- ข้อความ
- ประวัติศาสตร์
.Introduction The increasing amou
.Introduction
The increasing amount of interest being given to attaining wellness through nutrition as well as the results of scientific research, which has demonstrated the potential health benefits of particular biologically active components (nutraceutical compounds), are the main factors supporting the demand for foods with evident effects on human health. These have been generally defined as “functional foods”. There has been a particular focus of attention on fresh red fruits and their derivatives (juice, nectars, mousses and purees), due to their possible health benefits as dietary antioxidant, anti-mutagenic, and chemo-preventive nutraceuticals that can possibly contribute to reducing chronic diseases. The functional properties of red fruit-based foodstuffs are mainly related to the concentration or presence of anthocyanins, polyphenols, tannins and vitamins, as well as bioactive molecules, which are capable of ensuring antioxidant properties, colour intensity, astringency and nutritional value. Unfavourably, bioactive compounds are quickly affected by exogenic factors such as oxygen, light, and, in particular, both pH as well as temperature. Despite of the optimization of the process conditions and the mild technological solution applied in the case of red-fruit derivatives, the thermal stabilization of these products induces the degradation of the bioactive compounds with an evident effect on both the quality perception (colour, taste, aroma) as well as the nutritional value. The natural pigments, mainly represented by the anthocyanidins, usually red or blue or variations, due to their high reactivity, readily degrade and form colourless or undesirable brown-coloured compounds. Many factors affect the stability of the anthocyanins, including temperature, pH, oxygen, enzymes, the presence of co-pigments and metallic ions, ascorbic acid, sulphur dioxide as well as sugars and their degradation products. During pasteurization and storage, several red fruit derivatives lose their bright red colour and become a dirty- brown one. Similarly, the behaviour of the polyphenol content is similar to that observed for the anthocyanin content in several liquid, semi-solid or solid foodstuffs. The challenge to preserve the polyphenols and anthocyanins suggests the application of the high hydrostatic pressure for the sanitation of the products rich in bioactive compounds, such as red-fruits derivatives. In current literature, the scientific results reporting the stability or preservation of these compounds are contradictory. Several authors have reported that the anthocyanins of different liquid foods (red-fruit juices) are stable to HHP treatment at moderate temperatures. For example, in pomegranate juice at room temperature, the nutraceutical and sensorial properties are strictly related to the anthocyanin and polyphenol content. The concentration of these molecules decreases with the intensity of the treatment in terms of pressure level and processing time [1]. Therefore, both the higher pressure levels as well as longer processing times cause a decrease of the anthocyanin content. In contrast, some authors have reported increased extractability of coloured pigments from the pulp suspended in the clear juices at extreme pressures. However, the observed stability of these molecules could be transient, due to the pressure and temperature levels applied during the experiments, which cannot induce an irreversible inactivation of the enzymes involved in the degradation of the natural pigments [1, 2, 3]. The aim of this paper is to investigate the stability of bioactive compounds and, in particular, of the total anthocyanin and polyphenol content of high pressure treated red fruit-based products. Liquid (pomegranate juice) and semi-solid foods (strawberry, wild strawberry mousses) were processed in high hydrostatic pressure cycles, which were optimized in previous experiments. The products, microbiologically stable, were stored under refrigerated conditions for 3 months, with the bioactive molecules being determined weekly.
