Food Science

4 Items

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Chitosan-coated Eggshells Help Slow the Deterioration of Internal Egg Quality During Storage at Room Temperature under Tropical Conditions

Thanaset Thongsaiklaing, Samsuree Seenamnung, Elham Waehama

Article 4850
Comparative Enzymatic Hydrolysis of Desalted Duck Egg White Using Proteases for Functional Hydrolysates

Naruemon Tosuk, Tipawan Thongsook, Saowaluk Rungchang, Thunnalin Winuprasith, Sonthaya Numthuam

Article 4407
Development and Evaluation of Sugar-Free Bengal Currant (Carissa carandas L.) Instant Beverage Powders: Physicochemical Properties, Total Phenolic Content, Antioxidant Activity, and Nutritional Composition

Sakunta Manakla, Jutawan Nuanchankong, Pattamaporn Jaroennon

Article 4497
The Effects of Using Pregelatinized Red Jasmine Rice Flour as a Substitute for Wheat Flour on the Quality of Sponge Cupcakes

Nawaporn Hongpan, Phirawit Rattanadarachok, Soontreeya Kalawong

Article 3372