Zobrazeno 1 - 10
of 56
pro vyhledávání: '"U. Uthumporn"'
Publikováno v:
Food Science and Human Wellness, Vol 7, Iss 1, Pp 57-70 (2018)
The aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival and α-glucosidase inhibitory activity. Relationship between fermentation temperature, inocu
Externí odkaz:
https://doaj.org/article/28da185ec7414eff9b503a18604fb40d
Publikováno v:
Food Research. 5:310-321
Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24e8f1c83f9a20022234092f1589701d
https://doi.org/10.26656/fr.2017.5(4).050
https://doi.org/10.26656/fr.2017.5(4).050
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Food Research. 5:340-347
Surface modified tapioca starch was developed by enzyme treatment (using STARGEN™ 002 enzyme) and alcohol-enzyme treatment. The effects of acetylation treatment on surface modified tapioca starches were evaluated for acetyl content (Ac%), degree of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9197d8f256b50be6a7d5a7b7089942b
https://doi.org/10.26656/fr.2017.5(2).038
https://doi.org/10.26656/fr.2017.5(2).038
Publikováno v:
Food Biophysics. 15:423-432
This study investigated the influence of thermal treatment (30 °C to 110 °C, 30 min) on the physicochemical and rheological properties of an emulsion stabilized by black tilapia (Oreochromis mossambicus) skin at pH 4. The protein pattern of tilapia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ad59a577e9c86a035429b13529b3ffa
https://doi.org/10.1007/s11483-020-09638-8
https://doi.org/10.1007/s11483-020-09638-8
Publikováno v:
Food Research. 4:1326-1332
A study was carried out to determine the physicochemical and emulsifying properties of pre-treated octenyl succinic anhydride (OSA) sago starch in simple emulsion. Sago starch was pre-treated with STARGEN enzyme (EN OSA: single pre-treatment), heat m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54e933adcac0e67114ec9120fd61fe8f
https://doi.org/10.26656/fr.2017.4(4).426
https://doi.org/10.26656/fr.2017.4(4).426
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Journal of Physical Science. 30:1-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0479cb7137b46124e772f76721371b8
https://doi.org/10.21315/jps2019.30.s1.1
https://doi.org/10.21315/jps2019.30.s1.1
Publikováno v:
Acta Alimentaria. 47:495-503
A novel functional pumpkin-based beverage fermented by Lactobacillus mali K8 (FPJ) was produced. FPJ possessed higher ferric reducing antioxidant power (FRAP, 270.76 μM TE/100 ml) and radical scavenging activity (RSA‒IC50, 7.56 mg ml‒1) compared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72a79b3af86e82326d60546a683a66be
https://doi.org/10.1556/066.2018.47.4.13
https://doi.org/10.1556/066.2018.47.4.13
Publikováno v:
Food Science and Human Wellness, Vol 7, Iss 1, Pp 57-70 (2018)
The aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival and α-glucosidase inhibitory activity. Relationship between fermentation temperature, inocu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf50c0f4db4fe21d2f2c7fa3636e24cd
https://doi.org/10.1016/j.fshw.2017.11.001
https://doi.org/10.1016/j.fshw.2017.11.001