Kinetics study of quality of Mee-Krob during storage and development of a shelf life model.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 2, p. 489
- By:
- Publication type:
- Article
Works matching AU Chaikham, P.
Results: 17
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Survival of Lactobacillus casei 01 in probiotic-supplemented Mamao (Antidesma bunius) juice powder during storage.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 5, p. 2149
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- Publication type:
- Article
3
Thermal degradation kinetics of total carotenoids and antioxidant activity in banana-pumpkin puree using Arrhenius, Eyring-Polanyi and Ball models.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 5, p. 1912
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- Publication type:
- Article
4
Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing.
- Published in:
- International Food Research Journal, 2017, v. 24, n. 3, p. 1220
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- Publication type:
- Article
5
Lipoxygenase activity and browning formation of lychee in syrup after high pressure and canning processes.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 4, p. 1418
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- Publication type:
- Article
6
Rheological, physical and sensory attributes of Chao Kuay jelly added with gelling agents.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 4, p. 1474
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- Publication type:
- Article
7
Survivability of recoated probiotic capsules in simulated gastrointestinal environment and Mao juice containing herbal extracts and antioxidants.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 6, p. 2601
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- Publication type:
- Article
8
Comparison of high hydrostatic pressure and thermal processing on physicochemical and antioxidant properties of Maoberry (Antidesma thwaitesianum Müell. Arg.) juice.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 5, p. 1993
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- Publication type:
- Article
9
Physical and biochemical properties of Yanang juice mixed with longan flower-honey following high pressure processing.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 4, p. 1607
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- Publication type:
- Article
10
Evaluation of quality changes of pressurized and pasteurized herbal-plant beverages during chilled storage.
- Published in:
- International Food Research Journal, 2014, v. 21, n. 5, p. 2077
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- Publication type:
- Article
11
Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion.
- Published in:
- International Food Research Journal, 2014, v. 21, n. 1, p. 51
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- Publication type:
- Article
12
Survivability and metabolic activity of Lactobacillus casei 01 incorporating lychee juice plus inulin under simulated gastrointestinal environment.
- Published in:
- International Food Research Journal, 2014, v. 21, n. 1, p. 83
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- Publication type:
- Article
13
Storage stability of pennywort juice as affected by high pressure and thermal processing.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 6, p. 3069
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- Publication type:
- Article
14
Aroma volatile profiles of flavored cashew tea with licorice root addition.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 6, p. 3021
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- Publication type:
- Article
15
Combined microwave and hot air convective dehydration on physical and biochemical qualities of dried longan flesh.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 5, p. 2145
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- Publication type:
- Article
16
Biochemical and antibacterial properties of Thai medicine herbal infusions.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 4, p. 1901
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- Publication type:
- Article
17
Aroma volatile profiles of Thai green chili paste (Nam Prig Noom) preserved by ultra-high pressure, pasteurization and sterilization.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 4, p. 1739
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- Publication type:
- Article