AIT Asian Institute of Technology

Browse by Academic Program/FoS

Comparison of bioethanol production from corn and tapioca starch by conventional and raw starch hydrolysis processes by Sarocha Pradyawong Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Comparison of conventional and microwave frying of chicken nuggets and jackfruit chips by Kanokwan Chinsri Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Comparison of spray drying and microwave vacuum for producing mango powder by Teeradate Kongpichitchoke Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Continuous downdraft rice husk gasifier for paddy drying by Charoonsak Somphong Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Controlled processes of drying, storage and hydrothermal treatments for improvement of rice starch quality by Rungarun Hormdok Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Design and development of an evaporative cooling system for tropical fruits and vegetables in transport vehicles by Nattriya Supmoon Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Designing and evaluation of functional foods from underutised legumes and millets by Simmi Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Detection and quantification of genetically modified soybean in the fermented food tempe using real time PCR by Karki, Bishnu Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Detection of 3-monochloropropane-1, 2-diol (3-MCPD) using molecularly imprinted Poly(3-aminophenylboronic acid) by Gunawardena, Samaratunga Don Niroshan Chinthaka Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Determination parameter and mathematical model verification of temperature rise during ohmic pasteurization of mixed orange-carrot juice by Widyasanti, Asri Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Developing a high-quality, ready-to-eat, shelf stable retort pouch shrimp product by Panicha Nasueb Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Developing instant functional drinking yoghurt powder from mixed germinated cereal grains. by Sim Chheko Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Development and characterization of cinnamon oil-based emulsion as biopreservative in raw and pasteurized milk by De Zoysa, Mainmeldura Poshali Nirmani Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Development and characterization of resistant starch from Pathumthani 80 and berry rice and formulation of low glycemic and gluten free noodles by Sujitta Raungrusmee Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Development and evaluation of a polysaccharide-protein based encapsulation system to enhance the stability of folic acid in food and beverage by Rajapakse, Mishenki Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Development and evaluation of e-LIPOSOME for controlled delivery of bioactive compounds in cosmetic application by Jirateep Chusri Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Development and evaluation of encapsulated probiotics (lactobacillus plantarum tistr 050) in alginate-soy protein hydrogel beads in mango juice to enhance their survival and functionality by Ong-Ard Praepanitchai Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Development of a new animal cell bioreactor for monoclonal antibody production by Suthasinee Nilsaeng Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Development of a novel epitope-imprinted polydopamine interface for food allergen recognition by Tabkrich Khumsap Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Development of a supply chain management system for frozen shrimp in Thailand by Sivaporn Wannaiampikul Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)