Published: 08-06-2022

Articles

Pigments from halophilic bacteria isolated from salty fermented foods, bioactivity and safety for further development as bio/natural-food additives

Wichitra Sricharoen, Nattida Chotechuang, Cheunjit Prakitchaiwattana

1-14

PDF

Improved sensory acceptance and cytotoxicity to breast cancer cell line of instant germinated black rice yogurt supplemented with gellan gum

Naruemon Mongkontanawat, Thongjuan Khunphutthiraphi

15-29

PDF

Foodborne disease outbreaks linked to consumption of bakery products in Bhutan

Vishal Chhetri, Tshering Dorji, Adeep Monger

30-38

PDF

Tangerine wine fermentation and acceptability of formulated wine

Varapha Kongpensook, Vijuckana Navarattara, Chayapa Yiengveerachon

39-49

PDF

Development of crispy fried Pla-ra product using prototype from accelerated fermentation with autochthonous bacterial starter

Atchariya Suriya, Sarn Settachaimongkon

50-60

PDF

Supplementation of combined tomato powder and bacterial cellulose in chicken Chinese sausage

Srinual Jantathai, Bussagon Thongbai, Duljira Sukboonyasatit, Saranya Tunakeaw, Nappaporn Wannarot

61-73

PDF

Product development of functional beverage from jambolan (Syzygium cumini) juice supplemented with rambutan syrup

Thongjuan Khunphutthiraphi, Nipaporn Kangkawisut

74-86

PDF

Effects of baking time and temperature on product quality of ready to eat crispy stretched shrimp

Nipaporn Kangkawisut, Thongjuan Khunphutthiraphi, Rungroj Tubklang

87-96

PDF