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Publication Metadata only Effects of food gums and pre-drying on fat content of fabricated fried chips(2020-01-01) Jane C. Lumanlan; Warnakulasuriya M.A.D.B. Fernando; Weeraya Karnpanit; Vijay Jayasena; Edith Cowan University; Western Sydney University; Mahidol University© 2020 Institute of Food Science and Technology Deep-frying contributes to the unique taste and texture of fried products. However, they are low in nutritional value. Food industries actively trying to find ways to reduce the fat content while... maintaining organoleptic properties of fried foods. In this work, effects of pre-drying and adding food gums on the moisture and fat contents of chips were evaluated. The chips were pre-dried for 60 and 90 min, and gellan gum, guar gum, methylcellulosePublication Metadata only Thai fast food image classification using deep learning(2018-06-08) Narit Hnoohom; Sumeth Yuenyong; Mahidol Universitymodel. The researchers created a dataset, called the Thai Fast Food (TFF) dataset, which contained 3,960 images. The dataset was divided into eleven groups of food images comprised of omelet on rice, rice topped with stir-fried chicken and basil...© 2018 IEEE. This paper presents a prediction model for classifying Thai fast food images. The model uses a deep learning process that was trained on natural images (GoogLeNet dataset) and was fine-tuned to generate the predictive Thai fast foodPublication Metadata only Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles(2011-10-17) C. Polpuech; V. Chavasit; P. Srichakwal; P. Paniangvait; Dhurakij Pundit University; Mahidol University; Thai President Foods (Public) Co Ltdand the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The production temperatures used for deep-frying were 165-175°C and for drying, 80-105 °C; these are the temperatures used... in the industrial production of both kinds of noodles. Lysine fortification was then performed at the local factories using the commercial production lines and packaging for both types of instant noodles. Both fortified and unfortified deep-fried and dried instantPublication Metadata only Fast foods in transition and nutrition problems in Thailand(2014-10-01) Visith Chavasit; Wantanee Kriengsinyos; Nattapol Tangsuphoom; Juntima Photi; Mahidol University, such as curries, fried meats, fresh or fried vegetables, and soups. In the right combination, traditional Thai fast foods can be complete food groups with balanced energy distribution in terms of macronutrients. Fortunately, people of all socio-economic statuses...© 2014 by Nova Science Publishers, Inc. All rights reserved. Thailand is a country in transition due to rapid economic growth and globalization. Traditional Thai fast foods consist of rice served with various types of local main dishesPublication Metadata only Histamine poisoning from insect consumption: an outbreak investigation from Thailand(2018-02-01) Summon Chomchai; Chulathida Chomchai; Mahidol University; Faculty of Medicine, Siriraj Hospital, Mahidol Universityof fried insects. Methods: On 24 July 2014, a group of students at a seminar presented to Angthong Provincial Hospital, Thailand, with pruritic rash after ingesting snacks consisting of fried insects from a vendor. We initiated an outbreak investigation... with retrospective cohort design and collected samples of remaining foods for analyses. Attack rates, relative risks and their confidence intervals (CI) were calculated. Results: Out of 227 students, 28 developed illnesses that were consistent with our casePublication Metadata only Effect of vegetable oil blending on acrylamide during potato deep-frying(2019-11-01) Nipoon Tangpanithandee; Nattira On-Nom; Warangkana Srichamnong; Mahidol University°C and 170°C. The result of this study suggested that the blending of vegetable oil can provide lower acrylamide content in deep-fried food as compared with conventional deep-frying....© 2019, Malaysian Society of Applied Biology. All rights reserved. The aim of this study was to determine the effect of various types of deep-frying oil on acrylamide formation in deep-fried potato. Straight cut potato was deep-fried in palm oil (PPublication Metadata only Prevalence and correlates of underweight and overweight/obesity among women in India: Results from the National Family Health Survey 2015–2016(2019-01-01) Supa Pengpid; Karl Peltzer; North-West University; Mahidol University, lower education, lower wealth status, not eating daily fruits, vegetables, fried food, belonging to the scheduled tribe and tobacco use were associated with underweight, while older age, higher education, higher wealth, belonging to other backward class... or other, urban residence, daily fruit consumption, daily fried food consumption, having hypertension, heart disease and high or very high blood glucose levels were associated with overweight or obesity. Belonging to the scheduled caste and tobacco use werePublication Metadata only Retinol and beta carotene content of indigenous raw and home-prepared foods in Northeast Thailand(1999-02-01) Pongtorn Sungpuag; Sommai Tangchitpianvit; Uraiporn Chittchang; Emorn Wasantwisut; Mahidol Universityomelet compared to hard-boiled egg (11%). For vegetables, blanching resulted in 7-11% loss of β-carotene, while steaming, frying and boiling showed losses of 15, 18 and 43%, respectively. Traditional foods such as bambooshoot soup (Kang-nho-mai...Retinol and β-carotene contents of raw and home-prepared indigenous foods in Northeast Thailand were studied. The criteria used to select the vitamin A-rich foods were high retinol or β-carotene contents of the individual food items, the amountPublication Metadata only Changes in β-carotene and vitamin A contents of vitamin A-rich foods in Thailand during preservation and storage(2002-01-01) V. Chavasit; R. Pisaphab; P. Sungpuag; S. Jittinandana; E. Wasantwisut; Mahidol University; Boromarajonani College of NursingTo prolong consumption of β-carotene and vitamin A-rich foods in Thailand during off-season, plant foods such as ripe mango, ripe papaya, pumpkin, Pak Sien (a local Thai vegetable), and Chinese green cabbage were preserved by candying and pickling... concentrations. On the other hand, vitamin A content was reduced about 50% during the processing of fried chicken liver chips and continued to lose 16% more during storage.Publication Metadata only Conventional steaming retains tocols and γ-oryzanol better than boiling and frying in the jasmine rice variety Khao dok mali 105(2016-08-11) Warangkana Srichamnong; Parunya Thiyajai; Somsri Charoenkiatkul; Mahidol University. The methods used for analysis of γ-oryzanol and tocols included solvent extraction and HPLC. The results indicated that PGBR had a higher content of γ-oryzanol and tocols compared to BR and WR, when different cooking methods (raw, steamed, boiled and fried...) were used. Steaming method retained the higher γ-oryzanol content (53.6-62.2 mg/100 g) in both PGBR and BR, in comparison with boiling (53.0-60.6 mg/100 g) and frying (23.4-31.5 mg/100 g) methods. Frying reduced the γ-oryzanol content significantly