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ผลงานตีพิมพ์ในวารสารวิชาการDistribution of Japanese Encephalitis Virus, Japan and Southeast Asia, 2016–2018ผู้แต่ง: Ryusei Kuwata, Shun Torii, Hiroshi Shimoda, Supriyono,  Dr.Thanmaporn Phichitraslip, Assistant Professor , Mr.Noppadol Prasertsincharoen, Assistant Professor , Hitoshi Takemae, Reu Caesar James Taga Bautista, Valeen Drex Bendette Mendio Ebora, Jose Alexander Cabiling Abella, Alan Payot Dargantes, Upik Kesumawati Hadi, Agus Setiyono, Emmanuel Tugbang Baltazar, Luzviminda Tadeja Simborio, Srihadi Agungpriyono, Dr.Sathaporn Jittapalapong, Professor , Dr.Worawut Rerkamnuaychoke, Associate Professor , Eiichi Hondo, Ken Maeda, วารสาร: 
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Dehydration of Pomelo (Citrus grandis) Albedo and Its Utilization As a Source of Dietary Fiber in Philippine Pork Sausage) ผู้เขียน:Angelica Bianca P. Soriao, Airannegale G. Dale, Charles Gilroy M. Dela Cruz, Patrisha Coleen K. Indiongco, Jose Lorenzo M. Manucom, Jon Nikole M. Masangcay, Juan Alexis R. Ma?ago, Monalisa B. Narvaez สื่อสิ่งพิมพ์:pdf AbstractAlbedo from pomelo fruits was dehydrated and utilized as a potential source of dietary fiber in Philippine pork sausage, a popular Filipino meat product. Both raw and debittered albedo were dehydrated (2 hr, 60 ?C) and pulverized to prepare dehydrated raw albedo (DRA) and dehydrated debittered albedo (DDA). DRA and DDA were characterized in terms of drying kinetics, drying qualities (bulk density, water activity and coefficient of reconstitution) and proximate composition. The functional properties (water holding, swelling, gelation, solubility, fat binding and emulsifying capacities) of DRA and DDA were determined and compared to bulking and binding ingredients—namely, phosphate, textured vegetable protein, isolated soy protein and carrageenan. The water holding and fat binding capacities of DDA were significantly (P < 0.05) higher than the DRA and tested ingredients. DDA was utilized in pork sausage at 3% and 6% (weight per weight) incorporation. Pork sausage with 3% DDA was comparable (P < 0.05) to the control in terms of aroma, flavor and tenderness and was acceptable to consumers. The cooking characteristics of pork sausage with 3% DDA were significantly (P < 0.05) improved compared to the control. Philippine pork sausage with 3% DDA may serve as a potential source of dietary fiber with minimal changes in sensory qualities. |
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ผลงานตีพิมพ์ในวารสารวิชาการAre Certified Supply Chains More Socially Sustainable? A Bargaining Power Analysisผู้แต่ง:Paul Muller, Michael B?hm, P?ter Csillag, Michele Donati, Marion Drut, Hugo Ferrer-P?rez, Lisa Gauvrit, Jose M. Gil, Viet Hoang, Agata Malak-Rawlikowska, Konstadinos Mattas, Dr.Orachos Napasintuwong, Associate Professor , An Nguyen, Ioannis Papadopoulos, Bojan Ristic, Zaklina Stojanovic, ?ron T?r?k, Efthimia Tsakiridou, Mario Veneziani, Valentin Bellassen, วารสาร: |
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ผลงานตีพิมพ์ในวารสารวิชาการEffects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders (2019)ผู้แต่ง:Dr.Phurit Ngoenchai, Lecturer , Alonso, Jose Ramon, Dr.Thongchai Suwonsichon, Associate Professor , Dr.Suntaree Suwonsichon, Associate Professor , Prinyawiwatkul, Witoon, วารสาร: |
ผลงานตีพิมพ์ในวารสารวิชาการOccultifur tropicalis f.a., sp. nov., a novel Cystobasidiomycetous yeast species isolated from tropical regions.ผู้แต่ง:Pannida Khunnamwong,, Janjira Surussawadee, Sasitorn Jindamorakot , Jose? R. A. Ribeiro, Allen N. Hagler, Dr.Savitree Limtong, Professor , วารสาร: 
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