Zobrazeno 1 - 10
of 1 149
pro vyhledávání: '"Soottawat, Benjakul"'
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-14 (2024)
Abstract The study investigated the purification and characterization of transglutaminase (TGase) from Asian seabass liver. In addition, protein cross-linking ability of partially purified TGase was also elucidated against the natural actomyosin extr
Externí odkaz:
https://doaj.org/article/39ac5921fd454a18b8afa81e5f36317d
Autor:
Khaettareeya Pimsannil, Suriya Palamae, Xinru Fan, Qiancheng Zhao, Bin Zhang, Soottawat Benjakul
Publikováno v:
Food Chemistry: X, Vol 25, Iss , Pp 102070- (2025)
Different edible portions including meat (lump, claw and backfin) and roe of blue swimming crab (Portunus pelagicus) were analyzed. Both meat and roe had high protein content, but a greater fat content was found in roe. All meats showed higher levels
Externí odkaz:
https://doaj.org/article/e49ccfa8025b42f295912ccd78517303
Autor:
Gokulprasanth Murugan, Ajahar Khan, Krisana Nilsuwan, Jun Tae Kim, Soottawat Benjakul, Jong-Whan Rhim
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100590- (2024)
Carbon dots (CDs) from the leaf powders of cashew (C-CDs), jik (J-CDs) and the mixed cashew/jik (1:1) (CJ-CDs) using hydrothermal method were synthesized and characterized. All three CDs were incorporated into chitosan/starch composite (CS) film at t
Externí odkaz:
https://doaj.org/article/8eded1be158246c7a7ee56ef20fe01d0
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101459- (2024)
Surimi or fish mince gel are popular seafood products worldwide. Lean fish are commonly used as raw material, while dark fleshed fish, especially Indian mackerel, has high fat content and dark color associated with poor gel quality. To improve gel st
Externí odkaz:
https://doaj.org/article/0f47ce5422254287aa7a993b9038a39d
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101993- (2024)
To investigate the impacts of glycation modification on the structure and flavor of fish viscera-derived protein hydrolysates, channel catfish viscera was utilized and hydrolyzed by Flavourzyme, followed by glycation with glucosamine, xylose, ribose
Externí odkaz:
https://doaj.org/article/85b8988388bc48ed9d138d98a8e65785
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101430- (2024)
Co-precipitated protein (CPP) from Bambara groundnut protein isolate (BGPI) and fish skin acid-soluble collagen (ASC) at different BGPI/ASC ratios (100:0, 75:25, 50:50, 25:75 and 0:100 (v/v)) were prepared and characterized. CPP of BGPI/ASC at ratio
Externí odkaz:
https://doaj.org/article/c2012ba4202946fdb173ca8613b60a58
Autor:
Theeraphol Senphan, Soottawat Benjakul, Wanida Sukketsiri, Lalita Chotphruethipong, Chodsana Sriket
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100483- (2024)
This study aimed to compare the characteristics, antioxidant activity, and cytotoxicity of Ganoderma lucidum G2 spore (GLS) oil extracted using two different extraction methods, including Soxhlet extraction (SLE) and microwave-assisted extraction (MA
Externí odkaz:
https://doaj.org/article/d5153428ac584243baf909988213202f
Autor:
Tanyamon Petcharat, Thanasak Sae-leaw, Soottawat Benjakul, Sylvia Indriani, Jaksuma Pongsetkul, Tran Hong Quan, Ali Muhammed Moula Ali, Suthasinee Yarnpakdee, Supatra Karnjanapratum
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100422- (2024)
The comparison of the Sanim (SN) and Srithong (ST) varieties of the farmed apple snail Pomacea canaliculata as an alternative protein source has shown that ST contained more hydroxyproline and possessed a greater firmness than SN. Nevertheless, both
Externí odkaz:
https://doaj.org/article/e3b39269fafc4ac99caf955b5943ac83
Autor:
Sylvia Indriani, Soottawat Benjakul, Azis Boing Sitanggang, Supatra Karnjanapratum, Sitthipong Nalinanon
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
The present study aimed to investigate the in-vitro antidiabetic activity of collagen hydrolysate (CH) from Asian bullfrog skin and its application as a bioactive compound in dark chocolate bars. Papain (3% [w/w]) was used to obtain CH with a simulta
Externí odkaz:
https://doaj.org/article/9be719eaa9bb4ab486d347f6f4b83906
Autor:
Sylvia Indriani, Nattanan Srisakultiew, Nancy Dewi Yuliana, Jirawat Yongsawatdigul, Soottawat Benjakul, Jaksuma Pongsetkul
Publikováno v:
Poultry Science, Vol 103, Iss 11, Pp 104230- (2024)
ABSTRACT: This study aimed to differentiate the flavor characteristics of raw chicken breast meat from Thai slow-growing breeds (NC: native chicken, and KC: Korat/crossbred chicken) and fast-growing broilers (BR: broiler chicken) by using NMR-based m
Externí odkaz:
https://doaj.org/article/63d450c69c3a4b5abedf461fbf6a77f7