AIT Asian Institute of Technology

Browse by Academic Program/FoS

Green technology-based process optimization for production of peptides from goat’s milk and assessment of their bioactive potentials by Koirala, Sushil Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Growth characterization and control of histamine-forming bacteria in dried anchovies of Southern Thailand by Saowalak Choodang Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Gum arabic and chitosan based edible packaging to enhance shelf life of fresh cut dragon fruit (Hylocereus undatus L.) by Hendri Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Harnessing chitosan-aloe vera gel and aloe extract for photodynamic inactivation of staphylococcus aureus under blue led light for improved food preservation by Sthapit, Ava Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
High power ultrasonication assisted extraction of soybean isoflavones and effect of toasting by Thawunporn Pananun Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Identification and quantification of fragrant genes of different rice varieties using PCR by Ho Ky Quang Minh Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Identification of a mixture in a Thai aromatic rice (Khao Dawk Mali 105) by Jiraporn Sripinyowanich Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Improvement of pineapple puree quality by deaeration and irradiation treatment by Benjar Chutintrasri Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Improvement of tofu by freezing process application on soybean and the addition of hydrocolloids on soybean curd by Dhayutithron Jongjairuksa Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Improving the functional properties of coconut protein by enzymatic hydrolysis by Munasinghe, Peshala Wijayanthi Hewa Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Improving the performance of biocomposites (PLA-soy protein) reinforced with corn husk fiber by Paweena Saenghirunwattana Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
In situ monitoring of enzymatic hydrolysis of tapioca starch : electrochemical measurement and kinetics modelling by Emurigho, Tega Anthony Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
In vitro antimicrobial activity and interactions of plant extracts and antibiotics against multi-drug resistant isolates by Arunagiri, Kalpana Soundappan Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Incorporation of isolated probiotic from fish gut in feed as functional additive for healthy and value added fish production by Kumaree, Kishore Krisshna Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Increased sensitivity of a PCR for detecting viable food borne pathogens by Kim Davin Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Increased sensitivity of DTD - PCR based detection of food pathogens by metal hydroxide immobilization by Do Thi Thu Huong Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Influence of combined hot air impingement and infrared drying on potato chips by Nattriya Supmoon Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Influence of combined hot air impingement and infrared drying on potato chips by Nattriya Supmoon Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Influence of drying methods on drying kinetics and qualities of white pepper by Pornpimol Tapbuntom Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Influence of far-infrared and superheated steam cooking on chicken breast meat by Mano Suwannakam Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)