AIT Asian Institute of Technology

Browse by Academic Program/FoS

Effects of light intensity and photoperiod time for biomass production of chlorella vulgaris by Lal, Aditya Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effects of osmotic pre-treatment and vacuum frying conditions on the quality of pumpkin chips by Pattaraporn Piyalungka Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effects of processing conditions on quality of quick cooking brown rice by Siwadol Sukjitam Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effects of soxhlet extraction and canning method on physical properties and charantin content of bitter melon (Momordica charantia) drink by Rinnawat Chaijalearn Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Effects on quality of processing instant blended aromatic rice (KDML 105) and black rice (Hom Nil) by Tanakorn Jantaraprapa Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Electronic nose for discrimination of Thai rice wine by Arparat Huttasan Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Encapsulation of phytase enzyme in alginate-soy protein isolate based beads for monogastric animal feed formulation by Jiraporn Kaowmek Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Encapsulation of virgin coconut oil in blends of soy/rice protein, chitosan and gum arabic by Thuzar Mon Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enhanced functional value of banana juice with moringa oleifera leaves extract and its characterization by Anwar, Atiqa Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enhanced vaibility of Lactobacillus Plantarum in probiotic enfiched coffee by Truong Phuong Mai Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enhanced viability of Lactobacillus Plantarum in probiotic enriched coffee by Troung Phuong Mai Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enhancement of the stability and functional properties of hen egg white lysozyme via glycation process with crystalline nanocellulose as a nano-scale support by Inggyin Suu Lwin Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enhancing bio-accessibility and oral bioavailability of colostrum proteins by engineered nano particulate-based delivery systems by Umar, Muhammad Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enhancing growth rate, carcass yield and meat quality of Abergelle and Begait sheep breeds through feed management by Gebretsadik, Zelealem Tesfay Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enhancing nutrient value of sorghum by fermentation and the application in bakery product by Istianah, Nur Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enriched biomass production and encapsulation of microalgae for novel food production by Su Aye Aye Hlaing Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enzymatic delignification of lignocellulosic rice straw and water hyacinth for biofuel application by Blanca, Melanie C. Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enzymatic hydrolysis of defatted peanut cake and its effecs on functional properties and antioxidant capacity of peptides. by May Kyar Nyo Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enzymatic production of xylooligosaccharides from coconut husk and their prebiotic effects on growth of Lactobacillus plantarum by Krittayawan Bhumiwat Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Enzyme assisted starch extraction from cassava roots by Kyawt Kay Kay Khine Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)