Search Results - "Sorapukdee, Supaluk"

Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level by Sorapukdee, Supaluk, Tangwatcharin, Pussadee

“…The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef…”
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Characterization of Nipa Palm’s (Nypa fruticans Wurmb.) Sap and Syrup as Functional Food Ingredients by Phetrit, Renuka, Chaijan, Manat, Sorapukdee, Supaluk, Panpipat, Worawan

“…Nipa palm ( Nypa fruticans Wurmb.) sap and its syrup locally produced in southern, Thailand, were characterized. Sugar was the predominant dry matter of both…”
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Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product by Sorapukdee, Supaluk, Jansa, Sujitta, Tangwatcharin, Pussadee

“…Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog…”
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Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging by Sorapukdee, Supaluk, Samritphol, Wiwat, Sangsawad, Papungkorn, Tangwatcharin, Pussadee

“…This research aimed to assess the effect of collagenolytic proteases from B13 and S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13…”
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Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som by Tangwatcharin, Pussadee, Nithisantawakhup, Jiraroj, Sorapukdee, Supaluk

“…The aims of this study were to select one strain of Lactobacillus platarum for a potential indigenous safe starter culture with low level antibiotic resistant…”
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Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption by Luasiri, Pichitpon, Sangsawad, Papungkorn, Pongsetkul, Jaksuma, Paengkoum, Pramote, Nakharuthai, Chatsirin, Suwanangul, Saranya, Katemala, Sasikan, Sujinda, Narathip, Pinyo, Jukkrapong, Chainam, Jarunan, Khongla, Chompoonuch, Sorapukdee, Supaluk

“…Objective: This research aims to explore the nutritional and bioactive peptide properties of goat meat taken from various primal cuts, including the breast,…”
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Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics by Tangwatcharin, Pussadee, Sorapukdee, Supaluk, Kongsrirat, Kamonthip

“…The thermal-death times of were determined in inoculated restructured goat steak at 60°C, 65°C, and 70°C of sous-vide temperatures. D-values of in inoculated…”
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Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics by Tangwatcharin, Pussadee, Sorapukdee, Supaluk, Kongsrirat, Kamonthip

“…The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60℃, 65℃, and 70℃ of sous-vide temperatures…”
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Bacteriocins from lactic acid bacteria and their applications in meat and meat products by Woraprayote, Weerapong, Malila, Yuwares, Sorapukdee, Supaluk, Swetwiwathana, Adisorn, Benjakul, Soottawat, Visessanguan, Wonnop

“…Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are…”
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Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level by Sorapukdee, Supaluk, Tangwatcharin, Pussadee

“…Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from…”
Get full text

Collagenolytic proteases from Bacillus subtilis B13 and B. siamensis S6 and their specificity toward collagen with low hydrolysis of myofibrils by Sorapukdee, Supaluk, Sumpavapol, Punnanee, Benjakul, Soottawat, Tangwatcharin, Pussadee

“…To obtain proteases with high collagenolytic activity, 400 bacteria isolates were screened. The secreted proteases from Bacillus subtilis subsp. subtilis B13…”
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Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product by Sorapukdee, Supaluk, Jansa, Sujitta, Tangwatcharin, Pussadee

“…Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog…”
Get full text

Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som by Tangwatcharin, Pussadee, Nithisantawakhup, Jiraroj, Sorapukdee, Supaluk

“…Objective: The aims of this study were to select one strain of Lactobacillus plantarum (L. plantarum) for a potential indigenous safe starter culture with low…”
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Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood by Sorapukdee, Supaluk, Narunatsopanon, Supawadee

“…Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red…”
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Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging by Sorapukdee, Supaluk, Samritphol, Wiwat, Sangsawad, Papungkorn, Tangwatcharin, Pussadee

“…This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet…”
Get full text

Microbiological and Physicochemical Qualities of Moo Som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter by TANGWATCHARIN, Pussadee, NITHISANTAWAKHUP, Jiraroj, SORAPUKDEE, Supaluk

“…The effects of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rates and qualities of moo som, a traditional Thai fermented…”
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Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion by Sorapukdee, Supaluk, Kongtasorn, Chananya, Benjakul, Soottawat, Visessanguan, Wonnop

“…► Quality of cooked meat emulsion from pigs was governed by meat composition and microstructure. ► Cooked meat emulsion made from Large White pigs (LW) showed…”
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Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat by Sorapukdee, Supaluk, Uesakulrungrueng, Chanpen, Pilasombut, Komkhae

“…This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (aw) of semi-dried meat with the addition of…”
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Microbiological and Physicochemical Qualities of Moo som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter by Pussadee TANGWATCHARIN, Jiraroj NITHISANTAWAKHUP, Supaluk SORAPUKDEE

“…Effect of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rate and qualities of Moo som, a traditional Thai fermented pork was…”
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Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood by Sorapukdee, Supaluk, Narunatsopanon, Supawadee

“…Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red…”
Get full text