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5 results on '"Siwaporn Jitngarmkusol"'

1. Contributors

Author

Marijana Ačanski, Edith Agama-Acevedo, Mohamed A. Ahmed, Saeed Akhtar, Rosario Alonso-Domínguez, Joseph O. Anyango, Franklin B. Apea-Bah, Vanessa Cristina Arantes, Ahmad Arzani, Mohamad F. Aslam, Gladys Barrera, Emma Beckett, Luis A. Bello-Pérez, Sarah E. Berry, Trust Beta, Andrea Brandolini, Daniel Bunout, Alma C. Campa-Mada, Lydia Campbell, Elizabeth Carvajal-Millan, Pasquale Catzeddu, Emma Chiavaro, Cristina Elizabeth Chuck Hernández, Rossana Coda, Priscila da Costa Rodrigues, Chaiane Aline da Rosa, Marise Auxiliadora de Barros Reis, Maria Pia de la Maza, Peter R. Ellis, Ayşe Naciye Erbakan, Stephen R. Euston, Adriana S. Franca, Javier González-Sálamo, Daniela Guardado-Félix, Elizabet Janić Hajnal, Mehmet Hayta, Erick Heredia-Olea, Javier Hernández-Borges, Antonio V. Herrera-Herrera, Alyssa Hidalgo, Sandra Hirsch, Majid Hussain, Elif Meltem İşçimen, Tariq Ismail, Marta S. Izydorczyk, Siwaporn Jitngarmkusol, Sibel Kacmaz, Hitomi Kumagai, Márcia Queiroz Latorraca, Gladys O. Latunde-Dada, Michele Cristiane Laux, Marco A. Lazo-Vélez, Laura Leiva, Wende Li, Glaucia Cariello Lima, Mark Lucock, Mário Roberto Maróstica Junior, Jorge Marquez-Escalante, Jasna Mastilović, Tricia McMillan, Ilkem Demirkesen Mert, Banu Mesci, Marco Montemurro, Dejan Orčić, Maria Paciulli, Antonella Pasqualone, Kristian Pastor, Rita Paz-Samaniego, Esther Perez-Carrillo, Erica Pontonio, Alessandro Pugliese, Agustín Rascon-Chu, José I. Recio-Rodríguez, Laís M. Resende, Massimiliano Rinaldi, Carlo Giuseppe Rizzello, Cristina M. Rosell, Natalia Sánchez-Aguadero, Sergio O. Serna-Saldivar, Paul A. Sharp, Khetan Shevkani, Narpinder Singh, Sandeep Singh, Prabhjeet Singh, Darryl M. Small, Bárbara Socas-Rodríguez, Norberto Sotelo-Cruz, Valentina Stojceska, William R. Sullivan, Kanitha Tananuwong, John R.N. Taylor, Reiko Urade, Michela Verni, Amardeep Singh Virdi, Djura Vujić, Milena Morandi Vuolo, and Kübra Yıldız

Published
2019
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2. Body mass index is associated with fat mass in normal, overweight/obese, and stunted preschool children in central Thailand

Author

Tippawan, Pongcharoen, Kunchit, Judprasong, Siwaporn, Jitngarmkusol, Wantanee, Kriengsinyos, and Pattanee, Winichagoon

Subjects
Adipose Tissue, Child, Preschool, Humans, Overweight, Thailand, Growth Disorders, Body Mass Index
Abstract

Body mass index (BMI) is widely used as a surrogate measure of adiposity. The relationship between BMI and body fatness varies by race, sex, and age and more variations have been found among children. This study investigated the relationship between BMI and fat mass among 3-5 year old children having different nutritional status.A cross-sectional study was conducted in 15 daycare centers in central Thailand. 137 healthy preschool children were recruited according to their nutritional status: thin [BMI for age Z scores, (BAZ)-2 SD], normal BMI (-2 SD= BAZ=+2 SD), overweight/obese (BAZ+2 SD), and stunted [height for age Z scores-2 SD]. Fat-free mass was determined by deuterium dilution technique. Fat mass (FM) in kilograms (TFM) and in percentage (FM%), and fat mass index (FMI, FM/height2) were calculated.FM and FMI were the highest in the overweight/obese groups. In the thin group, girls had higher FMI compared to boys (3.2 vs 2.8 kg/m2, p0.05). The relationship between BMI with FMI and FM differed by nutritional status. BMI was more strongly associated with FMI, TFM, and FM% in the overweight/ obese (r=0.97, 0.95, 0.80, p0.05) and the normal (r=0.88, 0.84, 0.68, p0.05) groups but not in the stunted group, and inconsistent in the thin group.The inconsistency in the relationship between BMI and body fatness suggests that BMI is appropriate for reflecting adiposity in normal and overweight/obese children, but not undernourished preschool children.

Published
2017

3. Macadamia Flours

Author

Siwaporn Jitngarmkusol and Kanitha Tananuwong

Subjects
Nut, food.ingredient, fungi, food and beverages, Baked goods, Macadamia oil, Oil absorption, Macadamia nut, food, Lipid extraction, Food products, Food science, Flavor, Mathematics
Abstract

Publisher Summary Macadamia is a tree nut indigenous to Australia, whose kernels can be processed into a wide variety of products, such as nut snacks, oil, and flours. Macadamia kernels are good sources of proteins, dietary fibers, vitamins, and minerals. Defatted or reduced-fat macadamia flours obtained as by-products of macadamia oil production can be nutrient-rich ingredients for foods and beverages. This chapter provides a review of the production and nutritional quality of macadamia nuts and flours. Details on functional aspects as well as possible applications of macadamia flours in food products are also provided. A limited amount of lysine is a significant problem in using macadamia flours as potential protein sources. A limited amount of lysine is a significant problem in using macadamia flours as potential protein sources. Mixtures of macadamia flours and other lysine-rich flours are thus recommended as ingredients for protein fortification in baked goods. A higher degree of lipid extraction improves functional properties, including water and oil absorption capacities and foaming capacity, of macadamia flours. Due to their outstanding functional properties, macadamia flours may be used to replace egg and dairy ingredients, as well as to enhance the texture and flavor of baked goods.

