Vol. 13 No. 3 (2016): Food Technology

View Vol. 13 No. 3 (2016): Food Technology

Walailak Journal of Science and Technology Volume 13, Number 3, March 2016

Published: 2016-03-01

Research Article

Color Characteristics and Maillard Reactions of Chicken Meat Jerky with Different Sweeteners during Storage

Pirinya WONGWIWAT, Saowakon WATTANACHANT

141-155
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Phosphate Transporter Based Genetic Diversity of Eleusine coracana L., Varieties

Chandra Mohan MEHTA, Kajal SRIVASTAVA, Tapan MOHANTA, Anil Kumar SHARMA

157-164
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Quality Profiles of Pasteurized Palm Sap (Borassus flabellifer Linn.) Collected from Different Regions in Thailand

Phisut NAKNAEN, Mutita MEENUNE

165-176
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Physicochemical Properties and Nutritional Compositions of Foamed Banana Powders (Pisang Awak, Musa sapientum L.) Dehydrated by Various Drying Methods

Phisut NAKNAEN, Phantipha CHAROENTHAIKIJ, Paramaporn KERDSUP

177-191
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Pulsed Vacuum Osmotic Dehydration of Cherry Tomatoes: Impact on Physicochemical Properties and Probiotics Entrapment

Pheeraya CHOTTANOM, Thorung PRANIN, Kamontip SHOPKA, Narumon NASINSORN, Pariyaporn ITSARANUWAT

193-204
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Research on Using Natural Coating Materials on the Storage Life of Mango Fruit cv. Nam Dok Mai and Technology Dissemination

Apiradee MUANGDECH

205-220
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Environmental Impact Evaluation of Community Composting by Using Life Cycle Assessment: A Case Study Based on Types of Compost Product Operations

Rizki AZIZ, Panalee CHEVAKIDAGARN, Somtip DANTERAVANICH

221-233
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