Research

สูตรผลิตภัณฑ์อาหารไส้กรอกแหนมเห็ด และกรรมวิธีการผลิต
ผงเจลเพิ่มความข้นหนืดที่มีส่วนผสมของพรีไบโอติกและกรรมวิธีการผลิต
สูตรผลิตภัณฑ์ผงโรยข้าวสำหรับผู้สูงอายุ
Effects of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process conditions on physicochemical properties of fortified omega-3 fibrous high moisture meat analogs
Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch
Seasonal Effects on Phenolic Contents and In Vitro Health-Promoting Bioactivities of Sacred Lotus (Nelumbo nucifera)
Mangifera indica ‘Namdokmai’ Prevents Neuronal Cells from Amyloid Peptide Toxicity and Inhibits BACE-1 Activities in a Drosophila Model of Alzheimer’s Amyloidosis
Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
Improvement in the Sequential Extraction of Phycobiliproteins from Arthrospira platensis Using Green Technologies
Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum
Arthrospira Cell Residues for Lactic Acid Fermentation as Bioproducts From Waste Utilization
Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment
Antioxidative Capacity of Soyfoods and Soy Active Compounds
Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity
Rheological properties of pastes and gels of rice flour with varied amylose contents