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Faculty of Agro-Industry
850 Food Technology
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Issue Date
Title
Author(s)
2010
Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients
Soottawat Benjakul
;
Palanivel Ganesan
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2010
Change in Qualities and Volatile Compounds of Oyster (Crassostrea belcheri) during Storage and Processing
Pairat Sophanodora
;
Somwang Songsaeng
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2010
Antioxidant and / or Antibacterial of Keang-hleung Paste and its Shelf-life
Sunisa Siripongvutikorn
;
Romson Seah
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2010
Factors affecting browning and crystallisation of palm syrup and palm sugar cake
Mutita Meenune
;
Phisut Naknean
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2010
Heated Sulfur-Containing Compounds: Properties and the Uses for Shelf-Life Extension of Pacific White Shrimp (Litopenaeus vannamei) Stored in Ice
Soottawat Benjakul
;
Yoottana Phonpala
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
2010
Final report effect of extracting condition on physico-chemical and film properties of gelatin from bigeye snapper (Priacanthus macracanthus) skils and use of the gelatin for clove extract containing film preparation
Thummanoon Prodpran
;
Soottawat Benjakul
;
Faculty of Agro-Industry (Material Product Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีวัสดุภัณฑ์
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
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
2010
Impact of Salting on Chemical Compositions, Physicochemical and Functional Properties of Duck Egg
Soottawat Benjakul
;
Thammarat Kaewmanee
2010
Bio-active compounds in germinated brown rice and its application
Paiboon Thammarutwasik
;
Jiraporn Banchuen
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1
Sitthipong Nalinanon
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Food Analysis
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Bioactive compounds
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Cephalopoda
1
Clove (Spice)
1
Collagen
1
Eggs Biotechnology
1
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1
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