Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Thornthan Sawangwan"'
Publikováno v:
AIMS Agriculture and Food, Vol 6, Iss 2, Pp 578-587 (2021)
This research aims to study antioxidant compounds of two rice bran strains (Khao Bahn Nah and Thai jasmine) in different moisture contents (50 and 75% w/v) with solid state fermentation (SSF) by lactic acid bacteria (LAB) as Lactobacillus casei and L
Externí odkaz:
https://doaj.org/article/ce949403a64b452785450146fd93cf21
Autor:
Christiane Luley-Goedl, Thornthan Sawangwan, Mario Mueller, Alexandra Schwarz, Bernd Nidetzky
Publikováno v:
Food Technology and Biotechnology, Vol 48, Iss 3, Pp 276-283 (2010)
Glycosylglycerols are powerful osmolytes, produced by various plants, algae and bacteria in adaptation to salt stress and drought. Among them, glucosylglycerol (2-O-α-D-glucopyranosyl-sn-glycerol; GG) has attracted special attention for its promisin
Externí odkaz:
https://doaj.org/article/57d13667317541f6b3fdf92b3e60bc3b
Publikováno v:
AIMS Agriculture and Food, Vol 6, Iss 2, Pp 578-587 (2021)
This research aims to study antioxidant compounds of two rice bran strains (Khao Bahn Nah and Thai jasmine) in different moisture contents (50 and 75% w/v) with solid state fermentation (SSF) by lactic acid bacteria (LAB) as Lactobacillus casei and L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b80c4349a14258b1805dccb26c41120
https://www.aimspress.com/article/doi/10.3934/agrfood.2021034?viewType=HTML
https://www.aimspress.com/article/doi/10.3934/agrfood.2021034?viewType=HTML
Publikováno v:
Agriculture and Natural Resources, Vol 52, Iss 6, Pp 519-524 (2018)
The prebiotic properties were investigated of seven edible mushrooms: Auricularia auricula-judae, Lentinus edodoes, Pleurotus citrinopileatus, Pleurotus djamor, Pleurotus ostreatus, Pleurotus ostreatus (Jacq.Fr.) Kummer and Pleurotus pulmonarius. All
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f33a60c6a52ece3ff25d30c56901dd01
https://doi.org/10.1016/j.anres.2018.11.020
https://doi.org/10.1016/j.anres.2018.11.020
Autor:
Narisara Khlaihiran, Theppanya Charoenrat, Chayaporn Wongsiridetchai, Prasert Wongwathanarat, Sudathip Chantorn, Watcharaphan Chiangkham, Thornthan Sawangwan
Publikováno v:
Agriculture and Natural Resources, Vol 52, Iss 3, Pp 222-227 (2018)
Spent coffee grounds (SCGs) are solid wastes from the manufacturing of fresh coffee beverages which are globally popular. SCGs are composed of lignocellulosic materials which can be digested by lignocellulolytic enzymes and oligosaccharide is a produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab2578664d0e57a95cd3690079507e38
https://doi.org/10.1016/j.anres.2018.09.012
https://doi.org/10.1016/j.anres.2018.09.012
Autor:
Theppanya Charoenrat, Thornthan Sawangwan, Veasarach Jonjaroen, Chayaporn Wongsiridetchai, Sudathip Chantorn
Publikováno v:
LWT. 148:111717
Currently, the study of mannooligosaccharides (MOS) production from Thai spent coffee grounds (SCGs) and the evaluation of their prebiotic potential have not been documented. This research aimed to characterize the MOS derived from SCGs and to determ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91f027ad62fd43a3b2d90db292527b0d
https://doi.org/10.1016/j.lwt.2021.111717
https://doi.org/10.1016/j.lwt.2021.111717
Autor:
Thornthan Sawangwan
Publikováno v:
Functional Foods in Health and Disease, Vol 5, Iss 12, Pp 427-436 (2015)
Background: Glucosylglycerol (GG), an organic compound constitutes a structurally diverse group of small organic molecules, which has a glycosidic chemical structure, where is a powerful osmolyte which catalyzed by sucrose phosphorylase in the presen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c73177c1d050b74d0e77bb8bfe1e1c0
Autor:
Thornthan Sawangwan, Bernd Nidetzky, Juan M. Bolivar, Ernestine Leitner, Christiane Luley-Goedl
Publikováno v:
Journal of biotechnology. 257
2-O-(α-d-Glucopyranosyl)-sn-glycerol (αGG) is a natural osmolyte. αGG is produced industrially for application as an active cosmetic ingredient. The biocatalytic process involves a selective transglucosylation from sucrose to glycerol catalyzed by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f03254f0e2624104bbfdce7d71042eb8
https://pubmed.ncbi.nlm.nih.gov/28161416
https://pubmed.ncbi.nlm.nih.gov/28161416
Publikováno v:
Food Technology and Biotechnology, Vol 48, Iss 3, Pp 276-283 (2010)
Scopus-Elsevier
Scopus-Elsevier
Glycosylglycerols are powerful osmolytes, produced by various plants, algae and bacteria in adaptation to salt stress and drought. Among them, glucosylglycerol (2-O-α-D-glucopyranosyl-sn-glycerol; GG) has attracted special attention for its promisin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8724157adc3a47dc27094b2e3430af79
http://hrcak.srce.hr/file/87208
http://hrcak.srce.hr/file/87208
Publikováno v:
Biocatalysis and Biotransformation. 28:10-21
Sucrose phosphorylase is a bacterial transglucosidase that catalyzes conversion of sucrose and phosphate into α-D-glucose-1-phosphate and D-fructose. The enzyme utilizes a glycoside hydrolase-like double displacement mechanism that involves a cataly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53c5bab7b11e94dc0a7d4e6b1121314b
https://doi.org/10.3109/10242420903411595
https://doi.org/10.3109/10242420903411595