The increasing amount of interest being given to attaining wellness through nutrition as well as the results of scientific research, which has demonstrated the potential health benefits of particular biologically active components (nutraceutical compounds), are the main factors supporting the demand for foods with evident effects on human health. These have been generally defined as “functional foods”. There has been a particular focus of attention on fresh red fruits and their derivatives (juice, nectars, mousses and purees), due to their possible health benefits as dietary antioxidant, anti-mutagenic, and chemo-preventive nutraceuticals that can possibly contribute to reducing chronic diseases. The functional properties of red fruit-based foodstuffs are mainly related to the concentration or presence of anthocyanins, polyphenols, tannins and vitamins, as well as bioactive molecules, which are capable of ensuring antioxidant properties, colour intensity, astringency and nutritional value. Unfavourably, bioactive compounds are quickly affected by exogenic factors such as oxygen, light, and, in particular, both pH as well as temperature. Despite of the optimization of the process conditions and the mild technological solution applied in the case of red-fruit derivatives, the thermal stabilization of these products induces the degradation of the bioactive compounds with an evident effect on both the quality perception (colour, taste, aroma) as well as the nutritional value. The natural pigments, mainly represented by the anthocyanidins, usually red or blue or variations, due to their high reactivity, readily degrade and form colourless or undesirable brown-coloured compounds. Many factors affect the stability of the anthocyanins, including temperature, pH, oxygen, enzymes, the presence of co-pigments and metallic ions, ascorbic acid, sulphur dioxide as well as sugars and their degradation products. During pasteurization and storage, several red fruit derivatives lose their bright red colour and become a dirty- brown one. Similarly, the behaviour of the polyphenol content is similar to that observed for the anthocyanin content in several liquid, semi-solid or solid foodstuffs. The challenge to preserve the polyphenols and anthocyanins suggests the application of the high hydrostatic pressure for the sanitation of the products rich in bioactive compounds, such as red-fruits derivatives. In current literature, the scientific results reporting the stability or preservation of these compounds are contradictory. Several authors have reported that the anthocyanins of different liquid foods (red-fruit juices) are stable to HHP treatment at moderate temperatures. For example, in pomegranate juice at room temperature, the nutraceutical and sensorial properties are strictly related to the anthocyanin and polyphenol content. The concentration of these molecules decreases with the intensity of the treatment in terms of pressure level and processing time [1]. Therefore, both the higher pressure levels as well as longer processing times cause a decrease of the anthocyanin content. In contrast, some authors have reported increased extractability of coloured pigments from the pulp suspended in the clear juices at extreme pressures. However, the observed stability of these molecules could be transient, due to the pressure and temperature levels applied during the experiments, which cannot induce an irreversible inactivation of the enzymes involved in the degradation of the natural pigments [1, 2, 3]. The aim of this paper is to investigate the stability of bioactive compounds and, in particular, of the total anthocyanin and polyphenol content of high pressure treated red fruit-based products. Liquid (pomegranate juice) and semi-solid foods (strawberry, wild strawberry mousses) were processed in high hydrostatic pressure cycles, which were optimized in previous experiments. The products, microbiologically stable, were stored under refrigerated conditions for 3 months, with the bioactive molecules being determined weekly.
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.Introduction The increasing amount of interest being given to attaining wellness through nutrition as well as the results of scientific research, which has demonstrated the potential health benefits of particular biologically active components (nutraceutical compounds), are the main factors supporting the demand for foods with evident effects on human health. These have been generally defined as “functional foods”. There has been a particular focus of attention on fresh red fruits and their derivatives (juice, nectars, mousses and purees), due to their possible health benefits as dietary antioxidant, anti-mutagenic, and chemo-preventive nutraceuticals that can possibly contribute to reducing chronic diseases. The functional properties of red fruit-based foodstuffs are mainly related to the concentration or presence of anthocyanins, polyphenols, tannins and vitamins, as well as bioactive molecules, which are capable of ensuring antioxidant properties, colour intensity, astringency and nutritional value. Unfavourably, bioactive compounds are quickly affected by exogenic factors such as oxygen, light, and, in particular, both pH as well as temperature. Despite of the optimization of the process conditions and the mild technological solution applied in the case of red-fruit derivatives, the thermal stabilization of these products induces the degradation of the bioactive compounds with an evident effect on both the quality perception (colour, taste, aroma) as well as the nutritional value. The natural pigments, mainly represented by the anthocyanidins, usually red or blue or variations, due to their high reactivity, readily degrade and form colourless or undesirable brown-coloured compounds. Many factors affect the stability of the anthocyanins, including temperature, pH, oxygen, enzymes, the presence of co-pigments and metallic ions, ascorbic acid, sulphur dioxide as well as sugars and their degradation products. During pasteurization and storage, several red fruit derivatives lose their bright red colour and become a dirty- brown one. Similarly, the behaviour of the polyphenol content is similar to that observed for the anthocyanin content in several liquid, semi-solid or solid foodstuffs. The challenge to preserve the polyphenols and anthocyanins suggests the application of the high hydrostatic pressure for the sanitation of the products rich in bioactive compounds, such as red-fruits derivatives. In current literature, the scientific results reporting the stability or preservation of these compounds are contradictory. Several authors have reported that the anthocyanins of different liquid foods (red-fruit juices) are stable to HHP treatment at moderate temperatures. For example, in pomegranate juice at room temperature, the nutraceutical and sensorial properties are strictly related to the anthocyanin and polyphenol content. The concentration of these molecules decreases with the intensity of the treatment in terms of pressure level and processing time [1]. Therefore, both the higher pressure levels as well as longer processing times cause a decrease of the anthocyanin content. In contrast, some authors have reported increased extractability of coloured pigments from the pulp suspended in the clear juices at extreme pressures. However, the observed stability of these molecules could be transient, due to the pressure and temperature levels applied during the experiments, which cannot induce an irreversible inactivation of the enzymes involved in the degradation of the natural pigments [1, 2, 3]. The aim of this paper is to investigate the stability of bioactive compounds and, in particular, of the total anthocyanin and polyphenol content of high pressure treated red fruit-based products. Liquid (pomegranate juice) and semi-solid foods (strawberry, wild strawberry mousses) were processed in high hydrostatic pressure cycles, which were optimized in previous experiments. The products, microbiologically stable, were stored under refrigerated conditions for 3 months, with the bioactive molecules being determined weekly.
