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Vol. 8 No. 3 (2020): September-December

Published: 2020-12-25

Food Chemistry, Nutrition, and Analysis

Drying temperature of corn silk tea: physical properties, total phenolic content, antioxidant activity and flavonoid content

Numphon Thaiwong

38-48
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Effect of microwave and infrared vacuum drying on physicochemical properties of rice bran and their near infrared spectroscopy (NIR) prediction: partial least square (PLS) and principal component analysis (PCA)

Sudarat Jiamyangyuan

19-28
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The physical, chemical and sensory properties of original and low sodium soy sauces

Nana Manosubsak, Yaowapa Lorjareonphon

48-57
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Food Product Development, Sensory, and Consumer Research

Development of gummy jelly mixed with Thunbergia laurifolia Linn. extract for reducing breath alcohol concentration

Thanapon Kitpot

29-37
- PDF

Food Packaging, Food Laws & Regulations, Food Policy, etc.

Application of agricultural waste activated carbon prepared from sugarcane leaves for methyl orange removal in aqueous solution

Prachart Watcharabundit, Dr.Suchada Sawasdee

1-18
- PDF

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