Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Suthida AKKARACHANEEYAKORN"'
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Akademický článek
Optimization of reducing sugar production from enzymatic hydrolysis of banana peels using response surface methodology
Autor: Suthida Akkarachaneeyakorn, Archara Suwakrai, Duangporn Pewngam
Publikováno v: Songklanakarin Journal of Science and Technology (SJST), Vol 40, Iss 1, Pp 1-7 (2018)
Banana varieties have a significant effect on the reducing sugar content in the peel. The Musa ABB cv. Kluai 'Hom Thong' banana variety produced the most reducing sugar in the peel (52.45 mg/g), followed by cv. Kluai 'Namwa' (44.80 mg/g), cv. Kluai
Externí odkaz: https://doaj.org/article/ea85781bccbf4c85906b6cdad9320240
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2
Effect of particle size and concentration of defatted rice bran supplemented in tomato salad dressing
Autor: Amornrat MUKPRASIRT, Vichai DOMRONGPOKKAPHAN, Suthida AKKARACHANEEYAKORN, Nutsuda SUMONSIRI
Publikováno v: Food Science and Technology, Volume: 43, Article number: e063422, Published: 03 FEB 2023
Defatted rice bran (DRB) is a low-cost, high-fiber, antioxidant-rich byproduct of rice bran oil production that has limited application in food systems due to its undesirable impacts on sensory attributes. This research aimed to determine the feasibi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ddcd434535a4e5fafad4ea21e973ff9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100523&lng=en&tlng=en
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6
Increasing the Efficiency of Gac (Momordica cochinchinensis Spreng) Aril Oil Extraction by Commercial Pectinase Pretreatment and Microwave Dehydration
Autor: Suthida Akkarachaneeyakorn, Amornrat Artwichai, Sudaporn Maingam, Kittiyaporn Kinmonta
Publikováno v: Applied Science and Engineering Progress.
The objectives of this research were to determine the optimal conditions for using commercial pectinase (Pectinex® Ultra SP-L) and microwave dehydration to increase the efficiency of gac (Momordica cochinchinensis Spreng) aril oil extraction by usin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b3dd136f531268c1cb7d1cfae5257f95
https://doi.org/10.14416/j.asep.2022.02.007
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7
Determination of optimum extraction condition for edible oil and β-carotene from carrot peel (Daucus carota L.) using supercritical carbon dioxide
Autor: Kwanchanok Dasiri, Tanasith Tangpaiboonpongsa, Pattama Phasuthan, Mintra Chuakam, Suthida Akkarachaneeyakorn, Nakarin Mattaweewong
Publikováno v: The Journal of Applied Science. 18:97-115
The objectives of this research were to study the optimum condition for extracting oil from carrot peels using supercritical carbon dioxide and find a mathematical equation to predict the percentage of oil yield, oil extraction efficiency, and beta-c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f09f23c39fbdcb9dc9e0b80fe2b22a47
https://doi.org/10.14416/j.appsci.2019.11.003
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9
Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready‐to‐drink mulberry fruit juice
Autor: Suthida Akkarachaneeyakorn, Sirikhwan Tinrat
Publikováno v: Food Science & Nutrition
Food Science & Nutrition, Vol 3, Iss 3, Pp 213-220 (2015)
In this study, the pH of mulberry juice was optimized for high anthocyanin content and an attractive red color. Mulberry juice pH values of 2.5, 4.0, 6.0, and 8.0 were evaluated. A pH of 2.5 gave an anthocyanin content of 541.39 ± 106.43 mg of cyani
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02d2d7afc543b6e8a01d148dd8f2ff69
https://doi.org/10.1002/fsn3.206
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