Food technology

All Items

• Bioactive Compounds and Nutrition of Thai Sauces in Retort Pouch and Physicochemical Properties Kinetics During Storage

  Kanokkan Weeragul, Naruemon Nantaragsa, Chanchana Siripanwattana, Thitima Gaowmanee, Naratip Poonnakasem

  Article 28
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  Effect of Steaming and Moisture Reduction Process on Phytochemical Content, Physicochemical and Microbiological Qualities of White (Sang Mon) Bamboo (Dendrocalamus sericeus) Leaf Tea

  Tarit Apisittiwong, Nut Thephuttee, Vanida Osiripun

  118

• Effects of Anaerobic Germination and Enzymatic Saccharification on Chemical Compositions of Functional Drink from Riceberry Rice

  Pitchaya Pothinuch, Kankanit Jongrattanavit, Kingamol Leelajaluwan, Nattapong Prichapan

  Article 2

• Effects of Stearic Acid and Zein Incorporation on Refined Kappa Carrageenan-Based Composite Edible Film Properties

  Danar Praseptiangga, Beta Afrida, Nuha Mufida, Dea Widyaastuti

  762-773

• Preparation and Analysis of Physicochemical Properties, Antioxidant and Antibacterial Activities of Kombucha Tea Produced from Beijing Bamboo Leaf Tea (Dendrocalamus sp.) and Green Tea

  Ananthaya Sansawat, Wanwarang Limsukon, Viriya Nitteranon

  Article 58
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  Production and Characterization of Edible Beads Using Natural Calcium Extracted from Catfish Bone Powder through Direct and Reverse Gelation Techniques

  Worawut Thammawong, Bung-Orn Hemung, Nachayut Chanshotikul

  131

• Production of Kaeng Liang Soup (Thai Style Spicy Mixed Vegetable Soup) Powder Using Foam-mat Drying

  Satitpong Munlum, Marasri Junsi

  Article 13
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  Production of Reduced-fat Plant-based Salad Dressing Stabilized with Carboxymethyl Cellulose and Aquafaba

  Panusorn Hunsub, Pornnapat Khumpagpli, Saranporn Srisomsak, Nut Thephuttee, Tarit Apisittiwong, Pitchaya Pothinuch, Varaporn Laksanalamai, Nattapong Prichapan

  136
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  Production of β-cryptoxanthin at Different Artificial Light Spectra by Three Strains of Microalgae

  Sirawit Chuechomsuk, Benjawan Thumthanaruk, Watcharee Kunyalung, Sonia Mohamadnia, Irini Angelidaki, Vilai Rungsardthong

  107

• Quality Characteristics of Healthy Bread Produced from Germinated Brown Rice, Germinated Mung Bean, and Germinated White Kidney Bean

  Thanawee Loikaeo

  Article 5
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  The Effect of Foam-mat Drying Parameters on the Quality of Instant Porridge Fortified with Kale as a Calcium source

  Porntip Thanaratikul, Janwipa Supaking

  82