Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Worapong Usawakesmanee"'
Publikováno v:
Foods, Vol 13, Iss 7, p 1134 (2024)
Mesona chinensis, in Thai called Chao Kuay and in Chinese Hsian-tsao, belongs to the Lamiaceae family. This herbal plant grows widely in Southern China, Taiwan (China), Malaysia, the Philippines, Indonesia, Vietnam, and Thailand. The Mesona plant is
Externí odkaz:
https://doaj.org/article/7fbfd24087d14b71a8c881e9fdbe2842
Autor:
Sunisa Siripongvutikorn, Worapong Usawakesmanee, Supachai Pisuchpen, Nicha Khatcharin, Chanonkarn Rujirapong
Publikováno v:
Foods, Vol 12, Iss 20, p 3848 (2023)
Liang (Gnetum gnemon var. tenerum) leaves are widely consumed as a green vegetable in Southern Thailand, and the plant is valued for its nutritional benefits. However, like other leafy greens, liang is vulnerable to microbial contamination, generatin
Externí odkaz:
https://doaj.org/article/65c9df607bf6483a8d2b79f49151a846
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 1, Pp 51-59 (2019)
Marinating is a traditional technology to improve the shelf - life and quality of products. Enriched Viet- namese tamarind fish sauce was prepared and used to marinate green mussels. Subjects of this research were: green mussels (C1), marinated green
Externí odkaz:
https://doaj.org/article/dc0593e15e80439380ab2a3358e648eb
Autor:
Marasri Junsi, Chutha Takahashi Yupanqui, Worapong Usawakesmanee, Alan Slusarenko, Sunisa Siripongvutikorn
Publikováno v:
Antioxidants, Vol 9, Iss 1, p 47 (2020)
Thunbergia laurifolia or Rang Jued has been used as an herbal tea and in folk medicine as a detoxifying agent. Cd contamination is globally widespread and a serious public health problem. The aim of this study was to determine the endogenous antioxid
Externí odkaz:
https://doaj.org/article/a3dba59acad340c3bed3903e5c2a6b8a
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 31, Iss 5, Pp 491-500 (2009)
A battered shrimp burger, as a new value-added shrimp product, was developed by increasing the juiciness of a frozen battered shrimp burger using a mixture of hydrocolloids. The formulations of hydrocolloid mixtures containing modified tapioca starch
Externí odkaz:
https://doaj.org/article/1108a551bd7a4e0f91600ab1a721bc6e
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 30, Iss Suppl.1, Pp 35-40 (2008)
Green-curry paste with additional amount of garlic was developed and its consumer acceptability was investigated.Quality changes in the marinated white shrimp stored at 4±2ºC for 15 d was monitored. Total viable count in the marinated shrimp was 10
Externí odkaz:
https://doaj.org/article/755df0ca5d9e47708fb7e9424de59bc6
Autor:
Nongnuch Raksakulthai, Anuvat Jangchud, Phaisan Wuttijumnong, Manjeet S. Chinnan, Worapong Usawakesmanee
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 30, Iss Suppl.1, Pp 25-34 (2008)
The effect of edible coatings and their concentrations on moisture and fat contents of fried breaded potato were investigated. Hydroxypropyl methylcellulose (HPMC), methylcellulose (MC) or wheat gluten (WG) were incorporate into predusting mix to ach
Externí odkaz:
https://doaj.org/article/094a58fb09504242a9500fc83105adb2
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 30, Iss Suppl.1, Pp 19-23 (2008)
Hemoglobin-mediated lipid oxidation was studied by using washed and unwashed seabass mince with and without added hemoglobin. Three pH values of postmortem fish were examined (physiological pH (6.5), 6.2, and 7.0). The lag time prior to thiobarbituri
Externí odkaz:
https://doaj.org/article/2d1519172fdf42a4af4683a87279b51f
Publikováno v:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2024, Vol. 36 Issue 1, p68-79. 12p.
Autor:
Sunisa Siripongvutikorn1 sunisa.s@psu.ac.th, Worapong Usawakesmanee1, Supachai Pisuchpen2, Nicha Khatcharin1, Chanonkarn Rujirapong1
Publikováno v:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 3, p1-16. 16p.