Now showing items 1-12 of 12

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    Anti-microbial properties of Thai traditional flower vegetable extracts 

    Wunwisa Krasaekoopt; Areeya Kongkarnchanati, jt. auth. (Assumption University, 2005)
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    Development of job's tears yogurt 

    Nontaon Keeratibunharn; Wunwisa Krasaekoopt (Assumption University, 2013)
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    Effect of hydrocolloids on sensory properties of the fermented whey beverage from different types of milk 

    Wunwisa Krasaekoopt; Cabraal, Tashya Lokuliyanag, jt. auth. (Assumption University, 2011)
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    Encapsulation of protease from Aspergillus oryzae and lipase from Thermomycess lanuginoseus using alginate and different copolymer type 

    Thu, Truong Thi Mong; Wunwisa Krasaekoopt (2016)

    Although the application of enzymes in food as a food processing aid and enzyme supplement is ofinterest and widely used, the enzymes can be easily deactivated or lose their activity due to many causessuch as pH and moisture as well as through the introduction of incompatible ingredients during foodprocessing and storage. These problems can be solved by the encapsulation technique, especially in a gelmatrix. The influences were studied of the alginate concentration, types of copolymer and their con-centrations on the bead size, encapsulation yield ...
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    Microencapsulation of Litsea cubeba Essential Oil in β-Cyclodextrin Using Paste and Co-Precipitation Methods 

    Elizei, Pooyan Shakouri; Wunwisa Krasaekoopt (2014)

    Microencapsulation of Litsea cubeba essential oil (LCEO) with β-cyclodextrin (BCD) was carried out using the paste and co-precipitation methods at various oil concentrations and ratios of LCEO to BCD adapted from a central composite design to determine the effect of these factors on the microencapsulation efficiency, microencapsulation yield, surface oil and recovery of the finished product. In addition, the effect of different levels of water activity and temperature on the oxidative stability of the powder was investigated. Treatment 4 ...
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    Microencapsulation of Probiotics in Hydrocolloid Gel Matrices: A Review 

    Wunwisa Krasaekoopt (2013)

    The use of hydrocolloid gel matrices to encapsulate probiotics is of interest due to their gentle and simplicity of gel formation as well as mild condition used. This technique enhances the viability of entrapped cells during the product shelf life at least above therapeutic minimum level as well as in the gastrointestinal tract to ensure the health benefits of consumers. This review describes the advantages of microencapsulation, hydrocolloid gel matrices such as alginate, carrageenan and whey protein, microencapsulation processes, special ...
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    Microencapsulation of Saffron (Crocus sativus L.) Extract in Copolymer Complexes Using Extrusion Method 

    Shakoori, Pooria; Wunwisa Krasaekoopt (2015)

    This study describes the preparation of alginate-chitosan and alginate-gelatin beads containing saffron components to be incorporated as additives in food products. This study evaluated the influence of incorporating hydrophilic natural polymers, alginate-chitosan and alginate-gelatin on preserving saffron components. The alginate beads were coated with chitosan and gelatin as copolymer by extrusion method with a polyelectrolyte complex reaction between two oppositely charged poly-ions. The beads were formulated, optimized and evaluated to ...
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    Processing of vanilla pods grown in Thailand and its application 

    Wunwisa Krasaekoopt; Abusali, Salina Benasi, jt. auth.; Montha Chayasan, jt. auth. (Assumption University, 2010)
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    Production of yogurt powder using foam-mat drying 

    Wunwisa Krasaekoopt; Sumit Bhati, jt. auth. (Assumption University, 2012)
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    Properties and applications of different probiotic delivery systems 

    Wunwisa Krasaekoopt (2012)

    Probiotic products should contain and maintain viable cells during the product shelf life at least above therapeutic minimum level for the benefit of consumers. Due to their generally poor viability and stability in food products, especially in fermented dairy products, as well as in the host gastrointestinal tract, various microencapsulation techniques for probiotics have been developed in recent years to overcome these issues. This chapter describes the benefit of microencapsulation, various encapsulation techniques used to encapsulate probiotics ...
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    Sensory characteristics and consumer acceptance of fruit juice containing probiotics beads in Thailand 

    Wunwisa Krasaekoopt; Kamolnate Kitsawad, jt. auth. (Assumption University, 2010)

    Although the survival of probitoics in fruit juices, which were nominated to be a good probiotic carrier, could be improved by using microencapsulation technique in alginate bead coated with chitosan, the satisfactoriness of the consumer must be considered. Consumer assessment and sensory evaluation of this product were performed by consumers in Thailand and by using descriptive analysis, respectively. Four hundred consumers from Bangkok and the suburbs of Bangkok were served with orange and grape juices containing probiotic beads together with ...
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    The use of job's tear (Coix lacryma-jobi L.) flour to substitute cake flour in butter cake 

    Kutschera, Marco; Wunwisa Krasaekoopt (Assumption University, 2012)