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- 저자 : Kaewmanee, T. (검색결과 4 건)
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Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg
Ganesan, P.,Kaewmanee, T.,Benjakul, S.,Baharin, B.S. Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.1
Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.
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Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg
ganasan palanivel,T. Kaewmanee,S. Benjakul,B. S. Baharin 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1
Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed inChina, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fattyacids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash,whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duckegg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins,lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duckeggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptidesand amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses ofamino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents arelower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives ofduck egg products which will benefit the human health during consumption.
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Napaporn Tangadulrat,Pornit Wattanapisitkul,Tippawan Kaewmanee,Sangarun Isaramalai,Kanokwan Hounsri,Varah Yuenyongviwat,Chanon Kongkamol 대한산업공학회 2019 Industrial Engineeering & Management Systems Vol.18 No.4
Knee osteoarthritis (KOA) is one of the most prevalent chronic conditions among aged para rubber farmers in Thailand. The sapping process causes ergonomic hazards leading to aggravating pain and functional disabilities. Musclestrengthening exercises, both non-weight-bearing exercise (NWE) and progressive resistance exercise (PRE), reducethose burdens. However, only muscle strengthening exercise may not be sufficient for the improvement of individualfunctional ability. Participatory ergonomic approaches (PEAs) were developed and implemented in this study. Theobjective of this study was to compare the performance-based results among the PRE-PEA, NWE-PEA, and standardtreatment (STG) groups in aged para-rubber farmers with KOA. The participants performed self-practice for 8 weeksand recorded compliance daily. The primary outcomes that included the timed up and go test (TUG), 40-meter fastpaced walk test (40mFPWT), and stair climb test (SCT) were measured at baseline, 5, and 9 weeks. The resultsshowed that a mean comparison of the 3-paired groups resulted in statistically significant differences in TUG,40mFPWT, and SCT between the PRE-PEA vs. STG and NWE-PEA vs. STG (p<0.001). PEAs with PRE and NWEcould improve functional abilities in both the performance-based and patient-report assessments in aged para rubberfarmers with KOA.
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