Search Result of "ascorbic acid"

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ผลงานตีพิมพ์ในวารสารวิชาการ

Crystal Growth and Physical Characterization ofAcyclovir Crystallized with Ascorbic Acid andZinc Chloride

ผู้แต่ง:ImgMontha Meepripruk, ImgRatree Bumee, ImgDr.Weenawan Somphon, Assistant Professor, Img Pek-Lan Toh,

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การประชุมวิชาการ

EFFECT OF PROCESSING ON ASCORBIC ACID ? CAROTENE CONTENT IN MANGO (Mangifera indica Linn.)

ผู้แต่ง:ImgDr.Sanguansri Charoenrein, Associate Professor, ImgPicha Pitukcheevanon, ImgRacha Kongnasiri,

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การประชุมวิชาการ

Spectrophotometric Determination of Ascorbic Acid using Antidesma Thwaitesianum Mull. Arg. as the Natural Reagent

ผู้แต่ง:ImgMs.Saiphon Chanpaka, Lecturer, ImgNusara Thongkhan,

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Changes in Ascorbic Acid, Total Polyphenol, Phenolic Acids and Antioxidant Activity in Juice Extracted from Coated Kiew Wan Tangerine During Storage at 4, 12 and 20?C)

ผู้เขียน:ImgTongchai Puttongsiri, ImgRatiporn Haruenkit

สื่อสิ่งพิมพ์:pdf

Abstract

The aim of this research was to investigate changes in ascorbic acid, total polyphenol, phenolic acids and antioxidant activity in juice extracted from Kiew Wan tangerines (Citrus reticulate Blanco cv. Kiew Wan) coated with shellac. The coated fruits were stored for five weeks at 4, 12 and 20?C and samples were taken weekly for analysis. Ascorbic acid decreased during storage at all tested temperatures. The major phenolic acids found were ferulic acid followed by sinapic, caffeic and p-coumaric acid. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 azinobis (3-ethylbenzothiazoline-6-sulfonate (ABTS) antioxidant activities increased during storage and were correlated with total polyphenol and phenolic acid contents. Sinapic, caffeic and p-coumaric acid levels were significantly correlated with the DPPH while ferulic acid was correlated with the ABTS. All phenolic acids increased during the early stage of storage at 4 and 12?C but decreased at the end. Weight loss of coated fruit during storage was in the range of 4–17%.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 044, Issue 2, Mar 10 - Apr 10, Page 280 - 289 |  PDF |  Page 

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ผลงานตีพิมพ์ในวารสารวิชาการ

Influence of Acid Treatment on Physicochemical Properties of Aged Rice Flour

ผู้แต่ง:ImgTrithavisup, K., ImgDr.Sanguansri Charoenrein, Associate Professor,

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ผลงานตีพิมพ์ในวารสารวิชาการ

The Effect of Acid Treatment and Freeze-Thaw Cycle on Textural Properties and Microstructure of Cooked Aged Rice

ผู้แต่ง:ImgTrithavisup, K., ImgDr.Sanguansri Charoenrein, Associate Professor,

วารสาร:

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