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.Introduction
The increasing amount of interest being given to attaining wellness through nutrition as well as the results of scientific research, which has demonstrated the potential health benefits of particular biologically active components (nutraceutical compounds), are the main factors supporting the demand for foods with evident effects on human health. These have been generally defined as “functional foods”. There has been a particular focus of attention on fresh red fruits and their derivatives (juice, nectars, mousses and purees), due to their possible health benefits as dietary antioxidant, anti-mutagenic, and chemo-preventive nutraceuticals that can possibly contribute to reducing chronic diseases. The functional properties of red fruit-based foodstuffs are mainly related to the concentration or presence of anthocyanins, polyphenols, tannins and vitamins, as well as bioactive molecules, which are capable of ensuring antioxidant properties, colour intensity, astringency and nutritional value. Unfavourably, bioactive compounds are quickly affected by exogenic factors such as oxygen, light, and, in particular, both pH as well as temperature. Despite of the optimization of the process conditions and the mild technological solution applied in the case of red-fruit derivatives, the thermal stabilization of these products induces the degradation of the bioactive compounds with an evident effect on both the quality perception (colour, taste, aroma) as well as the nutritional value. The natural pigments, mainly represented by the anthocyanidins, usually red or blue or variations, due to their high reactivity, readily degrade and form colourless or undesirable brown-coloured compounds. Many factors affect the stability of the anthocyanins, including temperature, pH, oxygen, enzymes, the presence of co-pigments and metallic ions, ascorbic acid, sulphur dioxide as well as sugars and their degradation products. During pasteurization and storage, several red fruit derivatives lose their bright red colour and become a dirty- brown one. Similarly, the behaviour of the polyphenol content is similar to that observed for the anthocyanin content in several liquid, semi-solid or solid foodstuffs. The challenge to preserve the polyphenols and anthocyanins suggests the application of the high hydrostatic pressure for the sanitation of the products rich in bioactive compounds, such as red-fruits derivatives. In current literature, the scientific results reporting the stability or preservation of these compounds are contradictory. Several authors have reported that the anthocyanins of different liquid foods (red-fruit juices) are stable to HHP treatment at moderate temperatures. For example, in pomegranate juice at room temperature, the nutraceutical and sensorial properties are strictly related to the anthocyanin and polyphenol content. The concentration of these molecules decreases with the intensity of the treatment in terms of pressure level and processing time [1]. Therefore, both the higher pressure levels as well as longer processing times cause a decrease of the anthocyanin content. In contrast, some authors have reported increased extractability of coloured pigments from the pulp suspended in the clear juices at extreme pressures. However, the observed stability of these molecules could be transient, due to the pressure and temperature levels applied during the experiments, which cannot induce an irreversible inactivation of the enzymes involved in the degradation of the natural pigments [1, 2, 3]. The aim of this paper is to investigate the stability of bioactive compounds and, in particular, of the total anthocyanin and polyphenol content of high pressure treated red fruit-based products. Liquid (pomegranate juice) and semi-solid foods (strawberry, wild strawberry mousses) were processed in high hydrostatic pressure cycles, which were optimized in previous experiments. The products, microbiologically stable, were stored under refrigerated conditions for 3 months, with the bioactive molecules being determined weekly.
