Vol. 2 No. 3 (2014): September - December

Food Processing and Engineering

• Rice Bran Protein Isolates: Preparation and their Physico-Chemical and Functional Properties

  Sirapat Patsanguan, Nattanun Hisaranusorn, Suphat Phongthai, Saroat Rawdkuen

  169-182

  • PDF

• The effect of cooking process on antioxidant activities and total phenolic compounds of five colored beans

  Priyanuch Chutipanyaporn, Kalyarat Kruawan, Chaowanee Chupeerach, Chalat Santivarangkna, Uthaiwan Suttisansanee

  183-191

  • PDF

• Comparative study on chemical and gel-forming properties of surimi from freshwater and marine fish during frozen storage

  Natthanika Endoo, Jirawat Yongsawatdigul

  192-202

  • PDF

• Effect of phosphate on frozen Nile tilapia fillets

  Sutee Wangtueai, Sudaporn Tongsiri, Jirawan Maneerote, Wuttipot Supaviriyakorn

  203-215

  • PDF

• Removal of allergenic protein in natural rubber latex using protease from Bacillus sp.

  Suttiporn Nanti, Pairote Wongputtisin, Chotipa Sakulsingharoj, Augchararat Klongklaew, Niorn Chomsri

  216-223

  • PDF

• Individual and combination effects of Thai herb extracts and microwave treatment against Salmonella spp.

  Apinya Rachkeeree, Aphirak Phianmongkhol, Tri Indra Wirjantoro

  224-240

  • PDF

• Characterization of commercial wheat flour sold in Myanmar and its application in the fried chicken

  Ei Mon Mon Kyaw, Nantawan Therdthai, Kamolwan Jagnchud, Anuvat Jangchud

  241-248

  • PDF