Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Sumalee Musika"'
Autor:
Jirayus Woraratphoka, Chompoonuch Khongla, Sumalee Musika, Artit Ausavasukhi, Plengpin Pianpumepong, Dusadee Teimtes Boonmasongsung, Worawikunya Kiatponglarp
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 43, Iss 5, Pp 1275-1282 (2021)
Gelatinized rice starch was debranched with pullulanase at 60C for 0, 2, 4, 8, 16, and 24 h. Then, freeze/thaw process was applied prior to tray drying, and chemical and physical property evaluations. The starch that was debranched for 16 h show
Externí odkaz:
https://doaj.org/article/9963f9eb870b43c58af2eee81b922047
Publikováno v:
Trends in Sciences; Oct2024, Vol. 21 Issue 10, p1-19, 19p
Autor:
Chompoonuch Khongla1 chompoonuch.2840@gmail.com, Sumalee Musika1, Papungkorn Sangsawad2, Lumprai Srithamma3, Patthamawadi Kiatbenjakul4, Varavut Tanamool5
Publikováno v:
Suranaree Journal of Science & Technology. May/Jun2022, Vol. 29 Issue 3, p1-10. 10p.
Publikováno v:
Suranaree Journal of Science & Technology. Apr-Jun2020, Vol. 27 Issue 2, p1-8. 8p.
Autor:
Araya Ranok, Chanida Kupradit, Chompoonuch Khongla, Sumalee Musika, Seksan Mungkalanan, Wipa Suginta
Publikováno v:
International Food Research Journal. 28:110-119
The present work investigated the effects of whey protein concentrate (WPC) on probiotic yogurt. Five different concentrations of WPC (0 - 10%) were evaluated. The results showed positive effects of WPC on yogurt’s properties under simulated gastro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a74efb42a343d885015808cdfd3761bc
https://doi.org/10.47836/ifrj.28.1.11
https://doi.org/10.47836/ifrj.28.1.11
Autor:
Chompoonuch Khongla, Sumalee Musika, Chanida Kupradit, Araya Ranok, Pornchanok Dissamal, Seksan Mangkalanan
Publikováno v:
J Food Sci Technol
This study aimed to develop a gluten-free cracker by substituting wheat flour (WF) with riceberry flour (RB) combined with cheese’s milk proteins to replace gluten. The effect of substitution of WF with RB at 50 and 100% (RB50 and RB100, respective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48e9261f334aeea70caa9cef1049942c
https://doi.org/10.1007/s13197-021-04978-w
https://doi.org/10.1007/s13197-021-04978-w
Autor:
Chompoonuch Khongla, Jitpanu Chuaingan, Thanachon Siadkhunthod, Patiphan Somnam, Sumalee Musika, Papungkorn Sangsawad
Publikováno v:
Trends in Sciences. 19:2316
The objectives of this study were to produce rice bran hydrolysate (RBH) in a pilot-scale process and determine its physicochemical properties including chemical compositions, α-amino contents, molecular weight (MW) distribution and antioxidant acti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::754858982bf3a0c28009314ad73e3a07
https://doi.org/10.48048/tis.2022.2316
https://doi.org/10.48048/tis.2022.2316
Autor:
Chompoonuch Khongla, Watcharaphong Thongrongklang, Pichet Sirisakwatthana, Ditpakorn Sonsupab, Seksan Mangkalanan, Sumalee Musika, Araya Ranok, Chanida Kupradit, Papungkorn Sangsawad
Publikováno v:
Trends in Sciences. 19:5762
The objectives of this work were to study the change in α-amino content and antioxidant activity of whey protein hydrolysate (WPH) using gastrointestinal proteinases (pepsin and pancreatin). In addition, whey protein hydrolysate powder (WPHP) with h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b62ba3229f52f50348bbfa0bc8cfd5fe
https://doi.org/10.48048/tis.2022.5762
https://doi.org/10.48048/tis.2022.5762
Autor:
Patcharawan Sittisart, Benjamas Chiraatthakit, Kanjana Thumanu, Ratana Kiatsongchai, Benjawan Dunkhunthod, Sumalee Musika, Benjamart Chitsomboon
Publikováno v:
ScienceAsia. 47:556
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f63ee0474fb016c59ab0b1317399544
https://doi.org/10.2306/scienceasia1513-1874.2021.072
https://doi.org/10.2306/scienceasia1513-1874.2021.072
Publikováno v:
Journal of Geological Resource and Engineering. 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ed76fc79db1de7ca1c9bb0e818a19bd
https://doi.org/10.17265/2328-2193/2015.02.004
https://doi.org/10.17265/2328-2193/2015.02.004