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

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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

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Foodborne disease outbreaks linked to consumption of bakery products in Bhutan

Vishal Chhetri, Tshering Dorji, Adeep Monger

30-38

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Tangerine wine fermentation and acceptability of formulated wine

Varapha Kongpensook, Vijuckana Navarattara, Chayapa Yiengveerachon

39-49

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

Atchariya Suriya, Sarn Settachaimongkon

50-60

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

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

61-73

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

nipaporn kangkawisut, Thongjuan Khunphutthiraphi

74-86

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

Nipaporn Kangkawisut, Thongjuan Khunphutthiraphi, Rungroj Tubklang

87-96

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