Výsledky vyhledávání - "Vachiraya Liaotrakoon"

Akademický článek

Impact of different drying methods on nutritional, colour change, solubility and microbial count of selected herbal plant powders

Autor: Wijitra Liaotrakoon, Vachiraya Liaotrakoon, Wanpa Wongsaengthama

Publikováno v: International Journal of Food Studies, Vol 11, Iss 2 (2022)

The research aimed to study the effect of drying processes (spray and freeze drying), and feed concentrations (80%, 65% and 50% of plant in water, w/w) on physicochemical and microbiological characteristics of star gooseberry (Sauropus androgynus), c

Externí odkaz: https://doaj.org/article/45b72269c28045e4bd468b301553e8c6

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Akademický článek

Modifying the properties of whey protein isolate edible film by incorporating palm oil and glycerol

Autor: Vachiraya Liaotrakoon, Patcharin Raviyan

Publikováno v: Songklanakarin Journal of Science and Technology (SJST), Vol 40, Iss 1, Pp 243-249 (2018)

This study aimed to improve the properties of whey protein isolate (WPI) films by incorporating palm oil (6, 7, and 8% w/w) and glycerol (40, 50 and 60% w/w). The lightness of the films increased as glycerol levels increased, but the redness increa

Externí odkaz: https://doaj.org/article/eeed7303f3c74604845d0c5198952818

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Effect of solid‐based feed concentration and water temperature on physicochemical, chlorophyll and antioxidative properties of Pandanus amaryllifolius leaf extract

Autor: Wijitra Liaotrakoon, Vachiraya Liaotrakoon, Thanatip Hongtongsuk

Publikováno v: Journal of Food Processing and Preservation. 45

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ff0bf0ed1587b23dbda672a133b2e797
https://doi.org/10.1111/jfpp.15735

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Antioxidative Properties of White and Red Flowered Agathi (Sesbania grandiflora) Tea and Tea Extracts

Autor: Wijitra Liaotrakoon, Vachiraya Liaotrakoon

Publikováno v: Scopus-Elsevier

The study aimed to examine the effect of agathi (Sesbania grandiflora) variety (i.e. red and white flower varieties), flower with and without pollen, and infusion times on the total phenol and tannin contents, and antioxidative activity (DPPH free ra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1bc4e6eb51e3ef4e9eff7e81abdc9a3
https://doi.org/10.48048/wjst.2019.3931

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Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage

Autor: Vachiraya Liaotrakoon, Wijitra Liaotrakoon

Publikováno v: Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 38, Issue: 2, Pages: 231-237, Published: 22 MAR 2018
Food Science and Technology, Issue: ahead, Published: 22 MAR 2018
Food Science and Technology v.38 n.2 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The research aimed to study the effect of hot-air drying on the properties of edible bolete mushroom (Phlebopus colossus (R. Heim) Singer). Fresh edible bolete contained an efficient antioxidant activity, showing a significant value of total phenolic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a421d7a9b87246f92d1a35a817a0b30
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005004114&lng=en&tlng=en

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