Photocatalytic degradation of aflatoxin B1 in aqueous medium and non-alcoholic beer using chlorophyllin
S Dousti, E Sadeghi, M Rouhi, Z Jafarbeigi, A Afrah… - Food Control, 2023 - Elsevier
Chlorophyllin (CHL) was used for the degradation of aflatoxin B 1 (AFB 1) in an aqueous
medium and non-alcoholic beer (NAB). The effects of different light sources (white, red, blue …
medium and non-alcoholic beer (NAB). The effects of different light sources (white, red, blue …
A study on the volatile compounds in Japanese alcoholic beverage (Awamori) produced from Thai rice varieties
V Rungsardthong, S Kokerd… - Journal of Current …, 2023 - ph04.tci-thaijo.org
Awamori is a famous alcoholic beverage brewed in the Southern part of Japan. Thai rice is
well known and there are many varieties of rice including white rice and pigmented rice. This …
well known and there are many varieties of rice including white rice and pigmented rice. This …
Effect of mashing process conditions on chemical properties of Kam Luem Pua rice malt syrup
P Nalad, Y Puangwerakul - Journal of Current Science and …, 2017 - ph04.tci-thaijo.org
Kam rice malt syrup is an alternative ingredient or raw material in many items in the food and
drink industries. The aim of this research was to investigate the optimal conditions for malt …
drink industries. The aim of this research was to investigate the optimal conditions for malt …
[引用][C] EXTRACTION OF SOLUBLE PROTEIN FROM DEFATTED RICE BRAN PLUS RICE MALT.
Y Puangwerakul, S Soithongsuk