The increasing amount of interest being given to attaining wellness through nutrition as well as the results of scientific research, which has demonstrated the potential health benefits of particular biologically active components (nutraceutical compounds), are the main factors supporting the demand for foods with evident effects on human health. These have been generally defined as “functional foods”. There has been a particular focus of attention on fresh red fruits and their derivatives (juice, nectars, mousses and purees), due to their possible health benefits as dietary antioxidant, anti-mutagenic, and chemo-preventive nutraceuticals that can possibly contribute to reducing chronic diseases. The functional properties of red fruit-based foodstuffs are mainly related to the concentration or presence of anthocyanins, polyphenols, tannins and vitamins, as well as bioactive molecules, which are capable of ensuring antioxidant properties, colour intensity, astringency and nutritional value. Unfavourably, bioactive compounds are quickly affected by exogenic factors such as oxygen, light, and, in particular, both pH as well as temperature. Despite of the optimization of the process conditions and the mild technological solution applied in the case of red-fruit derivatives, the thermal stabilization of these products induces the degradation of the bioactive compounds with an evident effect on both the quality perception (colour, taste, aroma) as well as the nutritional value. The natural pigments, mainly represented by the anthocyanidins, usually red or blue or variations, due to their high reactivity, readily degrade and form colourless or undesirable brown-coloured compounds. Many factors affect the stability of the anthocyanins, including temperature, pH, oxygen, enzymes, the presence of co-pigments and metallic ions, ascorbic acid, sulphur dioxide as well as sugars and their degradation products. During pasteurization and storage, several red fruit derivatives lose their bright red colour and become a dirty- brown one. Similarly, the behaviour of the polyphenol content is similar to that observed for the anthocyanin content in several liquid, semi-solid or solid foodstuffs. The challenge to preserve the polyphenols and anthocyanins suggests the application of the high hydrostatic pressure for the sanitation of the products rich in bioactive compounds, such as red-fruits derivatives. In current literature, the scientific results reporting the stability or preservation of these compounds are contradictory. Several authors have reported that the anthocyanins of different liquid foods (red-fruit juices) are stable to HHP treatment at moderate temperatures. For example, in pomegranate juice at room temperature, the nutraceutical and sensorial properties are strictly related to the anthocyanin and polyphenol content. The concentration of these molecules decreases with the intensity of the treatment in terms of pressure level and processing time [1]. Therefore, both the higher pressure levels