Asian Journal of Food & Agro-Industry
 Volume 3, Issue 01 ( FEBRUARY 2010 )
ISSN : 1906-3040

1. Alpha amylase inhibition and roasting time of local vegetables and herbs prepared for diabetes risk reduction chili paste
Vareerat Jaiboon, Jaruntorn Boonyanuphap, Sajee Suwansri, Puntarika Ratanatraiwong and Chanida Hansawasdi
 
2. Production of kefir like product from mixed cultures of saccharomyces cerevisiae, streptococcus cremoris and streptococcus lactis
Pongpakorn Kaewprasert and Naiyatat Poosaran
 
3. Salt stress induced glycine-betaine accumulation with amino and fatty acid changes in cyanobacterium aphanothece halophytica
Surasak Laloknam, Aporn Bualuang, Bongkoj Boonburapong, Vandna Rai, Teruhiro Takabe and Aran Incharoensakdi
 
4. Development of fermented oyster-mushroom sausage
Suwimol Chockchaisawasdee, Supawat Namjaidee, Singdong Pochana and Costas E. Stathopoulos
 
5. Kinetics of chlorophyll degradation in pandanus juice during pasteurization
Punchira Vongsawasdi, Montira Nopharatana and Karan Sasaeng
 
6. Effects of sodium ascorbate and drying temperature on active protease of dried ginger
Nantaporn Sukajang, Boopha Jongpanyalert, Supitchaya Chantachum and Pitaya Adulyatham
 
7. Physical, chemical and sensory quality of longkong (aglaia dookkoo griff.) as affected by storage at different atmospheres
Sarinya Sangkasanya and Mutita Meenune
 
8. Risk evaluation of popular ready-to-eat food sold in bangkok
Warapa Mahakarnchanakul, Wipawadee Ontoum, Siriporn Stonsaovapak, Nitaya Pirapatrungsuriya, Phattraphorn Choo-in and Tanaporn Borisuit
 
9. Aqueous two phase partitioning of protease from calotropis procera latex
N. Khadpoon, P. Pintathong, P. Chaiwut and S. Rawdkuen
 
10. Media for aerobic resuscitation of campylobacter jejuni supported by fumarate respiration
Pussadee Tangwatcharin, Supichaya Chanthachum, Prapaporn Khopaibool and Mansel W. Griffiths
 
11. Multiple non-polysaccharide-degrading enzyme prodution from solid state fermentation of aspergillus niger ak10
Jin Young Cha, Narisa Dawar, Sudaporn Luechai and Saovanee C. Dharmsthiti
 
12. Determination of physical, chemical and sensory characteristics of yentafo sauces
Walailuk Yingyongyuth, Withida Chantrapornchai, Vichai Haruathaitanasan and Penkwan Chompreeda
 
13. Development of hand sanitizing spray using peppermint oil
Pensri Chamsai, Gorragot Tapnarong, Duangduan Junlapak and Narumol Matan
 
14. An investigation of simultaneous pineapple vinegar fermentation interaction between acetic acid bacteria and yeast
Warawut Krusong and Assanee Vichitraka