Vol. 2 No. 1 (2014): January - April

Food Processing and Engineering

• Antioxidant activities and sensory properties of rice bran with marigold tea

  Pitchaporn Wanyo, Regine Schoenlechner, Naret Meeso, Sirithon Siriamornpun

  1-14

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• Mechanical and physico - chemical properties of biodegradable protein-based films: A comparative study

  Pimonpan Kaewprachu, Saroat Rawdkuen

  15-30

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• Effects of pH and anthocyanin concentration on color and antioxidant activity of Clitoria ternatea extract

  Kuntapas Kungsuwan, Kanjana Singh, Somchai Phetkao, Niramon Utama-ang

  31-46

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• Extraction of tamarind seed jellose under different conditions and their rheological properties

  Sineenat Sukhawanli, Porjai Thamakorn

  61-68

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• Fabric detergents for body-odor reduction

  Natthida Khamjit, Usa Sangwatanaroj

  47-60

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• Comparison of sensory properties of freshly harvested and 1-year storage Thai rice

  Aussama Soontrunnarudrungsri, Delores Chambers, Chintana Oupadissakoon, Edgar Chambers

  69-84

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• Extraction and characterization of gelatin from chicken feet by acid and ultrasound assisted extraction

  Ruri Widyasari, Saroat Rawdkuen

  85-97

  • PDF