A5055414031- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Aquaculture Nutrition and Growth
- Collagen: Extraction and Characterization
- Proteins in Food Systems
- Nanocomposite Films for Food Packaging
- Insect Utilization and Effects
- Biochemical effects in animals
- Microencapsulation and Drying Processes
- Phytochemicals and Antioxidant Activities
- Animal Nutrition and Physiology
- Aquaculture disease management and microbiota
- Identification and Quantification in Food
- Bee Products Chemical Analysis
- Biochemical Analysis and Sensing Techniques
- Silk-based biomaterials and applications
- Muscle metabolism and nutrition
- Enzyme Production and Characterization
- Food and Agricultural Sciences
- Advanced Chemical Sensor Technologies
- Food Quality and Safety Studies
- Microbial Inactivation Methods
- Polyamine Metabolism and Applications
- Edible Oils Quality and Analysis
- Essential Oils and Antimicrobial Activity
Prince of Songkla University
2016-2025
Kyung Hee University
2023-2025
Zhejiang Ocean University
2023
University of the Basque Country
2022
United Arab Emirates University
2021
Mahidol University
2021
Hatyai Hospital
2015-2021
Thaksin University
2007-2014
Universiti Putra Malaysia
2014
University of Wisconsin–Madison
2011
Alcalase and Neutrase showed optimum activity against Pacific whiting solid wastes (PWSW) at pH 9.5, 60 °C 7.0, 55 °C, respectively. had a higher proteolytic than Neutrase. Enzyme concentration, reaction time, waste/buffer ratio significantly affected the hydrolysis nitrogen recovery (NR) (p < 0.05). Optimum conditions for PWSW were 20 AU Alcalase/kg, 1 h of 1:1 (w/v). Correlation between degree (DH) NR (R2 = 0.970−0.978) was high. Freeze-dried hydrolysate brownish yellow in color (L* 54.59,...
ABSTRACT No changes in actomyosin Ca 2+ ‐, Mg or ‐Ca ‐ATPase activities were observed during iced storage of Pacific whiting fillets, but ‐EGTA‐ATPase increased with a loss ‐sensitivity. Surface hydrophobicity substantially within 2 days, not total sulfhydryl (SH) content. During longer storage, the SH content decreased gradually, surface remained constant. Autolytic degradation products fish muscle time. Myosin heavy chain (MHC) was degraded by 45% 8 no noticeable difference actin. Results...
Abstract Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling storage is increasing. Nevertheless, quality loss in occurs immediately death, during processing storage, associated with enzymatic, microbiological, chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising preventing changes texture color, development of unpleasant flavor rancid odor, nutrients at low temperature. However,...
Abstract BACKGROUND Different legume seeds may have different protein compositions and properties, thereby affecting applications in food systems. This study aimed to extract characterize isolates from legumes grown Thailand, including mung bean ( MBPI ), black BBPI ) bambara groundnut BGPI ). RESULTS All had a content the range of 85.2–88.2%. The highest trypsin inhibitory activity was found . exhibited satisfactory balanced amino acids with respect FAO / WHO pattern. three predominant...