Showing 1 - 20 results of 20 for search 'Prince of Songkla University Faculty of Agro-Industry (Food Technology)', query time: 0.02s Refine Results
1
Gelling properties of pacific white shrimp (Litopenaeus vannamei) meat and gel stability as affected by multiple freeze-thawing
by Patchaniya Eakpetch
Published 2008
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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2
Effects of microbial transglutaminase on gelling property and protein cross-linking of different marine fish and shrimp
by Atchara Tammatinna
Published 2006
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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3
The role of lizardfish trimethylamine-N-oxide demethylase in the aggregation of muscle during frozen and children storage
by Kittima Leelapongwattana
Published 2007
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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4
Studies on some enzymes and the effect of modifield atmosphere packaging and some chemicals of quality changes of black tiger and white shrimps during refrigerated storage
by Ruangnalin Thepnuan
Published 2007
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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5
Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production
by Manat Chaijan
Published 2006
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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6
Effect of lipid oxidation on discoloration and physicochemical changes of cuttlefish (Sepia pharaonis) and squid (Loligo peali) musie during frozen storage
by Amonrat Thanonkaew
Published 2006
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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7
Uses of pepsin for collagen and gelatin extraction from bigeye snapper (Priacanthus tayenus) skin
by Sitthipong Nalinanon
Published 2006
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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8
Antioxidative activity and functional properties of protein hydrolysate from round sead (Decapterus maruadsi) muscle
by Yaowapa Thiansilakul
Published 2006
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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9
Purification and characterization of proteinase from bigeye snapper, Priacanthus macracanthus priacanthus tayenus muscle
by Kittima Leelapongwattana
Published 2002
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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10
Inhibition of phenoloxidase from black tiger prawn (Penaeus monodon) by Maillard reaction products (MRPs)
by Kanokwan Matmaroh
Published 2005
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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11
Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation
by Sirima Disarapong
Published 2005
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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12
Immunomodulating effects and stability of limonin from lime seeds
by Somrutai Jitpukdeebodintra
Published 2005
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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13
Effect of pH. Lipids and protein crosslinkers on the properties of surimi film from tropical fish
by Krittabhart Chinabhark
Published 2005
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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14
Porcine plasma protein-sugar maillard reaction products (MRPs) : some factors affecting antioxidant activity and their application
by Wittayachai Lertittikul
Published 2005
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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15
Characterization and functional properties of collagen and Gelatin from bigeye snapper (Priacanthus macracanthus) and brownstripe red snapper (Lutjanus vitta) skins
by Akkasit Jongjareonrak
Published 2006
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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16
Effect of phosphate compounds on setting and gel-forming ability of surimi from bigeye snapper and threadfin bream
by Orawan Julavittayanukul
Published 2006
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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17
Quality of fresh chicken meat and its quality after process in retort pouch tom yum soup condition
by Khwunsiri Chuaynukool
Published 2008
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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18
Effect of some factors on extractability of hemoglobin from fish muscle
by Chakree Thongraung
Published 2005
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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19
Antioxidative activity of mungoong, An extract paste from white shrimp (Litopenaeus vannamei) cephalothorax
by Wanwisa Binsan
Published 2007
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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20
Comparative study on the characteristics and quality changes during iced storage of black tiger and white shrimps
by Pisal Sriket
Published 2006
Other Authors: “...Prince of Songkla University Faculty of Agro-Industry (Food Technology)...”
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