OPAC : Khon Kaen University Library

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An alternative approach of idea generation in food product development process /

Author

Kallayanee Tengpongsathon.

Call Number

HF K14

Location

Central Library

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Characteristics of high potential antimicrobial producing lactic acid bacteria isolated from traditional Thai fermented minced fish (SOM-FAK) and their application as starter cultures /

Author

Sumeth Piayura.

Published

Doctor of Philosophy Thesis in Food Technology, Graduate School, Khon Kaen University,

Call Number

THE430

Location

Central Library

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Characterization of phenolics in KKU-hybrid waxy purple corn and the effect of cooking methods on its bioactives and antioxidant activity /

Author

Kawinchaya Saikaew.

Published

Doctor of Philosophy Thesis in Food Technology, Graduate School, Khon Kaen University,

Call Number

SB K22 2016

Location

Central Library

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Characterization, identification and selection of lactic acid bacteria isolated from Thai traditional fermented sausage (Mhom) for their potential use as starter cultures /

Author

Wannee Samappito.

Call Number

TS W249

Location

Central Library

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Chemical and biochemical properties of hybrid catfish fillet and textural properties of its minced gel = สมบัติทางเคมีและชีวเคมีของชิ้นปลาดุกบิ๊กอุยแล่ และสมบัติทางลักษณะเนื้อสัมผัสของเจลเนื้อปลาบด /

Author

Channarong Chomnawang.

Call Number

TX C458

Location

Central Library

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Consumer research techniques to design a new snack product /

Author

Wiwat Wangcharoen.

Call Number

TP W834

Location

Central Library

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Drying characteristics, drying models and storage stability of Orthosiphon aristatus leaves /

Author

Vorapong Klungboonkrong.

Published

The Degree of Doctor of Philosophy in Food Technology, Graduate School, Khon Kaen University,

Call Number

TP V953D 2016,QV V953D 2016

Location

Central Library
Associated Medical Sciences Library

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Effect of different drying methods and storage on quality attributes of Andrographis Paniculata (Burm. F) nees leaves /

Author

Chayanant Tummanichanont.

Published

Doctor of Philosophy Thesis in Food Technology, Graduate School, Khon Kaen University,

Call Number

THE47

Location

Central Library

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Emotion-wellness based measurement in development of Thai herbal drinks with Krachai Dam (Kaempferia parviflora) /

Author

Pannapa Hanmontree.

Published

Doctor of Philosophy Thesis in Food Technology, Graduate School, Khon Kaen University,

Call Number

THE730

Location

Central Library

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Extraction, Purification and characterization of amylases from Paederia foetida Linn. and its application/

Author

Patumporn Sottirattanapan.

Published

Doctor of Philosophy Thesis in Food Technology, Graduate School, Khon Kaen University,

Call Number

The336

Location

Central Library

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Fatigue measurement scale evaluation in cross cultural context /

Author

Kritsda Khajarern.

Call Number

BF K92

Location

Central Library

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Formation and disinfection of Listeria spp. biofilm and transfer model of Listeria spp. biofilm to cooked sliced chicken fillets /

Author

Patimakorn Pasuwan.

Call Number

TP P298

Location

Central Library

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Influence of drying conditions on quality aspects and changes during storage spinny bitter gourd (Momodica cochinchinensis (Lour.) Spreng) /

Author

Wittawat Trirattanapikul.

Published

Doctor of Philosophy Thesis in Food Technology,Graduate School,Khon Kaen University,

Call Number

THE49

Location

Central Library

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Influence of mild-subcritical water extraction and peptide-phenolic interaction on the antioxidant activity of cold pressed defatted rice bran hydrolysate /

Author

Wipavadee Punnongwa.

Published

Doctor of Philosophy Thesis in Food Technology, Graduate School, Khon Kaen University,

Call Number

THE739

Location

Central Library

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LAB starter culture isolated and screened from local indigenous in fermented beef sausage (NAEM-NEUA) and their application in fermentation with chitosan /

Author

Titinan Buaban.

Published

Doctor of Philosophy Thesis in Food Technology , Graduate School, Khon Kaen University,

Call Number

THE735

Location

Central Library

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Found: 23 Titles

An alternative approach of idea generation in food product development process /

Characteristics of high potential antimicrobial producing lactic acid bacteria isolated from traditional Thai fermented minced fish (SOM-FAK) and their application as starter cultures /

Characterization of phenolics in KKU-hybrid waxy purple corn and the effect of cooking methods on its bioactives and antioxidant activity /

Characterization, identification and selection of lactic acid bacteria isolated from Thai traditional fermented sausage (Mhom) for their potential use as starter cultures /

Consumer research techniques to design a new snack product /

Drying characteristics, drying models and storage stability of Orthosiphon aristatus leaves /

Effect of different drying methods and storage on quality attributes of Andrographis Paniculata (Burm. F) nees leaves /

Emotion-wellness based measurement in development of Thai herbal drinks with Krachai Dam (Kaempferia parviflora) /

Extraction, Purification and characterization of amylases from Paederia foetida Linn. and its application/

Fatigue measurement scale evaluation in cross cultural context /

Formation and disinfection of Listeria spp. biofilm and transfer model of Listeria spp. biofilm to cooked sliced chicken fillets /

Influence of drying conditions on quality aspects and changes during storage spinny bitter gourd (Momodica cochinchinensis (Lour.) Spreng) /

Influence of mild-subcritical water extraction and peptide-phenolic interaction on the antioxidant activity of cold pressed defatted rice bran hydrolysate /

LAB starter culture isolated and screened from local indigenous in fermented beef sausage (NAEM-NEUA) and their application in fermentation with chitosan /

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Found: 23 Titles

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