AIT Asian Institute of Technology

Browse by Academic Program/FoS

Soy protein isolate-maltodextrin maillard conjugate-based emulsion delivery systems for enhancing the stability and bioaccessibility of lutein by Nuntarat Boonlao Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Studies on phytochemical screening and biological activities of Thai herbal formulations Triphala and Solot Benjakul by Chonthicha Thanathitipong Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Study of bacterial DNA compaction after slow lysis of spheroplast by Shrestha, Pravin Malla Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Study of Fas pre-association and screening of chemical compounds that can affect fas pre-association by Nguyen Thi Minh Huyen Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Study of quality deterioration of shrimp by chemical, microbial and electronic nose analysis by Salvi, Deepti Arvind Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Study of vacuum microwave-assisted extraction of proanthocyanidins from grape seed by Yuwadee Poosiripinyo Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Synergistic antifungal effects of essential oils and lactobacillus plantarum cell-free supernatant against penicillium spp. and in situ effects in rice by Suphamid Sriwattanachai Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Synergistic effects of organic acids and photodynamic treatment against foodborne pathogens by Guragain, Anushuya Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Tetrodotoxin-accumulation of puffer fish (Legocephalus lunaris) and minimization of the toxin in the puffer fish filets by Wikrommanas Auawithoothij Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Thawing of frozen mackerel using the ohmic method by Eakkarat Suebrosplem Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
The development of a drum dryer using the infrared technique in okara powder by Nahathai Puntigo Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
The effect of batter containing granular cold-water-soluble rice flour on properties of deep fried-onion rings by Natchaya Vatcharasuwan Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
The effect of impingement and spiral freezing method on the quality of ready meal (cooked rice and panang curry with shrimp) by Sasiwimon Tabyam Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
The effect of probiotics on food pathogen E. coli 0157:H7 during fermentation and storage of home - made yogurt by Batjantsan, Khishigjargal Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
The effects of carriers and metal complexes of thermal and storage of encapsulated red cabbage extract. by Jakaphan Ratanapoompinyo Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
The effects of operating conditions on pomegranate juice quality during the Ohmic heating process by Theradech Lerdvilaianunt Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
The enzymatic process of biodiesel production from jatropha curcas by Apichart Aroonnual Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
The influence of temperature, controlled atmosphere and pressure on the survival of maize weevil (Sitophilus zeamais) in milled rice by Chankit Benjadumrongkit Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
The modification of sago starch by heat-moisture treatment for noodle production by Tanapak Songkhramchai Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
The optimization of fermentation conditions for arachidonic acid production by Halophytophthora spinosa var. lobata (BCC6563) by Patcharee Tirakom Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)