RSS 1.0Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
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Efficiency Improvement of Quality Control ProcessA case Study of Pet Food Product
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 2/7/2021)This research aims to improve the efficiency of the pet food product quality inspection process. The researcher has chose to study in the canned tuna industry for pet food to help the factory to reduce production costs and ... -
Development of Fresh Wheat Noodles Supplemented with Coenzyme Q10
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(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 ... -
Effect of pH adjustment and hydrocolloids on stability of coconut sugar syrup
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(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 ... -
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 - เทคโนโลยีอาหารType: Thesis(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 ... -
Modification of Tapioca Starch by Open-pan Dry Heating
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(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 ...