Browsing by Subject "Agro-Industrial Product Development Technology"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Publication
    Encapsulation Techniques for Phenolic Compounds
    (Chulalongkorn University Printing House, 2014)
    Maisuthisakul, Pitchaon
    ;
    School of Science and Technology
    ;
    University of the Thai Chamber of Commerce. Journal Editorial Office
    Phenolic compounds are valuable compounds possessing scavenging and complexing properties towards proteins. These abilities make them interesting compounds for the treatment of various diseases like cancer, and for anti-ageing purposes in cosmetic formulations, or nutraceutical applications. Unfortunately, these compounds lack long-term stability, making them very sensitive to light and heat. Moreover, phenolics often present a poor dispersion, mainly due to low water solubility. Lastly, many of these molecules possess a very astringent and bitter taste, which limits their use in food. Encapsulation would appear to be a promising approach to circumvent these drawbacks. Many encapsulation methods are described in this article, among which some have been successfully applied to plant phenolic compounds. After a general presentation of the chemical structure of widely famous phenolic compounds, encapsulation processes applied to polyphenols are reviewed. After a brief description of each encapsulation process, their applications to polyphenol encapsulation for garment, food and cosmetic purposes are presented.
      13  71
  • Thumbnail Image
    Publication
    Product Development of Seasoned Bitter Gould(Momordica charantia Linn.) by Vacuum Frying Machine
    (Chulalongkorn University Printing House, 2008)
    Ruangchai, Supang
    ;
    University of the Thai Chamber of Commerce. Journal Editorial Office
    Vacuum frying of seasoned Bitter Gould (Momordica charantia Linn.) was developed withlevels of NaCl at 5 and 10 percentage by weight. It was found that NaCl 10 percentageby weight decreased moisture and provided the product with the highest scores fortaste and overall acceptance when compared with other formulas. The three types ofseasoning (Tom-yum, Brazil and Salmon) and two levels of seasoning (2 and 4 percentage by weight) were used for developing the acceptable formula. The Tom-yum4 percentage by weight provided sensory scores for crispy taste and overall acceptanceequaling 8.5, 8.5 and 8.4, respectively. All formulas had similar physical and chemical properties (p<0.05). The preference of 100 targeted consumers for overall acceptancewas rated in the "medium acceptance to high acceptance" level.
      5  115