ผลงานนวัตกรรม

Prebiotic potential of turmeric and fingerroot polysaccharides: modulation of human gut microbiota and metabolite profiles in in vitro colonic fermentation

สูตรส่วนผสมของผลิตภัณฑ์เนื้อเทียมเสริมเห็ดหัวลิง

Process-dependent modulation of anthocyanins, phenolics and starch in purple-fleshed sweet potato peel and flesh during thermal processing by steaming and air frying

Extending spring roll sheet shelf life against microbial spoilage using preservative combinations

สูตรคุกกี้ลดพลังงานเพิ่ม ใยอาหารจากแป้งมะพร้าวและเปลือกมะยงชิด

Texture Phenotypes of Fiber-Enriched Extruded Snacks Revealed by Mechanical–Acoustic Analysis, Tribology, and Sensory Mapping

Angiotensin I-converting enzyme (ACE) inhibitory activities of enzymatically hydrolyzed jackfruit seed protein

Antioxidant, anti-inflammatory and cytoprotective potential of enzymatic protein hydrolysate from Moringa oleifera Lam. leaves in lipopolysaccharide-stimulated RAW 264.7 macrophages

Comparative Performance Evaluation Between a Modified Hybrid Dryer and a Commercially-Manufactured Fluidized Bed Agglomerator for Producing Instant Coconut Milk Powder

Effects of drum drying on the nutritional composition, proteomic profile, and functional properties of Wolffia globosa

Effect of Carotenoid Extract on the Properties of Reconstructed Sweet Potato Starch

Influence of low-dose functional agents and long cooling die temperature on physicochemical, functional and digestibility characteristics of microalgae-fortified high-moisture meat analogs

Sustainable Approach to Prolong Cold Storage Shelf Life of Plant-Based Meat Using Lactic Acid Bacteria

Enhanced Nutritional and Bioactive Properties of Riceberry Rice Amazake Lactic Fermented with Thermotolerant Pediococcus acidilactici FSPO-PJ1

Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Ipomoea batatas L.): Steaming Versus Air-Frying