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ผลงานตีพิมพ์ในวารสารวิชาการRecent Progress on Ge/SiGe Quantum Well Optical Modulators, Detectors, and Emitters for Optical Interconnectsผู้แต่ง: Dr.Papichaya Chaisakul, Associate Professor ,  Vladyslav Vakarin, Jacopo Frigerio, Daniel Chrastina, Giovanni Isella, Laurent Vivien, Delphine Marris-Morini, วารสาร:   
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 การประชุมวิชาการBroadband mid infrared Ge-rich SiGe waveguides and Mach-Zehnder interferometric devices: design, fabrication and characterizationผู้แต่ง:J. M. Ram?rez, V. Vakarin, Q. Liu, A. Ballabio, J. Frigerio, Dr.Papichaya Chaisakul, Associate Professor, D. Chrastina, X. Le Roux, C. Gilles, G. Maisons, M. Carras, L. Vivien, G. Isella, D. Marris-Morini, การประชุมวิชาการ: |
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ผลงานตีพิมพ์ในวารสารวิชาการTernary pentagonal BXN (X = C, Si, Ge, and Sn) sheets with high piezoelectricityผู้แต่ง:Thanasarnsurapong, T., Detrattanawichai, P., Dabsamut, K., Chatratin, I., Dr.Jiraroj T-Thienprasert, Associate Professor , Jungthawan, S., Dr.ADISAK BOONCHUN, Associate Professor , 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. |