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      Comparison of yogurt starter powder preparation by spray dry and freeze dry 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      จิราภา สาสุนัน (Silpakorn University, 10/7/2020)
      The research aimed to compare the yoghurt starter powder production by spray drying and freeze drying. Due to the most fermented milk industries have to use lactic acid bacteria, So they must be imported from other countries ...
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      Properties of Emulsion and Emulsion Films from Whey Protein Isolate and Gum Arabic 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      สุชาดา ปานมั่น (Silpakorn University, 12/6/2020)
      Edible film has an application for food packaging and coating by providing a barrier to moisture, oxygen and flavor movement. Protein films exhibit poor water vapor barrier property; therefore, the addition of lipids could ...
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      Modification of Tapioca Starch by Open-pan Dry Heating 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: 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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      Development of Near-infrared spectroscopy method for fructooligosaccharides in functional banana fig syrup 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      นารีนาถ พวงจีน (Silpakorn University, 12/7/2019)
      Functional banana fig syrup (FBS) with fructooligosaccharides (FOS) is a product having more marketing chain in Thailand nowadays. FOS was analyzed via high performance liquid chromatography technique (HPLC), the method ...
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      Determination of moisture content and aflatoxin B1 in corn kernel, pepper and peanut using near-infrared spectroscopy 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      รติพร เอกตาแสง (Silpakorn University, 12/7/2019)
      The objectives of this research were to study the potential of using a near infrared spectroscopy (NIRS) to estimate moisture content (MC) and aflatoxin B1 (AFB 1) in maize, black pepper and peanut as well as the feasibility ...
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      Effect of drying using a greenhouse solar dryer on the quality and bioactive compounds in Cassumunar ginger (Zingiber montanum (Koenig) Link ex Dietr.). 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      ทิพารัตน์ ธรรมสละ (Silpakorn University, 12/7/2019)
      The influences of drying conditions including drying temperatures and drying methods on drying behavior, yellow color, curcumin content, essential oil, and antioxidant capacity of cassumunar ginger were investigated. For ...
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      Physio-chemical attributes of coconut sap and processing factors to exhibit physical properties of coconut sugar 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      จักรพันธ์ ตันสุวรรณ์ (Silpakorn University, 12/7/2019)
      Nowadays the natural sweeteners are popular because the consumer concerned about some additives or chemical added. Natural sweeteners in Thailand produce from many sources, for example, palm sugar, sugar cane syrup, sugar ...
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      Effect of drying using a greenhouse solar dryer on the quality and bioactive compounds in black galingale (Kaempferia parviflora Wall. ex Baker) 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      จริยา เกวียนวงษ์ (Silpakorn University, 12/7/2019)
                  In this study, the effect of heat treatment on quality, bioactive compounds and antioxidant activities in black galingale rhizomes and drying temperatures and methods on quality, bioactive compounds and antioxidant ...
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      Effect of pH adjustment and hydrocolloids on stability of coconut sugar syrup 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: 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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      Development of Fresh Wheat Noodles Supplemented with Coenzyme Q10 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: 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) 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: 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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      Development of Common Calibration Model for Determining Total Sugars to Sucrose Ratio of Osmotic Dehydrated Mango Pineapple and Papaya prior to drying using Near Infrared Spectroscopy 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      หทัยชนก พวงจันทร์ (Silpakorn University, 17/8/2018)
       Thailand is a major manufacturer and exporter of dried tropical fruits especially papaya mango and pineapple. The total sugars to sucrose ratio (TS.S-1) of osmotic dehydrated fruit is a crucial parameter, and it has been ...
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      Effects of Low Pressure Hot Air Drying on Drying Kinetics, Color changes, Shrinkage and Rehydration of Dried Ripe Mangoes 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      สิริกัญญา กระต่ายทอง (Silpakorn University, 18/6/2021)
      Objective of this research is to develop a new drying method under the concept of combining the advantages of using two drying media, hot air and vacuum, called low pressure hot air drying (LPHAD). The LPHAD was compared ...
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       Effect of Hydrocolloids on the Qualities of Gluten-Free Breadcrumbs and Application in Chicken Nuggets 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      ฐิตาภา เหลี่ยวเจริญ (Silpakorn University, 18/6/2021)
      Food with breadcrumbs coating is one of a popular worldwide food. However, breadcrumbs is typically made from wheat bread that contains gluten. The patients who suffer from Celiac disease cannot consume food containing ...
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      Effect of corona wind drying on drying kinetics of color and shrinkage of ripe mango​ 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      วิลาวัณย์ จึงมานะกิจ (Silpakorn University, 18/6/2021)
      Corona wind drying is a new drying technology that improves the efficiency of convection drying processes using air as the drying medium, especially hot air drying. The objective of this study was to study the optimum ...
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      Effect of low-pressure superheated steam drying on drying kinetic, color and shrinkage of ripe mango 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      กรชนก ชมพิกุล (Silpakorn University, 18/6/2021)
      Low-pressure superheated steam drying (LPSSD) is one of the most interesting drying methods for fruits and vegetables. In this study, the optimum conditions of hot-air drying (HAD) for productivity (drying kinetics) and ...
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      Effect of Edible Coating on the Quality Change of Fresh Cut Cabbage During Storage 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      สุพัตรา เสถียรธีราภาพ (Silpakorn University, 18/6/2021)
      Fresh-cut cabbage is a minimally processed vegetable having an operation that cause tissue damage, resulting in a rapid deterioration of the product quality during storage. Weight loss, discoloration and microbial growth ...
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      IMPLEMENTATION OF SELF-ASSESSMENT EVALUATION FOR PRIMARY GMP TO IMPROVE EFFECTIVENESS OF OPERATIONS: A CASE STUDY OF USING PARABOLIC GREENHOUSE FOR DRIED FRUITS AND VEGETABLES 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      Suwanna JITTISORASAKUL; สุวรรณา จิตติสรสกุล; KANOKWAN KINGPHADUNG; กนกวรรณ กิ่งผดุง; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 18/6/2021)
      The objective of this research is to improve effectiveness of operation GMP using self-assessment evaluation for primary GMP of dried fruits and vegetables. The self-assessment evaluation for Primary GMP standard, it is a ...
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      A Study on Analyzing the Supply Chain and Value Chain for Developing the Community Enterprises and One Tambon One Product 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      Marit HASSACHU; มาริษ หัสชู; BHUNDIT INNAWONG; บัณฑิต อินณวงศ์; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 18/6/2021)
      The objective of this research is to study supply chain, value chain, and factors affecting the value addition to processed agricultural products of One Tambon One Product (OTOP) entrepreneurs which are the processed fruit ...
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      Application of analysis method of material flow cost accounting for reduce the waste of the processing of toasted coconut 

      คอลเลคชัน: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      ประเภทผลงาน: Thesis
      ธนวุฒิ ไพฑูรย์วัฒนกิจ (Silpakorn University, 18/6/2021)
      The objective of this research is to apply the material flow cost accounting technique to improve the efficiency of crispy coconut production process. Material Flow Cost Accounting (MFCA) is one of the tools for environmental ...


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