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 ผลงานตีพิมพ์ในวารสารวิชาการJSPS Asian Core Program: Cutting-edge organic chemistry in Asia (phase II), 14th Asian Chemical Congress, and IUPAC Joint Workshop: Strategic planning for a new east and southeast Asian network for organic chemistryผู้แต่ง: Isobe, M., Wong, H.N.C., Shing, T.K.M., Huang, P.-Q., Kanokmedhakul, S.,  Dr.Supa Hannongbua, Professor , Chittchang, M., Nishida, A., วารสาร:  
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ผลงานตีพิมพ์ในวารสารวิชาการSSR and EST-SSR-based genetic linkage map of cassava(Manihot esculenta Crantz)ผู้แต่ง:Dr.THANWANIT THANYASIRIWAT, Assistant Professor , Supajit Sraphet, Athipong Boonchanawiwat, Opas Boonseng, Satoshi Tabata, Shigemi Sasamoto , Kenta Shirasawa, Sachiko Isobe, David A. Lightfoot, Sithichoke Tangphatsornruang, Kanokporn Triwitayakorn, วารสาร: 
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ผลงานตีพิมพ์ในวารสารวิชาการBaicalein, a flavonoid extracted from a methanolic extract of Oroxylum indicum inhibits proliferation of a cancer cell line in vitro via induction of apoptosis.ผู้แต่ง:Roy, M. K, Nakahara, K, Dr.Vipaporn Na Thalang, Dr.Gassinee Trakoontivakorn , Takenaka, M, Isobe, S, Tsushida, T, วารสาร: 
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ผลงานตีพิมพ์ในวารสารวิชาการDetection of Genome Donor Species of Neglected Tetraploid Crop Vigna reflexo-pilosa (Cre?ole Bean), and Genetic Structure of Diploid Species Based on Newly Developed EST-SSR Markers from Azuki Bean (Vigna angularis)ผู้แต่ง:สมพงศ์ จันทร์แก้ว, Takehisa Isemura, Sachiko Isobe, Akito Kata, ์Norihiko Tomooka, Dr.Prakit Somta, Associate Professor , Hideki Hirakawa, Kenta Shirasawa, Duncan A. Vaughan, Dr.Peerasak Srinives, Professor , วารสาร: |
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ผลงานตีพิมพ์ในวารสารวิชาการDistribution of major xanthones in the pericarp, aril, and yellow gum of mangosteen (garcinia mangostana Linn.) fruit and their contribution to antioxidative activityผู้แต่ง:Dr.UDOMLAK SUKATTA, Takenaka, M., Ono, H., Okadome, H., Sotome, I., Nanayama, K., Mrs.WARUNEE THANAPASE , Isobe, S., วารสาร: |
ผลงานตีพิมพ์ในวารสารวิชาการInvestigating the relationship between resistivity tomography and methane emissions in a controlled dumpsite: A comprehensive study of resistivity profilesผู้แต่ง:Boonsakul, P., Mr.Desell Suanburi, Assistant Professor , Towprayoon, S., Dr.Chart Chiemchaisri, Professor , Ishigaki, T., Isobe, Y., Wangyao, K., วารสาร: |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Milling Process on Functional Properties of Legumes) ผู้เขียน:ดร.นิพัฒน์ ลิ้มสงวน , Seiichiro Isobe สื่อสิ่งพิมพ์:pdf AbstractThis study demonstrated the effect of milling processing (screw crushing, hammer milling and jet milling) on functional properties, such as antioxidant capacity, total phenolic content and resistant starch content of three legumes (broad beans, black soybeans and green beans). The results showed that broad beans possessed the highest antioxidant capacity and resistant starch content. Black soybeans had the highest total phenolic content. Different milling processes changed the functional properties of samples (p<0.05) depending on the particle size of the flour and the volume of the flush air operation. The grinding process, producing a smaller particle size and lower volume of flush air had higher functional properties than the others processes. Therefore, hammer milling was more suitable for grinding to obtain a higher antioxidant capacity, total phenolic and resistant starch content compared to the other process. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Functional Properties of Cereal and Legume Based Extruded Snack Foods Fortified with By-Products from Herbs and Vegetables) ผู้เขียน:ดร.นิพัฒน์ ลิ้มสงวน, Makiko Takenaka, Itaru Sotome, Kazuko Nanayama, นางจุฬาลักษณ์ จารุนุช, Seiichiro Isobe สื่อสิ่งพิมพ์:pdf AbstractThis study demonstrated the effect of extrusion processing on the functional properties of extruded snack foods developed from cereal and legumes, and the by-products from herbs and vegetables. The functional properties considered were antioxidant capacity, total phenolic compounds and resistant starch content. The results showed that Japanese green tea had the highest antioxidant capacity and phenolic content (68.31mmol Trolox/g and 337.58 mg GAE/g, respectively) and egoma leaves had the second highest (8.35 mmol Trolox/g and 60.60 mg GAE/g, respectively). Red kidney beans had the highest resistant starch content (33.78 % w/w) and corn grits had the second highest content (13.67% w/w). The extrusion process slightly decreased the antioxidant capacity (3.61-13.07%) and phenolic content (4.54-29.75%), but substantially decreased the resistant starch content (89.17-96.33%) for all extruded products. The extrusion process was suitable to produce functional snack foods, while retaining their antioxidant capacity. |