Now showing items 1-5 of 154

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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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      Charaterization of fatty acid and triacylglycerol compositions, physicochemical properties and crystallization and melting behavior of coconut testa oil 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      อรพรรณ ศิริจิตร (Silpakorn University, 4/7/2023)
      Virgin coconut oil has been reported to provide many health benefits such as increasing the fat metabolite, having high antioxidant, being anti-cancer and decreasing the chance of having cardiovascular disease. As a result, ...
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      Effect of Adding Basil seed powder on Gluten-Free Sourdough Bread Made from Rice Flour, Tapioca Starch and Corn Flour 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      ณัฐวุฒิ สิทธานครินทร์ (Silpakorn University, 4/7/2023)
      Sourdough bread has an elastic crumb, a sour taste, and a hard crust. At present, gluten-free sourdough (GFS) bread was developed for celiac patients. However, most of gluten-free foods are prepared from refined flour or ...
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      Crystallization behavior of cocoa butter and illipe butter blends and cocoa butter and illipe stearin blends 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      ชนัณรัศม์ เฉลิมชาติโภคิน (Silpakorn University, 4/7/2023)
      Cocoa butter (CB) is the main fat ingredient in chocolate. Currently, demand for chocolate is increasing while CB production is decreasing because of climate and environmental change, resulting in higher CB prices. Therefore, ...
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      Reduction of grainy texture in margarines by interesterification 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      ศิรินภา รุ่งแสง (Silpakorn University, 4/7/2023)
      One of the main concerns regarding to the quality of butter blend margarines is the development of large and spherical fat crystals resulting in grainy texture. In order to solve the problem of grainy texture in butter ...

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