Agro-Industrial and Food Technology

15 Items

All Items

Application of Yeast Strain Saccharomyces cerevisiae to Produce Wine by Using Rice and Pineapple as Raw Material

Nutthawut Meesilp, Yanapath Suksoem

e255747
Development of cracker products from purple yam flour (Dioscorea alata L.)

Ruethaipak Chansri, Rassarin Chatthongpisut, Ratchawan Jantakhat

244491
Development of crispy pork product to enhance nutritional value from banana

Nootjaree Sonsaard, Narit wardkhean, Wasana Wongngam

e247516
Development of Kha Nom Tong Muan by using Paka-umpoul Defatted Bice Bran Flour Substituted Wheat Flour (Oryza sativa L.)

Phattaraporn Kaewkool, Apichargorn Dangkhapensirikul, Nutpaphat Chaladmak

e248526
Development product of chili-mulberry sauce mixed with Ladyfinger banana

Supaporn Apirattananusorn, Arunothai Juemanee, Ruangnalin Thepnuan

e250613
Effect of glycerol and holy basil essential oil contents on properties of edible films from purple sweet potato flour

Namfon Samsalee, Sirinapa Prommat, Saranporn Rungboonkrod, Nisa Romsomsa, Thidarat Bumrungpakdee, Thipwarin Rimlumduan, Sumalee Musika

e248635
Effect of Herp Seasoning on Physicochemical, Antioxidative and Sensory Properties of Seasoned Crispy Oyster Mushroom

Wijitra Liaotrakoon, Pakkahpoom Jaikeang, Wasan Lertwimonkarn

e247611
Emerging Technologies for Sustainable Food Innovation: Integrating Processing, Powder Engineering, Digitalisation, Circularity, and Sustainable Packaging

Nutsuda Sumonsiri, Ishak Ruzaina

e900009
Incorporation of bacteriocin produced by Bacillus velezensis BUU004, plant extracts and their combination for controlling food spoilage bacteria in dried, seasoned and crushed squids

Pornpimon Soodsawaeng, Traimat Boonthai, Verapong Vuthiphandchai, Subuntith Nimrat

e246628
Incorporation of natural colourants into Thai steamed cupcakes

Pimonpan Suwan, Thitikorn Mahidsanan

245412

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