851/kosfa.2019.e64
https://doi.org/10.5851/kosfa.2019.e64
Publikováno v:
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 11, Pp 1763-1775 (2019)
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 11, Pp 1763-1775 (2019)
Objective The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods Five treatments of fermente
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7f6b6585aaa04cd1b0eb1b29c2fc820
https://doi.org/10.5713/ajas.18.0811
https://doi.org/10.5713/ajas.18.0811
Autor:
Pussadee Tangwatcharin
Current Applied Science and Technology, 19, 3, 306-312
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9aeaca0e2435b4cadbf970a8ddb65fc5
Publikováno v:
LWT. 126:109307
To obtain proteases with high collagenolytic activity, 400 bacteria isolates were screened. The secreted proteases from Bacillus subtilis subsp. subtilis B13 (isolated from beef butchery) and B. siamemsis S6 (isolated from soil) which showed the two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2d323ecdbe329eacc7081c6e6ea7565
https://doi.org/10.1016/j.lwt.2020.109307
https://doi.org/10.1016/j.lwt.2020.109307
Publikováno v:
Walailak Journal of Science and Technology, Vol 17, Iss 8 (2018)
The effects of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rates and qualities of moo som, a traditional Thai fermented pork, were evaluated. Lactobacillus plantarum KL102 (spontaneous starter) and L. plantarum TIS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5ce0bd325e61e3b53bbf2af329daf05
http://wjst.wu.ac.th/index.php/wjst/article/view/5222
http://wjst.wu.ac.th/index.php/wjst/article/view/5222