FOOD RESEARCH Volume 4, Supplementary 4 Food Innovative Asia 2020 |
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Full Papers
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Production and quality evaluation of low glycemic index crispy waffle from whole wheat flour supplemented with type 4-resistant starch and sacred lotus stamen
Kaewmak, N., Chupeerach, C., Suttisansanee, U., Siriwan, D., Chamchan, R., Khemthong, C. and On-nom, N. Available Online: 6 DECEMBER 2020 |
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The production and quality evaluation of low glycemic index crispy waffle from whole wheat flour supplemented with type 4-resistant starch and sacred lotus stamen was studied by Kaewmak et al.
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Effect of partial substitution of Riceberry rice flour on rice noodles quality
Thongkaew, C. and Singthong, J. Available Online: 6 DECEMBER 2020 |
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Thongkaew and Singthong studied the effect of partial substitution of Riceberry rice flour on the quality of rice noodles
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Effect of Jerusalem artichoke (Helianthus tuberosus) powder on quality of glass noodles
Singthong, J. and Thongkaew, C. Available Online: 6 DECEMBER 2020 |
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Singthong and Thongkaew studied the effect of Jerusalem artichoke (Helianthus tuberosus) powder on the quality of glass noodles.
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Effect of extraction solvent and time on the oil yield, total phenolic content, carotenoid and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil
Ishak, I., Ghani, M.A. and Yuen, J.Z. Available Online: 6 DECEMBER 2020 |
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The effect of extraction solvent and time on the yield, total phenolic content, carotenoid and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil was studied by Ishak et al.
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The effect of enzymatic hydrolysis on the antioxidant activities and amino acid profiles of defatted chia (Salvia hispanica L.) flour
Ibrahim, E.S.K. and Ghani, M.A. Available Online: 6 DECEMBER 2020 |
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Ibrahim and Ghani studied on the effect of enzymatic hydrolysis on the antioxidant activities and amino acid profiles of defatted chia (Salvia hispanica L.) flour.
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Product qualities and sensory evaluation of high protein snack bar incorporated with pea protein isolate
Gunyaphan, S., On-nom, N., Suttisansanee, U., Nana, A., Chamchan, R., Khemthong, C. and Chupeerach, C. Available Online: 6 DECEMBER 2020 |
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Gunyaphan et al. evaluated the product quality and the sensorial of high protein snack bar incorporated with pea protein isolate
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Investigation of hydrolyzed ceramide in Thai color rice (Oryza sativa L.) and by-products
Paosila, C., Rumpagaporn, P. and Na Jom, K. Available Online: 6 DECEMBER 2020 |
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Paosila et al. investigated the hydrolyzed ceramide in Thai color rice (Oryza sativa L.) and its by-products.
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Effective microbial disinfection in food industry with hydroxyl radical fumigation
Sangadkit, W. and Kongtrub, J. Available Online: 20 DECEMBER 2020 |
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Sangadkit and Kongtrub evaluated on the efficacy of microbial disinfection in food industry with hydroxyl radical fumigation.
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Survivability of Lactobacillus acidophilus and quality attributes of puffed pounded-unripe rice supplemented with probiotics using a fluidized-bed coating method
Duangkhamchan, W. and Itsaranuwat, P. Available Online: 3 JANUARY 2021 |
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The survivability of Lactobacillus acidophilus and the quality attribute of puffed pounded-unripe rice supplemented with probiotics using a fludized-bed coating method was studied by Duangkhamchan and Itsaranuwat.
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Evaluation of prebiotic potential of Spirogyra sp., Cladophora sp., Caulerpa lentillifera and Caulerpa corynephora
Chadseesuwan, U., Puthong, S. and Deetae, P. Available Online: 17 JANUARY 2021 |
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Chadseesuwan et al. evaluated the potential of Spirogyra sp., Cladophora sp., Caulerpa lentillifera and Caulerpa corynephora as prebiotics.