Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร: Recent submissions
Now showing items 1-5 of 166
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Quality Improvement of Gluten-free Bread Made from Corn Flour and Cassava Starch by Adding Pumpkin Seed Protein Concentrate
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 28/11/2025)The objective of this study was to investigate the quality improvement of gluten-free bread made from corn flour and cassava starch by adding pumpkin seed protein concentrate (PSPC). The study also examined the influence ... -
Implementation of Failure mode and effects analysis (FMEA) combined with Food Safety Management Systems (ISO 22000) in the food additive manufacturing industry : A case study
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 4/7/2025)This study aims to apply Failure Mode and Effects Analysis (FMEA) combined with the Food Safety Management System (ISO 22000) in the food additive manufacturing industry to enhance risk management efficiency and improve ... -
Waste reduction in rice noodle packaging process using quality control tools
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 4/7/2025)This research aims to reduce waste in the noodle packaging process by using quality tools, which are analysis techniques that help understand the problem and provide information that can be used to solve problems in finding ... -
Development of meat ball analogue from soy protein, wheat gluten and young jackfruit
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 4/7/2025)The purpose of this study was to develop a plant-based meatball analogue by investigating the effect of ratio between soy protein and wheat gluten on physical properties of plant-based meatball analogue for determining a ... -
Development of Reduced Sodium Pork Flavored Seasoning Powderฺ By Potassium chloride and Yeast extract powder replacement
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 28/11/2025)The objective of this study was to reduce sodium in pork flavored seasoning powder by substitution with potassium chloride and yeast extract powder. The experiments included the replacement of sodium chloride with only ...