Vol. 3 No. 1 (2015): January - April

Food Processing and Engineering

• Isolation of total aerobic and pathogenic bacteria from table eggs and its contents

  Siriporn Chaemsanit, Ali Akbar, Anil Kumar Anal

  1-9

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• Study optimum ratio of major ingredients in Khaomak yogurt ice cream

  Suttida Sonthisawate, Walairut Chantarapanont

  10-20

  • PDF

• The effect of fermentation of germinated brown rice and KKU URL0381 cultivar black rice on GABA content and chemical composition of by-product and fermented rice juice

  Kungnang Tamaruay, Rattana Intaket, Potchanee Kaewkumsan

  21-29

  • PDF

• Isolation and Characterization of Acetic acid Bacteria from Fruits and Fermented fruit juices for Vinegar Production

  Tharinee Klawpiyapamornkun, Sakunnee Bovonsombut, Sittisin Bovonsombut

  30-38

  • PDF

• Antimicrobial activity of seaweed extracts from Pattani, Southeast coast of Thailand

  Watee Srikong, Pimonsri Mittraparp-arthorn, Onnicha Rattanaporn, Nutapong Bovornreungroj, Preeyanuch Bovornreungroj

  39-49

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• Effects of Salt,Polyphosphates and Reheating on Quality of Ready-to-Eat Frozen Fried Chicken

  Wanida Bureepakdee, Pitaya Adulyatham

  50-58

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• Effect of Egg and Microwave Baking on Quality of Rice-Flour Bread

  Thitima Tanvarakom, Nantawan Therdthai

  59-68

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• Preparation and physical properties of carotenoids encapsulated in chitosan cross-linked tripolyphosphate nanoparticles

  Phathanee Thamaket, Patcharin Raviyan

  69-84

  • PDF