Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Sujinda, Sriwattana"'
Autor:
Mayuree Chompoo, Chalermkwan Somjai, Sujinda Sriwattana, Niramon Utama-ang, Thunnop Loakuldilok, Sukhuntha Osiriphun
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 120 (2023)
The objective of this study was to investigate the optimal ratio of a mixture of Thai riceberry rice flour, Job’s tears flour, and black sesame seeds in developing a healthy cereal granola bar. Based on the experimental mixture design of 10 formula
Externí odkaz:
https://doaj.org/article/9adfac94d322405eaa00be7d15d937b0
Publikováno v:
International Journal of Food Science & Technology. 58:921-928
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::210efcc234dbed82eec062adb5a9069b
https://doi.org/10.1111/ijfs.16087
https://doi.org/10.1111/ijfs.16087
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Fried foods are one of the most favorite products worldwide because of their typical flavor and crispness. In Thailand, one of the most popular traditional foods is “Kaeb Moo,” a fried pork rind product typical of the Northern Region and widely c
Externí odkaz:
https://doaj.org/article/f0afc5acd3644655984fffba97c4c7e8
Publikováno v:
International Journal of Food Science & Technology. 56:608-617
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de9a6a57a079f00895e23c50fc7d01c4
https://doi.org/10.1111/ijfs.14715
https://doi.org/10.1111/ijfs.14715
Publikováno v:
International Journal of Food Science & Technology. 55:2232-2241
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db07e7507ab812985ee4dcf194d59944
https://doi.org/10.1111/ijfs.14476
https://doi.org/10.1111/ijfs.14476
Autor:
Damir Dennis Torrico, Wannita Jirangrat, Jing Wang, Penkwan Chompreeda, Sujinda Sriwattana, Witoon Prinyawiwatkul
Publikováno v:
Foods, Vol 7, Iss 11, p 186 (2018)
Sensory biases caused by the residual sensations of previously served samples are known as carryover effects (COE). Contrast and convergence effects are the two possible outcomes of carryover. COE can lead to misinterpretations of acceptability, due
Externí odkaz:
https://doaj.org/article/851fd0fabd394c70a858a60525feaf49
Autor:
J. Techarang, Sujinda Sriwattana, Pattavara Pathomrungsiyoungkul, Yuthana Phimolsiripol, Katekan Dajanta, B. Phanchaisri, Arunee Apichartsrangkoon
Publikováno v:
Journal of Aquatic Food Product Technology. 28:572-582
The objective of this study was to examine how konjac flour or carboxymethylcellulose (CMC) could improve the physical, microbiological, and sensorial qualities of pressurized Swai fish-bas...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5226acfdcf223f8d443e0514e2355173
https://doi.org/10.1080/10498850.2019.1623962
https://doi.org/10.1080/10498850.2019.1623962
Autor:
Kittikoon Torpol, Sujinda Sriwattana, Witoon Prinyawiwatkul, Jurmkwan Sangsuwan, Pairote Wiriyacharee
Publikováno v:
International Journal of Food Science & Technology. 54:2064-2074
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9f36a5ceeb896df53598f058a360c9f
https://doi.org/10.1111/ijfs.14107
https://doi.org/10.1111/ijfs.14107