Prevalence and safety concerns of antibiotic residues in dairy milk of Kathmandu Valley, Nepal
by Khanal, Bal Kumari Sharma
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Probiotic lactobacillus casei release from calcium alginate beads coated with chitosan
by Khamsing Louangsihalath
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Process Optimization of Xylitol Production Through Ultrasound-Assisted Alkaline Pretreatment and Enzymatic Hydrolysis Followed by Fermentation from Sugarcane Bagasse
by Thapa, Sabitri Siris
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Product Development and Quality Evaluation of Broken Rice-Soybean Based Milk
by Sam Sambath
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production and Characterization of Fermented Coconut Beverage Using Kefir Grains and Mixed Cultures of Probiotics
by Tabkrich khumsap
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production and evaluation of probiotic in fruit juices
by Nguyen Thi Nhu Mai
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production and evaluation of rice milk probiotic drinking yogurt
by Kannika Suhatthaphorn
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production and modeling of probiotic Lactobacillus casei growth in batch and fed batch fermentation
by Montalbo, Melissa T.
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production by lintnerization-autoclaving and physicochemical characterization of resistant starch III from sago palm (Metroxylon sagu rottb)
by Pratiwi, Wiwit Sri Werdi
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production of carboxylmethyl cellulose from rice straw for food applications
by Suranya Triakarabenjakul
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production of cassava based composite bread with improved functional characteristics
by Wikanda Wongrinthramathee
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production of leaf protein concentrate from cassava leaves
by Asamaporn Juttupornpong
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production of monoclonal antibodies against pathogenic Staphylococcus aureus by phage display
by Khin Ma Ma Htwe
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production of nanoscale cellulose from rice straw by the fermentation of Trichoderma reesie
by Wuthichai Jomnui
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production of pineapple juice concentrate by microwave vacuum evaporation
by Rittichai Assawarachan
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production, characterization and antimicrobial properties of nanofibers from coconut husk by fermentation with rumen microbes
by Chum Chantha
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Production, characterization and application of thermostable xylanase from Bacillus licheniformis GRE7
by Kiddinamoorthy, Jeyagowri
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Protective effects of carrier and enzyme-chitosan cross linking reaction during spray drying of proteolytic enzyme extract from papaya (Carica papaya) peels
by Arellano, Camella Anne Acharon
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Purification, characterization and application of lectin from Abrus precatorius seeds
by Pham Huong Lien
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Qualitative analysis of tetracycline residues and evaluation of antibiogram of salmonella and vibrio isolates from whiteleg shrimp
by Thazin Oo
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |