Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Supaluk Sorapukdee"'
Autor:
Pichitpon Luasiri, Papungkorn Sangsawad, Jaksuma Pongsetkul, Pramote Paengkoum, Chatsirin Nakharuthai, Saranya Suwanangul, Sasikan Katemala, Narathip Sujinda, Jukkrapong Pinyo, Jarunan Chainam, Chompoonuch Khongla, Supaluk Sorapukdee
Publikováno v:
Animal Bioscience, Vol 37, Iss 6, Pp 1096-1109 (2024)
Objective This research aims to explore the nutritional and bioactive peptide properties of goat meat taken from various primal cuts, including the breast, shoulder, rib, loin, and leg, to produce these bioactive peptides during in vitro gastrointest
Externí odkaz:
https://doaj.org/article/7958fd61b1964d0fa6c8bd9737090c9e
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 11, Pp 1763-1775 (2019)
Objective The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods Five treatments of fermente
Externí odkaz:
https://doaj.org/article/4e0b2cd636f045b88fe28e4384149e72
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 10, Pp 1580-1590 (2019)
Objective The aims of this study were to select one strain of Lactobacillus plantarum (L. plantarum) for a potential indigenous safe starter culture with low level antibiotic resistant and low biogenic amine production and evaluate its effect on biog
Externí odkaz:
https://doaj.org/article/272858193893448ea08ececc9bb9cd2c
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 1, Pp 129-137 (2018)
Objective The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Meth
Externí odkaz:
https://doaj.org/article/82297bf343d9486f9d31aeab7ebb9529
Publikováno v:
Walailak Journal of Science and Technology, Vol 17, Iss 8 (2018)
Effect of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rate and qualities of Moo som, a traditional Thai fermented pork was evaluated. Lactobacillus plantarum KL102 (spontaneous starter) and L. plantarum TISIR543 (c
Externí odkaz:
https://doaj.org/article/09d50e402acc4d99bee765336a6ae056
Publikováno v:
Journal of World's Poultry Research.
Blood tofu, or cooked duck blood curd, is a Chinese delicacy in East Asia. Its quality and shelf-life are low due to microorganism contamination during production. Therefore, the present study was performed to investigate the role of sodium diacetate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6eaace6164e61c0fcbf323d8d79cd257
https://doi.org/10.36380/jwpr.2022.26
https://doi.org/10.36380/jwpr.2022.26
Publikováno v:
Food Science of Animal Resources
The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60°C, 65°C, and 70°C of sous-vide temperatures. D-values of L. monocytogenes in inoculated restructured goat steak ranged from 7.27 min at 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9b551c5be24f0b42ed0197ff9bb1fc0
https://doi.org/10.5851/kosfa.2019.e64
https://doi.org/10.5851/kosfa.2019.e64
Publikováno v:
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 11, Pp 1763-1775 (2019)
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 11, Pp 1763-1775 (2019)
Objective The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods Five treatments of fermente
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7f6b6585aaa04cd1b0eb1b29c2fc820
https://doi.org/10.5713/ajas.18.0811
https://doi.org/10.5713/ajas.18.0811
Autor:
Chanpen Uesakulrun, Supaluk Sorapukdee
Publikováno v:
International Journal of Poultry Science. 17:311-319
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be798ae668d819949b40694a7d559aeb
https://doi.org/10.3923/ijps.2018.311.319
https://doi.org/10.3923/ijps.2018.311.319
Autor:
Yuwares Malila, Supaluk Sorapukdee, Wonnop Visessanguan, Weerapong Woraprayote, Soottawat Benjakul, Adisorn Swetwiwathana
Publikováno v:
Meat Science. 120:118-132
Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f81ced1703fdc1cb018b1b114c77394
https://doi.org/10.1016/j.meatsci.2016.04.004
https://doi.org/10.1016/j.meatsci.2016.04.004