Now showing items 1-20 of 154

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      The effect of impregnation method and drying temperature on probiotic fortification of dried jackfruit 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Jidapa NOPPHAN; จิดาภา นพพันธ์; BUSARAKORN MAHAYOTHEE; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 1/7/2022)
      The effect of probiotic-impregnation (Lactobacillus casei) methods and drying temperature on viability of L. casei and quality of probiotic-enriched dried jackfruit were examined in this study. Jackfruit bulbs (var. Sithong) ...
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      The effect of sugar substitutes on physicochemical and microstructure properties of reduced sugar coconut milk jelly  

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Aungsima SIRIWATTANASILP; อังศิมา ศิริวัฒนาศิลป์; PRASONG SIRIWONGWILAICHAT; ประสงค์ ศิริวงศ์วิไลชาติ; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 1/7/2022)
      Coconut milk jelly is a Thai dessert containing sucrose as a sweetener providing high calories and negative health effect. Substitution of sucrose with combined bulk sweetener and intense sweetener is an alternative method ...
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      Effects of Freezing  on Drying Kinetics and Quality of Atmospheric Freeze Dried Watermelon 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Wanchanok KAINGAM; วันชนก ไกรงาม; BUSARAKORN MAHAYOTHEE; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 1/7/2022)
      Watermelon is a popular fruit due to its sweetness and refreshing flavor. The main components in watermelon flesh are water and sugars, which cause short shelf life and microbial spoilage. Drying is a common method to ...
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      Extraction and enzymatic browning inhibition of extracts from agricultural by-products 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Peangjai LERDSRI; เพียงใจ เลิศศรี; Pramote Khuwijitjaru; ปราโมทย์ คูวิจิตรจารุ; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 1/7/2022)
      Enzymatic browning is a major problem in fruit and vegetable which is caused by polyphenol oxidases that catalyze the oxidation of phenolic compounds and lead to the forming of brown pigments. The study aimed to evaluate ...
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      Effect of type of sugar on osmotic dehydration process of mango  

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Kakanang LIKITWIWAT; คคนางค์ ลิขิตวิวัฒน์; BUSARAKORN MAHAYOTHEE; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 1/7/2022)
      The objective of this research was to study the diffusion behaviors (diffusion property and diffusion time) of sugar in osmotic dehydrated mango prepared with different osmotic solutions. Four types of sugar including ...
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      Prebiotic properties of pectic-oligosaccharides obtained from subcritical water treatment of passion fruit peel 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Thaweesak TANA; ทวีศักดิ์ ถานะ; Pramote Khuwijitjaru; ปราโมทย์ คูวิจิตรจารุ; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 1/7/2022)
      The study aimed to evaluate the prebiotic properties of pectic-oligosaccharides obtained from subcritical water treatment of passion fruit peel. A batch-type treatment of passion fruit peel in subcritical water provided ...
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      Techno economy analysis of solar green house system and hot air oven for crispy mango value chain 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Patsanan KURDKAEW; ภัสนันท์ เกิดแก้ว; Kanokwan Kingphadung; กนกวรรณ กิ่งผดุง; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 1/7/2022)
      The objective of this research is To study the supply chain and the value chain of mango processing, it was found that the mango supply chain has 4 groups of farmers, collectors, processors and sellers, whose value will ...
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      Development of Gluten-Free Bread Products from Burzupolo Flour and Burzupopie Flour on Physical and Sensory Quality of Products 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Apitchaya HUANGTHONG; อภิชญา ห่วงทอง; BHUNDIT INNAWONG; บัณฑิต อินณวงศ์; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 1/7/2022)
      The upland rice or local rice is a principal plant ensuring food stability of the community,  especially for those living in remote areas or high mountain areas. The upland rice or local rice varieties agriculture, such ...
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      Comparison of yogurt starter powder preparation by spray dry and freeze dry 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Jirapha SASUNUN; จิราภา สาสุนัน; ARUNSRI LEEJEERAJUMNIAN; อรุณศรี ลีจีรจำเนียร; Silpakorn University. Engineering and Industrial Technology (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 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Suchada PANMAN; สุชาดา ปานมั่น; Doungjai Thirathumthavorn; ดวงใจ ถิรธรรมถาวร; Silpakorn University. Engineering and Industrial Technology (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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      Physio-chemical attributes of coconut sap and processing factors to exhibit physical properties of coconut sugar 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Jakkapan TANSUWAN; จักรพันธ์ ตันสุวรรณ์; Bhundit Innawong; บัณฑิต อินณวงศ์; Silpakorn University. Engineering and Industrial Technology (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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      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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      Development of Near-infrared spectroscopy method for fructooligosaccharides in functional banana fig syrup 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Nareenat PHUANGCHEEN; นารีนาถ พวงจีน; Bhundit Innawong; บัณฑิต อินณวงศ์; Silpakorn University. Engineering and Industrial Technology (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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      Effect of drying using a greenhouse solar dryer on the quality and bioactive compounds in Cassumunar ginger (Zingiber montanum (Koenig) Link ex Dietr.). 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Thipharat THAMSALA; ทิพารัตน์ ธรรมสละ; BUSARAKORN MAHAYOTHEE; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (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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      Determination of moisture content and aflatoxin B1 in corn kernel, pepper and peanut using near-infrared spectroscopy 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Ratiporn EKTASAENG; รติพร เอกตาแสง; Busarakorn Mahayothee; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (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 black galingale (Kaempferia parviflora Wall. ex Baker) 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Chariya KWIANWONG; จริยา เกวียนวงษ์; Busarakorn Mahayothee; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (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 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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      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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      The production of trans-free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      รัชติยา ลาคำ (Silpakorn University, 17/8/2018)
      Trans-free interesterified fats were prepared from blends of soybean oil (SBO), palm stearin (PS), and a hard fraction of coconut oil (coconut stearin, CNS) in different ratios (0:70:30, 10:60:30, 20:50:30, 30:40:30 and ...


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