as well as longer processing times cause a decrease of the anthocyanin content. In contrast, some authors have reported increased extractability of coloured pigments from the pulp suspended in the clear juices at extreme pressures. However, the observed stability of these molecules could be transient, due to the pressure and temperature levels applied during the experiments, which cannot induce an irreversible inactivation of the enzymes involved in the degradation of the natural pigments [1, 2, 3]. The aim of this paper is to investigate the stability of bioactive compounds and, in particular, of the total anthocyanin and polyphenol content of high pressure treated red fruit-based products. Liquid (pomegranate juice) and semi-solid foods (strawberry, wild strawberry mousses) were processed in high hydrostatic pressure cycles, which were optimized in previous experiments. The products, microbiologically stable, were stored under refrigerated conditions for 3 months, with the bioactive molecules being determined weekly.
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. บทนำ
ปริมาณที่เพิ่มขึ้นของดอกเบี้ยที่ได้รับการบรรลุสุขภาพทางโภชนาการ ตลอดจนการค้นคว้าวิจัยทางวิทยาศาสตร์ ซึ่งได้แสดงให้เห็นถึงศักยภาพของประโยชน์ต่อสุขภาพขององค์ประกอบที่ใช้งานทางชีวภาพโดยเฉพาะ ( Nutraceutical compounds ) เป็นปัจจัยหลักที่สนับสนุนความต้องการอาหารที่มีผลชัดเจนต่อสุขภาพของมนุษย์เหล่านี้ได้ถูกกำหนดโดยทั่วไปเป็น " อาหารสุขภาพ " มีเฉพาะจุดสนใจของผลไม้สีแดงสด และสารอนุพันธ์ ( น้ำผลไม้ , น้ำทิพย์ , โฟม และ purees ) เนื่องจากได้ประโยชน์ต่อสุขภาพของพวกเขาเป็นอาหารเสริมต้านอนุมูลอิสระ , ต่อต้านสารก่อกลายพันธุ์ และคีโม การป้องกัน nutraceuticals ที่อาจนำไปสู่การลดโรค เรื้อรังหน้าที่คุณสมบัติของผลไม้สีแดงจากอาหารส่วนใหญ่ที่เกี่ยวข้องกับความเข้มข้นหรือการแสดงตนของ anthocyanins โพลีฟีนอล แทนนิน และวิตามิน รวมทั้งโมเลกุลทางชีวภาพซึ่งสามารถมั่นใจคุณสมบัติต้านอนุมูลอิสระ และความเข้มสี ตาล คุณค่าทางโภชนาการ อย่างเป็นภัยสารออกฤทธิ์ทางชีวภาพได้อย่างรวดเร็ว , ได้รับผลกระทบจากปัจจัย exogenic เช่นออกซิเจน , แสงและโดยเฉพาะ ทั้งด่าง รวมทั้งอุณหภูมิ แม้จะมีการเพิ่มประสิทธิภาพของกระบวนการเงื่อนไขและอ่อนโซลูชั่นเทคโนโลยีประยุกต์ในกรณีของอนุพันธ์ผลไม้สีแดง , เสถียรภาพทางความร้อนของผลิตภัณฑ์เหล่านี้ก่อให้เกิดการสลายตัวของสารออกฤทธิ์ทางชีวภาพที่มีผลกระทบชัดเจนทั้งการรับรู้คุณภาพ ( สี รสชาติ กลิ่น รวมทั้งคุณค่าทางโภชนาการ .สีธรรมชาติ ส่วนใหญ่แสดงโดยแอนโธไซยานิดิน มักจะเป็นสีแดงหรือสีฟ้าหรือการเปลี่ยนแปลงเนื่องจากความว่องไวของตนเองสูง พร้อมลดและรูปแบบสีหรือไม่พึงประสงค์สีน้ำตาลสีสาร ปัจจัยหลายอย่างที่ส่งผลกระทบต่อเสถียรภาพของแอนโทไซยานิน รวมทั้งอุณหภูมิ พีเอช , ออกซิเจน , เอนไซม์ , การปรากฏตัวของรงควัตถุ Co และไอออนของโลหะกรดแอสคอร์บิค
