Kanyawee Whanmek
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View article: Corrigendum to “Bulgarian yogurt relieved symptoms and distress and increased fecal short-chain fatty acids in healthy constipated women: A randomized, blinded crossover controlled trial” [NFS Journal, Volume 22, March 2021, Pages 20–31]
Corrigendum to “Bulgarian yogurt relieved symptoms and distress and increased fecal short-chain fatty acids in healthy constipated women: A randomized, blinded crossover controlled trial” [NFS Journal, Volume 22, March 2021, Pages 20–31] Open
View article: Sun drying and roasting mulberry silkworm pupae with salt improves dehydration efficiency, microbiological safety, fatty acid and amino acid profile, and protein digestibility and quality
Sun drying and roasting mulberry silkworm pupae with salt improves dehydration efficiency, microbiological safety, fatty acid and amino acid profile, and protein digestibility and quality Open
Mulberry silkworm pupae (Bombyx mori), a popular but highly perishable edible insect, were processed by sun-drying (32–42 °C, 16 h during the day) and roasting (200 °C, 35 min), without and with salt seasoning (1% and 3% w/w). The effects …
View article: Fabrication of Alginate/Chitosan Composite Beads for Improved Stability and Delivery of a Bioactive Hydrolysate From Shrimp (<scp><i>Litopenaeus vannamei</i></scp>) Head
Fabrication of Alginate/Chitosan Composite Beads for Improved Stability and Delivery of a Bioactive Hydrolysate From Shrimp (<span><i>Litopenaeus vannamei</i></span>) Head Open
This study aimed to encapsulate shrimp head protein hydrolysate (SPH) derived from Litopenaeus vannamei using composite alginate/chitosan hydrogels for potential food applications. SPH‐loaded microparticles were produced via ionic gelation…
View article: Genome-wide transcriptomics revealed carbon source-mediated gamma-aminobutyric acid (GABA) production in a probiotic, Lactiplantibacillus pentosus 9D3
Genome-wide transcriptomics revealed carbon source-mediated gamma-aminobutyric acid (GABA) production in a probiotic, Lactiplantibacillus pentosus 9D3 Open
View article: Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal
Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal Open
This study developed novel fermented seasoning products from house cricket meal using an accelerated process that integrated enzymatic digestion with bacterial fermentation. Two non-pathogenic food-derived bacteria, Staphylococcus piscifer…
View article: Physicochemical, microbiological and nutritional quality of fermented cricket (Acheta domesticus) paste
Physicochemical, microbiological and nutritional quality of fermented cricket (Acheta domesticus) paste Open
House crickets (Acheta domesticus) were processed into a seasoning paste, the so-called fermented cricket paste (FCP), by mimicking the production process of Thai fermented shrimp paste (Kapi). Whole house crickets were ground with solar s…
View article: Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee
Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee Open
The cold brew coffee (CBC) trend is increasing globally; nevertheless, there is limited literature on this popular beverage. Many studies have focused on the health benefits of green coffee beans and coffee brewed by conventional hot water…
View article: Health beneficial properties of a novel plant-based probiotic drink produced by fermentation of brown rice milk with GABA-producing Lactobacillus pentosus isolated from Thai pickled weed
Health beneficial properties of a novel plant-based probiotic drink produced by fermentation of brown rice milk with GABA-producing Lactobacillus pentosus isolated from Thai pickled weed Open
View article: The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves
The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves Open
Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation processes in Northern Thailand that involve steaming fresh tea leaves followed by fermenting in the dark. Information on changes in nutritive values…
View article: Bulgarian yogurt relieved symptoms and distress and increased fecal short-chain fatty acids in healthy constipated women: A randomized, blinded crossover controlled trial
Bulgarian yogurt relieved symptoms and distress and increased fecal short-chain fatty acids in healthy constipated women: A randomized, blinded crossover controlled trial Open
Background: Probiotic yogurt containing both starter culture and additional beneficial bacteria was shown to promote bowel movement and improve mood. The present study aimed to investigate the effect of Bulgarian yogurt containing only sta…