AIT Asian Institute of Technology

Browse by Academic Program/FoS

The study of optimum rice cooking methods developed for aseptic cooked rice by Kamolrat Sakullertpasuk Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Thermal processing effect on the quality of cooked brown and parboiled rice in retortable pouches by Arunothai Puangmanee Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Tht effects of frying conditions on puffed germinated purple rice by Ampa Somsak Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Transport phenomena and frying conditions on fried rice crackers by Jirawan Maneerote Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Ultrasonic alkaline assisted extraction of protein from defatted rice bran and its properties and applications by Thutiyaporn Chittapalo Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Ultrasonic assisted and microwave methods for extraction of bioactive from pineapple waste and encapsulation of bromelain by Rathnakumar, Kaavya Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Ultrasonic assisted extraction of carotenoids from banana peels and effect of lights on their degradation by Neupane, Laxmi Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Ultrasonication assisted process for crystal size reduction of honey from Nepal and evaluation of their bioactive properties by Karki, Anusha Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Ultrasound assisted extraction (UAE) of phycocyanin from microalgae to enhance its stability by encapsulation by Arpapat Lapinee Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Ultrasound pretreatment of cassava chip slurry to enhance sugar release for subsequent ethanol production by Saoharit Nitayavardhana Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Ultrasound-assisted extraction of proteins from broiler chicken bones : optimization process and product development by Widayati, Silvia Ayu Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Use of irradiation of extend the shelf life of steamed sticky rice, roasted chicken and papaya salad by Tumawadee Theamhong Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Using ohmic heating for separating protein from wastewater of mungbean vermicelli industry by Nataros Wiboonrungson Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Utilization of biodiesel by-product glycerol for the production of 1,3-propanediol by Amika Promtra Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Utilization of wood tops of Eucalyptus camaldulensis fo the production of bio-ethanol by Paphawee Nantarajit Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Value chain development and feasibility studies for innovative product based on large cardamom (Amomumsubulatiom) : a case study in Bhutan by Sonam Dorji Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Viability of Lactobacillus casei after spray drying, subsequent rehydration and storage by Wichittra Supangkaratana Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Viscoelastic characterization of quality changes during staling of white bread by Chitsukon Puttanapichean Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Whey protein concentrates-polysaccharides based microcapsules for controlled release of folic acid by Nongnard Jaroensri Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Computational analysis of molecularly imprinted polymers for selective detection of pesticides by Madala, Sanjay Academic Program/FoS: Food Innovation, Nutrition and Health (FI)