Jiraporn Onmankhong - Academia.edu (original) (raw)

Jiraporn Onmankhong

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Papers by Jiraporn Onmankhong

Research paper thumbnail of Enhancing small-scale acetification processes using adsorbed <i>Acetobacter pasteurianus</i> UMCC 2951 on κ-carrageenan-coated luffa sponge

Research paper thumbnail of Detecting Deterioration Level Approach of Cassava Root Using Thermal Imaging with Multivariate Analysis

Research paper thumbnail of Application of baby corn husk as a biological sustainable feedstock for the production of cellulase and xylanase by Lentinus squarrosulus Mont

Bioresource Technology Reports

Research paper thumbnail of Texture evaluation of cooked parboiled rice using nondestructive milled whole grain near infrared spectroscopy

Journal of Cereal Science

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Research paper thumbnail of The influence of processing parameters of parboiled rice on its physiochemical and texture properties

Journal of Texture Studies

The impact of different parboiled rice process conditions on physical (whiteness and yellowness),... more The impact of different parboiled rice process conditions on physical (whiteness and yellowness), chemical (amylose and fat contents), and texture (hardness and toughness) properties was studied. The parboiled rice was produced from the Suphanburi 1 variety. The correlation between chemical and texture properties was also analyzed. To study the effect of the soaking process, the time (2, 3, and 6 hr) and temperature (65 and 75°C) of soaking were altered, while the steaming condition was fixed at 100°C for 20 min. To study the effect of the steaming process, the soaking condition was fixed at 65°C for 6 hr while steaming condition was altered, including time (10 and 20 min) and temperature (90 and 100°C). The results show that the different conditions influenced the physical and chemical properties of parboiled rice. The amylose content was negatively correlated (Hardness, r = −0.52) (Toughness, r = −0.38) and fat content was positive low correlated (Hardness, r = 0.20) (Toughness, r...

Research paper thumbnail of Application of thermal imaging combined with machine learning for detecting the deterioration of the cassava root

Research paper thumbnail of Cognitive spectroscopy for the classification of rice varieties: A comparison of machine learning and deep learning approaches in analysing long-wave near-infrared hyperspectral images of brown and milled samples

Infrared Physics & Technology, 2022

Research paper thumbnail of Enhancing small-scale acetification processes using adsorbed <i>Acetobacter pasteurianus</i> UMCC 2951 on κ-carrageenan-coated luffa sponge

Research paper thumbnail of Detecting Deterioration Level Approach of Cassava Root Using Thermal Imaging with Multivariate Analysis

Research paper thumbnail of Application of baby corn husk as a biological sustainable feedstock for the production of cellulase and xylanase by Lentinus squarrosulus Mont

Bioresource Technology Reports

Research paper thumbnail of Texture evaluation of cooked parboiled rice using nondestructive milled whole grain near infrared spectroscopy

Journal of Cereal Science

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Research paper thumbnail of The influence of processing parameters of parboiled rice on its physiochemical and texture properties

Journal of Texture Studies

The impact of different parboiled rice process conditions on physical (whiteness and yellowness),... more The impact of different parboiled rice process conditions on physical (whiteness and yellowness), chemical (amylose and fat contents), and texture (hardness and toughness) properties was studied. The parboiled rice was produced from the Suphanburi 1 variety. The correlation between chemical and texture properties was also analyzed. To study the effect of the soaking process, the time (2, 3, and 6 hr) and temperature (65 and 75°C) of soaking were altered, while the steaming condition was fixed at 100°C for 20 min. To study the effect of the steaming process, the soaking condition was fixed at 65°C for 6 hr while steaming condition was altered, including time (10 and 20 min) and temperature (90 and 100°C). The results show that the different conditions influenced the physical and chemical properties of parboiled rice. The amylose content was negatively correlated (Hardness, r = −0.52) (Toughness, r = −0.38) and fat content was positive low correlated (Hardness, r = 0.20) (Toughness, r...

Research paper thumbnail of Application of thermal imaging combined with machine learning for detecting the deterioration of the cassava root

Research paper thumbnail of Cognitive spectroscopy for the classification of rice varieties: A comparison of machine learning and deep learning approaches in analysing long-wave near-infrared hyperspectral images of brown and milled samples

Infrared Physics & Technology, 2022

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