Saroat Rawdkuen

Summary

Country: Thailand

Publications

  1. pmc Enhanced recovery of alkaline protease from fish viscera by phase partitioning and its application
    Sunantha Ketnawa
    Program of Food Technology, School of Agro Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
    Chem Cent J 7:79. 2013
  2. pmc Mechanical, physico-chemical, and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme
    Saroat Rawdkuen
    Food Technology Program, School of Agro Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100, Thailand
    Chem Cent J 6:131. 2012
  3. doi request reprint Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex
    Saroat Rawdkuen
    Food Technology Program, School of Agro Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand
    Food Chem 136:909-16. 2013
  4. doi request reprint Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion
    Sunantha Ketnawa
    Program of Food Technology, School of Agro Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
    Food Chem 192:34-42. 2016
  5. doi request reprint Trypsin inhibitor from 3 legume seeds: fractionation and proteolytic inhibition study
    Richa Kusuma Wati
    Food Technology Program, School of Agro Industry, Mae Fah Luang Univ, Chiang Rai 57100, Thailand
    J Food Sci 75:C223-8. 2010

Collaborators

  • Soottawat Benjakul
  • Sunantha Ketnawa
  • Oscar Martínez-Alvarez
  • Richa Kusuma Wati
  • Tau Chuan Ling
  • Theerapong Theppakorn

Detail Information

Publications5

  1. pmc Enhanced recovery of alkaline protease from fish viscera by phase partitioning and its application
    Sunantha Ketnawa
    Program of Food Technology, School of Agro Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
    Chem Cent J 7:79. 2013
    ..The objectives of the present study were to optimize of alkaline protease recovery from giant catfish fish viscera by using ATPS and to study of hydrolytic patterns against gelatin...
  2. pmc Mechanical, physico-chemical, and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme
    Saroat Rawdkuen
    Food Technology Program, School of Agro Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100, Thailand
    Chem Cent J 6:131. 2012
    ..The aim of this study was to determine the mechanical, physico-chemical properties and inhibitory effects of the fish gelatin films against selected food spoilage microorganisms when incorporated with catechin-lysozyme...
  3. doi request reprint Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex
    Saroat Rawdkuen
    Food Technology Program, School of Agro Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand
    Food Chem 136:909-16. 2013
    ..From the results, it is determined that latex from Calotropis procera can be used as an alternative source of proteolytic enzymes for the effective tenderising of meat...
  4. doi request reprint Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion
    Sunantha Ketnawa
    Program of Food Technology, School of Agro Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
    Food Chem 192:34-42. 2016
    ..Gelatin hydrolysates, from fish skin, could serve as a potential source of functional food ingredients for health promotion...
  5. doi request reprint Trypsin inhibitor from 3 legume seeds: fractionation and proteolytic inhibition study
    Richa Kusuma Wati
    Food Technology Program, School of Agro Industry, Mae Fah Luang Univ, Chiang Rai 57100, Thailand
    J Food Sci 75:C223-8. 2010
    ..The result indicated that the precipitate IV from these legumes have potential for use as a protease inhibitor in fishery related products...