Vol. 4 No. 3 (2016): September - December

Food Processing and Engineering

• Interaction of moisture content and fat content on puffing properties of expanded-product from native rice starch

  Rossaporn Jiamjariyatam, Suriya Atiwittaporn

  116-125

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• Antioxidant activity and physicochemical properties of rice starchchitosan-based films containing green tea extract

  Kanrawee Mangmee, Wantida Homthawornchoo

  126-137

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• Effects of Two Pre-germinated Brown Rice of Thailand on Postprandial Blood Glucose and Insulin Responses in Type 2 Diabetes

  Jariya Boonpattararuksa, Sriwatana Songchitsomboon, Pakinee Akkaravessapong, Sunanta Wongpiyachon, Angsutorn Wasusun, Surat Komindr

  138-150

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• Decolorization of hydrolysate of coconut meal using activated carbon after subcritical water treatment

  Thapanee Bunyakiat, Pramote Khuwijitjaru

  151-160

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• Production of mushroom protein hydrolysates by enzymatic hydrolysis and their physicochemical properties

  Panida Banjongsinsiri, Krittalak Pasakawee, Nowwapan Noojuy, Takunrat Taksima, Ubonphan Rodsuwan

  161-170

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