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Faculty of Agro-Industry
850 Food Technology
850 Thesis
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Issue Date
Title
Author(s)
2010
Development of Pink Color of Squid and the Effect of Chemical Treatment on Physico-Chemical Changes of Squid during Frozen Storage
Soottawat Benjakul
;
Rattana Sungsri-in
2013
Changes in quality and enzymes of Longkong (Aglaia dookkoo Griff.) fruit during storages as affected by maturation, package and methyl jasmonate treatment
Mutita Meenune
;
Karthikeyan Venkatachalam
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2014
Protein hydrolysate from Tuna roes : characteristics and use as antioxidative emulsifier in emulsion food systems
Soottawat Benjakul
;
Rossawan Intarasirisawat
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2014
Flavor and its related quality in Longkong (aglaia dookkoo griff.) during on-tree maturation and storage
Mutita Meenune
;
Sirinya Sangkasanya
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2014
Antimicrobial peptide from lactic acid Bacteria and development of antimicrobial film for food packaging
Soottawat Benjakul
;
Weerapong Woraprayote
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2011
Study on angiotensin I-Converting enzyme inhibitory activity and antioxidative activity of peptides derived from some Thai traditional fermented fishery products
Soottawat Benjakul
;
Woranuch Lertprakobkit
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2012
Effect of fish skin gelatin in combination with protein cross-linkers on properties of Surimi Gels
Soottawat Benjakul
;
Pimchanok Kaewudom
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2009
Enhancement of Gel strength of Surimi using oxidized phenolic compounds
Soottawat Benjakul
;
Amjad Khansaheb Balange
2005
Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from low quality fish
Suttirug Phatcharat
;
Food Technology
2010
Proteases from pyloric caeca of brownstripe red snapper (Lutjanus vitta): Purification, characterization and the use for production of hydrolysate with antioxidative activity
Soottawat Benjakul
;
Sutheera Khantaphant
Discover
Author
2
Kittima Leelapongwattana
2
Krisana Nilsuwan
2
Phakawat Tongnuanchan
2
Sitthipong Nalinanon
2
Suthasinee Yarnpakdee
2
Yaowapa Thiansilakul
1
Akkasit Jongjareonrak
1
Ali Muhammed Moula Ali
1
Am-on Tawisuwan
1
Amjad Khansaheb Balange
.
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Subject
18
Gelatin
11
Surimi
10
Fishery products
8
Antioxidants
5
Collagen
5
Fish as food
5
Fishery processing
5
Food Analysis
4
Food Preservation
4
Squids
.
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Date issued
5
2020 - 2022
67
2010 - 2019
44
2000 - 2009
Has File(s)
116
true