Vol. 6 No. Special (2018): International Conference on Food and Applied Bioscience

FAB Conference 2018

• Physical Properties and Phenolic Content of Pectin/Lotus Seed Flour Composite Films

  Natcharee Jirukkakul

  1-11

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• Effectiveness of Physical Treatment to Inhibit Tea Cream Formation in Concentrated Black Tea

  Muhammad Rafiq, Piyaporn Chueamchaitrakun, Theerapong Theppakorn

  12-27

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• Comparison of Sensory Characteristics of Mung Bean Sprouts and Sunflower Sprouts

  Chirat Sirimuangmoon

  28-44

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• Heavy Metals in Sangyod Rice Samples Cultivated in Phatthalung, Thailand

  Wannee Srinuttrakul, Vorapot Permnamtip, Vorapot Permnamtip, Satoshi Yoshida

  45-54

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• Effect of Spray Drying Temperature on Quality of Instant Herbal Drinks

  Suthasinee Nilsang

  55-68

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• Influence of Germination on Mineral Bioavailability and Phytic Acid Content in Rice

  Jintana Sangsopha, Anuchita Moongngarm

  69–83

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• Physiochemical, Antioxidant Activities and Anthocyanin of Riceberry Rice from Different Locations in Thailand

  Natwalinkhol Settapramote, Thunnop Laokuldilok, Dheerawan Boonyawan, Niramon Utama-ang

  84–94

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• Antioxidant Potential of Carissa carandas Seed Comparing to The Dietary Supplement Products

  Surasak Sajjabut, Wachiraporn Pewlong, Jaruratana Eamsiri, Sirilak Chookaew

  95–104

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• Effect of Drying Process and Storage Temperature on Probiotic Lactobacillus casei in Edible Films Containing Prebiotics

  Somsay Phovisay, Thanyaporn Siriwoharn, Suthat Surawang

  105–116

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• Chemical Properties of Three Selected Thai Rice and Texture Profiling of Cooked KumDoiSaket Rice

  Wanalee Sangpimpa, Niramon Utama-ang

  117–133

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• Consumer Survey of Selected Thai Rice for Elderly Using Focus Group and Acceptance Test

  Nadjaree Poomipak, Rajnibhas Sukeaw Samakradhamrongthai, Niramon Utama-ang

  134-143

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• Production of Longan Powder Using Hot Air Drying for Sprinkling on Nama Chocolate

  Mayuree Chompoo, Sukhuntha Osiriphun

  144-152

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• Effects of Ultrasonic and Enzymatic Treatment on Cooking and Eating Quality of Sao Hai Rice

  Kanokwan Jadwong, Nantawan Therdthai

  153-165

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• Low Acid Bio-Oil from Para Rubber Seeds Produced via Catalytic Pyrolysis with V-modified Silica Catalyst

  Pawarisa Neumlang, Anucha Khadthiphong, Kaewkran Pimpakhun, Jenjira Kaewbuadee, Ekrachan Chaichana

  166-178

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• Sugarcane Seedling Growth Promotion by Indole Acetic Acid (IAA) Producing Streptomyces sp. AS14-2 Isolated from Rhizosphere of Sugarcane and Rice

  Janejira Detraksa

  179–188

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• Synthesis and Efficacy of Silver and Zinc Oxide Nanoparticles from Xenorhabdus stockiae PB09 Cell-free Supernatant for Controlling Mushroom Mites

  Prapassorn Bussaman, Paweena Rattanasena, Araya Kontaku, Nakarin Pangsrisan

  189-204

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• Identification of Yeast Species in Sompuk, a Fermented Vegetable from Vientiane Markets, Lao PDR

  Yanglao Yialee, Suthat Surawang, Tri Indrarini Wirjantoro

  205-217

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• Antimicrobial Activities of some Herb and Spices Extracted by Hydrodistillation and Supercritical Fluid Extraction on the Growth of Escherichia coli, Salmonella Typhimurium and Staphylococcus aureus in Microbiological Media

  Somhak Xainhiaxang, Noppol Leksawasdi, Tri Indrarini Wirjantoro

  218–239

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• Ozone Fumigation on Sulfur Dioxide Treated Longan for Sulfur Residue Reduction and Delaying of Pericarp Browning as well as Disease Control in Longan Fruit during Storage

  Aunchalee Taimaneerak, Jamnong Uthaibutra, Sumiko Sugaya, Warapan Kunkhum, Kanda Whangchai

  240-252

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• Measuring method of glass transition temperature using aroma sensor

  Ratchanon Chantanuson, Jianlong Zhu, Apinan Soottitantawat, Hirokazu Shiga, Shuji Adachi, Hidefumi Yoshii

  253–261

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• Effect of ripening stage of banana and drying methods on properties of flour for mixed banana powder drink

  Lyda Chin, Nantawan Therdthai

  262–277

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• Properties of gelatins from some selected Pangasius skins

  Panchaporn Promchote, Nittaya Tongtidram, Pensi Supap

  278–291

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