AIT Asian Institute of Technology

Browse by Academic Program/FoS

Effect of different blanching pretreatments and drying conditions on qualities of dried product and infusion of Drumstick Leaves (Moringa Oleifera) by Sarinprapa Klinsrisuk Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of different chilling conditions on qualities of chicken meat by Rachan Inta Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of different drying methods on qualities of turmeric by Napasiri Laosanguanek Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of different pretreatment methods in combination with the organosoly delignification process and enzymatic hydrolysability of three feedstocks in correlation with lignin structure by Timilsena, Yakindra Prasad Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of drying methods on extracted triterpene compounds for Ling-Zhi (Ganoderma lucidum) by Chutiwan Tochai Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of drying methods on qualities of pomegranate arils (Punica granatum L.) by Kingkan Pongtong Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of drying on non-enzymatic browning and quality in chilli powder during storage by Siriwadee Angkapichit Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of drying temperature and extraction methods on alpha-magotin content from pericarp of mangosteen (Garcinia mangostana) by Waritha Satong-aun Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of extraction processes on the quality of Roselle (Hibiscus sabdariffa L.) antioxidants by Niranut Khua-oua Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of extrusion condition on the physiochemical properties of brown rice and soybean snack by Prueksa Sawardsuk Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend by Korntip Thititumjariya Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of fermentation temperature and types of bean on Thai traditional fermented soy sauce by Proudponn Sumetha-Aksorn Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of high pressure processing on the quality of rice products by Ladarat Baka Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of intermittent fluidized bed drying and ultrasonic extraction on polysaccharide gum of Yanang (Tiliacora Triandra Diels) leaves by Warintorn Nawarat Na Ayudthaya Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of interspecies quorum quenching on horizontal transfer of antibiotic resistant genes and evaluation of antagonistic activity of probiotics by Modisa Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of mannanase and emulsifiers on coconut flour as wheat flour substitution on bread properties by Yingsuda Sawatdisawanee Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of moderate electric field (MEF) treatments on antioxidant capacity and total phenolic compounds of peppermint (menthapiperita) extract. by Kyaw, Thura Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of modified atmosphere packaging on the shelf life of asparagus (Asparagus officinalis, L.) by Laksamee Dachanuraknukul Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of ohmic heating on preparation of fermented bamboo shoot (Thyrsostachys siamensis) by Napaporn Sreewilai Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effect of packaging, drying and storage on quality of fresh chilli and chilli powder by Wimaluck Laowattanatrakul Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)