Table of Contents

Articles

Effect of broken cell percentage in powdered citrus peel tissue on elution of constituent materials to a solvent Yidi Cai, Yukiharu Ogawa

PDF 1-4

Effect of inclusion conditions on characteristics of spray dried whey protein hydrolysate/γ-cyclodextrin complexes Sureerat Rukluarh, Kobsak Kanjanapongkul, Noppadol Panchan, Chalida Niumnuy

PDF 5-12

A preliminary study of high pressure processing effect on quality changes in ‘Nanglae’ pineapple juice during cold storage Nuntawan Chuensombat, Natthakan Rungraeng, Sutthiwal Setha, Phunsiri Suthiluk

PDF 13-18

Effect of mao (Antidesma sp.) pomace supplement on growth performance and economic evaluation of broilers Kochapan Seedarak, Kanda Lokaewmanee

PDF 19-23

Effect of ultraviolet-C (UV-C) irradiation on physicochemical changes of fresh-cut baby corn during storage Nan Theint Ngu Lwin, Piyatida Yotap, Kiaothip Phimmaha, Surassawadee Promyou

PDF 24-29

Application of active edible coating from chitosan incorporated with Cashew (Anacardium occidentale) leaf extracts for extending shelf life of lime fruits Mooksupang Liangpanth, Wirongrong Tongdeesoontorn

PDF 30-40

Effect of carboxymethyl cellulose coating containing ZnO-nanoparticles for prolonging shelf life of persimmon and tomato fruit Mooktida Saekow, Matchima Naradisorn, Wirongrong Tongdeesoontorn, Yasunori Hamauzu

PDF 41-48

Food innovation program in the ASEAN Maria Patricia V. Azanza

PDF 49-54

Effect of sheet forming method on the qualities of gluten-free rice wonton sheet Kajongjit Thongthang, Savitree Ratanasumawong

PDF 55-60

Effect of different drying processes on physical properties and carotenoid content of Gac fruit (Momordica cochinchinensis Spreng.) Sirinthip Pinthong, Kunchit Judprasong, Nuttapol Tangsuphoom, Sitima Jittinandana, Yupaporn Nakngamanong

PDF 61-70

Effect of drying and storage times on aroma quality of Khao Dawk Mali-105 brown rice Ruchirus Muthikul, Supeeraya Arsa, Chockchai Theerakulkait

PDF 71-76

Influence of long-term aging of rice paddy on qualities of fresh and dried rice noodle Natsinee Duangkaew, Wannasawat Ratphitagsanti

PDF 77-82

Screening and identification of acetic acid bacteria (AAB) producing coenzyme Q10 from plant materials Neungnut Chaiyawan, Pornpoj Srisukchayakul, Wanlapa Lorliam, Lawan Chatanon, Somporn Moonmangmee, Jirawat Eiamwat, Taweesak Malimas, Jaruwan Sitdhipol

PDF 83-88

Characterization of O/W Pickering emulsion by NMR Wiphada Mitbumrung, Shingo Matsukawa, Surangna Jain, Thunnalin Winuprasith

PDF 89-93

Preparation and characterization of tapioca starch-chitosan hybrid material by non-solvent precipitation method Apinyaporn Boonsakulthongchai, Ampa Jimtaisong

PDF 94-98

Optimization of polysaccharide extraction from Okra (Abelmoschus esculentus) by using response surface methodology Phanuphong Chaiwut, Punyawatt Pintathong, Natthawut Thitipramote, Sarita Sangthong

PDF 99-105

Effect of solid state fermentation with Trichoderma spp. on phenolic content and antioxidant capacities of mature Assam tea leaves Usa Kritsadaruangchai, Phanuphong Chaiwut, Putarak Chomnunti, Narit Thaochan, Angkana Saikeur, Punyawatt Pintathong

PDF 106-113

Antimicrobial activity of oil extracted from Rana tigerina skin and its impact on gelatin-based film Supatra Karnjanapratuml, Passakorn Kingwascharapong, Sitthipong Nalinanon

PDF 114-119

Postharvest suppression of gray mold (Botrytis cinerea) on peach through application of n-propyl dihydrojasmonate Sirinan Suktawee, Masahiro Shishido, Shanshan Wang, Ampa Kongsuwan, Suthisak Saengtharatip, Takanori Saito, Katsuya Okawa, Hitoshi Ohara, Satoru Kondo

