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 หัวเรื่อง:ศึกษาการผลิตขนมจีนจากข้าวฟ่าง สื่อสิ่งพิมพ์:pdf AbstractThe study on sorghum kha-nom-jeen production by replacing sorghum to rice was carried out. Results indicated that the highest appropriate amount of rice to be replaced was 40%. The optimum percentage of guar gum to improve the texture of the product was 0.1%. The results also showed that the length of steaming time which allowed 30% of the dough to be cooked was the most appropriate time for the best texture of the product. In addition it was also found that the nutritive value of sorghum kha-nom-jeen was better than the rice kha-nom-jeen. |
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ผลงานตีพิมพ์ในวารสารวิชาการSeasonal Effects on Phenolic Contents and In Vitro Health-Promoting Bioactivities of Sacred Lotus (Nelumbo nucifera)ผู้แต่ง: Nattira On-nom, Sirinapa Thangsiri , Woorawee Inthachat, Piya Temviriyanukul, Yuraporn Sahasakul, Chaowanee Chupeerach, Kanchana Pruesapan,  Dr.Piyapat Trisonthi , Dr.Dalad Siriwan, Uthaiwan Suttisansanee, วารสาร:   
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ผลงานตีพิมพ์ในวารสารวิชาการDevelopment of a fat reduced cheese shake biscuit from germinatedHomnin brown rice flourผู้แต่ง:On-nom, N, Nualkaekul, S, Dr.Parisut Chalermchaiwat, Associate Professor , Nitithamyoung, A, Murtaza, M.A, วารสาร:  
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ผลงานตีพิมพ์ในวารสารวิชาการThe Effect of Sacred Lotus (Nelumbo nucifera) and Its Mixtures on Phenolic Profiles, Antioxidant Activities, and Inhibitions of the Key Enzymes Relevant to Alzheimer’s Diseaseผู้แต่ง:ดร. ปิยะ เต็มวิริยะกุล, Varittha Sritalahareuthai, Natnicha Promyos, Sirinapa Thangsiri , Kanchana Pruesapan, Wanwisa Srinuanchai, Onanong Nuchuchua, Dr.Dalad Siriwan, Nattira On-nom, ผศ.ดร. อุทัยวรรณ สุทธิศันสนีย์, วารสาร: |
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 หัวเรื่อง:การกำจัดสารกำจัดศัตรูพืชและสลารอินทรีย์ธรรมชาติในน้ำใต้ดินโดยใช้แสงเลียนแบบแสงอาทิตย์. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Semi-Continuous Production Process of Corn Vinegar in Stirred Tank Reactor Using Fixation of Acetobacter aceti WK on Surface of Loofa Sponge) ผู้เขียน:Warawut Krusong, Panit Petch-nom, Prapas Pinviset สื่อสิ่งพิมพ์:pdf AbstractPrevious study by the authors showed that an alternative process to an airlift fermenter in the green vinegar production process could use a loofa sponge (a natural agricultural fibrous material) as the supporting material for Acetobacter aceti WK. Subsequently, aim of this study was production of green vinegar in a stirred tank reactor (STR). The filtered corn wine was supplied to the STR using fixation of A. aceti WK cells on the surface of a loofa sponge cut to a thickness of 2.5 cm. The loofa sponge was left in the STR until 60% of fermenting volume had been used. The charging rate of fresh, filtered corn wine for a semi-continuous production process was investigated. The highest acidification rate (ETA) was achieved at a charging rate of 30%. After 14 d of the adaptation period, the average acidity of 4.1?0.1% was produced during six cycles of fermentation at 30?C and 1vvm aeration supply within 40 d, while the ETA was in the range 0.0028%/h to 0.0067%/h. Scanning electron microscopy (SEM) showed that the surface of the loofa sponge acted as a good fibrous structure for cell fixation of A. aceti WK in the STR. |
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