Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Siriwan Nawong"'
Autor:
Saksit Sonsomboonsuk, Tiraporn Junyusen, Pornpimol Moolkaew, Payungsak Junyusen, Tawarat Treeamnuk, Peerawat Taengsopha, Natthaporn Chatchavanthatri, Siriwan Nawong, Phakkhananan Pakawanit
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 101001- (2024)
This research investigates the effect of cooking methods prior to puffing on the quality of puffed germinated brown rice (GBR). The cooking methods include parboiling and steaming (PS), electric rice cooking (EC), ultrasonic pretreatment and parboili
Externí odkaz:
https://doaj.org/article/7b352be61da74f73b823f8bd6cdb75b3
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Beneficial microorganisms are an important strategy for sustainable plant production processes such as stimulate root exudation, stress tolerance, and yield improvement. This study investigated various microorganisms isolated from the rhizosphere of
Externí odkaz:
https://doaj.org/article/f2b88a2cffe7463eb86f98206c2435d4
Autor:
Tiraporn Junyusen, Natthaporn Chatchavanthatri, Pansa Liplap, Payungsak Junyusen, Van Man Phan, Siriwan Nawong
Publikováno v:
Foods, Vol 11, Iss 8, p 1143 (2022)
This research investigates the effects of different extraction processes on the oil extractability, oxidative stability, bioactive compounds, and antioxidant activity of crude rice bran oil (CRBO). The experimental extraction processes include hexane
Externí odkaz:
https://doaj.org/article/3ef2d53166984578b5c543a19d00284c
Publikováno v:
Civil Engineering Journal (2476-3055); May2024, Vol. 10 Issue 5, p1645-1661, 17p
Autor:
Worasin Malaithong, Patpen Penjumras, Isara Wattananapakasem, Siriwan Nawong, Worrapan Poomanee, Hideki Kinoshita
Publikováno v:
J Food Sci Technol
The heat susceptibility of starch granule structure has been considering as significant limitation of germinated black rice (GBR) using in food processing industry. Therefore, this study aimed to improve the physicochemical and antioxidation property
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f669114933651095fe1e811c26475ab
https://pubmed.ncbi.nlm.nih.gov/34629528
https://pubmed.ncbi.nlm.nih.gov/34629528
Publikováno v:
Food Research International. 85:191-199
Dietary intake of probiotic bacteria has been shown to impart health effects, however, maintaining viable cells in foods and during passage of the adverse conditions in the upper gastro-intestinal tract is often a problem. The objective of this resea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2a00c33d9afa9c2e9145936ec6a8bda
https://doi.org/10.1016/j.foodres.2016.04.041
https://doi.org/10.1016/j.foodres.2016.04.041
Publikováno v:
Food Microbiology. 22:475-482
Accumulation of histamine, trimethylamine (TMA), and total volatile base nitrogen (TVB-N), as well as microbial population incidence in Indian anchovy (Stolephorus indicus) during storage in ice and at 15 and 35 °C were investigated. Histamine was a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::468b91bf0f99ee30c5099ceec6ed3f7c
https://doi.org/10.1016/j.fm.2004.08.009
https://doi.org/10.1016/j.fm.2004.08.009
Autor:
Jirawat Yongsawatdigul, Siriwan Nawong, Sureelak Rodtong, Nongnuch Raksakulthai, Sornchai Sinsuwan
Publikováno v:
Journal of Biotechnology. 136:S720-S721
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::182db7e6f9c71917ae34b48581a7d1bb
https://doi.org/10.1016/j.jbiotec.2008.07.1714
https://doi.org/10.1016/j.jbiotec.2008.07.1714