Výsledky vyhledávání - "Supattra Supawong"

Akademický článek

Gamma radiation vs high pressure pretreatment on physicochemical characteristics of rice bran hydrolysate

Autor: Sikarin Masamran, Supattra Supawong

Publikováno v: Heliyon, Vol 10, Iss 2, Pp e24117- (2024)

This study investigated the effect of using gamma radiation and high-pressure processing as pretreatment, to consider the structural and amino acid composition changes in rice bran hydrolysate (RBH). The extraction yield and degree of hydrolysis of t

Externí odkaz: https://doaj.org/article/7a991746e8b44999b961019952cb1d7b

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Akademický článek

Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea)

Autor: Benjarat Tepsongkroh, Chuttida Thaihuttakij, Supattra Supawong, Kamolwan Jangchud

Publikováno v: Food Chemistry: X, Vol 19, Iss , Pp 100864- (2023)

An examination of the process of extracting crude polysaccharides from Volvariella volvacea solely through hot water treatment (HWE) at 60, 80, and 100 °C and through an approach involving high pressure processing (HPP) at 200, 400, and 600 MPa foll

Externí odkaz: https://doaj.org/article/44669bfb8d634422b215448329e54ecf

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Akademický článek

A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts

Autor: Chattraya Ngamlerst, Pattaneeya Prangthip, Bootsrapa Leelawat, Supattra Supawong, Suteera Vatthanakul

Publikováno v: Foods, Vol 11, Iss 17, p 2555 (2022)

High-pressure processing (HPP) can induce gelation of egg-white protein and improve physical and physicochemical properties of egg-white pudding. Interestingly, one step, including production and pasteurisation, is accomplished to produce a ready-to-

Externí odkaz: https://doaj.org/article/25acc8ef525b406db61b105a1a1c6c16

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Rice Bran Hydrolysates Minimize Freeze-Denaturation of Washed Fish Mince during Extended Freeze-Thaw Cycles

Autor: Supawan Thawornchinsombut, Joodong Park, Supattra Supawong, Jae W. Park

Publikováno v: Journal of Aquatic Food Product Technology. 30:944-953

Rice bran hydrolysate (RBH) was produced from hexane-defatted rice bran using subcritical alkaline water followed by enzymatic hydrolysis (Protease G6 at 2% for 6 hr). The RBH was added to Pacific ...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f5495eed95c0f4d1a642b4bed7868443
https://doi.org/10.1080/10498850.2021.1958968

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