Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Tanaboon Sajjaanantakul"'
Autor:
Atchara Sankom, Warapa Mahakarnchanakul, Ronnarit Rittiron, Tanaboon Sajjaanantakul, Thammasak Thongket
Publikováno v:
ACS Omega, Vol 6, Iss 40, Pp 26404-26415 (2021)
Externí odkaz:
https://doaj.org/article/d35c6c2935824c678200e68eb90e30dc
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 36, Iss 3, Pp 317-324 (2014)
Ready-to-eat fruits packed in sealed containers are highly perishable due to their intrinsic characteristics and lack of full thermal process. Ohmic heating has the advantages of rapid liquid heating through electrical current. The aim of this rese
Externí odkaz:
https://doaj.org/article/50dcb510b4854ff79f9d10b3bdb214bd
Publikováno v:
Journal of Food Science. 81:E2966-E2976
Ohmic heating through an electrically conductive food package is a new approach to heat the food and its package as a whole after packing to avoid post-process contamination and to serve consumer needs for convenience. This process has been successfu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8014c331f36aee4b07b54f52a232a68f
https://doi.org/10.1111/1750-3841.13542
https://doi.org/10.1111/1750-3841.13542
Publikováno v:
Journal of Food Science. 79:E1522-E1527
Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding wat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91356e33d3fea76711bced0546598954
https://doi.org/10.1111/1750-3841.12539
https://doi.org/10.1111/1750-3841.12539
Publikováno v:
Journal of the Science of Food and Agriculture. 91:362-369
BACKGROUND: A hot-buffer-soluble-solid fraction (HBSS) and an alkaline-soluble-solid fraction (ASS) of okra polysaccharides (OKP) were obtained using sequential extraction. These fractions were combined with whey protein isolate (WPI) and glycerol (G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ffaa5d58906d5c4c7c1ab8b0b0eee14
https://doi.org/10.1002/jsfa.4194
https://doi.org/10.1002/jsfa.4194
Autor:
R.J. de Vries, Henk A. Schols, Alphons G. J. Voragen, N. Sengkhamparn, Leonard M.C. Sagis, Tanaboon Sajjaanantakul
Publikováno v:
Food Hydrocolloids 24 (2010)
Food Hydrocolloids, 24, 35-41
Food Hydrocolloids, 24, 35-41
Okra pectin obtained by hot buffer extraction (HBSS) consists of an unusual pectic rhamnogalacturonan I structure in which acetyl groups and alpha galactose residues are substituted on rhamnose residues within the backbone. The okra Chelating agent S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86f320eca1dc52543d528b2c12275e0b
https://doi.org/10.1016/j.foodhyd.2009.07.007
https://doi.org/10.1016/j.foodhyd.2009.07.007
Publikováno v:
Postharvest Biology and Technology. 37:93-100
Jerusalem artichoke ( Helianthus tuberosus L.) tubers were harvested 16, 18 and 20 weeks after planting at Kanchanaburi Research Station, Kasetsart University, Thailand. Tuber maturity contributed to changes in inulin characteristics. A decrease in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b40fb3d006ba79e3f3b0bf4710070eed
https://doi.org/10.1016/j.postharvbio.2005.03.004
https://doi.org/10.1016/j.postharvbio.2005.03.004
Publikováno v:
Journal of food science. 79(8)
Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding wat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0d66849405fba7c477a7dc42914e72ab
https://pubmed.ncbi.nlm.nih.gov/25040189
https://pubmed.ncbi.nlm.nih.gov/25040189
Publikováno v:
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10: Reid/Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e886f17c1914740179d50aa29d824001
https://doi.org/10.1002/9780470958193
https://doi.org/10.1002/9780470958193
Use of average molecular weights for product categories to predict freezing characteristics of foods
Publikováno v:
Journal of food science. 74(8)
In the design of food freezing process, food property parameters, initial freezing temperature (T(Fi)), and frozen water fraction (X(I)) are required. The predictive approaches of these 2 parameters have been developed based on mass fractions and mol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54b3f4748d3abca0dfc0d9ab68eefff3
https://pubmed.ncbi.nlm.nih.gov/19799662
https://pubmed.ncbi.nlm.nih.gov/19799662