Vol. 7 No. 2 (2019): May-August

Published: 2019-08-30

Food Processing and Engineering

Influence of ethanol concentration on the extraction of monacolin K, γ-amino butyric acid (GABA) and antioxidant activity from angkak produced from germinated brown rice as a substrate

Dr.Kitisart Kraboun

1-10
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Chemical profiles of three varieties of germinated rice based on LC-MS and their antioxidant activity

Phaiwan Pramai, Tipawan Thongsook, Parita Thanasukarn, Panatda Jannoey, Nitra Nuengchamnong, Feng Chen, Maulidiani Maulidiani, Faridah Abas, Sudarat Jiamyungyuen

11-32
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Trans fatty acid content in a selection of margarines sourced from a local market in Thailand

Wachira Jirarattanarangsri

33-41
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Food Chemistry, Nutrition, and Analysis

Classification of rice cultivars by using chemical, physicochemical, thermal, hydration properties, and cooking quality

Sudarat Jiamyangyuen, Jetsada Wichaphon, Jitnapa Boonmeejoy

42-62
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