Vol. 40 No. 6 (Suppl.) (2006): November-December

Research Article

• The Effect of Process Factors on the Mechanical Properties of Styrene-NR Elastomers Containing Natural Rubber-Graft- Polystyrene

  Tarinee Nampitch, Polchit Buakaew

  1-6

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• The Effect of Curing Parameters on the Mechanical Properties of Styrene-NR Elastomers Containing Natural Rubber-Graft- Polystyrene

  Tarinee Nampitch, Polchit Buakaew

  7-16

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• Extracellular Halophilic Ribonuclease from a Halotolerant Pseudomonas sp. : Purification and Characterization

  Werasit Kanlayakrit, Anan Boonpan, Takahiro Ikeda, Somporn Tojai

  17-25

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• Isolation, Screening and Identification of Mannanase Producing Microorganisms

  Khampheng Phothichitto, Sunee Nitisinprasert, Suttipun Keawsompong

  26-38

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• Production of Seasoning “Mirin” from Thai Rice by Fermentation

  Werasit Kanlayakrit, Metinee Maweang

  39-46

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• Antioxidant Activity of Northern and Northeastern Thai Foods Containing Indigenous Vegetables

  Plernchai Tangkanakul, Gassinee Trakoontivakorn, Payom Auttaviboonkul, Boonma Niyomvit, Karuna Wongkrajang

  47-58

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• Identification of Major Saponins from Jiaogulan Extract (Gynostemma pentaphyllum)

  Niramon Utama-ang, Penkwan Chompreeda, Vichai Haruthaithanasan, Nusiri Lerdvuthisopon, Thongchai Suwonsichon, Karl Wood, Bruce A. Watkins

  59-66

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• Free Amino Acid and Reducing Sugar Composition of Pandan (Pandanus amaryllifolius) Leaves

  Vaewta Cheetangdee, Siree Chaiseri

  67-74

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• Nutritional Evaluation of Tropical Green Seaweeds Caulerpa lentillifera and Ulva reticulata

  Pattama Ratana-arporn, Anong Chirapart

  75-83

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• High Temperature Tolerant Fish Protein Gel Using Transglutaminase and Sodium Ascorbate

  J. Runglerdkriangkrai, K. Banlue, N. Raksakulthai

  84-90

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• Antimicrobial and Antioxidant Activities of Betel Oil

  Panuwat Suppakul, Nutcha Sanla-Ead, Panchuti Phoopuritham

  91-100

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• Production of Healthy Protein and Snack Foods for Small-scale Industry from Full Fat Soy Flour

  Chulaluck Charunuch, Kritsana Temtrakool, Saovaluk Runggaeng, Urai Paosungthong, Warunee Varanyanond

  101-107

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• Effect of Phosphates and Salt on Yield and Quality of Cooked White Shrimp (Penaeus vannamei)

  Jarouy Faithong, Nongnuch Raksakulthai, Mayuree Chaiyawat

  108-116

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• Factors Affecting Water Soluble Polysaccharide Content and Pasting Properties of Thai Glutinous Rice

  Vipa Surojanametakul, PatchareeTungtrakul, Warunee Varanyanond

  117-124

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• Effect of Dry- and Wet-Milling Processes on Chemical, Physicochemical Properties and Starch Molecular Structures of Rice Starches

  Anocha Suksomboon, Onanong Naivikul

  125-134

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• Modification of Rice Flour by Heat Moisture Treatment (HMT) to Produce Rice Noodles

  Korrakot Lorlowhakarn, Onanong Naivikul

  135-143

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• Characterization of Pregelatinized and Heat Moisture Treated Rice Flours

  Chuleekorn Wadchararat, Masubon Thongngam, Onanong Naivikul

  144-153

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• Effect of Carrying Slots on the Compressive Strength of Corrugated Board Panels

  Tunyarut Jinkarn, Pattamaporn Boonchu, Sanivan Bao-Ban

  154-161

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• Application of Quality Function Deployment in Instant Rice Noodle Product Development

  Chutima Waisarayutt, Ornsiri Tutiyapak

  162-171

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• Application of Quality Function Deployment in Sport Bra Product Development

  Chutima Waisarayutt, Sudawan Siritaweechai

  172-180

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• Sensory Properties of Thai Fish Sauces and Their Categorization

  Pitiporn Ritthiruangdej, Thongchai Suwonsichon

  181-191

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• Adsorption of Reactive Dye by Eggshell and Its Membrane

  Nuttawan Pramanpol, Nuttakan Nitayapat

  192-197

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• Production of Fish Serum Products as Substitute for Fetal Bovine Serum in Hybridoma Cell Cultures from Surimi Industrial Waste

  Fransiska Zakaria-Runkat, Wanchai Worawattanamateekul, Ong-ard Lawhavinit

  198-205

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