Recent Submissions

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    Efficiency Improvement of Quality Control ProcessA case Study of Pet Food Product 

    Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
    Type: Thesis
    Sawanee TANGBANDIT; สวนีย์ ตั้งบัณฑิต; KANOKWAN KINGPHADUNG; กนกวรรณ กิ่งผดุง; Silpakorn University. Engineering and Industrial Technology (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 ...
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    Development of Fresh Wheat Noodles Supplemented with Coenzyme Q10 

    Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
    Type: Thesis
    Aticha NETRAPUTRA; อธิชา เนตรบุตร; Eakaphan Keowmaneechai; เอกพันธ์ แก้วมณีชัย; Silpakorn University. Engineering and Industrial Technology (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 pH adjustment and hydrocolloids on stability of coconut sugar syrup 

    Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
    Type: Thesis
    Thanatchaporn JAITAB; ธนัชพร ใจตาบ; EAKAPHAN KEOWMANEECHAI; เอกพันธ์ แก้วมณีชัย; Silpakorn University. Engineering and Industrial Technology (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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    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
    Jarinee PAYAKKACHAT; จาริณี พยัคฆชาติ; EAKAPHAN KEOWMANEECHAI; เอกพันธ์ แก้วมณีชัย; Silpakorn University. Engineering and Industrial Technology (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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    Modification of Tapioca Starch by Open-pan Dry Heating 

    Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
    Type: Thesis
    Khemjiranat CHATCHAWAN; เขมจิราณัฐ ชัชวาลย์; Eakaphan Keowmaneechai; เอกพันธ์ แก้วมณีชัย; Silpakorn University. Engineering and Industrial Technology (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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