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AIT Thesis no.FB-12-16
Autolysis and ultrasonic-assisted extraction of protein hydrolysates from white shrimp head (Penaeus vannamei) and application in food emulsion
by Navarose Putmuang
AIT Thesis no.FB-12-17
PLA-cassava flour/pulp based biocomposite sheet as a food container
by Panitthida Ruchutrakool
AIT Thesis no.FB-12-18
Effects of hydrocolloids on physical properties and protein concentration of chickpea flour
by Singh, Kumar Purnendu
AIT Thesis no.FB-12-19
Single screw extrusion processing of white flakes and soybean meal based feed for Nile tilapia (Oreochromis niloticus)
by Khanal, Jyotsna Shresths
AIT Thesis no.FB-12-20
Effects of lactic fermentation on total polyphenol content and antioxidant activity of ginger (Zingiber officinale roscoe), galangal (Alpinia galanga Linn) and Java turmeric (Curcuma xanthoriza Roxb)
by Ramdhan, Tezar
AIT Thesis no.FB-12-21
Enhanced viability of Lactobacillus Plantarum in probiotic enriched coffee
by Troung Phuong Mai
AIT Thesis no.FB-12-22
Incorporation of isolated probiotic from fish gut in feed as functional additive for healthy and value added fish production
by Kumaree, Kishore Krisshna
AIT Thesis no.FB-13-01
Fortification of alkaline water by encapsulated bilberry anthocyanin in biopolymeric beads and in vitro studies for targeted delivery in Colon
by Supriya, Rashmi
AIT Thesis no.FB-13-02
Carboxymethylatation of kappa carrageenan and evaluation of physicochemical and antibacterial activities
by Sadiq, Muhammad Bilal
AIT Thesis no.FB-13-03
Enzymatic production of xylooligosaccharides from coconut husk and their prebiotic effects on growth of Lactobacillus plantarum
by Krittayawan Bhumiwat
AIT Thesis no.FB-13-04
Functional properties and antimicrobial activities of banana (Musa Sapientum L) flower proteins
by Kewalee Sitthiya
AIT Thesis no.FB-13-05
Isolation of pathogens in eggs from farms and markets in Thailand and analysis of their resistance to commercial antibacterials and lactobacilli
by Siriporn Chaemsanit
AIT Thesis no.FB-13-06
Production, characterization and antimicrobial properties of nanofibers from coconut husk by fermentation with rumen microbes
by Chum Chantha
AIT Thesis no.FB-13-07
Effect of fermentation temperature and types of bean on Thai traditional fermented soy sauce
by Proudponn Sumetha-Aksorn
AIT Thesis no.FB-13-08
Comparison of bioethanol production from corn and tapioca starch by conventional and raw starch hydrolysis processes
by Sarocha Pradyawong
AIT Thesis no.FB-13-09
Effects of freezing rate and reheating methods on qualities of cooked rice
by Suttirat Boonthajit
AIT Thesis no.FB-13-10
Antioxidant properties and superoxide dismutase activity of melon (Cucumis melo) functional beverage
by Witchaya Traichok
AIT Thesis no.FB-13-11
Effects on quality of processing instant blended aromatic rice (KDML 105) and black rice (Hom Nil)
by Tanakorn Jantaraprapa
AIT Thesis no.FB-13-12
Extraction of polyphenols from longan seeds and production of longan beverages
by Petcharat Sangkamkad
AIT Thesis no.FB-13-13
Encapsulation of virgin coconut oil in blends of soy/rice protein, chitosan and gum arabic
by Thuzar Mon