Browsing UT - Food Science and Technology by Subject "Thailand"
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Characterization of The Chemical Constituents and Antioxidant Capacity of Green and Oolong Teas (Camellia sinensis) Manufactured in Thailand
(2012)Tea in Thailand most manufactured in northern area, especially Chiang Rai, Chiang Mai, Nan, and Mai Hang Son province. The aim of this study was to determine and compare the chemical compositions and antioxidant capacity ... -
Development of ready-to-drink white tea shot.
(2017)White tea leaf has been shown to possess physiological activities and has catechin which is the most abundant antioxidant compound found. This study was conducted to develop white tea shot formulated with white tea extract ... -
Minuman Fungsional dari Beras Hitam Germinasi yang Diperkaya Jamur Cordyceps militaris
(2020)Tujuan dari penelitian ini adalah untuk mempelajari pengaruh bubuk Cordyceps militaris pada senyawa bioaktif, aktivitas antioksidan, dan evaluasi sensori minuman dari beras hitam germinasi. Beras hitam direndam (beras:air ... -
Studi Komparasi Karakteristik Sensori dan Penerimaan Konsumen terhadap Kecambah Bunga Matahari dan Kecambah Kacang Hijau
(2019)Minat konsumen dalam diet sehat telah meningkat di banyak negara termasuk Thailand. Sebagai pangan fungsional, kecambah memberikan efek peningkatan dalam kesehatan dan menurunkan risiko berbagai penyakit. Meskipun ... -
The Incorporation of Oleic Acid and Anthocyanin in Gelatin Film for Bekasam pH Monitoring
(2019)This study was aimed to develop and investigate the characteristics of the gelatin film with oleic acid (OA) and anthocyanin extract incorporation and its application for Bekasam pH monitoring. Anthocyanin was extracted ... -
The Utilization of Green Banana Flour in Set-Yogurt Product.
(2020)Banana is one of the leading crops in the world that consumed domestically and exported overseas. The green Cavendish banana which does not meet the exported specification was further processed by turning it into the flour ...