Vol. 10 No. 1 (2022): (January - April)

View Vol. 10 No. 1 (2022): (January - April)

Published: 2022-04-25

Food Processing and Engineering

CFD Simulation of Heat Conduction in Curry Paste during Sterilization

CHUMPHON NUMUANG

43-59
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Food Chemistry, Nutrition, and Analysis

Chemical Antioxidant Activity of Thunbergia Lauriforia Linn. (Rang Chuet) Leaves and its Combined Extracts

ฉัตรทิพย์ สุนทรารักษ์, Suranaree University of Technology

13-29
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Formulation of Reduced-Sugar, Fiber-Enriched Thai Traditional Sweet Egg Yolk Cake ‘Thong Ake’

Chitraporn Ngampeerapong, Nitjaree Maneerat, Phimphida Sitkongden, Radchaneekorn Saiyart, Nattapol Tangsuphoom

30-42
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Food Biotechnology, Microbiology and Food Safety & Quality

Listeria monocytogenes: Prevalence and contamination profile in different categories of ready-to-eat foods within Ibadan metropolis, Oyo State, Nigeria

Kubrat Oyinlola, Augustina Balogun

1-12
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