Vol. 7 No. 3 (2019): Special Issue on Agriculture and Agro-Industry 2018 (ICAAI2018)

Published: 2019-05-08

Food Processing and Engineering

Effects of Drying Temperature and Time on Color, Bioactive Compounds, and Antioxidant Activity in ‘Hua Ruea’ Chili Fruit (Capsicum annuum)

Esther Yap Shiau Ping, Apiradee Uthairatanakij, Natta Laohakunjit, Pongphen Jitareerat, Punchira Vongsawasd, Sukanya Aiamla-or

1-15
- pdf
Development of a Highly Nutritional and Functional Gluten Free Cupcake with Red Kidney Bean Flour for Older Adults

Pavalee Chompoorat, Jakraphong Phimphimol

16-26
- pdf
Expression of the Endoglucanase Gene in Escherichia coli for the Second-generation Bioethanol Production

Orapin Jantasaeng, Puntipa Thaenkudrua, Joo Shun Tan, Pongsathon Phapugrangkul

27-35
- pdf
Classification Technique for Using Near Infrared Spectroscopy to Detect Dry Juice Sac of Mandarin Fruit cv. Sai Nam Pueng

Nadthawat Muenmanee, Kumpon Wongzeewasakun, Parichat Theanjumpol, Viboon Changrue, Phonkrit Maniwara, Danai Boonyakiat

36-44
- pdf
Effect of Polyamines Application on Reducing Chilling Injury Incidence in Okra Pod (Abelmoschus esculentus( Stored at Low Storage Temperature

Surisa Phornvillay, Nutthachai Prongprasert, Chalermchai Wongs-Aree, Apiradee Uthairatanakij, Varit Srilaong

45-54
- pdf
Application of AVG or 1-MCP-MBs on Postharvest Quality of Pummelo cv. “Tubtim Siam” (Citrus maxima Burm.)

Paemika Promkaew, Satoru Kondo, Nutthachai Pongprasert, Chalermchai Wongs-Aree, Samak Kaewsuksaeng, Varit Srilaong

55-71
- pdf
Control of Mango Anthracnose by Using Chinese Quince (Pseudocydonia sinensis) Seed Extract

Lia Angraeni, Yasunori Hamauzu, Wirongrong Thongdeesoontorn, Matchima Naradisorn

72-89
- pdf
Effect of Drying and in vitro Gastrointestinal Digestion on Antioxidant Activities of Orange and Purple Fleshed Sweet Potatoes

Rungarun Sasanatayart, Titikan Liangpanth, Fessehaye Hdremariam Desale

90-104
- pdf
Intensification of Cellulolytic Hydrolysis of Rice Husk, Rice Straw, and Defatted Rice Bran by Sodium Hydroxide Pretreatment

Pannapapol Jaichakan, Dang Thi Hong Nhung, Massalin Nakphaichit, Wannaporn Klangpetch

172-183
- pdf

Food Chemistry, Nutrition, and Analysis

Optimization of Enzymatic Hydrolysis Condition for Producing Black Gram Bean (Vigna mungo) Hydrolysate with High Antioxidant Activity

Naruemol Bumrungsart, Kiattisak Duangmal

105-117
- pdf
Effect of Thermal Treatments on Antioxidant Properties of Pumpkin Flesh and Their Stability during in-vitro Gastrointestinal Digestion

Titikan Liangpanth, Rungarun Sasanatayart

118-130
- pdf
Total Phenolic, Flavonoid Contents and Antioxidant Activity of Siraitia grosvenorii Fruits Extracts

Narunan Wuttisin, Warakarn Boonsook

131-141
- pdf
In vitro Antioxidant Activities and Cytotoxicity of Peanut Callus Extract

Wannisa Vichit, Nisakorn Saewan

142-151
- pdf
Bioactive Compounds and Antioxidant Activities from Pomegranate Peel and Seed Extracts

Natthawut Thitipramote, Tanwarat Maisakun, Chanikan Chomchuen, Prinyaporn Pradmeeteekul, Junniphaphorn Nimkamnerd, Pornchanit Vongnititorn, Phanuphong Chaiwut, Nont Thitilertdecha, Punyawatt Pintathong

152-161
- pdf
Development of Reduced Calories Carissa Carandas Sherbet by Substitution Sugar with Stevia Extract

Nawaporn Lapsongphon, Saranya Changso

162-171
- pdf

Vol. 7 No. 3 (2019): Special Issue on Agriculture and Agro-Industry 2018 (ICAAI2018)

Food Processing and Engineering

Effects of Drying Temperature and Time on Color, Bioactive Compounds, and Antioxidant Activity in ‘Hua Ruea’ Chili Fruit (Capsicum annuum)

Development of a Highly Nutritional and Functional Gluten Free Cupcake with Red Kidney Bean Flour for Older Adults

Expression of the Endoglucanase Gene in Escherichia coli for the Second-generation Bioethanol Production

Classification Technique for Using Near Infrared Spectroscopy to Detect Dry Juice Sac of Mandarin Fruit cv. Sai Nam Pueng

Effect of Polyamines Application on Reducing Chilling Injury Incidence in Okra Pod (Abelmoschus esculentus( Stored at Low Storage Temperature

Application of AVG or 1-MCP-MBs on Postharvest Quality of Pummelo cv. “Tubtim Siam” (Citrus maxima Burm.)

Control of Mango Anthracnose by Using Chinese Quince (Pseudocydonia sinensis) Seed Extract

Effect of Drying and in vitro Gastrointestinal Digestion on Antioxidant Activities of Orange and Purple Fleshed Sweet Potatoes

Intensification of Cellulolytic Hydrolysis of Rice Husk, Rice Straw, and Defatted Rice Bran by Sodium Hydroxide Pretreatment

Food Chemistry, Nutrition, and Analysis

Optimization of Enzymatic Hydrolysis Condition for Producing Black Gram Bean (Vigna mungo) Hydrolysate with High Antioxidant Activity

Effect of Thermal Treatments on Antioxidant Properties of Pumpkin Flesh and Their Stability during in-vitro Gastrointestinal Digestion

Total Phenolic, Flavonoid Contents and Antioxidant Activity of Siraitia grosvenorii Fruits Extracts

In vitro Antioxidant Activities and Cytotoxicity of Peanut Callus Extract

Bioactive Compounds and Antioxidant Activities from Pomegranate Peel and Seed Extracts

Development of Reduced Calories Carissa Carandas Sherbet by Substitution Sugar with Stevia Extract

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