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Publications
Publications (35)
This study aimed to investigate the polysaccharide, triterpene and antioxidant properties of Ganoderma lucidum powder obtained through commercial extraction and spray drying from various species of G. lucidum. The different species of G. lucidum, MG2 and G2, were used in these studies. The dried mushroom was ground and stored in an airtight black p...
The objective of the present study was to investigate the effect of various ethanol in water solvent systems (0, 25,50, 75 and 100 % v/v) on the extraction crude yield, total phenolic content, total flavonoid content, andchemical profile of Azadirachta indica (Siamese neem tree) leaf extracts. In addition, the antioxidant and anti-microbial propert...
The findings demonstrated that the typical potential buyer of organic dried noodles was a female aged 40-50 with a propensity toward online purchases. Interestingly, the primary determinants influencing purchase decisions are found to be product attributes such as trusted quality certifications (e.g., the FDA seal), comprehensive product informatio...
Proximate analysis, mineral and germanium of Ganoderma lucidum or Lingzhi powder by spray dry affecting in different strains and their maltodextrin. International Journal of Agricultural Technology 19(1):301-310. Abstract Ganoderma lucidum or Lingzhi powder has been used for food and beverage ingredients for nutrition and health promoting. The G. l...
Sesame seeds are a source of oil and other nutrients which make them suitable to be utilized in imitated dairy products. The aim of this study was to investigate chemical composition of various sesame seed including raw white sesame seed, roasted white sesame seed, raw black sesame seed and roasted black sesame seed (using the commercial roasting c...
The shells of the eggs of ducks are a waste product in Thailand, but are a good source of calcium. The objective was therefore to test whether duck eggs could be processed and used to fortify Thai jasmine rice. Two types or additives were prepared, calcium lactate (CLD) and calcium acetate (CRD) both from duck eggshells. The rice was sprayed with t...
Squid is a popular fishery product for local consumption in Thailand and export. The ink sacs are by-products of processing and can be a source of bioactive compounds. Drying is widely used in food processing and preservation. But drying process may cause irreversible changes of bioactive compounds. Three methods of drying were tested, including fo...
Yanang leaves (Tiliacora triandra) have been known as vegetable and herb. Yanang leaves give high nutritive value and often use in Thai cuisine. The objective of the research was to study the optimum factors for spray drying Yanang leaves juice. Maltodextrin was mixed with the juice at the concentration of 30 g/100 g juice then dried with spray dry...
The objective of this research was to study effect of drying temperature and drying time on moisture content and physical properties of instant mashed potato. Instant mashed potato was prepared by drying at 60, 70 and 80 o C and drying times of 5, 6.5 and 8 hr. After that, moisture content, water absorption, water solubility index and rehydration r...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for exte...
Coconut cream alternative was applied in the pudding formula to replace of milk due to its no cholesterol, trans-fat free and high in vitamin E and the moreover using of some hydrocolloids instead of egg has been interested. A mixture design experiment was done to obtain a suitable pudding formula which consisting of 3 factors including the ratio o...
This paper explained characteristics of Hang rice or “Horm Thong” rice, which is famous in the northeastern region of Thailand. Hang rice is high nutritious rice. It riches in vitamin E, folic acid, pantothenic acid, vitamin B and niacin. Moreover, it consists a lot of minerals such as magnesium, selenium and calcium, for example. In addition, Hang...
Liquid smoke (LS) from 'Tian Op ' has been developed for 'feathering' (softening) the odor of many Thai desserts. The benefits of liquid smoke are reduced smoking time, increased ease of utilization and standardization of the intensity of the flavor in dessert products. The Medicinal Plant Research Institute, Department of Medical Science, Ministry...
The coating formulation is an essential factor in maintaining the postharvest quality of tangerines. A common problem found in coated tangerines is off-flavor due to improper coating. The aim of this study was to use chitosan and oleic acid to formulate the most suitable coating for tangerines displayed at room temperature (30±2°C). In order to opt...
The aim of this research was to investigate changes in ascorbic acid, total polyphenol, phenolic acids and antioxidant activity in juice extracted from Kiew Wan tangerines (Citrus reticulate Blanco cv. Kiew Wan) coated with shellac. The coated fruits were stored for five weeks at 4, 12 and 20°C and samples were taken weekly for analysis. Ascorbic a...