ปริมาณที่เพิ่มขึ้นของดอกเบี้ยที่ได้รับการบรรลุสุขภาพทางโภชนาการ ตลอดจนการค้นคว้าวิจัยทางวิทยาศาสตร์ ซึ่งได้แสดงให้เห็นถึงศักยภาพของประโยชน์ต่อสุขภาพขององค์ประกอบที่ใช้งานทางชีวภาพโดยเฉพาะ ( Nutraceutical compounds ) เป็นปัจจัยหลักที่สนับสนุนความต้องการอาหารที่มีผลชัดเจนต่อสุขภาพของมนุษย์เหล่านี้ได้ถูกกำหนดโดยทั่วไปเป็น " อาหารสุขภาพ " มีเฉพาะจุดสนใจของผลไม้สีแดงสด และสารอนุพันธ์ ( น้ำผลไม้ , น้ำทิพย์ , โฟม และ purees ) เนื่องจากได้ประโยชน์ต่อสุขภาพของพวกเขาเป็นอาหารเสริมต้านอนุมูลอิสระ , ต่อต้านสารก่อกลายพันธุ์ และคีโม การป้องกัน nutraceuticals ที่อาจนำไปสู่การลดโรค เรื้อรังหน้าที่คุณสมบัติของผลไม้สีแดงจากอาหารส่วนใหญ่ที่เกี่ยวข้องกับความเข้มข้นหรือการแสดงตนของ anthocyanins โพลีฟีนอล แทนนิน และวิตามิน รวมทั้งโมเลกุลทางชีวภาพซึ่งสามารถมั่นใจคุณสมบัติต้านอนุมูลอิสระ และความเข้มสี ตาล คุณค่าทางโภชนาการ อย่างเป็นภัยสารออกฤทธิ์ทางชีวภาพได้อย่างรวดเร็ว , ได้รับผลกระทบจากปัจจัย exogenic เช่นออกซิเจน , แสงและโดยเฉพาะ ทั้งด่าง รวมทั้งอุณหภูมิ แม้จะมีการเพิ่มประสิทธิภาพของกระบวนการเงื่อนไขและอ่อนโซลูชั่นเทคโนโลยีประยุกต์ในกรณีของอนุพันธ์ผลไม้สีแดง , เสถียรภาพทางความร้อนของผลิตภัณฑ์เหล่านี้ก่อให้เกิดการสลายตัวของสารออกฤทธิ์ทางชีวภาพที่มีผลกระทบชัดเจนทั้งการรับรู้คุณภาพ ( สี รสชาติ กลิ่น รวมทั้งคุณค่าทางโภชนาการ .สีธรรมชาติ ส่วนใหญ่แสดงโดยแอนโธไซยานิดิน มักจะเป็นสีแดงหรือสีฟ้าหรือการเปลี่ยนแปลงเนื่องจากความว่องไวของตนเองสูง พร้อมลดและรูปแบบสีหรือไม่พึงประสงค์สีน้ำตาลสีสาร ปัจจัยหลายอย่างที่ส่งผลกระทบต่อเสถียรภาพของแอนโทไซยานิน รวมทั้งอุณหภูมิ พีเอช , ออกซิเจน , เอนไซม์ , การปรากฏตัวของรงควัตถุ Co และไอออนของโลหะกรดแอสคอร์บิค
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ภาษาอื่น ๆ
การสนับสนุนเครื่องมือแปลภาษา: กรีก, กันนาดา, กาลิเชียน, คลิงออน, คอร์สิกา, คาซัค, คาตาลัน, คินยารวันดา, คีร์กิซ, คุชราต, จอร์เจีย, จีน, จีนดั้งเดิม, ชวา, ชิเชวา, ซามัว, ซีบัวโน, ซุนดา, ซูลู, ญี่ปุ่น, ดัตช์, ตรวจหาภาษา, ตุรกี, ทมิฬ, ทาจิก, ทาทาร์, นอร์เวย์, บอสเนีย, บัลแกเรีย, บาสก์, ปัญจาป, ฝรั่งเศส, พาชตู, ฟริเชียน, ฟินแลนด์, ฟิลิปปินส์, ภาษาอินโดนีเซี, มองโกเลีย, มัลทีส, มาซีโดเนีย, มาราฐี, มาลากาซี, มาลายาลัม, มาเลย์, ม้ง, ยิดดิช, ยูเครน, รัสเซีย, ละติน, ลักเซมเบิร์ก, ลัตเวีย, ลาว, ลิทัวเนีย, สวาฮิลี, สวีเดน, สิงหล, สินธี, สเปน, สโลวัก, สโลวีเนีย, อังกฤษ, อัมฮาริก, อาร์เซอร์ไบจัน, อาร์เมเนีย, อาหรับ, อิกโบ, อิตาลี, อุยกูร์, อุสเบกิสถาน, อูรดู, ฮังการี, ฮัวซา, ฮาวาย, ฮินดี, ฮีบรู, เกลิกสกอต, เกาหลี, เขมร, เคิร์ด, เช็ก, เซอร์เบียน, เซโซโท, เดนมาร์ก, เตลูกู, เติร์กเมน, เนปาล, เบงกอล, เบลารุส, เปอร์เซีย, เมารี, เมียนมา (พม่า), เยอรมัน, เวลส์, เวียดนาม, เอสเปอแรนโต, เอสโทเนีย, เฮติครีโอล, แอฟริกา, แอลเบเนีย, โคซา, โครเอเชีย, โชนา, โซมาลี, โปรตุเกส, โปแลนด์, โยรูบา, โรมาเนีย, โอเดีย (โอริยา), ไทย, ไอซ์แลนด์, ไอร์แลนด์, การแปลภาษา.
- You have been a true blessing in my life
- She holds the waste
- the shortening of development cycles for
- 2.นั่งตัวตรงหรือนอนให้ศรีษะสูง เพื่อป้อง
- คุณชมฉันฉันขออนุญาติทำงานก่อนนะ
- คิดถึงคุณเสมอเลย
- 3.ประคบบริเวณจมูกและแก้มด้วยผ้าเย็น หรือ
- To appoint the brand ambassador
- มายมิ้นท์
- Transfer of heat results in momentum tra
- research on ww2 is a very broad topic.
- With situation there occur, researchers
- available in the city
- Planned, organized and cook full course
- Are you there
- รถบัสจะออกจากโรงแรมเป็นเวลากี่โมง
- ฉันเข้าใจความเป็นจริงมากกว่าเพื่อให้ความ
- worldwide
- Listening and speaking Money of ASEAN
- ส่งผลให้เกิดการกระจายงานอย่างสมดุลและพนั
- วัดราชปักษี(นก)
- You deserve
- 2.นั่งตัวตรงหรือนอนให้ศรีษะสูง เพื่อป้อง
- the beauty contests that accompany the f
