Vol. 1 No. 3 (2013): September - December

Food Processing and Engineering

• Influence of milling time on the nutritional composition and antioxidant content of Thai rice bran

  Thunnop Laokuldilok, Suthat Surawang, Jitra Klinhom

  112-130

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• Physical properties of gelatin extracted from skin of Thai panga fish (Pangasius bocourti Sauvage)

  Trakul Prommajak, Patcharin Raviyan

  131-145

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• Glycemic index and certain qualities of macaroni containing lablab flour (Dolichos lablab)

  Wanus Marachai, Sukunya Kwangpan, Yuthana Phimolsiripol

  146-159

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• Development of purple rice beverage product by corn malt enzymes

  Nunnapat Manonun, Satain Boonkum, Thanongsak Chaiyaso, Phisit Seesuriyachan

  160-171

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• Optimal medium and conditions for phytase production by thermophilic bacterium, Anoxybacillus sp. MHW14

  Apinun Kanpiengjai, Kridsada Unban, Ronachai Pratanaphon, Chartchai Khanongnuch

  172-189

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