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Number of items at this level: 71.

A

Akesowan, A. (2010) Effect of konjac flour incorporated with soy protein isolate on quality characteristics of reducedfat chiffon cakes. African Journal of Biotechnology, 9 (28). pp. 4386-4391.

Akesowan, A. (2011) Effect of konjac/gellan blend and fat content on physical and textural properties of lowfat pork burgers: A response surface analysis. Australian Journal of Basic and Applied Sciences, 5 (3). pp. 219-228.

Akesowan, A. (2015) Influence of konjac/secondary gum blend and sweetener on konjac gel. Pakistan Journal of Agricultural Sciences, 52 (4). pp. 1095-1099.

Akesowan, A. (2015) Optimization of Textural Properties of Konjac Gels Formed with κCarrageenan or Xanthan and Xylitol as Ingredients in Jelly Drink Processing. Journal of Food Processing and Preservation, 39 (6). pp. 1735-1743.

Akesowan, A. (2010) Optimization of ingredients for the manufacture of sugarfree konjac jelly drinks by response surface methodology. Australian Journal of Basic and Applied Sciences, 4 (8). pp. 3546-3552.

Akesowan, A. (2015) Optimization of light pork burgers formulatedwith canola oil and linseed/sunflower seed/almond (Lsa) mix. Journal of Animal and Plant Sciences, 25 (1). pp. 268-277.

Akesowan, A. (2010) Quality characteristics of light pork burgers fortified with soy protein isolate. Food Science and Biotechnology, 19 (5). pp. 1143-1149.

Akesowan, A. (2009) Quality of reducedfat chiffon cakes prepared with erythritolsucralose as replacement for sugar. Pakistan Journal of Nutrition, 8 (9). pp. 1383-1386.

Akesowan, A. and Taweesakulvatchara, S. (2009) Freezethaw stability of native starches as modified by konjac flour and soy protein isolate. Journal of Applied Sciences Research, 5 (12). pp. 2477-2481.

Akesowan, Adisak (2007) Evaluation of Konjac Flour and Soy Protein Isolate on Physicochemical Properties of Native Starches and Its Application. Other. University of the Thai Chamber of Commerce. (Submitted)

Akesowan, Adisak (1997) Improvement in Production of Low-fat Pork Sausage, Minced and Preserved Pork and Chicken Products (Moo yo and Kai yo) Made With Konjac Flour. Other. University of the Thai Chamber of Commerce. (Submitted)

Akesowan, Adisak (2013) Influence of Konjac Flour on Characteristics of Milk and Egg White Proteins in Model Systems and Application in Gluten-free Muffins. Other. University of the Thai Chamber of Commerce. (Submitted)

Akesowan, Adisak (2013) Quality of light pork sausages containing konjac flour improved by texturizing ingredients. Journal of Animal and Plant Sciences, 23 (4). pp. 1012-1018.

Akesowan, Adisak (2015) Role of Konjac flour on emulsifying property of milk and egg white proteins and sensory acceptance of glutenfree cakes. Advance Journal of Food Science and Technology, 8 (11). pp. 785-791.

Akesowan, Adisak (2012) Syneresis and texture stability of hydrogel complexes containing konjac flour over multiple freezethaw cycles. Life Science Journal, 9 (3). pp. 1363-1367.

Akesowan, Adisak and Choonhahirun, Anchan (2013) Effect of enzyme treatment on guava juice production using response surface methodology. Journal of Animal and Plant Sciences, 23 (1). pp. 114-120.

Akesowan, Adisak and Choonhahirun, Anchan (2014) Optimization of konjac gel texture prepared withκcarrageenan and sweeteners and their applications in orange jelly. Advance Journal of Food Science and Technology, 6 (8). pp. 961-967.

Akesowan, Adisak and Choonhahirun, Anchan (2013) Quality assessment of reducedcalorie Thai mung bean marzipan made with erythritolsucralose blend and soy milk. Life Science Journal. pp. 2129-2134.

Assawamekin, Namfon and Kijsipongse, Ekasit (2013) Design and implementation of bit torrent file system for distributed animation rendering. In: 2013 International Computer Science and Engineering Conference, ICSEC 2013.

B

Bomrungnok, W. and Khunajakr, N. and Wongwichan, A. and Dussadee, T. and Saiprajong, R. and Pinitglang, S. (2011) Structure characterization and molecular docking studies of αamylase family13 glycosyl hydrolases from Lactobacillus plantarum complexed with maltoheptaose: A novel feature of αamylase catalytic mechanism. Thai Journal of Agricultural Science, 44 (5). pp. 534-541.

Bunge, R.C. and Chantasartrassmee, A. and ElZanati, S.I. and Eynden, C.V. (2013) On cyclic decompositions of complete graphs into tripartite graphs. Journal of Graph Theory, 72 (1). pp. 90-111.

C

Charoenkul, Apinya (2010) Effect of GABA Rice Flour Substituted for Wheat Flour on Physical and Sensory Properties of Shortbread Cookies. University of the Thai Chamber of Commerce Journal, 30 (4). ISSN 0125-2437

Charoenkul, Apinya (2013) Effect of Wheat Flour Substituted with Tapioca Starch and Soy Flour on Qualities of Noodle. University of the Thai Chamber of Commerce Journal, 33 (1). ISSN 0125-2437

Choonhahirun, Anchan (2010) Proximate composition and functional properties of pra (Elateriospermun tapos Blume) seed flour. African Journal of Biotechnology, 9 (36). pp. 5946-5949.

Choonhahirun, Anchan (2009) The Use of Pra Seed (Elateriospermum tapos Bl.) in Combination with Maltodextrin as Fat Substitute in Ice Cream. Other. University of the Thai Chamber of Commerce. (Submitted)

Choonhahirun, Anchan and Akesowan, Adisak (2011) Quality of light celery mayonnaises with erythritolsucralose replacement. Pakistan Journal of Nutrition, 10 (1). pp. 71-75.

E

Ekthamasut, Kamontip (2013) The Effect of Blending Rice Flour with Bambara Groundnut Flour on the Quality of Flat Rice Noodles. University of the Thai Chamber of Commerce Journal, 33 (2). ISSN 0125-2437

Ekthamasut, Kamontip (2012) Effect of Heat Processing on Chemical and Functional Properties of Bambara Groundnut Flour. University of the Thai Chamber of Commerce Journal, 32 (2). ISSN 0125-2437

Ekthamasut, Kamontip (2011) Physico-chemical and Functional Properties of Bambara Groundnut Flour and Its Applications. Other. University of the Thai Chamber of Commerce. (Submitted)

Ekthamasut, Kamontip (2005) Properties of Tomato Seed Meal and Its Application. Other. University of the Thai Chamber of Commerce. (Submitted)

Ekthamasut, Kamontip (2010) Effects of Zein Hydrolysate on Physical Properties of Edible Konjac Film. University of the Thai Chamber of Commerce Journal, 30 (1). ISSN 0125-2437

Ekthamasut, Kamontip (2010) Properties and Performance of Corn Starch/Bambara Groundnut Flour Blends in Gluten-free Cookies. University of the Thai Chamber of Commerce Journal, 30 (4). ISSN 0125-2437

J

Jariyawaranugoon, U. (2013) Combined effect of honey and O2 absorber packaging on storage quality of chocolate sponge cake. Advance Journal of Food Science and Technology, 5 (3). pp. 236-243.

Jariyawaranugoon, U. (2015) Effect of freezing on quality of osmotically dehydrated banana slices. Advance Journal of Food Science and Technology, 9 (2). pp. 98-105.

Jariyawaranugoon, U. and Akesowan, A. (2010) Effect of thyme and lemongrass extracts on quality characteristics of Thai coconut cream dip during storage. Journal of Applied Sciences Research, 6 (11). pp. 1596-1602.

K

Kaewwit, Chesada and Chulajata, Khaikhae (2008) Development of Food Color Prediction Program: A Case Study of Chiffon Cake. University of the Thai Chamber of Commerce Journal, 28 (3). ISSN 0125-2437

Kleekayai, T. and Pinitklang, S. and Laohakunjit, N. and Suntornsuk, W. (2016) Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods. Journal of Food Science and Technology. pp. 1-12.

L

Laowachirasuwan, Katsiri (2012) Chromium(VI) Removal from Synthetic Wastewater by Adsorption with Activated Litchi Chinensis Shell and Seed Carbons. University of the Thai Chamber of Commerce Journal, 32 (3). ISSN 0125-2437

Laowachirasuwan, Katsiri (2009) Preparation and Characteristics of Activated Carbons from Coffee Residue by Chemical Activation Method. University of the Thai Chamber of Commerce Journal, 29 (2). ISSN 0125-2437

Luangborisut, Pornchai and Sittikityotin, Patcharee (2013) Purification and Characterization of α-amylase from Some Fruits. Other. University of the Thai Chamber of Commerce. (Submitted)

M

Maisuthisakul, P. (2009) Antioxidant potential and phenolic constituents of mango seed kernel from various extraction methods. Kasetsart Journal Natural Science, 43 (5). pp. 290-297.

Maisuthisakul, P. and Gordon, M.H. (2009) Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product. Food Chemistry, 117 (2). pp. 332-341.

Maisuthisakul, Pichaon and Changchub, L. (2014) Effect of extraction on phenolic antioxidant of different thai rice (Oryza Sativa L.) genotypes. International Journal of Food Properties, 17 (4). pp. 855-865.

Maisuthisakul, Pichaon and Harnsilawat, Thepkunya (2008) Effect of pH and Sucrose on Physical Properties of Drinking Yoghurt Stabilized by Whey Protein Concentrate. University of the Thai Chamber of Commerce Journal, 28 (3). ISSN 0125-2437

Maisuthisakul, Pitchaon (2011) Antioxidant capacity of extracts and fractions from mango (Mangifera indica Linn.) seed kernels. International Food Research Journal, 18 (2).

Maisuthisakul, Pitchaon (2011) Microencapsulation of Extract from Mango Seed Kernel Waste. Other. University of the Thai Chamber of Commerce. (Submitted)

Maisuthisakul, Pitchaon (2008) Phenolic Antioxidants from Betel Leaf (Piper betel Linn.) Extract Obtained with Different Solvents and Extraction Time. University of the Thai Chamber of Commerce Journal, 28 (2). ISSN 0125-2437

Maisuthisakul, Pitchaon (2011) Photostability of mango seed kernel extract and its encapsulated product. Thai Journal of Agricultural Science, 44 (5). pp. 29-34.

Maisuthisakul, Pitchaon (2013) Tamarind kernel powder, gum arabic and maltodextrin as a novel combination for encapsulating agents of phenolic antioxidants. International Food Research Journal, 20 (2). pp. 645-652.

Maisuthisakul, Pitchaon and Gordon, M.H. (2014) Characterization and storage stability of the extract of Thai mango (Mangifera indica Linn. Cultivar ChokAnan) seed kernel. Journal of Food Science and Technology, 51 (8). pp. 1453-1462.

Maisuthisakul, Pitchaon and Gordon, M.H. (2011) Effect of oil, surfactant and phenolic extract from mango seed kernel on the physicochemical properties of wateroilwater (W/O/W) emulsions. African Journal of Biotechnology, 10 (66). pp. 14937-14947.

Maisuthisakul, Pitchaon and Harnsilawat, Thepkunya (2011) Characterization and stabilization of the extract from mango seed kernel in a cosmetic emulsion. Kasetsart Journal Natural Science, 45 (3). pp. 521-529.

Maisuthisakul, Pitchaon and Harnsilawat, Thepkunya (2013) Interaction of tamarind kernel powder, gum Arabic and maltodextrin in aqueous solution and microencapsulated systems. Current Nutrition and Food Science, 9 (4). pp. 335-342.

Maisuthisakul, Pitchaon and Harnsilawat, Thepkunya (2010) Encapsulation by Spray Drying of Bioactive Compounds from Mango Seed Kernels. University of the Thai Chamber of Commerce Journal, 30 (3). ISSN 0125-2437

Maisuthisakul, Pitchaon and Phasuk, Sirikarn (2008) A Survey of Mango Seed Waste Management in the Thai Food Industry. University of the Thai Chamber of Commerce Journal, 28 (4). ISSN 0125-2437

R

Ruangchai, Supang (2009) Development and Study of Storage of Pork Balls Mixed with Shiitake Mushrooms. University of the Thai Chamber of Commerce Journal, 29 (3). ISSN 0125-2437

Ruangchai, Supang (2009) Development of Formula of Tamarind Chilli Paste Mixed Roselle. University of the Thai Chamber of Commerce Journal, 29 (4). ISSN 0125-2437

Ruangchai, Supang and Tantakasem, Sirinard (2011) Storage Quality of Tamarind / Roselle Chili Paste. University of the Thai Chamber of Commerce Journal, 31 (2). ISSN 0125-2437

Rujirapisit, Panid (2008) Chemical Composition and Physico-Chemical Properties of Chinese Water Chestnut (Eleocharisdulcis Trin.) Flour. University of the Thai Chamber of Commerce Journal, 28 (1). ISSN 0125-2437

Rujirapisit, Panid (2006) Chemical Composition and Physico-Chemical Properties of Chinese Water Chestnut (Eleocharisdulcis Trin.) Flour and Starch. Other. University of the Thai Chamber of Commerce. (Submitted)

Rujirapisit, Panid (2010) Effects of Using Coconut Oil on Batter Type Cake Quality. University of the Thai Chamber of Commerce Journal, 30 (2). ISSN 0125-2437

Rujirapisit, Panid (2008) Production of Flour Paper from Chinese Water Chestnut Flour. University of the Thai Chamber of Commerce Journal, 28 (4). ISSN 0125-2437

S

Saiprajong, Ratchanee and Pinitglang, Surapong and Ratanakhanokchai, Khanok (2009) Purification and Characterization of Cysteine Proteinase from Some Vegetables and fruits. Other. University of the Thai Chamber of Commerce. (Submitted)

Saiprajong, Ratchanee and Pinitglang, Surapong and Ratanakhanokchai, Khanok (2007) Purification and Characterization of Serine Proteinase from Alkaliphilic Bacillus sp. RS1. Other. University of the Thai Chamber of Commerce. (Submitted)

Sangkaeo, Witchuda (2006) Analysis of Cadmium Content in Cephalopod for Exporting. Other. University of the Thai Chamber of Commerce. (Submitted)

Sangkaeo, Witchuda (2009) Physical and Sensory Characteristics of High Fiber Frankfurter Sausage Enriched with Bacteria Cellulose. University of the Thai Chamber of Commerce Journal, 29 (4). ISSN 0125-2437

T

Tantakasem, Sirinard (1999) Properties of Flour from Durian Seeds and Its Application. Other. University of the Thai Chamber of Commerce. (Submitted)

Tantakasem, Sirinard and Ruangchai, Supang (2013) Effects of Peanuts as Shortening Replacer on the Quality of Bread. University of the Thai Chamber of Commerce Journal, 33 (3). ISSN 0125-2437

Tantakasem, Sirinard (2008) Effects of Brown Rice Flour as Whole Wheat Flour Substitute in Bread. University of the Thai Chamber of Commerce Journal, 28 (4). ISSN 0125-2437

Tantakasem, Sirinard (2009) Properties and Stability of Anthocyanin Pigments from Roselle in Jelly. University of the Thai Chamber of Commerce Journal, 29 (2). ISSN 0125-2437

Tantakasem, Sirinard and Ruangchai, Supang (2011) Using Ground Peanuts as a Fat Substitute in Cookies. University of the Thai Chamber of Commerce Journal, 31 (2). ISSN 0125-2437

This list was generated on Sun Sep 24 00:22:55 2017 ICT.