A
Amonrat Thanonkaew
Researcher at Prince of Songkla University
Publications - 8
Citations - 486
Amonrat Thanonkaew is an academic researcher from Prince of Songkla University. The author has contributed to research in topics: Lipid oxidation & Cuttlefish. The author has an hindex of 8, co-authored 8 publications receiving 397 citations. Previous affiliations of Amonrat Thanonkaew include University of Massachusetts Amherst & Thaksin University.
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The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles
TL;DR: In this article, the effects of different metal ions at various concentrations (0, 5, 25 ) on lipid oxidation, discolouration and physicochemical properties of muscle protein in cuttlefish ( Sepia pharaonis ) subjected to multiple freeze-thaw cycles, were investigated.
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Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.)
TL;DR: In this paper, the effect of domestic heating on mechanical extraction yield, quality and antioxidant properties of cold-pressed rice bran oil (RBO) was investigated, and it was found that hot air and microwave heating were the most effective methods for stabilization of RBO.
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Chemical composition and thermal property of cuttlefish (Sepia pharaonis) muscle
TL;DR: Differential scanning colorimetric (DSC) study revealed three transitions corresponding to the thermal denaturation of myosin and paramyosin, connective tissues and actin, at temperatures of 49.8-50.8 °C.
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Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation.
TL;DR: Data suggest that off-color formation in squid muscle could be due to nonenzymatic browning reactions occurring between aldehydic lipid oxidation products and the amines on phospholipids headgroups.
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The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage
TL;DR: The changes in quality of cuttlefish (Sepia pharaonis) treated with 5% NaCl and 0.3% H2O2 and soaked with and without different antioxidants during frozen storage at −18°C for 16 weeks were investigated as mentioned in this paper.