Thesis Abstract : Science and Technology

สถาบันโภชนาการ

• FORMULATION OF BUTTERFLY PEA PETAL EXTRACT-LOADED DOUBLE PICKERING EMULSION STABILIZED BY NANOCRYSTALLINE CELLULOSE AND ITS APPLICATION IN SMART PACKAGING [ 2566 ]

  AUTHOR: PANKAJ KOIRALA

  ADVISOR: Assistant Professor Dr. THUNNALIN WINUPRASITH

• SALT-TOLERANT PROTEOLYTIC BACTERIA FERMENTED CRICKET SAUCE: PHYSICOCHEMICAL PROPERTIES AND IN VITRO ANTIOXIDANT ACTIVITIES [ 2564 ]

  AUTHOR: MILAN DHAKAL

  ADVISOR: Lecturer Dr. SUWAPAT KITTIBUNCHAKUL

• ENCAPSULATION OF ASTAXANTHIN IN PICKERING EMULSIONS AND EMULSION-FILLED HYDROGEL BEADS USING NANOFIBRILLATED CELLULOSE AS AN EMULSIFIER [ 2564 ]

  AUTHOR: SUPAPORN SAECHIO

  ADVISOR: Assistant Professor Dr. THUNNALIN WINUPRASITH

• DEVELOPMENT OF A FUNCTIONAL DRINK AND VINEGAR FROM FERMENTED TEA JUICE [ 2562 ]

  AUTHOR: SAWARIN WISPEN

  ADVISOR: Assistant Professor Dr. Warangkana Srichamnong

• APPLICATION OF ISOTOPE RATIO MASS SPECTROMETRY AND CHEMOMETRICS FOR DETECTION OF COCONUT WATER ADULTERATION [ 2562 ]

  AUTHOR: SANG-ARUN MEEPHO

  ADVISOR: Associate Professor Dr. Kunchit Judprasong

• MODULATING FAT DIGESTION AND ENCAPSULATING -CAROTENE IN EMULSIONS STABILIZED BY NANOCELLULOSE [ 2562 ]

  AUTHOR: ICHLASIA AINUL FITRI

  ADVISOR: Lecturer Dr. Thunnalin Winuprasith

• VITAMIN D CONTENTS IN COMMONLY CONSUMED MUSHROOMS AND THEIR STABILITY AFTER HOUSEHOLD COOKING [ 2562 ]

  AUTHOR: PHILIPDA SUTHIPIBUL

  ADVISOR: Associate Professor Dr. Kunchit Judprasong

• NUTRITIVE VALUES, BIOACTIVE COMPOUNDS, ANTIOXIDANT ACTIVITY, AND EFFECT OF COOKING INDIGENOUS PLANTS IN KANCHANABURI PROVINCE [ 2562 ]

  AUTHOR: PICHAKORN KONGPRAPUN

  ADVISOR: Associate Professor Dr. Kunchit Judprasong

• DEVELOPMENT OF FAT-FREE MULBERRY ICE CREAM [ 2562 ]

  AUTHOR: PATHOMPOL SUWANMONGKOL

  ADVISOR: Associate Professor Dr. Pornrat Sinchaipanit

• LACTIC ACID BACTERIA CO-CULTURE FERMENTATION OF RED BEAN MILK FOR THE DEVELOPMENT OF A FUNCTIONAL BEVERAGE [ 2561 ]

  AUTHOR: JETSARAPORN NAPRASERT

  ADVISOR: Lect.Dr. Varongsiri Kemsawasd

• DEVELOPMENT OF SOFT TOFU BY ADDITION OF CALCIUM SULFATE AND REFINED -CARRAGEENAN [ ]

  AUTHOR: HAFIZH MUHAMMAD NOOR

  ADVISOR: Lect.Dr. Varongsiri Kemsawasd