Vol. 2 No. 2 (2014): May - August

Food Processing and Engineering

• Gac aril powder processing by using microwave drying and its incorporation into the rice porridge product

  Yen Thi Dang, Huan Tai Phan, Tuyen Chan Kha

  98-114

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• Effect of trans-fat free shortening and temperature on the rheological characteristics of pie crust dough and quality of pie crust

  Bootsrapa Leelawat, Pajaree Mundee

  115-125

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• Effect of green tea extract on blood glucose levels during Plasmodium berghei infection in mice

  Ubonwan Jaihan, Somdet Srichairatanakool, Chairat Uthaipibull, Voravuth Somsak

  126-134

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• Time and temperature on E. Coli survival during hot water treatment of spoons

  Poonpat Poonnoy, Srikanjana Klayroung, Yardfon Tanongkankit

  135-142

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• The effect of blanching on texture and color of frozen young coconut meat

  Prasong Siriwongwilaichat, Kunita Thongart, Patharaporn Thaisakornphan

  143-151

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• Ultrasonic-assisted extraction of polyphenols and chlorophyll contents from rice seed lings (var. Sukhothai 1)

  Supika Kaewmuangma, Suthaya Phimphilai

  152-160

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• Effect of calcium chloride and freezing on vacuum fried okra quality

  Aumaporn Arlai, Watinee Sajhasang, Sarawan Pouphet, Sukanny Thongjaroenyuang

  161-168

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