Vol. 4

Published November 14, 2018
Special Issue

Articles

Ukrit Jaroenkietkajorn, Sakda Mahapokai, Sukanya Wichchukit
1-6
Effect of pectin and gellan gum on particles and added solids’ stability in drinking fermented goat milk
PDF
Sunantha Ketnawa, Yukiharu Ogawa
7-16
Comparative study on protein digestibility, protein patterns, antioxidant activities of raw, cooked and fermented soybeans
PDF
Sukanya Thuengtung, Yukiharu Ogawa
17-22
Morphological structure, starch fractions and starch digestibility of three pigmented rice cultivars cooked by microwave cooking
PDF
Florencio Collado Reginio Jr., Sunantha Ketnawa, Takeo Shiina, Yukiharu Ogawa
23-28
Effect of maturity on in vitro starch digestibility of Saba banana [Musa ‘saba’ (Musa acuminata x Musa balbisiana)]
PDF
Viriya Nitteranon
29-35
Anti-inflammatory, antioxidant and quinone reductase inducing effects of Lumyai Thao (Dimocarpus longan var. obtusus) seed extract
PDF
Krittalak Pasakawee, Panida Banjongsinsiri, Nowwapan Donrung, Jirawat Satiankomsorakrai
36-40
Nutritional and antioxidant properties of selected-commercial mushroom in Thailand
PDF
Wei Qin, Ryutaro Yamada, Takuya Araki, Yidi Cai, Yukiharu Ogawa
41-45
Effect of processing step and condition for Japanese green tea manufacturing process on structural attribute of tea leaves and antioxidant activity of tea infusion
PDF
Ammaraporn Pinsuwan, Suntaree Suwonsichon, Penkwan Chompreeda, Witoon Prinyawiwatkul
46-52
Development of Thai emotion lexicon for coffee drinking using word association and check-all-that-apply methods.
PDF
Jane Likitcholatarn, Pitiporn Ritthiruangdej, Pinthip Rumpagaporn, Namfone Lumdubwong, Savitree Ratanasumawong
53-58
Effect of mixed high amylose rice flour on pasting properties and texture of rice noodles
PDF
Pornsuda Choublab, Thunnalin Winuprasith
59-66
Storage stability of mayonnaise using mangosteen nanofibrillated cellulose as a single emulsifier
PDF
Chanika Chimkerd, Thunnalin Winuprasith
67-72
Functional properties of vegetable powder and the application in pudding for elderly
PDF
Narisara Kumkong, Benjawan Thumthanaruk, Panida Banjongsinsiri
73-78
Factors affecting stability of lycopene and ß-carotene from Gac aril powder by freeze drying
PDF
Chutima Mattar, Wannasawat Ratphitagsanti
79-85
Development of calcium enriched rice pasta by extrusion process
PDF
Arunwadee Sukchum, Wannasawat Ratphitagsanti
86-92
Addition of dietary fiber for enriched nutrition of gluten-free Macaroni
PDF
Piyarat Sirivongpaisal
93-98
Functional properties of dual-modified rice starch
PDF
Aldila Setiawati, Chutamat Niwat
99-104
Effect of pre-treatment and drying temperature on physical properties, bioactive compounds and antioxidant activity of Gac powder
PDF
Sasiprapa Vanitcharoen, Nattapol Tangsuphoom, Uthaiwan Suthisansanee, Chalat Santivarangkana
105-110
Effect of protein hydrolysis on physical properties and antioxidant activities of cow’s milk
PDF
Supakit Threranukool, Supatcha Kubglomsong, Chockchai Theerakulkait
111-115
Effect of spray-dried rice bran extract on inhibition of enzymatic browning in potato puree
PDF
Surapong Meechai, Nattapong Sae-Lee, Supranee Kaewpirom
116-121
Effects of beeswax on properties and biodegradation of baked corn starch foam
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Jariya Sukjantra, Nutchanet Tayeh
122-128
Development of fish cracker from surimi supplemeted with pumpkin
PDF
Paweena Jarungjitaree, Matchima Naradisorn
129-133
Evaluation of antioxidant and antifungal activities of pumpkin by-product and its application in banana
PDF