Co-bioaugmentation with microalgae and probiotic bacteria: Sustainable solutions for upcycling of aquaculture wastewater and agricultural residues into microbial-rice bran complexes

Co-bioaugmentation with microalgae and probiotic bacteria: Sustainable solutions for upcycling of aquaculture wastewater and agricultural residues into microbial-rice bran complexes

จำนวนผู้เข้าชม : 8
A novel source of phytochemical and bioactive peptide from fermented mushroom trimming waste extract by Bifidobacterium longum

A novel source of phytochemical and bioactive peptide from fermented mushroom trimming waste extract by Bifidobacterium longum

จำนวนผู้เข้าชม : 12
Prebiotic effect of spices, herbs and Thai curry under in-vitro digestion on attachment of probiotic bacteria on large intestine Caco-2 cells

Prebiotic effect of spices, herbs and Thai curry under in-vitro digestion on attachment of probiotic bacteria on large intestine Caco-2 cells

จำนวนผู้เข้าชม : 11
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat

Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat

จำนวนผู้เข้าชม : 103
Investigation of transglutaminase incubated condition on crosslink and rheological properties of soy protein isolate, and their effects in plant-based patty application

Investigation of transglutaminase incubated condition on crosslink and rheological properties of soy protein isolate, and their effects in plant-based patty application

จำนวนผู้เข้าชม : 143
The effects of rice bran oil, coconut oil and homogenisation pressure on the properties of oil-in-water emulsion loaded baicalein

The effects of rice bran oil, coconut oil and homogenisation pressure on the properties of oil-in-water emulsion loaded baicalein

จำนวนผู้เข้าชม : 115
The effect of concentration on rheological properties of sago (Metroxylon sagu) starch

The effect of concentration on rheological properties of sago (Metroxylon sagu) starch

จำนวนผู้เข้าชม : 99
Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts

Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts

จำนวนผู้เข้าชม : 109
Effect of mechanical treatment from extrusion process on physicochemical properties of okara cellulose powder

Effect of mechanical treatment from extrusion process on physicochemical properties of okara cellulose powder

จำนวนผู้เข้าชม : 98
Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food

Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food

จำนวนผู้เข้าชม : 112
Identification of the protease inhibitory domain of Trichinella spiralis novel cystatin (TsCstN)

Identification of the protease inhibitory domain of Trichinella spiralis novel cystatin (TsCstN)

จำนวนผู้เข้าชม : 98
Extraction, Characterisation and Evaluation of Antioxidant and Probiotic Growth Potential of Water-Soluble Polysaccharides from Ulva rigida Macroalgae

Extraction, Characterisation and Evaluation of Antioxidant and Probiotic Growth Potential of Water-Soluble Polysaccharides from Ulva rigida Macroalgae

จำนวนผู้เข้าชม : 135
Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion

Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion

จำนวนผู้เข้าชม : 138
Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption

Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption

จำนวนผู้เข้าชม : 128
Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder

Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder

จำนวนผู้เข้าชม : 141