Zobrazeno 1 - 10 of 19 pro vyhledávání: '"Rossaporn Jiamjariyatam"'
1
Akademický článek
Effects of freeze-drying and vacuum-drying on the quality, total phenolic contents, and antioxidant activities of bee honey in northern Thailand
Autor: Rossaporn Jiamjariyatam, Orachorn Mekkerdchoo, Pakkapong Phucharoenrak, Lu Zheng
Publikováno v: AIMS Agriculture and Food, Vol 9, Iss 2, Pp 430-444 (2024)
We aimed to evaluate the effect of freeze-drying and vacuum-drying on moisture, water activities (aw), total soluble solid (TSS), hydroxymethylfurfural (HMF), diastase activity, total phenolic content (TPCs), and antioxidant activities (ABTS, DPPH, F
Externí odkaz: https://doaj.org/article/fb04e68c2a51417dbb0b77740d94a95e
Zobrazit plný text záznamu
2
Akademický článek
Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation
Autor: Yaowapa Meeampun, Titiporn Panyachanakul, Siritron Samosorn, Kulvadee Dolsophon, Rossaporn Jiamjariyatam, Wanlapa Lorliam, Jantima Arnthong, Surisa Suwannarangsee, Prapakorn Tantayotai, Sukhumaporn Krajangsang
Publikováno v: Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Arabica coffee is the most popular and best-selling type of coffee. During coffee fermentation, microorganisms are essential for the production of metabolites and volatile compounds that affect coffee flavor quality. This work aimed to study
Externí odkaz: https://doaj.org/article/8d69fbb8b8034fc983d1abe1af03793d
Zobrazit plný text záznamu
3
Akademický článek
Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts
Autor: Rossaporn Jiamjariyatam, Pakkapong Phucharoenrak, Siritron Samosorn, Kulvadee Dolsophon, Wanlapa Lorliam, Sukhumaporn Krajangsang, Prapakorn Tantayotai
Publikováno v: The Scientific World Journal, Vol 2023 (2023)
In brewing coffee, a huge amount of food waste is generated; that waste, coffee husks in particular, should be comprehensively exploited. They offer a rich source of bioactive compounds such as caffeine, chlorogenic acid, and trigonelline. The aim of
Externí odkaz: https://doaj.org/article/b3f1b85161854a628ff1303f102c6e8c
Zobrazit plný text záznamu
6
Rice bran wax shortening process for application in biscuit sticks
Autor: Rossaporn Jiamjariyatam
Publikováno v: International Food Research Journal. 29:814-827
The objective of the present work was to investigate the use of rice bran wax shortening for application in biscuit sticks made from rice bran flour. The biscuit sticks were studied in terms of physical, chemical, and sensory characteristics, as well
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::944079e296479e3e1873a5bbb6702b9d
https://doi.org/10.47836/ifrj.29.4.09
Zobrazit plný text záznamu
9
Effect of Coconut Flour on Biscuit Quality
Autor: Rossaporn Jiamjariyatam, Piyanuch Roskhrua, Suriya Attiwittayaporn
Publikováno v: Journal of Culinary Science & Technology. 20:278-292
This study investigated the effect of coconut flour at 10, 20, 30, 40, and 50% on the physical, chemical, sensory properties, and consumer acceptance of biscuit products. Coconut flour after drying...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::beaa3764cb6027173e36c6c5f4d97b2a
https://doi.org/10.1080/15428052.2021.1978362
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje