 ผลงานตีพิมพ์ในวารสารวิชาการOXIDATIVE STABILITY OF HUMAN BREAST MILK DURING FREEZE-STORAGEผู้แต่ง: Dr.Kanithaporn Vangnai, Associate Professor ,  Phamornsuwana, T, Puhin, K, Sribunsua, R, Rathanachai, S, วารสาร:  
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ผลงานตีพิมพ์ในวารสารวิชาการInfluence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiersผู้แต่ง:Charoen, R, Dr.Anuvat Jangchud, Associate Professor , Dr.Kamolwan Jangchud, Associate Professor , Dr.Thepkunya Harnsilawat, Assistant Professor , Decker, EA , McClements, DJ, วารสาร: |
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 ที่มา:IFT Annual Meeting 2005หัวเรื่อง:Oxidative stability of emulsified tuna oil in two-layer interfacial membranes |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Addition of Antioxidants on the Oxidative Stability of Refined Bleached and Deodorized Palm Olein) ผู้เขียน:Benchamaporn Pimpa, ดวงแข กาญจนโสภา, Sophon Boonlam สื่อสิ่งพิมพ์:pdf Abstract The addition of 50, 100, 150 and 200 ppm of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), propyl gallate (PG) and ?-tocopherol to refined, bleached and deodorized palm olein resulted in the retardation of the oxidation of the oil when stored at 65?C for 13 days. The extent of oxidation was shown by determination of weight gain, peroxide value and thiobarbituric acid value (TBAR). TBHQ was found to be the most effective antioxidant and ?-tocopherol was the least effective antioxidant. |
ที่มา:J. Agric. Food Chem.หัวเรื่อง:Increasing the Oxidative Stability of Liquid and Dried Tuna Oil-in-Water Emulsions with Electrostatic Layer-by-Layer Deposition Technology |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Microencapsulation of Litsea cubeba Essential Oil in ?-Cyclodextrin Using Paste and Co-Precipitation Methods) ผู้เขียน:Pooyan Shakouri Elizei, Wunwisa Krasaaekoopt สื่อสิ่งพิมพ์:pdf AbstractMicroencapsulation of Litsea cubeba essential oil (LCEO) with ?-cyclodextrin (BCD) was carried out using the paste and co-precipitation methods at various oil concentrations and ratios of LCEO to BCD adapted from a central composite design to determine the effect of these factors on the microencapsulation efficiency, microencapsulation yield, surface oil and recovery of the finished product. In addition, the effect of different levels of water activity and temperature on the oxidative stability of the powder was investigated. Treatment 4 using the paste method with 90% LCEO and a ratio of LCEO to BCD of 15:85 was found to be more efficient compared to samples produced by the co-precipitation method. This condition provided an oil loading of 102 mg.g-1 of powder, 74.7% microencapsulation yield, 71.9% microencapsulation efficiency, 94.8% recovery of LCEO powder and surface oil with 4.08 mg.g-1 of powder. Statistical analysis indicated that the temperature and water activity had significant effects on the peroxide value. Moreover, there was an interaction between these two factors. The LCEO powder had higher oxidative stability with the lowest peroxide value of 4.9 meq.kg-1 when it was stored at 10 ?C and a water activity of 0.53 whilst the accelerated conditions of 50 ?C and a water activity of 0.64 resulted in the highest peroxide value (13.6 meq.kg-1) and lower oxidative stability. It was notable that except for the samples stored at a water activity of 0.64 and temperatures of 30 and 50 ?C, the other samples did not exceed the limit for the peroxide value of 10 meq.kg-1 which is the acceptable limit for edible vegetable oils. |
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ที่มา:สำนักงานกองทุนสนับสนุนการวิจัยหัวเรื่อง:ผลของการเปลี่ยนแปลงวัฏภาคต่อโทโคฟีรอลที่ถูกเอ็นแคปซูเลทด้วยสตาร์ชข้าวที่ดัดแปรด้วยความร้อนชื้น หัวหน้าโครงการ:ดร.ปริศนา สุวรรณาภรณ์, รองศาสตราจารย์ |
ผลงานตีพิมพ์ในวารสารวิชาการA bilayer emulsion containing encapsulated catfish oil, stabilized with whey protein isolates and fish gelatin for development of PUFA rich mayonnaiseผู้แต่ง:Dave, J., Kumar, V., Dr.Passakorn Kingwascharapong, Assistant Professor , Moula Ali, A.M., Bavisetty, S.C.B., วารสาร: |
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