Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Suwimon Keeratipibul"'
Autor:
Anat Denyingyhot, Chirapiphat Phraephaisarn, Mongkol Vesaratchavest, Winai Dahlan, Suwimon Keeratipibul
Publikováno v:
NFS Journal, Vol 25, Iss , Pp 31-40 (2021)
The demand for halal food is increasing with the growing Muslim population worldwide. The aim of this research was to develop a multiplex high-resolution melting analysis (HRMA) for detecting contamination of halal foods with six non-halal meats (fro
Externí odkaz:
https://doaj.org/article/1f089561e0124e56b7ea44ec3d61fae6
Autor:
Hajime Takahashi, Chihiro Ohshima, Miku Nakagawa, Krittaporn Thanatsang, Chirapiphat Phraephaisarn, Yuphakhun Chaturongkasumrit, Suwimon Keeratipibul, Takashi Kuda, Bon Kimura
Publikováno v:
PLoS ONE, Vol 9, Iss 9, p e105803 (2014)
Listeria innocua is an important hygiene indicator bacterium in food industries because it behaves similar to Listeria monocytogenes, which is pathogenic to humans. PFGE is often used to characterize bacterial strains and to track contamination sourc
Externí odkaz:
https://doaj.org/article/d6429c6f0eb945d1bc330f6e61bca9a6
Autor:
Chihiro Ohshima, Hajime Takahashi, Chirapiphat Phraephaisarn, Mongkol Vesaratchavest, Suwimon Keeratipibul, Takashi Kuda, Bon Kimura
Publikováno v:
PLoS ONE, Vol 9, Iss 6, p e99223 (2014)
Listeria monocytogenes is the causative bacteria of listeriosis, which has a higher mortality rate than that of other causes of food poisoning. Listeria spp., of which L. monocytogenes is a member, have been isolated from food and manufacturing envir
Externí odkaz:
https://doaj.org/article/a5d31d8ba0004654b5e81aa70c4b9267
Publikováno v:
Journal of Technology Management & Innovation, Vol 4, Iss 1 (2009)
Fostering innovation in a mature company can often seem like a swim upstream—the needs of the existing business often overwhelm attempts to create something new. Mature companies understand that to compete today they need to innovate. But finding s
Externí odkaz:
https://doaj.org/article/3aff61f17c714cbdb7feb91d2ece3a66
Autor:
Pornpimol Mahamad, Winai Dahlan, Uarna Nungarlee, Patchaya Petchareon, Sarin Chaovasuteeranon, Kunthira Salae, Habilla Chapakiya, Anat Matimu, Apiniharn Phewpan, Anat Denyingyhot, Suwimon Keeratipibul, Monruedee Khemtham, Vanida Nopponpunth
Publikováno v:
Proceedings of The International Halal Science and Technology Conference. 14:171-181
Budu is one of the most popular fermented fish products in Thailand's southern area due to its distinctive flavor. It is being manufactured in large quantities for usage in cuisine as seasonings and sauces. The objective of this study was to determin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9b91b2503395766742dd96563025698
https://doi.org/10.31098/ihsatec.v14i1.499
https://doi.org/10.31098/ihsatec.v14i1.499
Autor:
Chirapiphat Phraephaisarn, Winai Dahlan, Mongkol Vesaratchavest, Suwimon Keeratipibul, Anat Denyingyhot
Publikováno v:
NFS Journal, Vol 25, Iss, Pp 31-40 (2021)
The demand for halal food is increasing with the growing Muslim population worldwide. The aim of this research was to develop a multiplex high-resolution melting analysis (HRMA) for detecting contamination of halal foods with six non-halal meats (fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6351e07e36589a25f8c9cfe4877dfe4d
https://doi.org/10.1016/j.nfs.2021.09.002
https://doi.org/10.1016/j.nfs.2021.09.002
Autor:
Ayaka Nakamura, Hajime Takahashi, Bon Kimura, Takashi Kuda, Suwimon Keeratipibul, C. Phraephaisarn, S. Sulaiman
Publikováno v:
Letters in Applied Microbiology. 72:408-414
In this study, chicken peptone was produced by hydrolysing inedible parts derived from chickens using endo-protease and exo-protease. The usefulness of chicken peptone as a nutrient source for bacteria was evaluated in comparison with other commercia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d0df2bc6b8bb46f205d15894ec4c031
https://doi.org/10.1111/lam.13428
https://doi.org/10.1111/lam.13428
Publikováno v:
Food chemistry. 345
As a means of adding value, chicken foot broth byproduct can be processed to obtain calcium and bioactive peptides from the separated bones and meat residues. In this study, cleaned, dried, and powdered bones yielded 31.4 ± 0.6% calcium content. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce3f68242604b82054acec37593b77c5
https://pubmed.ncbi.nlm.nih.gov/33310253
https://pubmed.ncbi.nlm.nih.gov/33310253
Publikováno v:
Applied Science and Engineering Progress. 13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18767c30a86eb511d9ec43730552907a
https://doi.org/10.14416/j.asep.2020.03.003
https://doi.org/10.14416/j.asep.2020.03.003
Autor:
Mongkol Vesaratchavest, Suwimon Keeratipibul, Tuanyasmin Saerae, Theerarak Srinulgray, Winai Dahlan, Anat Denyingyhot, Suwainah Sa-I, Arnakorn Ruangprach, Pornpimol Mahamad
Publikováno v:
Food Control. 132:108540
Meat adulteration is a persistent problem in the food industry in many countries. This unfair practice can potentially not only affect the economy of a country but also the confidence and health of its citizens. Additionally, it can aggravate allergi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a7de84a90f8e8391f9eb0bf835c390f
https://doi.org/10.1016/j.foodcont.2021.108540
https://doi.org/10.1016/j.foodcont.2021.108540