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Item Metadata only Effect of heat on fatty acid composition of some selected fried foods(Mahidol University. Mahidol University Library and Knowledge Center, 2024) Rattana Prayanoi; Ratana Pakpeankitvatana; Apinya AssavanigItem Metadata only Effects of frying methods and types of cooking oil on total fat, cholesterol content and fatty acid pattern of five species of commonly consumed marine fish(Mahidol University. Mahidol University Library and Knowledge Center, 2002) Chawhiwan Kaviruch; Somkiat Kosulwat; Vongsvat Kosulwat; Visith ChavasitPublication Metadata only Effects of food gums and pre-drying on fat content of fabricated fried chips(2020-01-01) Jane C. Lumanlan; Warnakulasuriya M.A.D.B. Fernando; Weeraya Karnpanit; Vijay Jayasena; Edith Cowan University; Western Sydney University; Mahidol University© 2020 Institute of Food Science and Technology Deep-frying contributes to the unique taste and texture of fried products. However, they are low in nutritional value. Food industries actively trying to find ways to reduce the fat content while... maintaining organoleptic properties of fried foods. In this work, effects of pre-drying and adding food gums on the moisture and fat contents of chips were evaluated. The chips were pre-dried for 60 and 90 min, and gellan gum, guar gum, methylcelluloseItem Metadata only Qualities shelf stabilities of lysine-fortified deep-fried and dried instant noodles(Mahidol University. Mahidol University Library and Knowledge Center, 2008) Chatdanai Polpuech; Visith ChavasitPublication Metadata only Thai fast food image classification using deep learning(2018-06-08) Narit Hnoohom; Sumeth Yuenyong; Mahidol Universitymodel. The researchers created a dataset, called the Thai Fast Food (TFF) dataset, which contained 3,960 images. The dataset was divided into eleven groups of food images comprised of omelet on rice, rice topped with stir-fried chicken and basil...© 2018 IEEE. This paper presents a prediction model for classifying Thai fast food images. The model uses a deep learning process that was trained on natural images (GoogLeNet dataset) and was fine-tuned to generate the predictive Thai fast foodItem Metadata only Formulation of fiber-enriched doughnuts using ground soybean hulls and the effect on absorption of frying oil(Mahidol University. Mahidol University Library and Knowledge Center, 1999) Suchada Sukkra; Anadi Nitithamyong; Somkiat KosulwatItem Metadata only Effect of blanching, boiling and stir-frying on total iron, vitamin c, phytate and tannin content in Thai vegetables(Mahidol University. Mahidol University Library and Knowledge Center, 2002) Wanpen Suttikomin; Ratchanee Kongkachuichai; Pongtorn Sungpuag; Nipa RojroongwasinkulItem Metadata only The nutrient composition of ready-to-cook foods : stir-fried vegetables(Mahidol University. Mahidol University Library and Knowledge Center, 1999) Katharine Polpongse; Vongsvat Kosulwat; Somsri CharoenkiatkulPublication Metadata only Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles(2011-10-17) C. Polpuech; V. Chavasit; P. Srichakwal; P. Paniangvait; Dhurakij Pundit University; Mahidol University; Thai President Foods (Public) Co Ltdand the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The production temperatures used for deep-frying were 165-175°C and for drying, 80-105 °C; these are the temperatures used... in the industrial production of both kinds of noodles. Lysine fortification was then performed at the local factories using the commercial production lines and packaging for both types of instant noodles. Both fortified and unfortified deep-fried and dried instantPublication Metadata only Fast foods in transition and nutrition problems in Thailand(2014-10-01) Visith Chavasit; Wantanee Kriengsinyos; Nattapol Tangsuphoom; Juntima Photi; Mahidol University, such as curries, fried meats, fresh or fried vegetables, and soups. In the right combination, traditional Thai fast foods can be complete food groups with balanced energy distribution in terms of macronutrients. Fortunately, people of all socio-economic statuses...© 2014 by Nova Science Publishers, Inc. All rights reserved. Thailand is a country in transition due to rapid economic growth and globalization. Traditional Thai fast foods consist of rice served with various types of local main dishes