Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Tanat Uan‐On"'
Autor:
Nuchnicha Phaeon, Pisittinee Chapanya, Anutin Pattamasuwan, Hanán Issa-Issa, Leontina Lipan, Ángel Antonio Carbonell-Barrachina, Esther Sendra, Klanarong Sriroth, Tanat Uan-on, Nuttakan Nitayapat
Publikováno v:
Molecules, Vol 28, Iss 7, p 3212 (2023)
The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtu
Externí odkaz:
https://doaj.org/article/141cd9ca4a2942779b6b3432f6e59a3d
Publikováno v:
Water and Environment Journal. 35:1272-1280
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1faf0213475142d8e7b02ba2bfbea0b
https://doi.org/10.1111/wej.12717
https://doi.org/10.1111/wej.12717
Publikováno v:
International Journal of Food Science & Technology. 56:2452-2461
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e32bca1a3db28751ef69c9d36eca1966
https://doi.org/10.1111/ijfs.14877
https://doi.org/10.1111/ijfs.14877
Autor:
KUDISRI, RACHAPORN1, TANAT UAN-ON1 fagitnu@ku.ac.th
Publikováno v:
Malaysian Applied Biology. Nov2019, Vol. 48 Issue 4, p69-74. 6p.
Publikováno v:
International Journal of Food Science & Technology. 51:1120-1129
Summary Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour-basis) on physicochemical properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b123821596f075b2c42a2f955ef717e
https://doi.org/10.1111/ijfs.13072
https://doi.org/10.1111/ijfs.13072
Autor:
Tanat Uan-On
Current Applied Science and Technology, 18, 3, 167
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd58f90b0585c70f3702d51ad9ae02e4
