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Your search keyword '"Wongs-Aree, C."' showing total 137 results
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137 results on '"Wongs-Aree, C."'

9. Contributor contact details

Author

Ketsa, S., primary, Paull, R.E., additional, Saltveit, M.E., additional, Duarte, O., additional, López, A. Carrillo, additional, Yahia, E.M., additional, Crisosto, C.H., additional, Ferguson, L., additional, Nanos, G., additional, Singh, S.P., additional, Rao, D. V Sudhakar, additional, Schotsmans, W.C., additional, Fischer, G., additional, Gardea, A.A., additional, Martínez-Téllez, M.A., additional, Woolf, A.B., additional, Ben-Arie, R., additional, Hassan, A., additional, Othman, Z., additional, Siriphanich, J., additional, Kashaninejad, M., additional, Tabil, L.G., additional, Le Bellec, F., additional, Vaillant, F., additional, Vizzotto, M., additional, Lopes, A.S., additional, Cabral, L., additional, Erkan, M., additional, Kader, A.A., additional, Wall, M.M., additional, Sivakumar, D., additional, Korsten, L., additional, Supapvanich, S., additional, Megia, R., additional, Ding, P., additional, Guttierrez-Orozco, F., additional, Coêlho de Lima, M.A., additional, Alves, R.E., additional, Wongs-Aree, C., additional, Noichinda, S., additional, East, A., additional, Salih, N. K.-E., additional, Shü, Z.-H., additional, Hsieh, C.-C., additional, and Lin, H.-L., additional

Published
2011
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11. Edible coating of chitosan ionically combined with κ-carrageenan maintains the bract and postharvest attributes of dragon fruit (Hylocereus undatus).

Author

Nguyen, T. H., Boonyaritthongchai, P., Buanong, M., Supapvanich, S., and Wongs-Aree, C.

Subjects
EDIBLE coatings, CARRAGEENANS, CHITOSAN, COMPOSITE coating, DRAGONS, POSTHARVEST diseases, FRUIT
Abstract

Dragon fruit (Hylocereus undatus) has medicinal properties due to its rich antioxidant profile. Dragon fruit also has an attractive appearance of red peel and green bracts. However, shrivelling and weight loss, bract yellowing, and postharvest diseases are major challenges to the dragon fruit trade. The objective of the present work was, therefore, to formulate a coating composed of chitosan and κ -carrageenan for dragon fruits during storage at 10°C. The composite coating based on 1% chitosan (w/v) and 0.2% (w/v) κ-carrageenan with 0.75% (w/v) glycerol as a plasticiser effectively reduced the physiological weight loss and maintained the freshness of the dragon fruits, while increasing the phenolic content and maintaining the titratable acidity in the pulp. The composite coating delayed chlorophyll degradation by suppressing chlorophyllase and chlorophyll-degrading peroxidase, thereby maintaining the chlorophyll content (45.46 mg/100 g dry weight) and freshness of the bracts. However, the composite coating did not possess a strong effect on enhancing chitinase and β-1-3 glucanase activities of dragon fruits during storage and controlling disease symptoms. [ABSTRACT FROM AUTHOR]

Published
2021

26. Characterization of the liquid endosperm attributes in young coconut fruit during storage.

Author

Jirapong, C., Changprasert, S., Kanlayanarat, S., Uthairatanakij, A., Bodhipadma, K., Noichinda, S., and Wongs-Aree, C.

Subjects
ENDOSPERM, FRUIT juices, COLD storage, COCONUT water, FRUIT storage
Abstract

Fresh coconut water is consumed as a refreshing soft drink but the quality in young coconut fruit is rapidly changed during storage. Although low temperature is generally applied to most fresh produce for extending the storage life, improper low temperature could accelerate the quality losses. Thus in the present study, attributes of the liquid endosperm of young green coconut cv. 'Nam Wan' were investigated during storage as whole fruit at 4°C, 13°C, and 25°C. Fruit stored at 4°C showed various chilling injury disorders including skin (exocarp) browning and solid endosperm (kernel) splitting from the hard shell (endocarp), whereas the liquid endosperm expressed increasing turbidity and off flavour. The storage life of fruit stored at 25°C could be terminated by day 16 due to dehydrated skin and low quality of the water, whereas storage at 13°C maintained fruit quality throughout 28 days. Lipoxygenase (LOX) activity in the liquid endosperm of fruit stored at 4°C and 25°C immediately increased after storage, related directly to generation of the off flavour. The liquid endosperm comprised high amounts of aliphatic alkanes. When nonane sharply increased, long chain aliphatic alkanes, in contrast, significantly decreased during storage at all temperatures. Interestingly, the liquid endosperm in coconut fruit acquired a pressure of 0.75 Kpa at harvest. The pressure sharply increased in fruit stored at 25°C, consisting with a sharp incline of the dissolving CO2 concentrations. Furthermore thickness of the solid endosperm of fruit continued to develop during storage. [ABSTRACT FROM AUTHOR]

Published
2018

46. Textural property improvement of black sticky rice during postharvest drying by a fluidization technique.

Author

Rattanamechaiskul, C., Junka, N., and Wongs-Aree, C.

Subjects
RICE drying, FOOD texture, FLUIDIZATION, GELATION, EFFECT of temperature on food
Abstract

This research was focused on improving the textural properties of black sticky rice by using a starch gelatinization process on the rice during postharvest and by drying using a fluidization technique. The test was initiated by drying black sticky rice exhibiting a harvested moisture of 28.3-33.3% (d.b) at a temperature of 100-150oC until the moisture content was reduced to 22.0% (d.b). It was found that, as a result of this procedure, the level of starch gelatinization increase correlated well with the initial moisture content of the paddy and with the drying temperature, and the texture of the rice samples tended to change with the level of gelatinization; in particular, with increasing gelatinization the hardness value exhibited a decreasing trend and the stickiness value increased linearly. [ABSTRACT FROM AUTHOR]

Published
2017

47. Comparative study of organic solvents and extraction conditions on colour and antioxidant capacity in red cabbage.

Author

Junka, N., Rattanamechaiskul, C., Wongs-Aree, C., and Kanlayanarat, S.

Subjects
COMPARATIVE studies, ORGANIC solvents, OXIDANT status, CABBAGE, ETHANOL, HEXANE
Abstract

In industrially natural-dye production, there are many organic solvent with different efficiencies for extracting colour and antioxidants of red cabbage. The objective of this study was to investigate appropriate organic solvent and extract condition on colour and antioxidant activity. Two organic solvents were used for extraction: ethanol for hydrophilic antioxidants and hexane for lipophilic antioxidants. Experimental results showed that red cabbage extracted by ethanol was significantly higher in purple colour, anthocyanin content, total phenolic content, antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl radical assay (DPPH), and ferric reducing/antioxidant power assay (FRAP) than extraction by hexane due to anthocyanins being the main phenolic compound in extract. To find the appropriate concentration and extraction time, the results revealed that the red cabbage extracted by 70% ethanol for 18 h was suitable for extracting bioactive polar compounds, such as hydrophilic antioxidants. [ABSTRACT FROM AUTHOR]

Published
2017

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