Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Wirote Youravong"'
Autor:
Siriporn Budseekoad, Chutha Takahashi Yupanqui, Nualpun Sirinupong, Adeola M. Alashi, Rotimi E. Aluko, Wirote Youravong
Publikováno v:
Journal of Functional Foods, Vol 49, Iss , Pp 333-341 (2018)
This work was aimed at producing peptides containing calcium and iron-binding capabilities from mung bean protein extract after enzymatic hydrolysis. Mung bean protein hydrolysates were separated by ultrafiltration into eight fractions, and assayed f
Externí odkaz:
https://doaj.org/article/225dbfbfbf864236b011517ae7c011b7
Publikováno v:
Journal of Functional Foods, Vol 36, Iss , Pp 243-254 (2017)
In this study, collagen extracted from Tilapia skin was continuously hydrolysed in an enzyme membrane reactor (EMR) mounted with a 1 kDa cut-off membrane, and the hydrolysate was characterised with respect to peptide size, angiotensin I-converting en
Externí odkaz:
https://doaj.org/article/f87a5fe7bef44587985edd1c857a7bec
Publikováno v:
Journal of Engineering Science and Technology, Vol 11, Iss 7, Pp 947-961 (2016)
Mung bean wastewater containing valuable protein is very potential to be recovered for reuse. In this study, rotary disk ultrafiltration was employed to recover this protein. The effects of transmembrane pressure (TMP) and membrane rotational speeds
Externí odkaz:
https://doaj.org/article/31fd646ebca645feb306dec3df9ce75f
Publikováno v:
Foods, Vol 9, Iss 10, p 1406 (2020)
An iron-binding mung bean protein hydrolysate (MBPH) was prepared using a continuous enzymatic membrane reactor followed by peptide separation on anion-exchange (AEC) and reverse-phase HPLC (RP-HPLC) columns. Amino acid sequences of peptides present
Externí odkaz:
https://doaj.org/article/cbf43af646d3499fb88177fdbb616fe9
Autor:
Yan Guo, Yue Wang, Fangting Jia, Sihang Li, Sheng Li, Sarper Sarp, Wirote Youravong, Zhenyu Li
Publikováno v:
Cellulose. 30:5001-5017
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3795dcdc47a2c19f42377225077dcd9a
https://doi.org/10.1007/s10570-023-05201-z
https://doi.org/10.1007/s10570-023-05201-z
Autor:
Zhen‐Shen Liew, Yeek‐Chia Ho, Woei Jye Lau, Wirote Youravong, Tippawan Sirinupong, Yong Yeow Liang
Publikováno v:
Journal of Chemical Technology & Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3676ef90835916c9af27ba5351180a19
https://doi.org/10.1002/jctb.7391
https://doi.org/10.1002/jctb.7391
Publikováno v:
Functional Foods in Health and Disease. 12:547
Background: Mulberry fruit is a source of phenolic compounds and has biological properties. This study aimed to assess the effects of isomaltooligosaccharide (IMO) added to mulberry juice on prebiotic activity and gut fermentation properties.Objectiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5772db2150138bcfbb472bbad5fc20dc
https://doi.org/10.31989/ffhd.v12i9.980
https://doi.org/10.31989/ffhd.v12i9.980
Autor:
Wirote Youravong, Zhenyu Li, Haihua Wang, Xiaonan Chen, Jianfei Pei, Sarper Sarp, Shanshan Gao, Tianli Yue, Jin Yu
As emerging membrane technologies, forward osmosis (FO) and membrane distillation (MD), which work with novel driving forces, show great potential for liquid food concentration, owing to their low fouling propensity and great driving force. In the la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dce4dc0aa745ee627fb716425c2cd614
https://cronfa.swan.ac.uk/Record/cronfa56121
https://cronfa.swan.ac.uk/Record/cronfa56121
Publikováno v:
Bioactive Carbohydrates and Dietary Fibre. 27:100299
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::094c9db446c864192d1a9fa280850ff7
https://doi.org/10.1016/j.bcdf.2021.100299
https://doi.org/10.1016/j.bcdf.2021.100299
Autor:
Chutha Takahashi Yupanqui, Siriporn Chunkao, Adeola M. Alashi, Wirote Youravong, Rotimi E. Aluko
Publikováno v:
Foods
Volume 9
Issue 10
Foods, Vol 9, Iss 1406, p 1406 (2020)
Volume 9
Issue 10
Foods, Vol 9, Iss 1406, p 1406 (2020)
An iron-binding mung bean protein hydrolysate (MBPH) was prepared using a continuous enzymatic membrane reactor followed by peptide separation on anion-exchange (AEC) and reverse-phase HPLC (RP-HPLC) columns. Amino acid sequences of peptides present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1000c147b02bd568fb77df3f47e13198