Hasil Pencarian - Jaksuma Pongsetkul

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  1. 1
    The Use of Sodium Benzoate on Shelf-Life and Quality Attributes of Dried Chili Fish Paste Stored in Different Packaging Containers

    The Use of Sodium Benzoate on Shelf-Life and Quality Attributes of Dried Chili Fish Paste Stored in Different Packaging Containers oleh Jaksuma Pongsetkul, Soottawat Benjakul

    Diterbitkan 2021-08-01
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  2. 2
    Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers

    Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers oleh Jaksuma Pongsetkul, Soottawat Benjakul, Pakpoom Boonchuen

    Diterbitkan 2022-02-01
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  3. 3
    <i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures

    <i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Tempera... oleh Jaksuma Pongsetkul, Soottawat Benjakul, Pakpoom Boonchuen

    Diterbitkan 2023-01-01
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  4. 4
    Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes

    Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes oleh Nachomkamon Saengsuk, Papungkorn Sangsawad, Pramote Paengkoum, Jaksuma Pongsetkul

    Diterbitkan 2024-02-01
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  5. 5
    Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions

    Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions oleh Jaksuma Pongsetkul, Jirawat Yongsawatdigul, Surintorn Boonanuntanasarn, Soottawat Benjakul

    Diterbitkan 2022-11-01
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  6. 6
    Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR

    Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR oleh Jaksuma Pongsetkul, Supatcharee Siriwong, Kanjana Thumanu, Surintorn Boonanuntanasarn, Jirawat Yongsawatdigul

    Diterbitkan 2023-01-01
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  7. 7
    Optimization of ultrasonic assisted ethanolic extraction for natural pigments from butterfly pea flower applied in Thai dessert using Box-Behnken approach

    Optimization of ultrasonic assisted ethanolic extraction for natural pigments from butterfly pea flower applied in Thai dessert using Box-Behnken approach oleh Samart Sai-Ut, Apisara Teksee, Jaksuma Pongsetkul, Sirima Sinthusamran, Saroat Rawdkuen

    Diterbitkan 2024-06-01
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  8. 8
    A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance

    A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance oleh Jaksuma Pongsetkul, Nachomkamon Saengsuk, Supatcharee Siriwong, Kanjana Thumanu, Jirawat Yongsawatdigul, Soottawat Benjakul

    Diterbitkan 2024-04-01
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  9. 9
    Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product

    Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product oleh Passakorn Kingwascharapong, Sasina Sanprasert, Kanrawee Hunsakul, Jaksuma Pongsetkul, Watcharapong Wararam, Saroat Rawdkuen

    Diterbitkan 2023-12-01
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  10. 10
    Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand

    Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand oleh Sylvia Indriani, Nattanan Srisakultiew, Nancy Dewi Yuliana, Jirawat Yongsawatdigul, Soottawat Benjakul, Jaksuma Pongsetkul

    Diterbitkan 2024-11-01
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  11. 11
    Effect of low-intensity ultrasound-assisted washing on biochemical and gelling properties of surimi from yellowstripe scad

    Effect of low-intensity ultrasound-assisted washing on biochemical and gelling properties of surimi from yellowstripe scad oleh Sirima Sinthusamran, Jaksuma Pongsetkul, Nattaporn Rungchawala, Natthawadee Thongpiboon, Md. Anisur Rahman Mazumder, Saroat Rawdkuen, Samart Sai-Ut

    Diterbitkan 2023-12-01
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  12. 12
    A comparison of the chemical compositions and nutrient values of the sanim and srithong varieties of the farmed golden apple snails (Gastropoda; Ampullariidae; Pomacea canaliculata)

    A comparison of the chemical compositions and nutrient values of the sanim and srithong varieties of the farmed golden apple snails (Gastropoda; Ampullariidae; Pomacea canaliculata... oleh Tanyamon Petcharat, Thanasak Sae-leaw, Soottawat Benjakul, Sylvia Indriani, Jaksuma Pongsetkul, Tran Hong Quan, Ali Muhammed Moula Ali, Suthasinee Yarnpakdee, Supatra Karnjanapratum

    Diterbitkan 2024-12-01
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  13. 13
    Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)

    Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2) oleh Passakorn Kingwascharapong, Pranpriya Paewpisakul, Wilaiwan Sripoovieng, Sasina Sanprasert, Jaksuma Pongsetkul, Ratiwan Meethong, Kanrawee Hunsakul, Supatra Karnjanapratum, Ali Muhammed Moula Ali, Kantiya Petsong, Saroat Rawdkuen

    Diterbitkan 2024-06-01
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  14. 14
    Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption

    Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption oleh Pichitpon Luasiri, Papungkorn Sangsawad, Jaksuma Pongsetkul, Pramote Paengkoum, Chatsirin Nakharuthai, Saranya Suwanangul, Sasikan Katemala, Narathip Sujinda, Jukkrapong Pinyo, Jarunan Chainam, Chompoonuch Khongla, Supaluk Sorapukdee

    Diterbitkan 2024-06-01
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  15. 15
    Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches

    Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches oleh Passakorn Kingwascharapong, Jarupat Janthueng, Peeraya Kongsorn, Sasina Sanprasert, Nantipa Pansawat, Nawaporn Wannawisan, Kanrawee Hunsakul, Ali Muhammed Moula Ali, Lutz Grossmann, Samart Sai-ut, Jaksuma Pongsetkul, Suphat Phongthai, Wanli Zhang, Saroat Rawdkuen

    Diterbitkan 2024-12-01
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