PDF 120-127

Influence of harvest maturity and storage condition on changes on volatile compounds of ‘Phulae’ pineapple fruit Pisoot Yoyponsan, Sukanya Thuengtung, Yukiharu Ogawa, Matchima Naradisorn, Sutthiwal Sethal

PDF 128-139

Application of artificial neural networks in the prediction of fruit damages and hand weight in Cavendish banana Johnson Ogunsua, Rattapon Saengrayap, Habib Ullah, Saowapa Chaiwong

PDF 140-145

Development of pineapple pulp paper modified with zinc oxide nanoparticles and their antifungal properties Kiattisak Tuiwong, Kachaporn Masoongnure, Suttiporn Pinijsuwan

PDF 146-149

Status of Good Manufacturing Practices (GMP) of Small and Medium – Scale 20-Liter Bottled Water Plants in Cambodia: Case Studies in 4 Provinces Leab Kong, Visith Chavasit, Juntima Photi, Wanphen Wimonpeerapattana

PDF 150-157

Effect of Pre-treatment by Ultraviolet-C (UV-C) Irradiation Incorporated with Hydro-cooling on Postharvest Quality of Red Hot Chili (Capsicum annuum L.) Hirun Jaruekdee, Surassawadee Promyou

PDF 158-162

Effect of Combination Treatment of High Pressure Processing and Anti-browning Agents on Discoloration of Fresh-cut Burdock (Arctium lappa L.) Kanae Fujimoto, Yuka Watanebe, Daisuke Hamanaka

PDF 163-165

Effects of Intermittent Warming on Quality of Papaya Fruit cv. Holland during Storage Alex B. L. Ongom, Thamarath Pranamornkith

PDF 166-171

Effects of Hot Water Combined with UV-C Treatment on Chinese kale (Brassica oleracea var. Alboglabra) during Storage Chanthong Tavanikone, Thamarath Pranamornkith

PDF 172-176

Potential of Natural Isolated Yeasts from Thai Vineyard and their Ability to Growth in Limited Nitrogen Source of Wine Production Orachorn Mekkerdchoo, Phromporn Jirachanchai, George Srzednicki, Nikki Lohitnavy

PDF 177-183

Evaluation Injury Characteristics of Bacillus Spores by Combination of Hydrostatic Pressure with Alkaline Electrolyzed Water Koki Morita, Masaki Naka, Ai Tomomatsu, Kyohei Arimura, Yoshinori Kamitani, Daisuke Hamanaka

PDF PDF 184-187

Isomalto-oligosaccharides production from rice flour and cassava starch Premsuda Saman, Chutima Kuancha, Achara Chaiongkarn, Somporn Moonmangmee, Bundit Fungsin

PDF 188-192

Stability of spray-dried synbiotics containing Lactobacillus plantarum DSM 2648 and exopolysaccharide from Pediococcus acidilactici TISTR 2612 and its vivo effectiveness Achara Chaiongkarn, Jirapa Dathong, Wipaporn Phatvej, Premsuda Saman, Chutima Kuancha, Siritorn Teetavet

PDF 193-199

Antioxidative Properties of Essential Spices in an Indonesian Non-Alcoholic Beverage ‘Bir Pletok’ Angela Irena Wibawa, Uthaiwan Suttisansanee, Sitima Jittinandana, Nattapol Tangsuphoom

PDF 200-206

Stability of corn cobs extract in powdered and concentrated form Pajaree Ingkasupart, Sitthipong Nalinanon, Patthapon Tangkananon, Vitsarut Changsamrit

PDF 207-211

Effect of harvesting season, maturity stage and storage temperature on internal browning and postharvest quality of ‘Phulae’ pineapple Sureeporn Sukporn, Chirat Sirimuangmoon, Satoru Kondo, Sutthiwal Setha

PDF 212-219

Efficacy of organic acids and hot water treatment to inactivate E. coli inoculated on sunflower sprouts Kriangkrai Phattayakorn, Arunya Prommakool, Wanticha Savedboworn

PDF 220-222

Development of a droplet digital Polymerase Chain Reaction assay for peanut detection of food allergens Sasithon Temisak, Watiporn Yenchum, Jiranun Boonnil, Kanjana Hongthong, Phattaraporn Morris

PDF 223-228

Development of drop test immunoassay for melatonin detection Pongsathon Phapugrangkul, Yuwada Rungrote, Noppawan Dachraksa, Ghit Laungsopapun, Amorn Owatworakit, Siwatt Thaiudom, Ian Jones

PDF 229-233