Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Sittiwat Lertsiri"'
Publikováno v:
International Journal of Fruit Science, Vol 22, Iss 1, Pp 481-494 (2022)
This study aimed to evaluate the combined effects of 1-methylcyclopropene (1-MCP) and modified atmosphere (MA) storage on volatile compound production and quality parameters of durian fruit cv. Monthong during storage. Whole durian fruit harvested at
Externí odkaz:
https://doaj.org/article/3d65ca6f63f14102a8641f65b1f8f891
Autor:
Satita Tansukkasem, Piriya Kaewpathomsri, Veasarach Jonjaroen, Panwajee Payongsri, Sittiwat Lertsiri, Nuttawee Niamsiri
Publikováno v:
Foods, Vol 12, Iss 17, p 3249 (2023)
Organic heme iron in the form of heme iron polypeptide (HIP) is a bioavailable form of iron that can be used for dietary supplements. However, one practical challenge with HIP is that the quality of HIP prepared with different batches of raw material
Externí odkaz:
https://doaj.org/article/f39c43d83dc84c238e84afa318101046
Publikováno v:
Data in Brief, Vol 31, Iss , Pp 105906- (2020)
Crude extracts of fresh Dendrobium Sonia ‘Earsakul’ orchid flowers (DSE) were prepared using microwave assisted extraction (MAE; using household microwave oven) and hot water extraction (HWE; at constant 80 °C). The obtained DSEs were measured t
Externí odkaz:
https://doaj.org/article/4a37b57dac1c4aaf8aa14bb5a0f0f302
Autor:
Md Minhajul Abedin, Samuel Ayofemi Olalekan Adeyeye, Vivek Ahluwalia, Ali Muhammed Moula Ali, Andreia Anschau, Palanisamy Athiyaman Balakumaran, Neha Baliyan, Rwivoo Baruah, Sri Charan Bindu Bavisetty, Paulo Berni, Pardeep Kumar Bhardwaj, Parameswaran Binod, Dão Pedro de Carvalho Neto, Maria Carolina de Oliveira Ribeiro, Kiran Dindhoria, K. Divakar, Fernanda Guilherme do Prado, Guocheng Du, Kashyap Kumar Dubey, Anja Dullius, Suzana Ferreira-Dias, Maiara Giroldi, Márcia Inês Goettert, Daniela A. Gonçalves, Maria Gullo, Mahesh Gupta, Prakash M. Halami, Isadora Kaniak Ikeda, Ebenezer Jeyakumar, Susan Grace Karp, null Khushboo, Jitendra Kumar, Rakshak Kumar, Sanjeet Kumar, Vinod Kumar, Madhu Kumari, Poonam Kumari, Rubina Lawrence, Daniel Neutzling Lehn, Sittiwat Lertsiri, Qinghua Li, Juliane Mayara Casarim Machado, Salvatore Massa, Bhuwan B. Mishra, John Morris, Srijana Mukhia, Clarisse Nobre, Natália Osório, Maria Giovana Binder Pagnoncelli, Ashok Pandey, Anil K. Patel, Loreni Chiring Phukon, Amit Kumar Rai, Kumari Rajshee, Gabriela Rabaioli Rama, Cristine Rodrigues, Puja Sarkar, Lívia S. Simões, Raveendran Sindhu, Kashmir Singh, Sudhir P. Singh, Carlos Ricardo Soccol, Alessandra Cristine Novak Sydney, Eduardo Bittencourt Sydney, Carla Tecelão, José A. Teixeira, Antonia Terpou, Lalitesh K. Thakur, Claucia Fernanda Volken de Souza, Sudesh K. Yadav, Guoqiang Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3600a55cc943681f1b578f340caa494
https://doi.org/10.1016/b978-0-12-823506-5.00022-9
https://doi.org/10.1016/b978-0-12-823506-5.00022-9
Publikováno v:
LWT. 89:735-739
During koji fermentation, macerating enzymes from koji molds (Aspergillus oryzae and A. sojae) soften cell wall of soybean and facilitate proteolytic enzymes to access their substrates, and hence high amount of proteinous materials are released from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a445060a17bdb0660779048503960441
https://doi.org/10.1016/j.lwt.2017.11.020
https://doi.org/10.1016/j.lwt.2017.11.020
Autor:
Apinya Assavanig, Sittiwat Lertsiri, Nuttawee Niamsiri, Pannarat Singracha, Wonnop Visessanguan
Publikováno v:
LWT. 78:181-188
The use of starter cultures ( Tetragenococcus halophilus TS71, Zygosaccharomyces rouxii A22, and Meyerozyma (Pichia) guilliermondii EM1Y52) in reduced-salt moromi fermentation was investigated. Reduced-salt moromi fermentation (12%NaCl) with starter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b35a7c35b9d8c1c0951cfada25fd285
https://doi.org/10.1016/j.lwt.2016.12.019
https://doi.org/10.1016/j.lwt.2016.12.019
Publikováno v:
LWT - Food Science and Technology. 71:25-32
The correlation of physical and physicochemical characteristics of five different chitosan on their fat-binding capacities was studied using in vitro model of gastrointestinal conditions. Increasing molecular weight (Mw) and tap density of chitosan c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::307a79fbed04ebeaaff2b5135ae70703
https://doi.org/10.1016/j.lwt.2016.03.013
https://doi.org/10.1016/j.lwt.2016.03.013
Publikováno v:
Data in Brief, Vol 31, Iss, Pp 105906-(2020)
Data in Brief
Data in Brief
Crude extracts of fresh Dendrobium Sonia ‘Earsakul’ orchid flowers (DSE) were prepared using microwave assisted extraction (MAE; using household microwave oven) and hot water extraction (HWE; at constant 80 °C). The obtained DSEs were measured t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4909f1d94eda0c7c9a046ecbcad35edd
https://doi.org/10.1016/j.dib.2020.105906
https://doi.org/10.1016/j.dib.2020.105906
Autor:
Phichayaphorn Aryuman, Nuttawee Niamsiri, Sittiwat Lertsiri, Wonnop Visessanguan, Apinya Assavanig, Amaret Bhumiratana
Publikováno v:
International Journal of Food Microbiology. 192:7-12
In this study, 34 yeast isolates were obtained from koji and moromi samples of Thai soy sauce fermentation. However, the most interesting yeast strain was isolated from the enriched 2 month-old (M2) moromi sample and identified as Meyerozyma (Pichia)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2145d3b601208b365799eabe4ac825e0
https://doi.org/10.1016/j.ijfoodmicro.2014.09.019
https://doi.org/10.1016/j.ijfoodmicro.2014.09.019