Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Suthasinee Yarnpakdee"'
Autor:
Tanyamon Petcharat, Thanasak Sae-leaw, Soottawat Benjakul, Sylvia Indriani, Jaksuma Pongsetkul, Tran Hong Quan, Ali Muhammed Moula Ali, Suthasinee Yarnpakdee, Supatra Karnjanapratum
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100422- (2024)
The comparison of the Sanim (SN) and Srithong (ST) varieties of the farmed apple snail Pomacea canaliculata as an alternative protein source has shown that ST contained more hydroxyproline and possessed a greater firmness than SN. Nevertheless, both
Externí odkaz:
https://doaj.org/article/e3b39269fafc4ac99caf955b5943ac83
Autor:
Kittima Leelapongwattana, Ratchadaporn Linruesee, Soottawat Benjakul, Suthasinee Yarnpakdee, Hideki Kishimura, Theeraphol Senphan, Chodsana Sriket
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100341- (2024)
This research examined how various smoke flavors such as powdered smoke, teak, and longan wood affected the quality of hermetically sealed green chili paste (Nam Prik Num). Teak and longan wood smoking produced a darker green color than the control a
Externí odkaz:
https://doaj.org/article/e88bea8eef844933adc48b741d3fd9ca
Autor:
Chitpon Doungapai, Thanyaporn Siriwoharn, Yuwares Malila, Narongchai Autsavapromporn, Sakunkhun Makkhun, Suthasinee Yarnpakdee, Kittisak Jantanasakulwong, Joe M. Regenstein, Sutee Wangtueai
Publikováno v:
Frontiers in Marine Science, Vol 9 (2022)
Sea cucumber is rich in protein that can be used to prepare a potential derived bioactive peptide for antioxidant and protective effect against UV-B induced skin cell damage. This study aimed to optimize preparation of sea cucumber hydrolysate with b
Externí odkaz:
https://doaj.org/article/3277aad3e7ee4941a8158afc962a48b2
Autor:
Suthasinee Yarnpakdee, Pimonpan Kaewprachu, Chalalai Jaisan, Theeraphol Senphan, Muralidharan Nagarajan, Sutee Wangtueai
Publikováno v:
Polymers, Vol 14, Iss 19, p 3983 (2022)
Mantis shrimp (Oratosquilla nepa) exoskeleton, a leftover generated after processing, was used as a starting material for chitosan (CS) production. CS was extracted with different deacetylation times (2, 3 and 4 h), termed CS−2, CS−3 and CS−4,
Externí odkaz:
https://doaj.org/article/10c6958553284bc6b21d317170e07d45
Autor:
Maytamart Upata, Thanyaporn Siriwoharn, Sakunkhun Makkhun, Suthasinee Yarnpakdee, Joe M. Regenstein, Sutee Wangtueai
Publikováno v:
Foods, Vol 11, Iss 4, p 615 (2022)
The optimization of antioxidant and anti-tyrosinase activity during jellyfish hydrolysate preparation was studied using a response surface methodology (RSM) with a face-centered composite design. The influence of the hydrolysis duration and the enzym
Externí odkaz:
https://doaj.org/article/8641f8c8e5cf440fb7968f6b0b9a4d8b
Publikováno v:
International Journal of Food Science & Technology. 58:2161-2169
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2512a2636d59a4dfcb6f188e89000e3
https://doi.org/10.1111/ijfs.16252
https://doi.org/10.1111/ijfs.16252
Autor:
Sutee Wangtueai, Sitthipong Nalinanon, Suthasinee Yarnpakdee, Chalalai Jaisan, Theeraphol Senphan
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f125e28aaaa5c0b3b3ce27db694db003
https://doi.org/10.1111/jfpp.15534
https://doi.org/10.1111/jfpp.15534
Autor:
Sutee Wangtueai, Natthaphon Mongkonkamthorn, Sakunkhun Makkhun, Suthasinee Yarnpakdee, Yuwares Malila, Joe M. Regenstein
Publikováno v:
Processes
Volume 8
Issue 11
Processes, Vol 8, Iss 1518, p 1518 (2020)
Volume 8
Issue 11
Processes, Vol 8, Iss 1518, p 1518 (2020)
Tuna blood (TB) was subjected to enzymatic hydrolysis. The effects of the relationship of hydrolysis time (30&ndash
180 min) and enzyme concentration (0.5&ndash
3.0% w/w protein) on the degree of hydrolysis (DH), yield, antioxidant and angi
180 min) and enzyme concentration (0.5&ndash
3.0% w/w protein) on the degree of hydrolysis (DH), yield, antioxidant and angi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::493221f3875c536f938eee2989866947
Autor:
Siriporn Riebroy Kim, Sitthipong Nalinanon, Chompunutch Thiabmak, Suthasinee Yarnpakdee, Chodsana Sriket
Publikováno v:
Chiang Mai University Journal of Natural Sciences. 18
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3270c8b16a09cd62525910619c3d56f
https://doi.org/10.12982/cmujns.2019.0007
https://doi.org/10.12982/cmujns.2019.0007
Publikováno v:
Food Hydrocolloids. 51:217-226
Physico-chemical and gelling properties of agar extracted from Gracilaria tenuistipitata as affected by alkaline pretreatments using NaOH and KOH at various levels (3–7%, w/v) were investigated. Yield of native agar was 17.1%, whilst those of agars
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39e3d6d69aa0a3189ee6db174715c465
https://doi.org/10.1016/j.foodhyd.2015.05.004
https://doi.org/10.1016/j.foodhyd.2015.05.004