Product Innovation   Poster File
Paper ID 11 Effects of yeast extract on the biotransformation of spent coffee grounds by fermentation with Saccharomyces cerevisiae Yunjiao Liu et al. National University of Singapore, Singapore
Paper ID 18 Development of anti-acne film containing binary extract from tropical fruit peels Udomlak Sukatta et al. Kasetsart University, Thailand
Food Chemistry/Nutrition/Quality    
Paper ID 3 Color, anthocyanins and antioxidant stability of Mao [Antidesma bunius (L.) Spreng] powder in food process models Wetanee Singti and Chanon Sarasuk Rajamangala University of Technology Krungthep, Thailand
Paper ID 13 Major phenolic compounds and bioactive properties of longan (Dimocarpus longan Lour.) seed and pericarp extracts Thipaporn Thongkum et al. Kasetsart University, Thailand
Paper ID 12 Using near-infrared spectroscopy to predict moisture content of house crickets during drying process Pitiporn Ritthiruangdej et al. Kasetsart University, Thailand
Paper ID 20 A small portable digital microscope device to detect sugar content in beverages powder for Diabetic patient – Home Applied Arko Jatmiko Wicaksono Universitas Gadjah Mada, Indonesia
Processing Technology  
Paper ID 2 Effect of carrier and concentration for production of Mao [Antidesma bunius (L.) Spreng] powder obtained by drum drying  Wetanee Singti and Chanon Sarasuk Rajamangala University of Technology Krungthep, Thailand
Paper ID 14 Study on quality changes of coconut milk mixed with mango juice using high pressure processing, high pressure homogenization and thermal processing during refrigerated storage  Wichuda Sumalai et al. Kasetsart University, Thailand 
Paper ID 17 Effect of heat treatment on calcium releasability in eggshell Nantawan Therdthai et al. Kasetsart University, Thailand
Sensory and Consumer Research  
Paper ID 4 Preference mapping of commercial Nakhon Sawan’s style mochi  Chanon Sarasuk and Wetanee Singti Rajamangala University of Technology Krungthep, Thailand 
Paper ID 19 Effect of flavors and MSG on consumer perception and acceptance toward reduced-salt soup products Chang Ting Chen et al. Kasetsart University, Thailand