Vol. 5 No. 2 (2017): May - August

Food Processing and Engineering

• Microbiological and physico-chemical characteristics of fermented bambara nut (Vigna subterranea) seeds

  Omogbai Barry Aigbodion

  69-81

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• Thermal processing of tender coconut water: A colour preservation approach

  Soumya Ranjan Purohit, Rajendra Kumar Behera, Braja Kishori Mishra

  82-92

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• Investigating the antioxidant and preventing DNA-damage properties of various honeys in Phitsanulok province

  Srisangwan Laywisadkul, Monthana Weerawatanakorn, Chaichan Maneerattanarungrojn, Kawee Sujipuli

  93-103

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• Enhanced curcumin solubility by solid dispersion technique reduces fat accumulation in pigs

  Pitukpol Porn-anek, Suthipong Uriyapongson, Chaluntorn Vichasilp

  104-114

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• Optimization of ultrasonic-assisted extraction for monacolin K, antioxidant activity, pigment and citrinin of monascal waxy corn by response surface methodology

  Kitisart Kraboun, Worasit Tochampa, Nitipong Jittrepotch, Kamonwan Rojsuntornkitti, Wassana Chatdamrong, Teeraporn Kongbangkerd

  115-131

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