Vol. 3 No. 2 (2015): May - August

Food Processing and Engineering

• Fortification of calcium in Thai green curry paste

  Monthana Weerawatanakorn, Songwoot Thi-on, Sasivimon Chittrakorn, Khanitta Ruttarattanamongkol

  85-99

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• Development of seasoned gray oyster mushroom chips using vacuum frying process

  Ratchanee Charoen, Supachai Lakerd, Chindanai Kornpetch

  100-108

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• In vitro anti-tyrosinase activity of protein hydrolysate from spotted babylon (Babylonia areolata)

  Phanuwat Prakot, Ninnaj Chaitanawisuti, Aphichart Karnchanatat

  109-120

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• Characterization of meat analogue nugget: effect of textured vegetable protein

  Nantawan Kitcharoenthawornchai, Thepkunya Harnsilawat

  121-129

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• Antioxidant activities of Pandanus amaryllifolius leaves extracted under four designed extraction conditions

  Natthaphon Thatsanasuwan, Warangkana Srichamnong, Chaowanee Chupeerach, Wantanee Kriengsinyos, Uthaiwan Suttisansanee

  130-136

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• Preparation of rice bran protein isolates using three-phase partitioning and its properties

  Suphat Phongthai, Saroat Rawdkuen

  137-149

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• In vitro antioxidant of the protein hydrolysate isolated from the seeds of hoary basil (Ocimum basilicum)

  Karittha Semanit, Jittra Piapukiew, Sajee Noitang, Aphichart Karnchanatat

  150-159

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• Effect of ingredients on the quality of instant Hor-Mok powder from red kidney bean

  Pornrath Theiminthapap, Kamolwan Jangchud, Anuvat Jangchud

  160-172

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