THESIS

• Development of Thai snacks from germinated brown rice

• Development of gluten-free brownie using colored rice flour

• Using mushroom as a saltiness enhancer in sausage

• Development of probioactive drink from brown rice milk fermented by GABA-producing lactic acid bacterium

• Calcium from pacific white shrimp (Litopenaeus vannamei) shells and its application in food

• Development of fruit bars from Thai fruits as convenient sources of dietary fiber and potassium

• Effect of pretreatments and frying methods on quality attributes of pumpkin chips

• Preparation and property determination of protein hydrolysate from Sacha Inchi (Plukenetia Volubilis l.) press cake

• Properties of pectin from dragon fruit (hylocereus undatus) peels and its applications in food

• Estimation of mineral contents and their bioaccessibility in white rice, brown rice, parboiled germinated brown rice and mixed food recipes

• Antioxidant activity and inhibition of key enzymes relevant to alzheimer’s disease from sweet pepper (Capsicum Annuum) extracts

• Effect of probiotic fermentation on isoflavone phytoestrogens and bioactivity in fermented soy milk

• Efficiencies of training tool on good manufacturing practices and critical control points of production plants of 20-liter packing size drinking water in cambodia

• Food waste in university food service: a case study at canteens of Mulawarman university, Indonesia