Výsledky vyhledávání - "Ratanaburee,Anussara"

Akademický článek

The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water

Autor: Kantachote, Duangporn, Ratanaburee, Anussara, Hayisama-ae, Weearm, Sukhoom, Ampaitip, Nunkaew, Tomorn

Publikováno v: In Journal of Functional Foods May 2017 32:401-408

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Akademický článek

Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation

Autor: Kantachote, Duangporn, Ratanaburee, Anussara, Sukhoom, Ampaitip, Sumpradit, Tawatchai, Asavaroungpipop, Narongrid

Publikováno v: In LWT - Food Science and Technology July 2016 70:171-177

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Akademický článek

Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8

Autor: Ratanaburee, Anussara, Kantachote, Duangporn, Charernjiratrakul, Wilawan, Sukhoom, Ampaitip

Publikováno v: In International Journal of Food Microbiology 15 October 2013 167(2):170-176

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Akademický článek

Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12.

Autor: Ratanaburee, Anussara¹, Kantachote, Duangporn¹ duangporn.k@psu.ac.th, Charernjiratrakul, Wilawan¹, Penjamras, Pimpimol², Chaiyasut, Chaiyavat³

Publikováno v: Electronic Journal of Biotechnology. 7/15/2011, Vol. 14 Issue 3, p1-14. 14p.

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Akademický článek

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Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12

Autor: Ratanaburee,Anussara, Kantachote,Duangporn, Charernjiratrakul,Wilawan, Penjamras,Pimpimol, Chaiyasut,Chaiyavat

Publikováno v: Electronic Journal of Biotechnology v.14 n.3 2011
SciELO Chile
CONICYT Chile
instacron:CONICYT

Lactobacillus plantarum DW12, a gamma-aminobutyric acid (GABA) producing strain, was used as a starter culture to produce a functional fermented red seaweed beverage (FSB). Optimal conditions for producing FSB were established using Central Composite

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::830fba9b6a777716bb8891bec949e4f7
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000300001