Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Siwatt Thaiudom"'
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 641-656 (2024)
Developing ice cream products as functional foods with less fat content and a high survival rate of probiotics aided by prebiotics is required to address the demands of health-conscious consumers. This study aimed to investigate the effects of fat co
Externí odkaz:
https://doaj.org/article/fc3d50b5726b4487b2de9df4bea9774a
Autor:
Sreylak Moeurng, Kakanang Posridee, Anyanee Kamkaew, Siwatt Thaiudom, Anant Oonsivilai, Ratchadaporn Oonsivilai
Publikováno v:
Foods, Vol 13, Iss 10, p 1443 (2024)
Thunbergia laurifolia Linn. (Rang Chuet, RC), a Thai medicinal plant, possesses various bioactive compounds with potential health benefits. This study aimed to identify detoxifying compounds within RC crude extract. RC leaves were extracted using the
Externí odkaz:
https://doaj.org/article/ad10c30b6de745f2a3165bfaa7aed5ad
Publikováno v:
Foods, Vol 12, Iss 13, p 2451 (2023)
The in vitro digestibility of potato starch-based foods interacting with milk protein and soybean oil was investigated. Microstructures and rheological changes upon digestion were determined. The results showed that the addition of milk proteins (cas
Externí odkaz:
https://doaj.org/article/b1f51ced27d541eebc99afe18b5605f1
Publikováno v:
Foods, Vol 11, Iss 6, p 829 (2022)
The inhibition of dipeptidyl peptidase-IV (DPP-IV) and the release of glucagon-like peptide-1 (GLP-1) could normalize blood glucose levels in diabetic patients. This study evaluated the susceptibility of whey proteins to enzyme hydrolysis and the ant
Externí odkaz:
https://doaj.org/article/a81ec7feaa8742d9bb05aa89ab490997
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100495- (2022)
Physico-chemical properties of potato starch-based foods (PSBF) interacted with milk protein (MP), and soybean oil (SBO) were investigated. Microstructures, rheological properties, and chemical bonding among those ingredients were determined. An emul
Externí odkaz:
https://doaj.org/article/9e7077f2853141c9acf31729eeebc4ce
Autor:
Numphon Thaiwong, Siwatt Thaiudom
Publikováno v:
International Journal of Dairy Technology. 74:307-315
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb6f7fcd34886e434a016f68b9941907
https://doi.org/10.1111/1471-0307.12766
https://doi.org/10.1111/1471-0307.12766
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b567549dfb92b4dd6cda65aaaf8fd99d
https://doi.org/10.1111/jfpp.15044
https://doi.org/10.1111/jfpp.15044
Publikováno v:
Advanced Materials Research. :1518-1523
Food-grade expression systems based on using food-grade microorganisms have been developed for the production of recombinant enzymes used in food applications. Lactic acid bacteria (LAB), especially Lactobacilli, have been widely used for various pur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::215aefd962424177298b433175373119
https://doi.org/10.4028/www.scientific.net/amr.931-932.1518
https://doi.org/10.4028/www.scientific.net/amr.931-932.1518
Autor:
Kallaya Khantarat, Siwatt Thaiudom
Publikováno v:
Procedia Food Science. 1:315-321
Sodium octenyl succinate starch (SOS) was used as fat replacer in 25, 50 and 75% fat-reduced mayonnaise (FR). The stability of mayonnaises: mean droplet size diameter (d43), phase separation by centrifugal technique, brightness (L*), color different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6dd24506a9a629db3c9d02de9e8f955