Výsledky vyhledávání - "Visith Chavasit"

Akademický článek

Terminalia catappa Linn seeds as a new food source

Autor: Monthana Weerawatanakorn, Supatcha Janporn, Chi-Tang Ho, Visith Chavasit

Publikováno v: Songklanakarin Journal of Science and Technology (SJST), Vol 37, Iss 5, Pp 507-514 (2015)

To evaluate their potential use as a new dietary source, the seeds of Terminalia catappa Linn were analyzed for their nutritional and antinutritional properties, and to determine the effect of roasting. The TC seeds contained high levels of protein

Externí odkaz: https://doaj.org/article/8ed05104334a413a83b28e64f6500195

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Evolution of Trans‐ fatty acid consumption in Thailand and strategies for its reduction

Autor: Visith Chavasit, Mayuree Ditmetharoj, Sirirat Preecha, Paisarn Dunkum, Tares Krassanairawiwong, Juntima Photi, Fernando Martinez

Publikováno v: J Clin Hypertens (Greenwich)

Eliminating industrially produced trans-fatty acids (TFAs) from the food supply is one of the World Health Organization's (WHO's) priority targets to control and prevent non-communicable diseases. This review paper describes the strategies used to re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b3c22db12347d1e2a0a0678b23ede6e
https://doi.org/10.1111/jch.13921

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Reduction of Sodium Intake from Papaya Salad with the Use of Sodium-Reduced Fermented Fish in Producing Traditional Seasoning Sauce

Autor: Uraiporn Chitchang, Juntima Photi, Aititada Boonpraderm, Visith Chavasit, Kamonwan Chinchanupap, Pasamai Eg-Kantrong

Publikováno v: Journal of Nutritional Science and Vitaminology. 66:S173-S178

Fermented fish is a common seasoning used in Northeastern Thailand and Laos to give food a salty taste. It is also used as a basic ingredient for preparing various seasoning sauces for many local dishes. This study examined the effect of sodium reduc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6428332c8d857f0767d193b310169390
https://doi.org/10.3177/jnsv.66.s173

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Clinical utility of low branched-chain amino acid modular diets in patients with isovaleric aciduria and maple syrup urine disease

Autor: Thipwimol Tim-Aroon, Nalinee Chongviriyaphan, Suthida Chatvuttinun, Visith Chavasit, Umaporn Suthutvoravut, Duangrurdee Wattanasirichaigoon, Oraporn Dumrongwongsiri

Publikováno v: Malaysian Journal of Nutrition. 27

Introduction: Modular diets (MDs) with low amount of offending amino acids have been developed using locally available food ingredients as alternatives to commercial formulas for the treatment of branched-chain organic acidurias (BCOAs). Herein, we c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::087ece8dacc658386ea3cd23c0aebc70
https://doi.org/10.31246/mjn-2020-0071

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Association Between Pretreatment Dietary Preference and Weight Loss after Radiation Therapy in Head and Neck Cancer Patients: A Pilot Study

Autor: Dunyaporn Trachootham, Visith Chavasit, Chonsanee Klaitong, Kulachatr Phukosi, Tanadej Sinthusek, Kanoknun Vittayakasemsont

Publikováno v: Nutrition and Cancer. 71:230-239

Weight loss is common in cancer patients underwent radiation therapy. However, the impact of pretreatment behavior on postradiation nutritional status was unknown. This prospective observational study was conducted in 31 Thai head and neck cancer pat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::066ba727d70339cf674077f18560e527
https://doi.org/10.1080/01635581.2019.1578393

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Use of Bacterial Growth Curve for Assessing Risk of Microbiological Pathogens in Food Products

Autor: Sasiumphai Purttiponthanee, Piyanuch Saekoo, Visith Chavasit, Juntima Photi

Theoretically, microbiological pathogenic risk assessment in foods requires a significant amount of information about food-borne illnesses, such as personal data of patients, disease identification, infective doses found in contaminated food, consump

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad969d2d8aaf769d28b59afe257186a0
https://doi.org/10.1016/b978-0-12-811515-2.00011-1

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