A5088392894- Food composition and properties
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Food Quality and Safety Studies
- Biofuel production and bioconversion
- Probiotics and Fermented Foods
- Polyamine Metabolism and Applications
- Protein Hydrolysis and Bioactive Peptides
- Enzyme Structure and Function
- Proteins in Food Systems
- Phytoestrogen effects and research
- Nutrition, Health and Food Behavior
- Nutrition, Genetics, and Disease
- Microencapsulation and Drying Processes
- Enzyme Production and Characterization
- Microbial Inactivation Methods
- Biochemical Analysis and Sensing Techniques
- Amino Acid Enzymes and Metabolism
- Food Drying and Modeling
- GABA and Rice Research
- Meat and Animal Product Quality
King Mongkut's Institute of Technology Ladkrabang
2024-2025
Chulalongkorn University
2022-2024
Ritsumeikan University
2020
Due to increasing awareness of food sustainability and security among consumers manufacturers, the valorization products has gained huge interest researchers with aim diversify product range, including those processed from by-products. From United Nations (UN) Environment Programme's Food Waste Index Report 2021, wastage foods reaches 931 million tonnes each year. To align UN Sustainable Development Goals, which halve waste by 2030, reduction, especially fruits vegetables that have a short...
Summary Feasibility of using konjac glucomannan hydrolysate (KGMH) as prebiotics and wall material for encapsulating probiotics was investigated. Prebiotic activity scores (PASs) were determined KGMH, inulin, fructooligosaccharides to assess their effectiveness in promoting growth inhibiting enteric mixture. Thermal tolerances also assessed. Lactobacillus rhamnosus L34 L. acidophilus LA5 exhibited higher PASs thermal selected encapsulation; freeze drying spray used form dry encapsulated...
Abstract This study examined the prebiotic potential of tapioca resistant maltodextrin (TRM), a novel non-viscous, soluble starch, and compared it to commercial prebiotics (inulin, fructooligosaccharides (FOS), konjac glucomannan hydrolysate (KGMH). is first reveal activity TRM prebiotics. The score (PAS) was used measure prebiotic’s ability promote probiotic growth inhibit pathogens. Probiotic strains, including Lactobacillus acidophilus DDS-1®, rhamnosus LGG®, salivarius B37, paracasei...
Summary This study investigated the enhancement of food proteins through glycation with bioactive saccharides derived from Konjac glucomannan hydrolysate (KGMH) via Maillard reaction. The focus was on how degree polymerisation (DP) KGMH influences process and properties conjugates chicken breast soy proteins. samples low, medium, high DPs (4.20, 5.21, 6.11, respectively) were glycated under wet‐heating conditions varying pH levels (8, 9, 10) at 70 °C for 15 min to 6 h. Results demonstrated...
L-Theanine (γ-glutamylethylamide) is a naturally occurring amino acid derivative known to have several beneficial physiological effects as diet supplement, and give an umami taste when used food additive. The compound industrially produced by γ-glutamyltranspeptidase from Pseudomonas nitroreducens (PnGGT). Using recombinant PnGGT, we shown previously that Trp385, Phe417, Trp525 are key residues for recognition of acceptor substrates at the PnGGT active site. Here, demonstrate W525D mutant...
This research aimed to investigate the production of low-fat Khao Sao Hai ice cream fortified with synbiotics, soy protein (SP), and chicken breast protein. The study incorporated rice milk into formulations conducted experiments analyze physical, chemical, sensory characteristics. application synbiotic powder, SP, was explored, results indicating significant variations in nutritional profile. Specifically, exhibited highest content at 4.20 g, followed by SP 3.92 control formulation 1.38 g....
Summary The study explores the enhanced functional and bioactive properties of Konjac Glucomannan Hydrolysate (KGMH) by partially degrading (KGM) using β‐mannanase over 60 min. KGM concentrations (40% 50% w/w) were treated with 200–300 U g −1 enzyme hydrolysis was monitored colorimetry, DP values ranging from 4.20 to 6.16 for 40% 4.10 4.60 KGM. MALDI‐TOF‐MS analysis confirmed typical oligosaccharides 2 9 some acetyl substitutions. optimal conditions 250 varying times produced KGMHs a wide...