Vol. 12 No. 1 (2019): January - April

View Vol. 12 No. 1 (2019): January - April

Published: 2019-04-30

Original Articles

Ethanol Production from Sago Palm Residue Pretreated with Two-Stage Chemical Process by Using Seed Sludge

Patcharee Intanoo, Nunticha Thammo

1-8
- pdf
Seasonal flight activity of Adult Amphipsyche meridiana Ulmer 1902 (Trichoptera: Hydropsychidae) in an Irrigation Pond Outlet

Thanawan Panich-Pat, Solaya Suksa-Ard, Taeng On Prommi

9-13
- pdf
The Development of Khanom-Pum with Sangyod Rice Replacement

Krittin Chumkaew, Orawan Phuenjcome, Chaiyasit Punfujinda

14-20
- pdf
Development of Fermented Banana Vinegar: Chemical Characterization and Antioxidant Activity

Wilawan Boonsupa, Witaya Pimda, Kanyarat Sreeninta, Chooreeporn Yodon, Nawarat Samorthong, Benjarut Bou-on, Phanumat Hemwiphat

21-27
- pdf
Development of Local Halal Food Product: Budu Tumih Noni Leaf Rice Crisp

Nutchanet Tayeh

28-35
- pdf
Lactic acid bacteria isolates from Pla-som, their antimicrobial activities and fermentation properties in Pla-som

Sirilak Sanpa, Sirikarn Sanpa, Maitree Suttajit

36-43
- pdf
Inhibition of Staphylococcus aureus by the cotton fabrics treated with the crude finish produced from Streptomyces sp. strain AC4

Grissana Pook-In, Khwanla Seansupa, Sorawit Upakut

44-53
- pdf

Review Articles

Anti-aging and Health Benefits from Thai Food: Protective Effects of Bioactive Compounds on the Free Radical Theory of Aging

Patipanee Khanthapok, Suchada Sukrong

54-67
- pdf

Book Review

Methods for Developing New Food Products, Expanded (Second Edition)

Varaporn Vittayaporn

68-69
- pdf

นโยบายการคุ้มครองข้อมูลส่วนบุคคล Privacy policy