Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Srivikorn Ditudompo"'
Autor:
Pornchanok Paongphan, Srivikorn Ditudompo, Porntipha Vitheejongjaroen, Ulisa Pachekrepapol, Malai Taweechotipatr
Publikováno v:
NFS Journal, Vol 33, Iss , Pp 100151- (2023)
One of the benefits of probiotics is reduction of cholesterol by bile salt hydrolase (BSH) enzyme. This study aims to investigate the BSH activity of probiotics derived from fermented foods and to investigate the potential use of selected isolates in
Externí odkaz:
https://doaj.org/article/e928419e86864e46a1fe55d4d0c1359b
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2f05baf7fe477977f7927a8c7813e22
https://doi.org/10.1111/jfpp.16801
https://doi.org/10.1111/jfpp.16801
Autor:
Thiranan Kunanopparat, Saowaluk Rungchang, Rosita Baka, Suwit Siriwattanayotin, Srivikorn Ditudompo
Publikováno v:
Journal of Aquatic Food Product Technology. 27:795-802
Pulsed vacuum (PV) was used to reduce the phosphate soaking time for raw and cooked shrimp, without reducing its quality. The shrimp was soaked in a phosphate solution under cycles of vacuu...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3b2aa1a1004ba4f2ad49d6fa3a59ab4
https://doi.org/10.1080/10498850.2018.1499162
https://doi.org/10.1080/10498850.2018.1499162
Publikováno v:
Transactions of the ASABE. 59:969-983
Three response parameters (apparent density, porosity, and expansion ratio) were examined for investigating the expansion characteristics of cornstarch as a function of extrusion conditions. Cornstarch with moisture contents of 18.3%, 26.1%, and 34.8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caa06757fbc9c50cee499ef1280b6e71
https://doi.org/10.13031/trans.59.11467
https://doi.org/10.13031/trans.59.11467
Autor:
Pawan S. Takhar, Srivikorn Ditudompo
Publikováno v:
AIChE Journal. 61:4517-4532
Water, vapor, and heat transport mechanisms and thermomechanical changes occurring inside the expanding extrudate were described using hybrid mixture theory-based unsaturated transport equations. Transport equations were transformed from the Eulerian
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d94c70eb7713e02920cdcaf046460b1
https://doi.org/10.1002/aic.14936
https://doi.org/10.1002/aic.14936
Publikováno v:
Journal of Texture Studies. 44:225-237
The viscoelastic properties of extruded cornstarch were measured as a function of process conditions. The extruded cornstarch samples were conditioned in the moisture range of 12.9–31.2% (dry basis). Dynamic and creep behavior of the extrudate were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa0264d3753478dbf82c3b300bf383c0
https://doi.org/10.1111/jtxs.12013
https://doi.org/10.1111/jtxs.12013