Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Sylvia Indriani"'
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:
Sylvia Indriani, Soottawat Benjakul, Azis Boing Sitanggang, Supatra Karnjanapratum, Sitthipong Nalinanon
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
AbstractThe present study aimed to investigate the in-vitro antidiabetic activity of collagen hydrolysate (CH) from Asian bullfrog skin and its application as a bioactive compound in dark chocolate bars. Papain (3% [w/w]) was used to obtain CH with a
Externí odkaz:
https://doaj.org/article/9be719eaa9bb4ab486d347f6f4b83906
Autor:
Sylvia Indriani, Nattanan Srisakultiew, Nancy Dewi Yuliana, Jirawat Yongsawatdigul, Soottawat Benjakul, Jaksuma Pongsetkul
Publikováno v:
Poultry Science, Vol 103, Iss 11, Pp 104230- (2024)
ABSTRACT: This study aimed to differentiate the flavor characteristics of raw chicken breast meat from Thai slow-growing breeds (NC: native chicken, and KC: Korat/crossbred chicken) and fast-growing broilers (BR: broiler chicken) by using NMR-based m
Externí odkaz:
https://doaj.org/article/63d450c69c3a4b5abedf461fbf6a77f7
Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread
Autor:
Supatra Karnjanapratum, Pensiri Kaewthong, Sylvia Indriani, Kantiya Petsong, Sirima Takeungwongtrakul
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract This study aimed to apply silkworm pupae (SP) to food product development. The characteristics and sensory acceptance of chicken bread spread fortified with SP at different levels (0%; SP0, 25%; SP25, 50%; SP50, and 75%; SP75) were evaluated
Externí odkaz:
https://doaj.org/article/c9707481f3d64356b39ff4433524a9ea
Autor:
Sylvia Indriani, Thanasak Sae-leaw, Soottawat Benjakul, Tran Hong Quan, Supatra Karnjanapratum, Sitthipong Nalinanon
Publikováno v:
Ultrasonics Sonochemistry, Vol 89, Iss , Pp 106163- (2022)
This study focused on impact of ultrasound-assisted process (UAP) at pre-treatment (UP) and simultaneous treatment (US) during papain hydrolysis for preparing collagen hydrolysate (CH) from Asian bullfrog skin. Ultrasonication times were varied (10,
Externí odkaz:
https://doaj.org/article/122750ada87045b58754ac8ced84994a
Publikováno v:
Foods, Vol 12, Iss 6, p 1282 (2023)
Amphibians have been consumed as an alternative protein source all around the world due to their delicacy. The skin of edible amphibians, particularly frogs and giant salamanders, always goes to waste without further utilization. However, these waste
Externí odkaz:
https://doaj.org/article/ff80ef97ec2948d786bbaf870205f1a4
Autor:
Sylvia Indriani, Soottawat Benjakul, Tran Hong Quan, Azis Boing Sitanggang, Manat Chaijan, Pensiri Kaewthong, Tanyamon Petcharat, Supatra Karnjanapratum
Publikováno v:
Food and Bioprocess Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a2e9a217f5555805c9243173261ab2f
https://doi.org/10.1007/s11947-023-03118-w
https://doi.org/10.1007/s11947-023-03118-w
Autor:
Sylvia Indriani, Soottawat Benjakul, Hideki Kishimura, Supatra Karnjanapratum, Sitthipong Nalinanon
Publikováno v:
LWT. 162:113439
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96ba9cd708328a037ca19359b8042946
https://doi.org/10.1016/j.lwt.2022.113439
https://doi.org/10.1016/j.lwt.2022.113439
Publikováno v:
LWT. 119:108876
Protein-enriched brown rice flours were developed by fortification of defatted Bombay locust powder (BL) at different levels (10, 20, 30%). The physicochemical characteristics of the mixed flours were then investigated. The application of resulting m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c969d0095a08076dce6311fe97a0a77
https://doi.org/10.1016/j.lwt.2019.108876
https://doi.org/10.1016/j.lwt.2019.108876
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 101:012040
Good manufacturing practices (GMP) describes the requirements that an industry should follow throughout the production process starting from sorting raw materials to handling final products. The purpose of this research is to disclose each phase of G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4be6c35043e9d95cc54cc0241c43db79
https://doi.org/10.1088/1755-1315/101/1/012040
https://doi.org/10.1088/1755-1315/101/1/012040