Hasil Pencarian - Worawan Panpipat

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  1. 1
    Nutritional composition and bioactivity of germinated Thai indigenous rice extracts: A feasibility study.

    Nutritional composition and bioactivity of germinated Thai indigenous rice extracts: A feasibility study. oleh Manat Chaijan, Worawan Panpipat

    Diterbitkan 2020-01-01
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  2. 2
    Instability of β-sitosteryl oleate and β-sitosterol loaded in oil-in-water emulsion

    Instability of β-sitosteryl oleate and β-sitosterol loaded in oil-in-water emulsion oleh Manat Chaijan, Worawan Panpipat

    Diterbitkan 2020-11-01
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  3. 3
    Post Harvest Discoloration of Dark-Fleshed Fish Muscle: A Review

    Post Harvest Discoloration of Dark-Fleshed Fish Muscle: A Review oleh Manat CHAIJAN, Worawan PANPIPAT

    Diterbitkan 2011-11-01
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  4. 4
    Physicochemical properties and nutritional compositions of nipa palm (Nypa fruticans Wurmb) syrup

    Physicochemical properties and nutritional compositions of nipa palm (Nypa fruticans Wurmb) syrup oleh Warasri Saengkrajang, Manat Chaijan, Worawan Panpipat

    Diterbitkan 2021-06-01
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  5. 5
    Free Radical Scavenging Activity and Reducing Capacity of Five Southern Thai Indigenous Vegetable Extracts

    Free Radical Scavenging Activity and Reducing Capacity of Five Southern Thai Indigenous Vegetable Extracts oleh Worawan PANPIPAT, Weerayuth SUTTIRAK, Manat CHAIJAN

    Diterbitkan 2011-11-01
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  6. 6
    Southern-style Pad Thai sauce: From traditional culinary treat to convenience food in retortable pouches.

    Southern-style Pad Thai sauce: From traditional culinary treat to convenience food in retortable pouches. oleh Yanyong Cheenkaew, Worawan Panpipat, Manat Chaijan

    Diterbitkan 2020-01-01
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  7. 7
    Chemical, physical, and functional properties of Thai indigenous brown rice flours.

    Chemical, physical, and functional properties of Thai indigenous brown rice flours. oleh David Oppong, Worawan Panpipat, Manat Chaijan

    Diterbitkan 2021-01-01
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  8. 8
    Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage.

    Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage. oleh Manat Chaijan, Ling-Zhi Cheong, Worawan Panpipat

    Diterbitkan 2021-01-01
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  9. 9
    Chemical Indices and Kinetic Evaluation of β-Sitosteryl Oleate Oxidation in a Model System of Bulk Oil

    Chemical Indices and Kinetic Evaluation of β-Sitosteryl Oleate Oxidation in a Model System of Bulk Oil oleh Manat Chaijan, Worawan Panpipat, Ling-Zhi Cheong

    Diterbitkan 2022-11-01
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  10. 10
    Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (<i>Auxis thazard</i>) Surimi

    Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (<i>Auxis thazard</i>) Surimi oleh Worawan Panpipat, Pornthip Tongkam, Hasene Keskin Çavdar, Manat Chaijan

    Diterbitkan 2023-10-01
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  11. 11
    Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

    Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties oleh Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

    Diterbitkan 2021-11-01
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  12. 12
    Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers

    Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers oleh Nisa Saelee, Roberto Castro-Muñoz, Worawan Panpipat, Manat Chaijan

    Diterbitkan 2024-09-01
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  13. 13
    Techno-biofunctionality of mangostin extract-loaded virgin coconut oil nanoemulsion and nanoemulgel.

    Techno-biofunctionality of mangostin extract-loaded virgin coconut oil nanoemulsion and nanoemulgel. oleh Chatchai Sungpud, Worawan Panpipat, Manat Chaijan, Attawadee Sae Yoon

    Diterbitkan 2020-01-01
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  14. 14
    Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes

    Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes oleh Jaruwan Chanted, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

    Diterbitkan 2022-02-01
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  15. 15
    Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

    Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets oleh David Oppong, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

    Diterbitkan 2021-12-01
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  16. 16
    Role of Stingray (<i>Himantura signifier</i>) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin

    Role of Stingray (<i>Himantura signifier</i>) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin oleh Worawan Panpipat, Jutaporn Limsuwanmanee, Ling-Zhi Cheong, Manat Chaijan

    Diterbitkan 2023-01-01
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  17. 17
    Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi

    Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi oleh Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

    Diterbitkan 2022-10-01
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  18. 18
    Impact of Washing with Antioxidant-Infused Soda–Saline Solution on Gel Functionality of Mackerel (<i>Auxis thazard</i>) Surimi

    Impact of Washing with Antioxidant-Infused Soda–Saline Solution on Gel Functionality of Mackerel (<i>Auxis thazard</i>) Surimi oleh Porntip Thongkam, Manat Chaijan, Ling-Zhi Cheong, Worawan Panpipat

    Diterbitkan 2023-08-01
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  19. 19
    Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

    Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication oleh Paramee Chumsri, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

    Diterbitkan 2022-08-01
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  20. 20
    The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (<i>Rastrelliger kanagurta</i>)

    The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (<i>Rastrelliger kanagurta</i>) oleh Panumas Somjid, Manat Chaijan, Saroat Rawdkuen, Lutz Grossmann, Worawan Panpipat

    Diterbitkan 2023-10-01
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