Archives – Page 22 – Asia-Pacific Journal of Science and Technology (APST)

Vol. 24 No. 04 (2019): OCT-DEC

Effects of infusion conditions on bioactive compounds and antioxidant activities of banaba herbal tea

Chutamat Niwat Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand Keywords: Antioxidant activity Banaba Bioactive compounds Herbal infusion Nutritional value Abstract Banaba (Lagerstroemia speciosa L.) is normally consumed as an herbal tea by infusing the banaba powder in hot water. However, the infusion method may influence the bioactive compounds, […]

Vol. 24 No. 04 (2019): OCT-DEC

Improving tenderness of breast meat of spent-laying hens using marination in alkaline or acidic solutions

Chattrapon Koeipudsa Department of Food Science and Technology, Faculty of Agro-industry, Kasetsart University, Bangkok, Thailand Yuwares Malila Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani, Thailand Kanokrat Limpisophon Department of Food Science and Technology, Faculty of Agro-industry, Kasetsart University, Bangkok, Thailand Keywords: Spent-laying hen Tenderness Muscle […]

Vol. 24 No. 04 (2019): OCT-DEC

Effects of type and ratio of carrier on physicochemical properties of microcapsules containing Gac fruit aril

Piyawan Youdee Faculty of Agro-Industry, King Mongkutt’s Institute of Technology Ladkrabang, Bangkok, Thailand Varipat Areekul Faculty of Agro-Industry, King Mongkutt’s Institute of Technology Ladkrabang, Bangkok, Thailand Keywords: Gac aril Core material concentration Microencapsulation β-carotene Lycopene Abstract Gac fruit aril contains high levels of carotenoids, lycopene, and β-carotene. Unfortunately, when exposed to environmental conditions, these bioactive […]

Vol. 24 No. 04 (2019): OCT-DEC

A combination of lemongrass and lemon basil essential oils inhibited bacterial growth and improved the shelf life of chicken fillets

Alwani Hamad Department of Chemical Engineering Faculty of Engineering and Science, Universitas Muhammadiyah Purwokerto, Purwokerto, Indonesia Anggi Nuritasari Faculty of Pharmacy Universitas Muhammadiyah Purwokerto, Purwokerto, Indonesia Dwi Hartanti Faculty of Pharmacy Mahidol University, Bangkok, Thailand Keywords: Essential oil Cymbopogon citratus Ocimum×africanum Preservation Chicken fillet Abstract Lemongrass [Cymbopogon citratus (DC.) Stapf] and lemon basil (Ocimum×africanum Lour.) are spices […]

Vol. 24 No. 04 (2019): OCT-DEC

Metabolic profiles analysis and DPPH radical-scavenging assay of ‘Nam Dok Mai’ mango wine during fermentation

Nutthapol Wattanakul Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand. Sumallika Morakul Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand. Yaowapa Lorjaroenphon Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand. Kriskamol Na Jom Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart […]

Vol. 24 No. 04 (2019): OCT-DEC

Cardiovascular risk factors and 10-year CV risk scores in adults aged 30-70 years old in Amnat Charoen Province, Thailand

Naruemol Kingkaew Sirindhorn College of Public Health Ubon Ratchanthani, Ubon Ratchathani, Thailand Tidarat Antadech Namohma Health Promoting Hospital, Amnat Charoen, Thailand Keywords: Thai CV risk score Adults Amnat Charoen Thailand Abstract Cardiovascular disease (CVD) is the number one cause of death globally. Over three quarters of CVD events take place in low-and middle-income countries, and […]

Vol. 24 No. 04 (2019): OCT-DEC

Identification and characterization of membrane receptor protein YueB in Bacillus subtilis isolated from Thua Nao (Thai fermented soybean)

Pornthip Chawapun Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai, Thailand Padchanee Sangthong Division of Biochemistry and Biochemical Technology, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand Pairote Wongputtisin Research Center on Chemistry for Development of Health Promoting Products from Northern Resources, Chiang Mai University, Thailand Keitarou Kimura […]

Vol. 24 No. 04 (2019): OCT-DEC

Innovation development of durian stick processing machine for transferring knowledge to foundation community

Charnchai Phontri Department of Industrial Engineering, Faculty of Engineering, Burapha University, Chonburi, Thailand Ruephuwan Chantrasa Department of Industrial Engineering, Faculty of Engineering, Burapha University, Chonburi, Thailand DOI: https://doi.org/10.14456/apst.2019.37 Keywords: Innovation Foundation community Durian stick Machine design Quality function deployment Abstract Durian is one of the most famous tropical fruits of Thailand. The consumption of durian […]

Vol. 24 No. 04 (2019): OCT-DEC

Properties of composite film from tomato extracted pectin/ chitosan for use in sausage wrapping

Natcharee Jirukkakul School of Food Technology and Innovation, Faculty of Applied Science and Engineering, Khon Kaen University, Nong Khai Campus, Nong Khai, Thailand Nachayut Chanshotikul School of Food Technology and Innovation, Faculty of Applied Science and Engineering, Khon Kaen University, Nong Khai Campus Keywords: Film Pectin Chitosan Tomato extract Abstract This study investigated the properties […]

Vol. 24 No. 03 (2019): JUL-SEP

Modelling of osmotic dehydration of kedondong fruit (Spondias dulcis) immersed in natural pineapple juice

Mohamad Daniel Yaacob Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan, Malaysia Kian Yi Leong Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan, Malaysia Muhammad Raziq Jahubar Sathik Department […]