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Department of Food Science and Technology
168
Total Impact Points
88
Members
Department of Chemistry
541
Total Impact Points
79
Members
Department of Genetics
71
Total Impact Points
56
Members

Publication History View all

  • [Show abstract] [Hide abstract]
    ABSTRACT: The properties of waxy rice flour (WRF) and non-waxy rice flour (RF) were modified using an extrusion process with different feeding material moisture contents. WRF was more affected by the thermomechanical stress from extrusion; consequently, it had a lower glass transition temperature but higher water solubility index (WSI) indicating higher molecular degradation than extruded RF. The lower moisture content of the feeding flour caused more severe flour damage (coarser surface of the extruded flour) and lowered relative crystallinity compared to higher moisture content processing. Moreover, low moisture content processing led to complete gelatinization, whereas, partial gelatinization occurred in the higher moisture content extrusion. Consequently, the extruded flours had a lower peak viscosity and gelatinization enthalpy but a higher water absorption index and WSI than native flour. In conclusion, the rice flour type and the moisture content of the extrusion feeding flour affected the physicochemical properties of the extruded flour.
    Carbohydrate Polymers 12/2014; 114:133–140. DOI:10.1016/j.carbpol.2014.07.074
  • [Show abstract] [Hide abstract]
    ABSTRACT: Pathogenic contamination is a food safety concern. This study was conducted to investigate the efficacy of neutral electrolyzed water (NEW) in killing pathogens, namely, Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella Enteritidis, and Escherichia coli in shrimp. Pure cultures of each pathogen were submerged separately in NEW containing five different chlorine concentrations: 10, 30, 50, 70, and 100 ppm. For each concentration, three submersion times were tested: 1, 3, and 5 min. The population of V. parahaemolyticus was rapidly reduced even at low concentrations, but prolonged contact times caused only a slight reduction. V. vulnificus was gradually inhibited with increasing NEW concentrations and contact times. For the V. parahaemolyticus applications of 70 ppm for 5 min and of 100 ppm for 3 min, each eliminated 7 log CFU/ml. For V. vulnificus, applications of 50 ppm for 3 min and 100 ppm for 1 min, each eliminated 7 log CFU/ml. Salmonella Enteritidis and E. coli were slightly reduced by NEW. Applications of 50 ppm for 15 min and 10 ppm for 30 min completely eliminated 4.16 log CFU/g of V. parahaemolyticus in inoculated shrimp, while only a 1-log CFU/g reduction of V. vulnificus was detected. Soaking shrimp in 10 ppm NEW for 30 min did not affect its sensory quality. Our results suggest NEW could be an alternative sanitizer to improve the microbiological quality of seafood.
    Journal of food protection 12/2014; 77(12):2176-80. DOI:10.4315/0362-028X.JFP-14-161
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    ABSTRACT: This study explores deduced amino acid sequences of mimetic peptides of Vibrio cholerae O139 epitopes in order to design specific antigens for use in diagnostic method. Mimetic peptides expressed on E. coli flagella were selected from a FliTrx random peptide library via the interaction with purified monoclonal antibody to V. cholerae O139. Inserted nucleotides encoding bound peptides were determined by PCR. Peptides from clones giving positive results were confirmed by Western blot analysis. Sixty-two positive E. coli colonies were obtained and nucleotide-sequenced. Inserted nucleotides were translated into amino acids. Fifty-six patterns of deduced amino acid sequences were obtained without a consensus sequence. Most sequences of mimetic peptides have amino acid motif as RXXR with approximate molecular weight of 1,700 to 2,000. Arginine and glycine occupy the highest percentage of amino acid composition.

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    Bangkok, Thailand
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