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Sylvia Indriani

Explore the profile of Sylvia Indriani including associated specialties, affiliations and a list of published articles. Areas
Snapshot
Articles 7
Citations 13
Followers 0
Related Specialties
Biotechnology
Nutritional Sciences
Biochemistry
Top 10 Co-Authors
Soottawat Benjakul
Nattanan Srisakultiew
Jaksuma Pongsetkul
Supatra Karnjanapratum
Kantiya Petsong
Sitthipong Nalinanon
Pakpoom Boonchuen
Papungkorn Sangsawad
Jirawat Yongsawatdigul
Thanasak Sae-Leaw
Published In
Sci Rep
Food Sci Anim Resour
Poult Sci
Ultrason Sonochem
Int J Food Microbiol
Affiliations
Soon will be listed here.
Recent Articles
1.
Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand
Indriani S, Srisakultiew N, Yuliana N, Yongsawatdigul J, Benjakul S, Pongsetkul J
Poult Sci . 2024 Sep; 103(11):104230. PMID: 39236465
This study aimed to differentiate the flavor characteristics of raw chicken breast meat from Thai slow-growing breeds (NC: native chicken, and KC: Korat/crossbred chicken) and fast-growing broilers (BR: broiler chicken)...
2.
Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by K-C3 inoculation
Indriani S, Srisakultiew N, Benjakul S, Boonchuen P, Pongsetkul J
Food Funct . 2024 Aug; 15(18):9100-9115. PMID: 39210833
Enzymatic proteomic profiles were examined to comprehend the predominant enzymes involved in the flavor development of salted shrimp paste influenced by K-C3 inoculation (Inoc), compared to those without inoculation (CON)....
3.
The impact of hot-air oven drying combined with Bacillus subtilis KC3 inoculation on quality characteristics and microbial profiles of salted shrimp paste
Indriani S, Srisakultiew N, Benjakul S, Boonchuen P, Petsong K, Pongsetkul J
Int J Food Microbiol . 2024 Aug; 425:110867. PMID: 39178663
This study used hot-air oven drying with Bacillus subtilis KC3 inoculation to improve shrimp paste production. The fermentation rate, quality characteristics, as well as microbial profiles, were compared to those...
4.
Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods
Indriani S, Srisakultiew N, Sangsawad P, Paengkoum P, Pongsetkul J
Food Sci Anim Resour . 2024 May; 44(3):662-683. PMID: 38765281
Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related...
5.
Amphibian Skin and Skin Secretion: An Exotic Source of Bioactive Peptides and Its Application
Indriani S, Karnjanapratum S, Nirmal N, Nalinanon S
Foods . 2023 Mar; 12(6). PMID: 36981206
Amphibians have been consumed as an alternative protein source all around the world due to their delicacy. The skin of edible amphibians, particularly frogs and giant salamanders, always goes to...
6.
Impact of different ultrasound-assisted processes for preparation of collagen hydrolysates from Asian bullfrog skin on characteristics and antioxidative properties
Indriani S, Sae-Leaw T, Benjakul S, Hong Quan T, Karnjanapratum S, Nalinanon S
Ultrason Sonochem . 2022 Sep; 89:106163. PMID: 36113209
This study focused on impact of ultrasound-assisted process (UAP) at pre-treatment (UP) and simultaneous treatment (US) during papain hydrolysis for preparing collagen hydrolysate (CH) from Asian bullfrog skin. Ultrasonication times...
7.
Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread
Karnjanapratum S, Kaewthong P, Indriani S, Petsong K, Takeungwongtrakul S
Sci Rep . 2022 Jan; 12(1):1492. PMID: 35087181
This study aimed to apply silkworm pupae (SP) to food product development. The characteristics and sensory acceptance of chicken bread spread fortified with SP at different levels (0%; SP0, 25%;...