Food technology

14 Items

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
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
Optimization and Characterization of Tiwai (Eleutherine americana L. Merr.) Extract Encapsulation for Potential Bioavailability of Flavonoids

Maulida Rachmawati, Vivie Septianasari, Sarah Maulida, Rimbawan Apriadi, Hadi Suprapto, Wiwit Murdianto, Bernatal Saragih

172
Optimization of Extraction and Drying Methods of Low-Grade Mulberry Leaf Tea Extract for Encapsulation in Alginate-Pea Protein Hydrogels with pH-Responsive Release Behavior

Jariyawan Pohkhet, Kamonnat Charoensri, Jutamanee Sornnuwat, Chana Panyanon, Nut Thephuttee, Tarit Apisittiwong, Neeracha Sangpreecha, Janisada Wattanasan, Phacharapan Santudprom, Pitchaya Pothinuch

221
Optimization of Extraction Parameters and Functional Evaluation of Samia ricini Pupae Protein for Starch-Based Bioplastic Films

Palida Tanganurat, Nunchanok Nanthachai, Intira Lichanporn, Pradit Kumnongphai

175
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
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
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
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
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

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Food technology

All Items

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

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

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

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

Optimization and Characterization of Tiwai (Eleutherine americana L. Merr.) Extract Encapsulation for Potential Bioavailability of Flavonoids

Optimization of Extraction and Drying Methods of Low-Grade Mulberry Leaf Tea Extract for Encapsulation in Alginate-Pea Protein Hydrogels with pH-Responsive Release Behavior

Optimization of Extraction Parameters and Functional Evaluation of Samia ricini Pupae Protein for Starch-Based Bioplastic Films

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

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

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

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

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

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

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

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