The study of optimum rice cooking methods developed for aseptic cooked rice
by Kamolrat Sakullertpasuk
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Thermal processing effect on the quality of cooked brown and parboiled rice in retortable pouches
by Arunothai Puangmanee
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Tht effects of frying conditions on puffed germinated purple rice
by Ampa Somsak
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Transport phenomena and frying conditions on fried rice crackers
by Jirawan Maneerote
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Ultrasonic alkaline assisted extraction of protein from defatted rice bran and its properties and applications
by Thutiyaporn Chittapalo
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Ultrasonic assisted and microwave methods for extraction of bioactive from pineapple waste and encapsulation of bromelain
by Rathnakumar, Kaavya
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Ultrasonic assisted extraction of carotenoids from banana peels and effect of lights on their degradation
by Neupane, Laxmi
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Ultrasonication assisted process for crystal size reduction of honey from Nepal and evaluation of their bioactive properties
by Karki, Anusha
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Ultrasound assisted extraction (UAE) of phycocyanin from microalgae to enhance its stability by encapsulation
by Arpapat Lapinee
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Ultrasound pretreatment of cassava chip slurry to enhance sugar release for subsequent ethanol production
by Saoharit Nitayavardhana
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Ultrasound-assisted extraction of proteins from broiler chicken bones : optimization process and product development
by Widayati, Silvia Ayu
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Use of irradiation of extend the shelf life of steamed sticky rice, roasted chicken and papaya salad
by Tumawadee Theamhong
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Using ohmic heating for separating protein from wastewater of mungbean vermicelli industry
by Nataros Wiboonrungson
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Utilization of biodiesel by-product glycerol for the production of 1,3-propanediol
by Amika Promtra
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Utilization of wood tops of Eucalyptus camaldulensis fo the production of bio-ethanol
by Paphawee Nantarajit
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Value chain development and feasibility studies for innovative product based on large cardamom (Amomumsubulatiom) : a case study in Bhutan
by Sonam Dorji
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Viability of Lactobacillus casei after spray drying, subsequent rehydration and storage
by Wichittra Supangkaratana
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Viscoelastic characterization of quality changes during staling of white bread
by Chitsukon Puttanapichean
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Whey protein concentrates-polysaccharides based microcapsules for controlled release of folic acid
by Nongnard Jaroensri
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Computational analysis of molecularly imprinted polymers for selective detection of pesticides
by Madala, Sanjay
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |