Now showing items 1-4 of 4

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      Development of Fresh Wheat Noodles Supplemented with Coenzyme Q10 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      อธิชา เนตรบุตร (Silpakorn University, 17/8/2018)
      Coenzyme Q10 (CoQ10) is a substance that has nutritional benefits.  It is used as a supplement in food products. Therefore, this research aims to study the effects of different forms of CoQ10 on the quality of fresh noodles ...
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      Effect of dietary fibers on properties of rice and tapioca starches and their application in a Thai steamed dessert (Kanom Chan) 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      จาริณี พยัคฆชาติ (Silpakorn University, 17/8/2018)
      Rice and tapioca starches are raw materials widely used in foods. However, they are high-calories carbohydrates. In addition, the consumers are currently taking care of their own health even more. Thus, adding nutrients ...
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      Effect of pH adjustment and hydrocolloids on stability of coconut sugar syrup 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      ธนัชพร ใจตาบ (Silpakorn University, 17/8/2018)
      The problems often found in coconut sugar syrup are sedimentation and crystallization during storage due to sucrose and suspending particles present in the syrup leading to consumer’s unacceptance. Solving these problems ...
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      Modification of Tapioca Starch by Open-pan Dry Heating 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      เขมจิราณัฐ ชัชวาลย์ (Silpakorn University, 12/7/2019)
      In cooking of some foods, starches may be roasted in open containers, e.g., pot or pan, before being used as an ingredient.  This dry heating is considered as a physical starch modification process to improve the starch ...


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