Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Tri Indrarini Wirjantoro"'
Autor:
Wannaporn Klangpetch, Alisa Pattarapisitporn, Suphat Phongthai, Niramon Utama-ang, Thunnop Laokuldilok, Pipat Tangjaidee, Tri Indrarini Wirjantoro, Pannapapol Jaichakan
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract The prebiotic properties of xylooligosaccharides (XOS) and arabino-xylooligosaccharides (AXOS) produced from rice husk (RH) using microwave treatment combined with enzymatic hydrolysis were evaluated. The RH was subjected to microwave pretre
Externí odkaz:
https://doaj.org/article/6bc230b17f3b4ec7b4bee443eb1a8869
Autor:
Wannaporn Klangpetch, Alisa Pattarapisitporn, Suphat Phongthai, Niramon Utama-ang, Thunnop Laokuldilok, Pipat Tangjaidee, Tri Indrarini Wirjantoro, Pannapapol Jaichakan
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-1 (2022)
Externí odkaz:
https://doaj.org/article/7df11ec3714f4e4a904d55fec69b9c95
Autor:
Tri Indrarini Wirjantoro, Piyawan Supavititpatana, Patcharin Raviyan, Arunee Apichartsrangkoon
Publikováno v:
Food Chemistry. 106:211-216
Corn–milk yogurt set by a combination of sodium caseinate plus gelatin at concentrations of 0, 0.2, 0.4 and 0.6% (w/v) were studied. The quality of the gels was determined by measurement of acidity, syneresis, texture profile analysis, viscoelastic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::382ed0f7c08fa430557773bfff791d52
https://doi.org/10.1016/j.foodchem.2007.05.058
https://doi.org/10.1016/j.foodchem.2007.05.058
Publikováno v:
Chiang Mai University Journal of Natural Sciences. 14
This study fortified partially-dried apple and cantaloupe with Lactoba- cillus spp. by employing vacuum impregnation and vacuum drying techniques using impregnation media of sucrose solution and whole milk and two species of Lactobacillus, Lactobacil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5674f64bac085cd265aeba433b6de4b
https://doi.org/10.12982/cmujns.2015.0078
https://doi.org/10.12982/cmujns.2015.0078
Publikováno v:
Chiang Mai University Journal of Natural Sciences. 14
The sensory properties and bacterial viability of intermediate-moisture apple and cantaloupe supplemented with Lactobacillus acidophilus and packed in vacuum packaging were monitored during eight weeks of storage at refriger- ated and room temperatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba9031da0370cd8753f37b9a4f517c83
https://doi.org/10.12982/cmujns.2015.0076
https://doi.org/10.12982/cmujns.2015.0076
Publikováno v:
Chiang Mai University Journal of Natural Sciences. 14
This study evaluated the effect of two fruit sizes (3.5×2.5×1.0 and 1.2×1.2×0.8 cm 3 ) and processing time (impregnation and relaxation times; both for 10 and 20 min), on some vacuum impregnation parameters of cantaloupe and apple. Fruit size and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c29718d2836b398309c4ae9cb1f2113
https://doi.org/10.12982/cmujns.2015.0075
https://doi.org/10.12982/cmujns.2015.0075
Food and Applied Bioscience, 1, 1, 34-48
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2362f0f76d000bb4eab7331434edef25
