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ผลงานตีพิมพ์ในวารสารวิชาการChemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varietiesผู้แต่ง: Sangwongchai, W., Thitisaksakul, M., Sriwattana, N.,  Dr.Suphatta Phothiset, Assistant Professor , Sakloetsakun, D., Dongsansuk, A., วารสาร: 
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ผลงานตีพิมพ์ในวารสารวิชาการBiofunctoolยฎ: a new framework to assess the impact of land management on soil quality. Part A: concept and validation of the set of indicatorsผู้แต่ง:Thoumazeau, A., Bessou, C., Renevier, M.-S., Trap, J., Marichal, R., Mareschal, L., Decaรซns, T., Bottinelli, N., Jaillard, B., Chevallier, T., Suvannang, N., Dr.Kannika Sajjaphan, Associate Professor , Thaler, P., Gay, F., Brauman, A., วารสาร: 
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Physicochemical Changes During Processing of Chinese Xuanwei Ham) ผู้เขียน:Aixiang Huang, ดร.สาโรจน์ ศิริศันสนียกุล, ศาสตราจารย์ , Changrong Ge, Zongdao Chen, Qichao Huang, Wen Qin, Yusuf Chisti สื่อสิ่งพิมพ์:pdf AbstractFifty porcine hind legs were processed into dry-cured ham using the traditional Xuanwei process. Sensory and physicochemical changes during processing were studied. The sensory traits (color, texture, odor, taste) of the ham improved during the 4 mth fermentation stage. The moisture content and water activity of muscles decreased and the salt content increased during fermentation. Moisture and water activity of muscles affected the development of a surface crust that is not wanted. Total volatile basic nitrogen, NaNO2 in all muscles and the acid value in the subcutaneous fat increased during processing. The peroxide value increased with time during prefermentation and decreased during fermentation. Use of 90 mg NaNO2 per kilogram of meat improved the color of the final product without posing any food safety issues. During the salting, the pH of the meat decreased with time, but the pH increased rapidly during fermentation. The percentage of saturated free fatty acids increased during fermentation while the percentage of unsaturated free fatty acids decreased. This suggested that the unsaturated free fatty acids were the main fatty acids that underwent peroxidation during the ham fermentation. |
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ผลงานตีพิมพ์ในวารสารวิชาการEnhancing Physicochemical Properties and Biocompatibility of Hollow Porous Iron Oxide Nanoparticles through Polymer-Based Surface Modificationsผู้แต่ง:Malabanan, J.W.T., Alcantara, K.P., Dr.Pongsakorn Jantaratana, Associate Professor , Pan, Y., Nalinratana, N., Vajragupta, O., Rojsitthisak, P., Rojsitthisak, P., วารสาร: |
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ผลงานตีพิมพ์ในวารสารวิชาการUnlocking the power of chirality: Surface nanoarchitectonics of modified halloysite nanotubes for enantioselective recognitionผู้แต่ง:Niamlaem, M., Grecchi, S., Matthayom, P., Dr.Chompunuch Warakulwit, Assistant Professor , Maggioni, D., Arnaboldi, S., วารสาร: |
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ผลงานตีพิมพ์ในวารสารวิชาการEffects of different modified diets on growth, digestive enzyme activities and muscle compositions in juvenile Siamese fighting fish (Betta splendens Regan, 1910)ผู้แต่ง:Thongprajukaew, K., Dr.Uthaiwan Kovitvadhi, Associate Professor , Kovitvadhi, S., Somsueb, P., Rungruangsak-Torrissen, K., วารสาร: |
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ผลงานตีพิมพ์ในวารสารวิชาการPreparation and physico-chemical properties of hydrogels from carboxymethyl cassava starch crosslinked with citric acidผู้แต่ง:Boonkham, S., Sangseethong, K., Chatakanon, P., Dr.CHALIDA NIAMNUY, Associate Professor , Nakasaki, K., Dr.Klanarong Sriroth, Associate Professor , วารสาร: |