Vol. 6 No. 2 (2018): May - August

Food Processing and Engineering

• Effect of Hot-Air Drying and Vacuum Drying on Oxalate Contents of Limnophila Aromatica and Limnophila Geoffrayi

  Pitchaporn Wanyo, Kannika Huaisan, Supattra Boothaisong, Panorjit Nitisuk, Panida Wongpreedee, Tossaporn Chamsai

  65-75

  • PDF

• Development of Potato Chips (Alou) with Northern Thai Green Chili Paste (Nam Phrik Noom) Flavor

  Sukhuntha Osiriphun, Somchai Wongsuriyasak, Yasinee Chakrabhandhu

  76-84

  • PDF

• A Comparison of In Vitro Bioavailability of Total Antioxidant Capacity of Selected Organic and Conventional Vegetables In vitro bioavailability of vegetables

  Vaijayanthi Vitthappa Kanabur, Lalitha Reddy R P

  85-92

  • PDF

• Microbial Production of Ascorbic Acid from Brewery Spent Grain (BSG) by Aspergillus flavus and Aspergillus tamarii

  Temitope Temitayo Banjo, Sarafadeen Olateju Kareem, Temitope Olukayode Popoola, Oluseyi Adeboye Akinloye

  93-105

  • PDF

• Cloning and Expression of HA2 gene of Avian Influenza A (H5N1 HA2) Virus in Pichia pastoris

  Ronachai Pratanaphon, Prapassorn Channoi, Chaisuree Suphawilai

  106-116

  • PDF