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Recent Submissions
Gallic acid content in taiwanese teas at different degrees of fermentation and its antioxidant activity by inhibiting PKCδ activation: in vitro and in silico studies
(2016)
Teas can be classified according to their degree of fermentation, which has been reported to affect both the bioactive components in the teas and their antioxidative activity. In this study, four kinds of commercial Taiwanese tea at different degrees of fermentation, which include green (non-fermented), oolong (semi-fermented), black (fully fermented), and Pu-erh (post-fermented) tea, were profiled for catechin levels by using high performance liquid chromatography (HPLC). The result indicated that the gallic acid content in tea was directly pr...
Effects of food ingredients and food additives to the texture of plant-based ingredients meat balls
(Bangkok : Assumption University, 2019)
Nanoencapsulation of grapefruit oil with carrageenan to enhance their antioxidant activities
(Bangkok : Assumption University, 2020)
Microencapsulation of curcumin (Curcuma longa) extract by using hydroxylpropyl-B-cyclodextrin and its application in the pickled green mustard
(Bangkok : Assumption University, 2019)
Comparison of date palm juice and syrup made from premature fruit drop, fresh and dried date pulp Barhee cultivar (Phoenix dactylifera L.)
(Bangkok : Assumption University, 2019)
Optimization of Bacteriocin production, through biofilm formation of lactic acid bacteria, with repeated batch fermentation
(Bangkok : Assumption University, 2018)
Centella asiatica extract loaded BSA nanoparticles using the organic and conventional Casiatica to improve bioavailability activity and drug delivery system
(Bangkok : Assumption University, 2018)
Development of herbal tea incorporated with asiatic pennywort extract for elderly
(Bangkok : Assumption University, 2018)
Enzymatic and physical modification of Thai rice to low GI RS3-rice starch
(Bangkok : Assumption University, 2019)
Low caloric yogurt and its powder production and improvement of their physicochemical properties
(Bangkok : Assumption University, 2018)
The potential of substitution of bitter leaf for bitter hop in beer making
(Bangkok : Assumption University, 2018)
Product development of Portuguese sausage (chorizo) substituting fat with mung bean flour based mung bean flour based
(Bangkok : Assumption University, 2019)
The development of Centella asiatica extract with Hexane, ethanol and chloroform loaded PLGA nanoparticles to improve bioavailability
(Bangkok : Assumption University, 2018)
The development of riceberry pudding for people with dysphagia
(Bangkok : Assumption University, 2017)