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Faculty of Agro-Industry
850 Food Technology
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Issue Date
Title
Author(s)
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
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
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
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
2010
Maximized uses of phenolic compounds in retardation of lipid oxidation and shelf-life extension of fish and fish products
Soottawat Benjakul
;
Sajid Maqsood
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2012
Quality changes of fresh and processed spent hen Pectoralis major muscles during chilled and frozen storage
Saowakon Wattanachant
;
Atchariya Chueachuaychoo
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Author
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Soottawat Benjakul
4
Thummanoon Prodpran
3
Nopparat Cheetangdee
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Kittima Leelapongwattana
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Krisana Nilsuwan
2
Manee Vittayanont
2
Phakawat Tongnuanchan
2
Ponusa Jitphuthi
2
Sitthipong Nalinanon
2
Suthasinee Yarnpakdee
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Subject
21
Gelatin
12
Surimi
9
Fishery products
7
Collagen
6
Antioxidants
6
Fishery processing
5
Food Analysis
5
PSU Publication
4
Fish as food
4
Food Preservation
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2002 - 2009