A5053311255- Phytochemicals and Antioxidant Activities
- Edible Oils Quality and Analysis
- Bee Products Chemical Analysis
- Tea Polyphenols and Effects
- Meat and Animal Product Quality
- Antioxidant Activity and Oxidative Stress
- Microencapsulation and Drying Processes
- Fermentation and Sensory Analysis
- GABA and Rice Research
- Animal Nutrition and Physiology
- Plant and animal studies
- Essential Oils and Antimicrobial Activity
- Food Quality and Safety Studies
- Food composition and properties
- Nuts composition and effects
- Advanced Chemical Sensor Technologies
- Microbial Metabolism and Applications
- Cholesterol and Lipid Metabolism
- Food Chemistry and Fat Analysis
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Free Radicals and Antioxidants
- Natural Products and Biological Research
- Postharvest Quality and Shelf Life Management
- Agricultural and Food Sciences
Naresuan University
2014-2025
Naresuan University Hospital
2012-2018
Agriculture and Agri-Food Canada
2005
Tea Research Institute
2005
The University of Queensland
2002-2005
Chinese Academy of Sciences
2003
South China Botanical Garden
2003
Seasonal variations of phenolic compounds in fresh tea shoots grown Australia were studied using an HPLC method. Three principal flavanols [epigallocatechin gallate (EGCG), epicatechin (ECG), and epigallocatechin (EGC)] four grouped phenolics [total catechins (Cs), total catechin gallates (CGs), (Fla), polyphenols (PPs)] analyzed compared during the commercial harvest seasons from April 2000 to May 2001. The levels EGCG, ECG, CGs higher warm months (120.52, 34.50, 163.75 mg/g, respectively)...
Flavonoids of nine Australian monofloral Eucalyptus honeys have been analyzed and related to their botanical origins. The mean content total flavonoids varied from 1.90 mg/100 g honey for stringybark (E. globoidia) 8.15 narrow-leaved ironbark crebra) honey, suggesting that species-specific differences occur quantitatively among these honeys. All the samples in this study a common flavonoid profile comprising tricetin (5,7,3',4',5'-pentahydroxyflavone), quercetin...
This experiment aimed to evaluate the effects of supplementing miMCFA, lignocellulose, and HKL137 on lactating sow performance nutritional composition immunity in colostrum. Fifty 3–4 parity sows (Large White × Landrace) were randomly assigned one five treatments: (1) control (CON) without supplementation, (2) miMCFA (S1), (3) + lignocellulose (S2), (4) (S3), (5) (S4). Supplements daily added morning meal for 21 days (day 100 gestation day 7 post-farrowing). Compared with CON, S1 S4 groups...
This study investigated the physicochemical and antioxidant properties of rice bran oil (RBO) produced from three varities; Khao Dawk Mali 105 (white rice), Red Jasmine (red rice) Hom-nin (black using extraction methods including cold-press (CPE), solvent (SE) supercritical CO2 (SC-CO2). Yields, color, acid value (AV), free fatty (FFA), peroxide (PV), iodine (IV), total phenolic compound (TPC), γ-oryzanol, α-tocopherol profile were analyzed. It was found that yields obtained SE, SC-CO2 CPE...
Rice bran oil (RBO) especially from colored rice is rich in phytochemicals and has become popular food, cosmetic, nutraceutical pharmaceutical applications owing to its offering health benefits. This study determined the contents of including oryzanols, phytosterols, tocopherols (Toc) tocotrienols (T3) RBOs extracted using different methods namely cold-press extraction (CPE), solvent (SE) supercritical CO2 (SC-CO2). Two rice, Red Jasmine (RJM, red rice) Hom-nin (HN, black rice), were studied...
Vacuum frying is one option for producing fried products. Banana blossom a by-product from banana production that has potential to be processed into food products due its nutritional value, health benefits and abundance. The objective of this study investigate some properties fresh bracts determine effect conditions on using vacuum fryer. After proximate composition analysis, the were (86.65 kPa) at 100, 110 120 °C 10, 15 20 min. suitable temperature time was then selected studying...
Fermented striped snake-head fish, known as Pla-ra, is a popular traditional food that eaten throughout Thailand. Lactic acid bacteria (LAB) are found the dominant microorganisms in many fermented fish products. The primary role of LAB to ferment available carbohydrates, and thereby causes decrease pH. combination low pH organic acids (mainly lactic acid) main preservative factors purpose this study was determine change physicochemical properties, amino composition, active volatile compounds...
Changes in composition during the maturation of Western Schley pecans [Carya illinoinensis(Wangenh.) K. Koch] grown Australia were investigated. Pecans different maturity levels collected at monthly intervals between March and June 1999 2000 analyzed for concentrations moisture, total lipid, sucrose, raffinose, protein, minerals aluminum, boron, calcium, copper, iron, potassium, magnesium, manganese, sodium, phosphorus, sulfur, zinc. Moisture, calcium contents changed significantly (p <...
Sacha inchi is cultivated commercially in Thailand for its edible kernels and oil. Highest quality sacha normally associated with highest oil content. Samples of 3 maturity stages: green, greenish brown, brown dry, were collected from 2 different harvests comparisons made based on composition antioxidant analysis. In each harvest, all stages the Phitsanulok Chiang Rai provinces. There 12 samples plus controls. As increased, moisture content decreased, while increased. Oil ranged 38.15 -...
Abstract The sorption properties of yapunyah ( Eucalyptus ochropholia ) and yellow box melliodora honeys (Australian unifloral honeys) were investigated in a controlled relative humidity (RH) environment at 30 °C for 71 days. original water activity the affected properties. These two absorbed moisture above 67.9% RH desorbed below 51.4% RH. crystallisation behaviour tea tree Melaleuca quinquenervia was studied during storage 13 23 °C. degree monitored by measuring absorbance 660 665 nm using...