A5048736350- Food composition and properties
- GABA and Rice Research
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Edible Oils Quality and Analysis
- Phytochemicals and Antioxidant Activities
- Spectroscopy and Chemometric Analyses
- Food Quality and Safety Studies
- Freezing and Crystallization Processes
- Food and Agricultural Sciences
- Phytase and its Applications
- Rice Cultivation and Yield Improvement
- Probiotics and Fermented Foods
- Essential Oils and Antimicrobial Activity
- Cassava research and cyanide
- Cultural Heritage Materials Analysis
- Phytoestrogen effects and research
- Microencapsulation and Drying Processes
- Natural Products and Biological Research
- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Ginger and Zingiberaceae research
- Listeria monocytogenes in Food Safety
- Microbial Metabolism and Applications
Pibulsongkram Rajabhat University
2015-2025
Bhumibol Adulyadej Hospital
2024
Hunter Water
2004-2005
Rice is generally high in glycaemic index (GI). Amylose and resistant starch (RS) play an important role controlling the GI. The levels of amylose RS mixed flours for rice noodle production (rice with tapioca starch) were manipulated by adding maize starch. This resulted increase from 32 to 50 0.4 16 g/100 g dry sample respectively. flour samples used produce noodles. Their GI values estimated in-vitro enzymatic digestion assay confirmed in-vivo method. It was found that noodles decreased as...
Bamboo has recently garnered international recognition for its nutritional and medicinal properties, which contribute significantly to the culinary, pharmaceutical, cosmeceutical sectors. Every component of bamboo plant—rhizome, culm, bark shavings, shoots, leaves, roots, seeds—possesses useful applications. as a type food, have been consumed long time due their edible qualities, well economic value. Other parts bamboo, such leaves culms, can also be used in food Commercial markets various...
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...
Summary Unripe banana, edible canna and taro flours, which have been reported to contain significant amounts of fibre, were investigated for their physicochemical properties, resistant starch (RS) content in vitro digestibility, compared with commercial high‐fibre‐modified starches from corn tapioca. Differential scanning calorimetry showed a single endothermic peak located around 70–83 °C the samples except modified starches, exhibited no transition enthalpy. The different pasting...
Rice protein has attracted considerable attention recently due to its physiological effects. This study extracted the proteins from paddy rice (PR) and germinated (GPR) using three methods i.e., alkaline, sodium dodecyl sulfate (SDS) reagent enzymatic extractions. The or fractions were assessed for their properties various techniques. Data analyzed by 2′3 factorial design experiment. It was found that germination extraction significantly affected concentration of when Bradford assay. Average...
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...
Physicochemical properties and starch digestibility of modified tapioca using various citric acid concentrations (10, 30, 50 g/100 g dry starch) heating temperatures (100, 120, 140 °C for 5 h) are investigated. It is found that the degree esterification increases with increasing dose temperature. Differential scanning calorimetry shows citrate samples exposed to high (30 acid) temperature (120 °C) resistant gelatinization. In addition, transitional enthalpy also decreases concentration The...
Sugar profile, antioxidant properties, DNA damages, and in vitro predicted glycaemic index (pGI) of palm sugars (syrup powder) were investigated comparison with refined cane sugar. It was found that exhibited better nutritional qualities than sugars. Palm both syrup powder forms showed similar results, except some properties. They contained a high content fructose glucose. also as evidenced by the phenolic compounds flavonoids. This contributed to their great activities when assessed DPPH...
This study develops simple techniques for increasing production yield and refining of crude RBO (CRBO). It was found that pre-heating rice bran by hot air oven to reach 60°C before being extracted screw press machine increased the from 4.8 8.3%w/w. paper suggested three steps organic CRBO: (1) filtering using filter papers (2) sedimentation adding 4%w/v fuller's earth (3) bleaching running through a packed column activated carbon. These significantly enhanced qualities when compared CRBO...