Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Sukhuntha Osiriphun"'
Autor:
Sukan Braspaiboon, Sukhuntha Osiriphun, Prasit Peepathum, Witid Mitranun, Wachira Jirarattanarangsri, Suthat Surawang, Thunnop Laokuldilok, Nut Koonrungseesomboon
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 90 (2023)
The purpose of this study was to determine the extraction of hydrolysate protein from waste materials (rice grain and rice beverages) in order to increase the value of domestic raw materials. The goal was to create protein beverage products containin
Externí odkaz:
https://doaj.org/article/bb313adc55b04aa8ae5d848e4119b19e
Assessing the Likelihood of Staphylococcus aureus Contamination in Bottled Drinking Water Production
Autor:
Patcharee Chittaphithakchai, Nonlapan Chomphulao, Pasika Kantasap, Kanyapak Wongput, Pawaret Kaitpoka, Thit Leesurapong, Thunnop Loakuldilok, Pichaya Poonlarp, Sutee Wangtuei, Wachira Jirarattanarangsri, Suthat Surawang, Sukhuntha Osiriphun
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 115 (2023)
This study’s objectives were to evaluate the possibility of S. aureus contamination in bottled drinking water and to determine the elements that affect the level of S. aureus in raw water. In two drinking water treatment facilities, samples of raw
Externí odkaz:
https://doaj.org/article/6512cf0834844f78988ff03deeb7c48b
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:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract Histamine concentration increases in meats, such as fresh pork, when contaminated with some bacteria. Galangal extract, known for its antimicrobial properties, was studied to determine its effects in reducing bacteria in minced pork artifici
Externí odkaz:
https://doaj.org/article/971aca05c24a4acf98630b16dff940d7
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100365- (2022)
We developed a new healthy gummy jelly from tilapia skin-derived gelatine and four rice cultivar powders. The gelatine from the tilapia fish skin was obtained using acid and alkaline extraction. The extracted gelatine comprised 96.77 ± 0.96 % protei
Externí odkaz:
https://doaj.org/article/40a9a32fd38d47a09effca5d26603e9e
Autor:
Thanapong Chaichana, Charles S. Brennan, Sukhuntha Osiriphun, Prem Thongchai, Sutee Wangtueai
Publikováno v:
AIMS Agriculture and Food, Vol 6, Iss 2, Pp 588-602 (2021)
This study investigates the logistics and economics of local food production for modeling active living. The data collected from selective groups of respondents in Khunyuam dale regarding Thailand's cost of living, demographics, food products, transp
Externí odkaz:
https://doaj.org/article/5cd92aed07de4aa8a3f46253193ca9d7
Publikováno v:
Heliyon, Vol 6, Iss 11, Pp e05403- (2020)
Carbohydrate-digested rice (CDR) residue, the production waste of electrolyte drinks, contains high levels of proteins (approximately 50% of dry matter). Methods for effectively extracting protein from CDR were investigated in this study by comparing
Externí odkaz:
https://doaj.org/article/d5d792a662ae4015bcb73825e8ed147c
Autor:
Sukan Braspaiboon, Sukhuntha Osiriphun, Suthat Surawang, Wachira Jirarattanarangsri, Nattapong Kanha, Thunnop Laokuldilok
Publikováno v:
International Journal of Food Science & Technology. 57:6143-6154
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01012a2cdd3e3db06eb868275145e542
https://doi.org/10.1111/ijfs.15975
https://doi.org/10.1111/ijfs.15975
Autor:
Nattapong Kanha, Sukhuntha Osiriphun, Kanyasiri Rakariyatham, Wannaporn Klangpetch, Thunnop Laokuldilok
Publikováno v:
Journal of the Science of Food and Agriculture. 102:6804-6823
Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfb1784cee618add2c02cc9033aeecf5
https://doi.org/10.1002/jsfa.12076
https://doi.org/10.1002/jsfa.12076
Autor:
Prasit Peepathum, Witid Mitranun, Wachira Jirarattanarangsri, Suthat Surawang, Thunnop Loakuldilok, Nut Koonrungsesomboon, Sukan Braspaiboon, Sukhuntha Osiriphun
Sports drinks are developed to improve performance and prevent or treat dehydration, heatstroke, and muscle cramps. The osmolality and pH of sports drinks affect fluid retention and restoration of fluids lost due to dehydration. This study aimed to c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13aeebe0a6ca969a1a5b31ec429d9558
https://doi.org/10.21203/rs.3.rs-2819553/v1
https://doi.org/10.21203/rs.3.rs-2819553/v1