Published
2011
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4. List of Contributors

Author

Ruben Abril, Beatrice I.O. Ade-Omowaye, Oluyemisi Elizabeth Adelakun, Edith Agama-Acevedo, Davide Agnoletti, Saeed Akhtar, Graziella Allegri, Johan Almarza, Mehmet Alpaslan, Per Åman, Gaby Andersen, Roger Andersson, Joseph O. Anyango, Vanessa Cristina Arantes, Ahmad Arzani, Ali Ashgar, Noor Aziah Abdul Aziz, Gladys Barrera, Carlo Baschieri, Luis A. Bello-Pérez, Antonella Bertazzo, Trust Beta, Jacques Blacher, Andrea Brandolini, Daniel Bunout, Clímaco Cano, Elizabeth Carvajal-Millan, José Luiz Viana de Carvalho, Pasquale Catzeddu, Jean-Philippe Chaput, Marina Cocchi, Stefano Comai, Carlo V.L. Costa, Sébastien Czernichow, Maria Pia de la Maza, Debora Delcuratolo, Kwaku Gyebi Duodu, Rajarathnam Ezekiel, Anita Fechner, Giorgia Foca, Pilar Galan, Qianxin Gao, Francisco J. García-Suárez, Andrea Gianotti, Tommaso Gomes, Maria Helena Gaíva Gomes-da-Silva, M. Elisabetta Guerzoni, Katrin Hasenkopf, Mehmet Hayta, Serge Hercberg, Eva Hertrampf, Alyssa Hidalgo, Sachiko Hirota, Sandra Hirsch, Ana Laura Holguin-Acuña, Ann Katrin Holtekjølen, Ann Hunt, Dasappa Indrani, George E. Inglett, Marta S. Izydorczyk, Gerhard Jahreis, Morten Georg Jensen, Siwaporn Jitngarmkusol, Afaf Kamal-Eldin, Maria Kapsokefalou, Damla Coksert Kilic, Svein Halvor Knutsen, Peter Koehler, Márcia Queiroz Latorraca, Laura Leiva, Wende Li, Mario Li Vigni, Guoquan Lu, Dorothy Mackerras, Ioanna Mandala, Andrea Marchetti, Maria Salete Ferreira Martins, Tricia McMillan, Banu Mesci, Amanda Minnaar, Arwa Mustafa, Guillermo Niño-Medina, Marilia Regini Nutti, Aytekin Oguz, Olusegun A. Olaoye, Manuel Olivares, Perla Osorio-Díaz, Olusegun James Oyelade, Gamze Özuğur, Antonella Pasqualone, Naivi Ramos-Chavira, Agustín Rascón-Chu, Marise Auxiliadora de Barros Reis, Delia B. Rodriguez-Amaya, Cristina M. Rosell, Michel E. Safar, Víctor Santana-Rodriguez, Ute Schweiggert, Judy Seal, Sergio O. Serna-Saldivar, Diana I. Serrazanetti, Khetan Shevkani, Narpinder Singh, Prabhjeet Singh, Sandeep Singh, Veronika Somoza, Aida Souki, Valentina Stojceska, Luiz Fabrizio Stoppiglia, M.L. Sudha, Umeo Takahama, Mariko Tanaka, Kanitha Tananuwong, John R.N. Taylor, M. Carole Thivierge, Christian Thoma, Angelo Tremblay, Alessandro Ulrici, Reiko Urade, Rubí G. Utrilla-Coello, María Eugenia Vargas, Roberto Vilela Veloso, Gandham Venkateswara Rao, Pamela Vernocchi, Mardiana Ahamad Zabidi, and Yi Zhang

Published
2011
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5. Chemical compositions, functional properties, and microstructure of defatted macadamia flours

Author

Kanitha Tananuwong, Juthamas Hongsuwankul, and Siwaporn Jitngarmkusol

Subjects
Absorption of water, food.ingredient, Chemistry, Dry basis, General Medicine, Carbohydrate, Microstructure, Macadamia nut, Analytical Chemistry, food, Botany, Emulsion, Cultivar, Food science, Chemical composition, Food Science
Abstract

The objective of this research was to study the chemical compositions, functional properties, and microstructure of partially defatted flours (PDF, 12–15% fat, dry basis (db)) and totally defatted flours (TDF, 1% db fat) from three macadamia cultivars, PY 741, DS 344, and DS 800, grown in Northern Thailand. The defatted flours were high in protein (30.40–36.45% db) and carbohydrate (49.29–57.09% db). For each macadamia cultivar, while emulsion activities and emulsion stabilities of the TDF tended not to be different from those of the PDF ( p > 0.05), TDF had significantly greater water absorption capacities (WAC), oil absorption capacities and foaming capacities (FC), but had significantly lower foaming stability (FS) than the PDF ( p ⩽ 0.05). The TDF from PY 741 cultivar possessed the highest WAC and FC but the lowest FS. The variation in the functional properties of the defatted flours could mainly arise from the difference in the quantity and characteristics of the proteins in the flours. Structure determination of macadamia flours showed that the proteins bodies and starch granules were embedded in kernel tissues. The starch granules were oval and approximately 10 μm in diameter.

Published
2007

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