Table of Contents

Articles

Effect of pectin and gellan gum on particles and added solids’ stability in drinking fermented goat milk Ukrit Jaroenkietkajorn, Sakda Mahapokai, Sukanya Wichchukit

PDF 1-6

Comparative study on protein digestibility, protein patterns, antioxidant activities of raw, cooked and fermented soybeans Sunantha Ketnawa, Yukiharu Ogawa

PDF 7-16

Morphological structure, starch fractions and starch digestibility of three pigmented rice cultivars cooked by microwave cooking Sukanya Thuengtung, Yukiharu Ogawa

PDF 17-22

Effect of maturity on in vitro starch digestibility of Saba banana [Musa ‘saba’ (Musa acuminata x Musa balbisiana)] Florencio Collado Reginio Jr., Sunantha Ketnawa, Takeo Shiina, Yukiharu Ogawa

PDF 23-28

Anti-inflammatory, antioxidant and quinone reductase inducing effects of Lumyai Thao (Dimocarpus longan var. obtusus) seed extract Viriya Nitteranon

PDF 29-35

Nutritional and antioxidant properties of selected-commercial mushroom in Thailand Krittalak Pasakawee, Panida Banjongsinsiri, Nowwapan Donrung, Jirawat Satiankomsorakrai

PDF 36-40

Effect of processing step and condition for Japanese green tea manufacturing process on structural attribute of tea leaves and antioxidant activity of tea infusion Wei Qin, Ryutaro Yamada, Takuya Araki, Yidi Cai, Yukiharu Ogawa

PDF 41-45

Development of Thai emotion lexicon for coffee drinking using word association and check-all-that-apply methods. Ammaraporn Pinsuwan, Suntaree Suwonsichon, Penkwan Chompreeda, Witoon Prinyawiwatkul

PDF 46-52

Effect of mixed high amylose rice flour on pasting properties and texture of rice noodles Jane Likitcholatarn, Pitiporn Ritthiruangdej, Pinthip Rumpagaporn, Namfone Lumdubwong, Savitree Ratanasumawong

PDF 53-58

Storage stability of mayonnaise using mangosteen nanofibrillated cellulose as a single emulsifier Pornsuda Choublab, Thunnalin Winuprasith

PDF 59-66

Functional properties of vegetable powder and the application in pudding for elderly Chanika Chimkerd, Thunnalin Winuprasith

PDF 67-72

Factors affecting stability of lycopene and ß-carotene from Gac aril powder by freeze drying Narisara Kumkong, Benjawan Thumthanaruk, Panida Banjongsinsiri

PDF 73-78

Development of calcium enriched rice pasta by extrusion process Chutima Mattar, Wannasawat Ratphitagsanti

PDF 79-85

Addition of dietary fiber for enriched nutrition of gluten-free Macaroni Arunwadee Sukchum, Wannasawat Ratphitagsanti

PDF 86-92

Functional properties of dual-modified rice starch Piyarat Sirivongpaisal

PDF 93-98

Effect of pre-treatment and drying temperature on physical properties, bioactive compounds and antioxidant activity of Gac powder Aldila Setiawati, Chutamat Niwat

PDF 99-104

Effect of protein hydrolysis on physical properties and antioxidant activities of cow’s milk Sasiprapa Vanitcharoen, Nattapol Tangsuphoom, Uthaiwan Suthisansanee, Chalat Santivarangkana

PDF 105-110

Effect of spray-dried rice bran extract on inhibition of enzymatic browning in potato puree Supakit Threranukool, Supatcha Kubglomsong, Chockchai Theerakulkait

PDF 111-115

Effects of beeswax on properties and biodegradation of baked corn starch foam Surapong Meechai, Nattapong Sae-Lee, Supranee Kaewpirom

PDF 116-121

Development of fish cracker from surimi supplemeted with pumpkin Jariya Sukjantra, Nutchanet Tayeh

PDF 122-128

Evaluation of antioxidant and antifungal activities of pumpkin by-product and its application in banana Paweena Jarungjitaree, Matchima Naradisorn

PDF 129-133