ผลงานนวัตกรรม

Impact of low-cost drying methods on the formulation and physicochemical properties of functional snack derived from fruits of Solanum torvum Swartz

Shiitake Mushroom Powder as a Novel Flavor Booster for Low-Moisture Extruded Meat Substitute: Optimization of Powder Inclusion and Extrusion Processing

Spray-Dried Multilayer Emulsion System for Encapsulation of β-Carotene and Its Application in Extruded Snack Products

Comparison of Conventional, Ohmic, and Microwave Heating on Quality and Safety of Reduced-Salt Meatballs

Condition-Dependent Aqueous Recovery of Crude Phycoerythrin and Antioxidant-Associated Co-Extractives from Sun-Dried Halymenia Biomass

Impact of hydrocolloid type and addition sequence on properties of dry-heated tapioca flour: Physicochemical, thermal, rheological, and textural characteristics

Combination of whey protein isolate and Sargassum sp. extract on microstructure, tribological properties, and in vitro protein digestibility of reconstituted high-protein beverage models

Longitudinal Assessment of the Canine Fecal Microbiota in Response to Dietary Hempseed By-Product and Oil: A 90-Day Nutritional Intervention Study

Comparative evaluation of Desmodesmus strains for lutein production under different cultivation conditions and carbon sources

Enhancing supply chain efficiency for air transport of horticultural product by simplified heat and mass transfer modelling

ไซรัปอินทผาลัมสดและกรรมวิธีการผลิต

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