Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Wannaporn Klangpetch"'
Autor:
Uyen Ha Dao, Jitlada Na Lamphun, Sitthidat Tongdonyod, Sirinya Taya, Suphat Phongthai, Wannaporn Klangpetch
Publikováno v:
Foods, Vol 13, Iss 18, p 2995 (2024)
Pigmented rice grass juice (RGJ) is a good source of bioactive compounds, but fresh juice has a relatively short shelf life of only 7 days at 4 °C. The objectives of this study were to determine the optimal growth stage of pigmented rice grass, inve
Externí odkaz:
https://doaj.org/article/11d330882ce74e609de0a990a73a9fc8
Autor:
Kanrawee Hunsakul, Thunnop Laokuldilok, Vinyoo Sakdatorn, Wannaporn Klangpetch, Charles S. Brennan, Niramon Utama-ang
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
Abstract This study aimed to optimize the hydrolysis conditions for producing jasmine rice bran protein hydrolysate (JBH) using response surface methodology (RSM). The independent variables were the ratio of flavourzyme to alcalase (Fl:Al; 0: 100 to
Externí odkaz:
https://doaj.org/article/a960adc146614f17aef47f70dbdaa9ea
Autor:
Peeraporn Pakakaew, Yuthana Phimolsiripol, Siraphat Taesuwan, Sarawut Kumphune, Wannaporn Klangpetch, Niramon Utama-ang
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-11 (2022)
Abstract Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple yet time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic while maintain
Externí odkaz:
https://doaj.org/article/088ba64d4cc64f689dc033e6a5364f75
Autor:
Nuttinee Salee, Wantida Chaiyana, Artit Yawootti, Srisuwan Naruenartwongsakul, Wannaporn Klangpetch, Ponjan Walter, Niramon Utama-ang
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-11 (2022)
Abstract Cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G) in black rice grain (BRG) demonstrate many beneficial health effects, including antioxidant and anti-aging properties. This research aimed to study on pulsed electric field assisted w
Externí odkaz:
https://doaj.org/article/50f728bbe02f4064b9c00d1a2b70a8e8
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:
Olumide Oluwatoyosi Fashakin, Pipat Tangjaidee, Kridsada Unban, Wannaporn Klangpetch, Tabkrich Khumsap, Korawan Sringarm, Saroat Rawdkuen, Suphat Phongthai
Publikováno v:
Insects, Vol 14, Iss 8, p 674 (2023)
Crickets contain high protein content that can be used to improve nutrition but are less exploited. This study was conducted to isolate different Cricket Protein Fractions including albumin, globulin, glutelin, and prolamin. All fractions were charac
Externí odkaz:
https://doaj.org/article/9eee67b4c73949d497317eaad0bc9b64
Autor:
Saban Thongkong, Wannaporn Klangpetch, Kridsada Unban, Pipat Tangjaidee, Yuthana Phimolsiripol, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Regine Schönlechner, Parichat Thipchai, Suphat Phongthai
Publikováno v:
Foods, Vol 12, Iss 4, p 835 (2023)
The pulsed electric field (PEF) was applied to improve the extraction yield and properties of rice bran proteins from two rice varieties (“Kum Chao Mor Chor 107” and “Kum Doi Saket”). As compared to the conventional alkaline extraction, PEF t
Externí odkaz:
https://doaj.org/article/40f1b9e70c4d4b7ba226bbc9516f14bd
Autor:
Sudthida Kamchonemenukool, Chi-Tang Ho, Panatpong Boonnoun, Shiming Li, Min-Hsiung Pan, Wannaporn Klangpetch, Monthana Weerawatanakorn
Publikováno v:
Foods, Vol 11, Iss 19, p 2937 (2022)
Extracting nutraceuticals with high value from bagasse, filter mud, and sugarcane leaves discarded as sugar mill by-products, is crucial for the development of a sustainable bio-economy. These by-products are important sources of policosanols and phy
Externí odkaz:
https://doaj.org/article/df4d1bb63ca84436ac5c6d9bfd30475d
Autor:
Kanjana Singh, Somdet Srichairatanakool, Teera Chewonarin, Charles Stephen Brennan, Margaret Anne Brennan, Wannaporn Klangpetch, Niramon Utama-ang
Publikováno v:
Horticulturae, Vol 8, Iss 4, p 338 (2022)
The aim of this study was to investigate the catechin levels and antioxidant activities as manipulated by roasting temperature and roasting time of green tea. Roasting temperature and time varied between 100–300 °C and 60–240 s in green tea prod
Externí odkaz:
https://doaj.org/article/caae1fadb3a54c5e9961af6a12c7503c
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