Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Ratchada Tangwongchai"'
Autor:
Bhornchai Harakotr, Bhalang Suriharn, Ratchada Tangwongchai, Marvin Paul Scott, Kamol Lertrat
Publikováno v:
Journal of Functional Foods, Vol 9, Iss , Pp 109-118 (2014)
The anthocyanin content and antioxidant activity of kernels from 12 genotypes of waxy corn at two maturation stages (milk and mature) were investigated. The individual anthocyanins contained in coloured waxy corn were identified and quantified by HPL
Externí odkaz:
https://doaj.org/article/6aad4ec6658641ac9cc86a7b7f1e26cc
Autor:
Ratchada Tangwongchai
Asia-Pacific Journal of Science and Technology, 27, 3, 12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61902ad1217e17eb5ef9b4abed921cf0
Autor:
Tawatchai Thongfueng, Ratchada Tangwongchai, Bhalang Suriharn, Boonmee Siri, Kamol Lertrat, Danupol Ketthaisong
Khon Kaen Agriculture Journal, 47, 1, 41-50
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f7825e53b550671c8a226d4032786ef
Publikováno v:
Journal of Food Composition and Analysis. 44:1-9
We investigated changes in the antioxidant and enzyme activities of cooked, mini, super-sweet corn (Zea mays L. saccharata ‘Naulthong’). After steaming, samples of whole-ear and cut mini corncobs were vacuum- or atmospheric-packaged then frozen f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::937d756859a1cd444ad4c8000c00e901
https://doi.org/10.1016/j.jfca.2015.06.001
https://doi.org/10.1016/j.jfca.2015.06.001
Publikováno v:
Journal of Food Science and Technology. 52:6529-6537
The characteristics on physicochemical and morphological properties of starches were investigated in fresh waxy corn kernels. Starches were isolated from eight waxy corn genotypes at the immature kernel stage growing in Thailand. The starch content s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb8282bd49906f7d8086700fd147d5a3
https://doi.org/10.1007/s13197-015-1750-2
https://doi.org/10.1007/s13197-015-1750-2
Publikováno v:
Food Chemistry. 169:424-429
Corn silk has been used as a traditional herb in Asia. The objective of this study was to evaluate variability in phytochemicals in corn varieties at three maturity stages of corn silk. Ten vegetable corn varieties were evaluated in a completely rand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::221972a0692da208c8000f4e6346ab4f
https://doi.org/10.1016/j.foodchem.2014.07.136
https://doi.org/10.1016/j.foodchem.2014.07.136
Autor:
Ratchada Tangwongchai, Kamol Lertrat, Marvin Paul Scott, Bhornchai Harakotr, Bhalang Suriharn
Publikováno v:
Food Chemistry. 164:510-517
Antioxidant components, including anthocyanins and phenolic compounds, antioxidant activity, and their changes during traditional cooking of fresh purple waxy corn were investigated. As compared to the raw corn, thermal treatment caused significant (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f34be27250fb9678cbf1b56680ce37c
https://doi.org/10.1016/j.foodchem.2014.05.069
https://doi.org/10.1016/j.foodchem.2014.05.069
Publikováno v:
Food chemistry. 243
High-pressure processing (HPP) at 250-700 MPa for 30-45 min affects the colour parameters, phytochemical contents and antioxidant activities of purple waxy corn kernels (p 0.05). The higher pressure-level, the lower L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d21cbb332a78407679b80c40c45b576
https://pubmed.ncbi.nlm.nih.gov/29146345
https://pubmed.ncbi.nlm.nih.gov/29146345
Autor:
Ratchada Tangwongchai, Bhornchai Harakotr, Marvin Paul Scott, Kamol Lertrat, Bhalang Suriharn
Publikováno v:
Journal of Functional Foods, Vol 9, Iss, Pp 109-118 (2014)
The anthocyanin content and antioxidant activity of kernels from 12 genotypes of waxy corn at two maturation stages (milk and mature) were investigated. The individual anthocyanins contained in coloured waxy corn were identified and quantified by HPL
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::150228938eaa20bdb9fc3653bf064070
http://www.sciencedirect.com/science/article/pii/S1756464614001455
http://www.sciencedirect.com/science/article/pii/S1756464614001455
Publikováno v:
Carbohydrate Polymers. 98:241-248
Starches were isolated from immature waxy corn kernels harvested at 0, 2, 4 and 6 days after optimum stage (DAO) and from mature kernels at 16 DAO. The starch contents showed varied according to genotypes and harvesting stages. The accumulation of st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8001cef987f99715ee83b973ad891c8
https://doi.org/10.1016/j.carbpol.2013.06.016
https://doi.org/10.1016/j.carbpol.2013.06.016