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Anadi Nitithamyong
Researcher at Mahidol University
Publications - 8
Citations - 571
Anadi Nitithamyong is an academic researcher from Mahidol University. The author has contributed to research in topics: Population & Reference Daily Intake. The author has an hindex of 6, co-authored 8 publications receiving 472 citations.
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Changes of antioxidant activity and total phenolic compounds during storage of selected fruits
TL;DR: In this article, the antioxidant activity and total phenolic compounds in various fruits (two varieties of mangoes (ripe and unripe), guava, papaya, mangosteen, mango and guava) were investigated.
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Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility
Thunnalin Winuprasith,Piyachai Khomein,Wiphada Mitbumrung,Manop Suphantharika,Anadi Nitithamyong,David Julian McClements +5 more
TL;DR: This article used nanofibrillated cellulose (NFC) to stabilize oil-in-water emulsions, and showed that NFC has a minor effect on lipid digestion and bioaccessibility when used at relatively low levels.
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Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores
TL;DR: Pineapple core dietary fiber (PDF) was obtained by alcoholic extraction; pineapple core cellulose (PC) was a product of alkali extraction with a bleaching process, and total dietary fiber content of PDF and PC was 99.8% and 95.2%, respectively, and their water activity was 0.25 as mentioned in this paper.
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Calcium Fortification in Soybean Milk and In Vitro Bioavailability
TL;DR: In this paper, the authors evaluated the calcium bioavailability in fortified soybean milk and found that the overall acceptability of two types of calcium-fortified soybeans was about 7.
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Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream.
TL;DR: Nam Wa banana peels can be an alternative source of pectin with potential application as fat replacer in food products and its role as fat Replacer in salad cream is determined.