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Vol. 9 No. 2 (2021): May-August

FABJ : Volume 9 Issue 2

Published: 2021-08-25

Food Processing and Engineering

Evaluation of mathematical modelings of pineapple juice concentration using different combination techniques

Thanawit Kulrattanarak

53-67
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Food Chemistry, Nutrition, and Analysis

Effects of wall materials on the physicochemical and antioxidant properties of microwave-assisted encapsulation of Basella rubra fruit extract

Viriya Nitteranon

40-52
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Food Product Development, Sensory, and Consumer Research

Comparison of total phenolic compound, antioxidant level and sensory evaluation among different forms of ginger juice

Pornpimon Nunthanawanich

1-9
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Influence of k-carrageenan concentration on some properties of snack from ivy gourd (Coccinia grandis)

Dr.Kitisart Kraboun

10-21
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Food Biotechnology, Microbiology and Food Safety & Quality

Antioxidant properties and encapsulation methods of astaxanthin: A review

Dr.Kitisart Kraboun

22-39
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