Search Results - "Donlao, Natthawuddhi"

The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions by Donlao, Natthawuddhi, Ogawa, Yukiharu

“…Green tea samples were produced from different roasting temperatures (200 and 300 °C) and drying temperature (80, 120 and 160 °C). Individual catechins, total…”
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Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion by Donlao, Natthawuddhi, Ogawa, Yukiharu

“…Green tea samples were produced traditionally with different roasting temperatures (200 and 300 °C) and drying temperature (80, 120 and 160 °C). Total…”
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Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non‐waxy long‐grain rice (Oryza sativa L.) by Donlao, Natthawuddhi, Ogawa, Yukiharu

“…BACKGROUND Wet paddy needs to be dried to reduce its moisture content after harvesting. In this study, effects of postharvest drying condition on in vitro…”
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Influence of postharvest drying conditions on resistant starch content and quality of non-waxy long-grain rice ( Oryza sativa L.) by Donlao, Natthawuddhi, Matsushita, Yoshitaka, Ogawa, Yukiharu

“…This study investigated the effect of postharvest drying conditions on resistant starch (RS) content and quality of rice. Paddy was subjected to hot-air drying…”
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Unveiling the transformative influence of sonochemistry on formation of whey protein isolate and green tea extract (WPI-GTE) conjugates by Chinarak, Khanittha, Wongnen, Chantira, Chaijan, Manat, Tamman, Arlee, Donlao, Natthawuddhi, Cheong, Ling-Zhi, Worawan Panpipat

“…[Display omitted] This study investigated the formation of conjugates between whey protein isolate (WPI) and green tea extract (GTE) using three methods:…”
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Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study by Apinanthanuwong, Gunthawan, Aumasa, Thiraphong, Ogawa, Yukiharu, Singh, Jaspreet, Panpipat, Worawan, Donlao, Natthawuddhi

“…[Display omitted] •The impact of tea infusion on starch digestibility was investigated.•Green tea reduces estimated glycemic index of Thai jasmine rice and…”
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The role of herbal teas in reducing the starch digestibility of cooked rice (Oryza sativa L.): An in vitro co-digestion study by Aumasa, Thiraphong, Ogawa, Yukiharu, Singh, Jaspreet, Panpipat, Worawan, Donlao, Natthawuddhi

“…Herbal teas are well known for their antidiabetic effects due to the abundance of phenolic acids, flavonoids, and tannins. An in vitro co-digestion test was…”
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Impact of food structure and cell matrix on digestibility of plant-based food by Ogawa, Yukiharu, Donlao, Natthawuddhi, Thuengtung, Sukanya, Tian, Jinhu, Cai, Yidi, Reginio, Florencio C, Ketnawa, Sunantha, Yamamoto, Nami, Tamura, Masatsugu

“…•Plant cell walls and dietary fiber are indigestible by the human digestion system.•Plant-based food contains plant cell matrices and fibrous…”
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White mulberry leaf (Morus alba L.) infusion as a strategy to reduce starch digestibility: The influence of particle size of leaf powder by Aumasa, Thiraphong, Apinanthanuwong, Gunthawan, Singh, Jaspreet, Kaur, Lovedeep, Tian, Jinhu, Phongthai, Suphat, Tanongkankit, Yardfon, Issara, Utthapon, Ogawa, Yukiharu, Donlao, Natthawuddhi

“…Mulberry leaf (Morus Alba L.) has been found in clinical trials to be effective in reducing diabetes in Asia. The powdered tea market is expanding in…”
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Nutritional Profiles of Yoom Noon Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice by Summpunn, Pijug, Deh-Ae, Nattharika, Panpipat, Worawan, Manurakchinakorn, Supranee, Bhoopong, Phuangthip, Donlao, Natthawuddhi, Rawdkuen, Saroat, Shetty, Kalidas, Chaijan, Manat

“…For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. is one of the…”
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Utilization of young jackfruit (Artocarpus heterophyllus Lam.) as a plant-based food ingredient: Influence of maturity on chemical attributes and changes during in vitro digestion by Konsue, Nattaya, Bunyameen, Nasuha, Donlao, Natthawuddhi

“…Jackfruit is a large evergreen tropical tree cultivated throughout Asia for its fruits. This study investigated the variations in proximate composition,…”
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Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications by Wonglek, Saranchanok, Jaikaew, Chuchat, Ogawa, Yukiharu, Singh, Jaspreet, Panpipat, Worawan, Donlao, Natthawuddhi

“…Northern Thailand's underutilized crop flours were examined for morphology, chemical composition, thermal, and techno-functional properties to broaden…”
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The influence of pretreatments on the quality characteristics and in vitro biological activity of freeze-dried Thai Tom-Yum ingredients by Donlao, Natthawuddhi, Wonglek, Saranchanok, Bunyameen, Nasuha, Krom, Woradech Na, Chayathatto, Mada, Fuggate, Puwanart

“…This study aimed to investigate the effects of pretreatments on quality characteristics, bioaccessibility of phenolic compounds, and antioxidant activities…”
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Improved Curcumin Recovery and In Vitro Biological Activity of Turmeric Extracts Using Nipa Palm Syrup– and Nipa Palm Vinegar–Based Natural Deep Eutectic Solvent (NADES) Hybridized with Microwave-Assisted Extraction by Rodsamai, Tanatchapond, Chaijan, Manat, Nisoa, Mudtorlep, Donlao, Natthawuddhi, Rawdkuen, Saroat, Chunglok, Warangkana, Cheong, Ling-Zhi, Panpipat, Worawan

“…This was the first study to use local Southern Thai ingredients, namely, nipa palm syrup (NS) and nipa palm vinegar (NV), in the formulation of natural deep…”
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Nutritional Profiles of IYoom Noon/I Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice by Summpunn, Pijug, Deh-ae, Nattharika, Panpipat, Worawan, Manurakchinakorn, Supranee, Bhoopong, Phuangthip, Donlao, Natthawuddhi, Rawdkuen, Saroat, Shetty, Kalidas, Chaijan, Manat

“…For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. Yoom Noon is one of the…”
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