Vol. 3 No. 3 (2015): September - December

Food Processing and Engineering

• Development of healthy colored rice snack containing concentrated pineapple juice

  Niphatlada Sriwanitwong, Chutamat Niwat

  173-183

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• Antimicrobial activities of some local plants of Thailand against acne-producing bacteria

  Prapassorn Bussaman, Paweena Rattanasena, Piyarat Namsena

  184-192

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• Study on the feasibility of use of hydrochloric acid as an alternative to sulphur dioxide for preserving longan

  Wittaya Apai, Hatairat Klongdee, Nipat Sukhvibul, Uthai Noppakoonwong, Lim Shwu Shan, Luk Seow Cheng, Tan Swee Chuan Alice, Neo Shan Yu, Khoo Gek Hoon, Ching Ai Lee, Sanong Amareok, Sittipong Rattanakam, Vicha Sardsud

  193-205

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• Characterization of odor active compounds of fresh and dried turmeric by gas chromatography-mass spectrometry, gas chromatography olfactometry and sensory evaluation

  Natcha Laokuldilok, Niramon Utama-ang, Phikunthong Kopermsub, Prodpran Thakeow

  216-230

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• Production and characterization of monoclonal antibody against Perkinsus olseni in undulated surf clams Paphia undulata

  Sirirat Kaewsalabnil, Supannee Leethochavalit, Janjaras Watanachote, Kittinan Komolpis, Nanthika Khongchareonporn

  231-238

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• Production and characterization of monoclonal antibodies against leptospira interrogans serovar sanilae

  Jaiya Sathitsemakul, Songchan Puthong, Kanitha Patarakul, Tanapat Palaga, Kittinan Komolpis

  239-246

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• Effect of dual-modification on some properties of rice starch based biodegradable films

  Thewika Woggum, Thawien Wittaya

  247-266

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• Effect of replacing wheat flour with coconut flour to carrot cake on in vitrostarch digestion rate and sensory evaluation

  Kobkarn Namsirilert, Sriwatana Songchitsomboon, Surat Komindr

  206-215

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