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Item Metadata only The extraction and application of dietary fiber from brewer's dried grain(Mahidol University. Mahidol University Library and Knowledge Center, 2001) Orathai Youngprawat; Anadi NitithamyongItem Metadata only Formulation of dietary fiber-enriched bakery products containing guava pomace and guava seeds(Mahidol University. Mahidol University Library and Knowledge Center, 1999) Patcharee Satra; Anadi Nitithamyong; Somkiat KosulwatPublication 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 Universitymaintaining 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, methylcellulose...© 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 whileItem Metadata only Formulation of carrot powder for tablets, powder beverage and instant gelation dessert(Mahidol University. Mahidol University Library and Knowledge Center, 2008) Suwimol Tanghom; Pornrat SinchaipanitPublication Metadata only Development of fortified dried broken rice as a complementary food(2005-01-01) Monthana Chitpan; Visith Chavasit; Ratchanee Kongkachuichai; Naresuan University; Mahidol UniversityBackground. Commercially produced dried broken rice is widely used to prepare complementary foods for Thai infants, and it is both convenient and acceptable to persons from all socioeconomic classes. However, inadequate levels of calcium, iron..., thiamine, and folate are common in complementary foods for breastfed infants. Objective. We developed dried broken rice fortified with these nutrients at levels recommended by the 2001 guidelines of the World Health Organization. Methods. The fortificationItem 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 ChavasitItem Metadata only Formulation of fortified dried broken rice as complementary food(Mahidol University. Mahidol University Library and Knowledge Center, 2003) Monthana Chitpan; Visith ChavasitItem Metadata only Sun drying and roasting mulberry silkworm pupae with salt improves dehydration efficiency, microbiological safety, fatty acid and amino acid profile, and protein digestibility and quality(2025-12-01) Kittibunchakul S.; Whanmek K.; Chamchan R.; Santivarangkna C.; Kittibunchakul S.; Mahidol UniversityMulberry silkworm pupae (Bombyx mori), a popular but highly perishable edible insect, were processed by sun-drying (32–42 °C, 16 h during the day) and roasting (200 °C, 35 min), without and with salt seasoning (1% and 3% w/w). The effects... of these processes on the physicochemical, microbiological, and nutritional qualities of the pupae were investigated. A processed sample, selected for its superior overall nutritional profile, was incorporated into 3 food dishes, and their nutritive values wereItem Metadata only Value-added product from sugarcane molasses: Conversion of sugarcane molasses to non-caloric sweetener for applications in food and pharmaceutical industries(2024-03-01) Bumroongsri P.; Bumroongsri P.; Mahidol Universitywas converted to dried molasses powder using the low-temperature spray drying process in order to preserve natural compounds. Response surface methodology and artificial neural network were used to determine the experimental condition for maximal bioactive... compounds content and antioxidant activity. Dried molasses powder could be produced with maximal values of sucrose yield, total phenolic content, total flavonoid content and antioxidant activity. In the final step, sucralose was derived from dried molassesPublication Metadata only Inulin content of fortified food products in Thailand(2016-02-15) Chanantita Chaito; Kunchit Judprasong; Prapasri Puwastien; Mahidol University© 2014 Elsevier Ltd. All rights reserved. This study examined inulin content in 266 samples. They were 126 dried, 105 liquid and 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried sunchoke. For dried... food products, inulin content ranged from 3.0 ± 0.8 g/100 g fresh weight (FW) in milk powder to 83.7 ± 17.8 g/100 g FW in inulin powder. The levels in a descending order are the powder of inulin, weight control diet, coffee mixed, instant beverage