A5084344396- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Aquaculture Nutrition and Growth
- Nanocomposite Films for Food Packaging
- Essential Oils and Antimicrobial Activity
- Insect Utilization and Effects
- Biochemical effects in animals
- Botanical Research and Applications
- Probiotics and Fermented Foods
- Consumer Attitudes and Food Labeling
- Polysaccharides Composition and Applications
- Biological Stains and Phytochemicals
- biodegradable polymer synthesis and properties
- Food composition and properties
- Nutrition, Genetics, and Disease
- Bee Products Chemical Analysis
- Diet and metabolism studies
- Proteins in Food Systems
- Agriculture Sustainability and Environmental Impact
- Heavy Metals in Plants
- Microplastics and Plastic Pollution
- Collagen: Extraction and Characterization
- Tea Polyphenols and Effects
- Microencapsulation and Drying Processes
Mahidol University
2020-2025
The University of Queensland
2015-2025
ARC Centre of Excellence for Plant Success in Nature and Agriculture
2016-2025
Agriculture and Food
2015-2025
A P J Abdul Kalam Technological University
2025
Prince of Songkla University
2009-2021
United Arab Emirates University
2021
National Institute of Technology Calicut
2018
Brisbane School of Theology
2015-2016
Queensland Health
2015-2016
Melanosis, microbiological, chemical, and physical changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin were monitored during iced storage 10 days. Whole solution (0.05 or 0.1%) had retarded growth psychrophilic bacteria spoilage microorganisms including H2S-producing enterobacteriaceae throughout in comparison the control those 1.25% sodium metabisilfite (SMS) (P < 0.05). The lower increases pH total volatile base (TVB) content obtained at both levels, compared other...
This study was undertaken to evaluate the potential of collagen/chitosan (CG/CH) and collagen/soy protein isolate (CG/SPI) composite films for food packaging applications. Two types at different blend ratios CG/CH or CG/SPI (10 : 0, 8 2, 6 4, 5 0 10%, w/w) using 30% (w/w) glycerol as plasticiser were prepared characterised. The results mechanical tests displayed higher elongation break point (EAB), but lower tensile strength (TS) modulus elasticity (E), compared CG film (P < 0.05)....
Food industries are developing new processing technologies, resulting in the emergence of product categories, including ready-to-eat meals, functional foods and beverages, plant-based foods, etc. Rapid globalization, changes lifestyle, consumer awareness, perception toward food drive further technical advancements. However, remains prime factor for marketing technological development. Consumer is a trifecta sensory properties, personal environmental factors. Sensory factors include age,...
Plant proteins have been considered a potential source of bio-functional peptides, which can be beneficial for human health. The potent antioxidant properties plant-based peptides protect against oxidative damage and associated diseases. Despite significant number studies on the preparation biological functions only limited are commercially utilized. systematic extraction, optimization, isolation, pharmacokinetics, stability, safety aspects plant protein-derived (PPDP) in progress. Also,...