เผยแพร่แล้ว: 2015-09-01

บทความวิจัย

Study of Formulation and Production of Okara Chili Paste

Patcharaporn Praphunthatewa, Praphan Pinsirodom, Yuporn Puechkamut

1-6

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Learning Preferences of Nursing and Midwifery Students

Ivan Elisabeth Purba, Janno Sinaga, Rinco Siregar, Amila -, Rinawati Sembiring

7-12

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Spray-drying for Inulin Powder Production from Jerusalem Artichoke Tuber Extract and Product Qualities

Raveeporn Jirayucharoensak, Weerachet Jittanit, Sarote Sirisansaneeyakul

13-18

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Impact of Selected Cultures of Probiotics on Quality of Vanilla Low Fat Ice Cream during Storage

Suriyapong Prasertsiriphan, Sirinda Kusump

19-27

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Screening of Thai plants for Inhibition of CYP2D6 Enzyme Activity

Benjabhorn Sethabouppha, Suparat Chanluang, Le Hoang Lam, Suttasinee Suwannakul

28-32

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Photo-stabilization of Sappanwood Ethanolic Extract with Ammonium Alum Chelation

Saranyou Oontawee, Chanan Phonprapai, Arunporn Itharat

33-40

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Production of Coconut Milk Mixed Whipped Cream for Food Services and Catering

Udomporn Saesue, Yuporn Puechkamu

41-47

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Antibacterial, Antioxidation, Antiproteolytic, and Cytotoxicity Activity of Stevia rebaudiana Bertoni Leaves

Sirikorn Kor-arnan, Sakaowrat Paoblake, Torphan Aswachaisuvikom

48-55

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Influences of Different Soup Stocks on Chemical and Organoleptic Properties of Tom Yum

Chutipapha Suwankanit, Sawanya Pandolsook, Varaporn Vittayaporn, Kriserm Tohtubtiang, Naruemon Nantaragsa

56-70

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การประยุกต์ใช้เทคนิคการวิเคราะห์องค์ประกอบร่วม ในการพัฒนาแนวคิดผลิตภัณฑ์อาหารชนิดใหม่

อภิญญา เอกพงษ์

71-78

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