AIT Asian Institute of Technology

Browse by Academic Program/FoS

Modification of corn distillers dried grains with solubles by probiotics by Pruet Pathirapong Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Modification of rice noodle texture using blends of starches an hydrocolloids by Qazi, Ihsan Mabood Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Modified chitin as substrate for chitin deacetylase and as adsorbent for wastewater treatment by Karuppuswamy, Renuka Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Mold growth and ochratoxin a formation in coffee beans by Vo Thi Kim Oanh Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Molecular cloning, expression and characterization of novel cellulases from metagenomic DNA of buffalo rumen by Akbar, Tanzeem Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Monitoring textural changes in raw and cooked potatoes by near-infrared spectroscopy by Nguyen Thai Loc Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Monitoring the properties of the heat-treated cassava starch by near infrared spectroscopy by Pansa Liplap Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Multiplex PCR for rapid detection some of seafood pathogens by Tran Thi Cue Phuong Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Multiplex Polymerase Chain Reaction (PCR) for the detection of food pathogens by Nguyen Thi Hong Hoa Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Nanolaminated edible coating with layer-by-layer (LbL) deposition of biopolymers to enhance the shelf life and in situ effects on strawberry by Adhikari, Manita Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
New Pretreatment methods for lignocellulosic residue for second generation bioethanol production by Guragain, Yadhu Nath Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Optimazation of ligh conditions to improve the growth of cordyceps militaris and development of encapsulation system to enhance its stability by Tu Trinh Thi Nguyen Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Optimization and evaluation of molecular methods for rapid detection and quantification of salmonella enterica in contaminated food by Rathnayaka, R.M.U.S.K. Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Optimization and formulation of 'Maseura' as nutritionally enriched functional food product from underutilized crops taro tubers and Black Soybean by Lamichhane, Anita Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Optimization of biodiesel production from refined and used cooking oil by Krishnan, Smitha Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Optimization of carrier formulation to enhance stability and to control the release of bioactive compounds from spray-dried garlic extract by Dang Bao Pham Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Optimization of crystal stick sugar production from Nipa palm sap (Nypa fruticans) by Nattha Pawasuttikul Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Optimization of drum drying process parameters for pumpkin powder production and its substitution in rice noodles by Vu Thi Than Dao Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Optimization of drying method and other parameters during encapsulation of vitamin E by Pacharawan Moolsadang Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Optimization of formulation and fermentation of Laotian fermented pork sausage (Som Moo) using different starter cultures by Thipphavong Khambang Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)