Now showing items 1-10 of 37
The study of protoplast fusion between oenococcus oeni (malolactic fermentation bacteria) and saccharomyces cerevisiae ( yeast) for industrial wine production
(Bangkok : Assumption University, 2001)
A study of feasibility to utilize lignocellulosic biomass as materials for biodiesel production
(The International Academic Forum, 2013)
Lignocellulosic biomass is a renewable, inexpensive, and abundant resource with high potential for biofuel production to implement the sustainable energy energy worldwide. The bottleneck of biofuel production is the ...
Natural antibacterial activity of Thai curry paste in Thai red curry-water base (Kang-Pa) Model on Salmonella enterica 4, 5, 12: i: - (human) and Salmonella enteric Enteritidis (human)
Natural antibacterial is now a very interesting food safety trend. The investigation on the food having antibacterial activity itself, as functional food, becomes more dynamic. Salmonella sp. is a food pathogen which has ...
Natural antimicrobial activity of Thai red curry’s herbs on Salmonella Typhimurium DT104b
The outbreaks of Salmonella spp. have been reported as the major cause of food- borne illnesses worldwide. Thai red curry paste is an important ingredient of cultural foods and consists of herbs that have potential natural ...
Natural antibacterial activity of Thai curry paste in Thai red curry (Kang-Kati) model against Listeria monocytogenes 10403S
(Rajamangala University of Technology Phra Nakhon, 2013)
In 2012, outbreak-associated strains of Listeria monocytogenes have been reported to CDC. Foods as natural antibiotics itself might be considered as an alternative for food safety. Thai red curry is a Thai cultural dish ...
Production, purification and characterization of an ionic liquid tolerant cellulase from Bacillus sp. isolated from rice paddy field soil
Background: Lignocellulosic biomass is a renewable, abundant, and inexpensive resource for bioreﬁning process to produce biofuel and valuable chemicals. To make the process become feasible, it requires the use of both ...
Review: antimicrobial properties of common herbs and spices used in Thai cooking
The common Thai cooking herbs and spices antimicrobial activities; Chilli (Capsicum annuum), Lemongrass (Cympopogon citrates), Garlic (Allium sativum), Shallot (Allium ascalonicum), Galangal (Alpinia galangal), ...
Antibacterial Activity of Thai Red Curry Paste in Kang-Kati (Thai Red Curry) Model on Salmonella enterica Typhimurium DT104b
Nowadays food safety becomes an international concern. Natural antibacterial is now become very interesting food safety trend. The investigation on the food itself having antibacterial activity becomes more dynamic. ...
Osmotic and cold tolerance in listeria monocytogenes
(Bangkok : Assumption University, 2009)
Natural Antibacterial Activity of Thai Curry Paste in Thai Red Curry (Kang-Kati) Model against Salmonella enterica 4,5,12:i:-(human)
The salmonellosis is a food safety issue that is concerned widely at this present moment. In 2012, there were more than 10 Salmonella outbreaks reported by Centers for Disease Control and Prevention (CDC). Foods as natural ...