Extraction of anthocyanins and lipid from and seed of Garcinia mangostana L. by ultrasound-assisted extraction (UAE)
by Lawan Hiranrangsee
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Extraction of bioactive from Thananakha (Naringi Crenulate) and their application in Soap
by Tin Mar Lar Thein
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Extraction of crystalline nanocellulose from banana pseudostems and its utilization in developing bio-nanocomposite film
by Shrestha, Pratiksha
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Extraction of polyphenols from longan seeds and production of longan beverages
by Petcharat Sangkamkad
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Extraction, characterization and application of phenolics from cinnamon barks and banana peels
by Sirorat Jaisanti
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Factors affecting beeswax emulsion properties and stability
by Yada Lekdumrongsak
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Fed batch cultivation of heterotrophic Nitzschia alba for the enhanced production of biomass
by Uthra, Chandrasekaran
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Formulation and physicochemical characterization of astaxanthin loaded polysaccharide-protein based emulsion and evaluation of its bioaccessibility
by Nuntarat Boonlao
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Formulation and physiochemical characterization of astasanthin loaded polysaccharide-protein based emulsion and evaluation of its bioaccessibility
by Nuntarat Baoonlao
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Formulation of gluten free bread and frozen dough from riceberry flour
by Nareerut Pangjun
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Formulation of nanoemulsion of bioactive extracts in seed oil of moringa oleiferaby phase inversion and ultrasonic emulsification methods
by Pantaree Boonpanya
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Formulation optimization for preparation and characterization of chitosan-peptide nanoparticle from poultry feather
by Chokpipat Wonglamai
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Formulation, optimization and effects of hydrocolloids on the development of corn and proso millet based gluten-free noodles
by Dahal, Anuja
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Fortification of alkaline water by encapsulated bilberry anthocyanin in biopolymeric beads and in vitro studies for targeted delivery in Colon
by Supriya, Rashmi
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Frozen catfish supply chain management in Vietnam : a case study of a medium scale company vs a large scale company
by Nguyen Thi Anh Tuyet
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Functional properties and antimicrobial activities of banana (Musa Sapientum L) flower proteins
by Kewalee Sitthiya
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Gender differentiated issues in balancing work and education for working children in the context of the tourist boom : a case study of the Angkor Park in Siem Reap, Cambodia
by Var Vannaksereyraksmey
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Genomic analysis and effect of microbial diversity in vertical aquaponic system
by Shrestha, Riya
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Green technology based extraction and evaluation of bromelain and other bioactive peptides from pineapple industrial waste for their value addition
by Thatchajaree Mala
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Green technology based extraction of protein hydrolysates from chicken eggshell membrane, characterization of their bioactive properties and formation of stable food emulsions.
by Jain, Surangna
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |