Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sirinapa Sasanam"'
Autor:
Sirinapa Sasanam, Benjawan Thumthanaruk, Sombat Wijuntamook, Vasan Rattananupap, Savitri Vatanyoopaisarn, Chureerat Puttanlek, Dudsadee Uttapap, Solange I Mussatto, Vilai Rungsardthong
Publikováno v:
PLoS ONE, Vol 18, Iss 2, p e0269857 (2023)
This study aimed to produce process flavorings from methionine and glucose via Maillard reaction by extrusion method. Modified starch was used as a carrier to reduce the torque and facilitate the production process. Five formulations of process flavo
Externí odkaz:
https://doaj.org/article/90c2d79b81754410b0e7e0225fd66ce1
Autor:
Sirinapa Sasanam, Benjawan Thumthanaruk, Vilai Rungsardthong, Jintana Laohavijitjan, Solange I. Mussatto, Dudsadee Uttapap
Publikováno v:
Applied Science and Engineering Progress.
This research aimed to study some properties of three flour alternative sources from rice flour (RF), banana flour (BF), and job’s tears flour (JTF) when applied for cookies preparation. Physicochemical properties including water absorption index (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a2d42535c9c53711e22f097136a4560
https://doi.org/10.14416/j.asep.2022.05.004
https://doi.org/10.14416/j.asep.2022.05.004
Autor:
Sirinapa Sasanam, Vilai Rungsardthong, Benjawan Thumthanaruk, Sombat Wijuntamook, Vasan Rattananupap, Savitri Vatanyoopaisarn, Chureerat Puttanlek, Dudsadee Uttapap, Solange I. Mussatto
Publikováno v:
Journal of food scienceREFERENCES. 87(3)
The conventional method to produce process flavoring is non-continuous, time consuming, and generates a high volume of effluent. This research aimed to evaluate the use of methionine, thiamine, and reducing sugars to develop process flavorings by dir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85a63482331647a9891682329829681a
https://pubmed.ncbi.nlm.nih.gov/35122252
https://pubmed.ncbi.nlm.nih.gov/35122252
Autor:
Savitri Vatanyoopaisarn, Dudsadee Uttapap, Sombat Wijuntamook, Benjawan Thumthanaruk, Vasan Rattananupap, Solange I. Mussatto, Sirinapa Sasanam, Vilai Rungsardthong, Chureerat Puttanlek
Publikováno v:
Sasanam, S, Rungsardthong, V, Thumthanaruk, B, Wijuntamook, S, Rattananupap, V, Vatanyoopaisarn, S, Puttanlek, C, Uttapap, D & Mussatto, S I 2021, ' Properties and volatile profile of process flavorings prepared from d-xylose with glycine, alanine or valine by direct extrusion method ', Food Bioscience, vol. 44, no. Part A, 101371 . https://doi.org/10.1016/j.fbio.2021.101371
This study investigated the production of process flavorings by direct extrusion method using a model system consisted of 80% (w/w) d -xylose and glycine, alanine, or valine at 20% (w/w). The extruder's barrel temperatures were controlled at 65, 80,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4254d8de8ece208009761fee69b3b746
https://doi.org/10.1016/j.fbio.2021.101371
https://doi.org/10.1016/j.fbio.2021.101371
Autor:
Anuchita Moongngarm, Sirinapa Sasanam, Watcharee Pinsiri, Puttarat Inthasoi, Sakawduen Janto, Jutharat Pengchai
Publikováno v:
American Journal of Applied Sciences. 11:1811-1818
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3095cbdeb870e794af16ed4b16301a8
https://doi.org/10.3844/ofsp.9483
https://doi.org/10.3844/ofsp.9483