http://mfuir.mfu.ac.th:80/xmlui/handle/123456789/282 2026-06-04T21:43:45Z 2026-06-04T21:43:45Z ธนพล นิมิตธีรภาพ http://mfuir.mfu.ac.th:80/xmlui/handle/123456789/1750 2026-05-28T02:36:40Z 2564-01-01T00:00:00Z

การศึกษาฤทธิ์ต้านเอนไซม์อะเซทธิลโคลีนเอสเตอร์เรส และฤทธิ์ต้านอนุมูลอิสระ จากน้ำมันถั่วดาวอินคา ธนพล นิมิตธีรภาพ ภัครวรรธน์ สิทธิประภาพร [ การค้นคว้าอิสระ (วท.ม.) -- สาขาวิชาวิทยาศาสตร์ชะลอวัยและฟื้นฟูสุขภาพ, สำนักวิชาเวชศาสตร์ชะลอวัยและฟื้นฟูสุขภาพ. มหาวิทยาลัยแม่ฟ้าหลวง, 2564

2564-01-01T00:00:00Z Saranya Prasertrungruang http://mfuir.mfu.ac.th:80/xmlui/handle/123456789/1749 2026-05-28T03:25:57Z 2025-01-01T00:00:00Z

Effects of soaking and boiling on arabinose levels in peach gum determined by HPLC-RID Saranya Prasertrungruang Vitoon Jularattanaporn This study investigated the effect of household-style heat treatment on the arabinose content of Peach Gum (Prunus persica exudate). Unboiled samples were compared with samples boiled for 30, 45, 60, and 90 minutes, and an additional experiment evaluated whether pre-soaking could shorten boiling time while preserving arabinose. Raw peach gum sourced from Biosacc Co., Ltd. (China) was cleaned, size-standardized, and tested under controlled laboratory conditions. Boiling was performed in household drinking water at a fixed ratio of 1 g peach gum to 20 mL water, while deionized water was used exclusively for HPLC analysis. Quantification was carried out using High-Performance Liquid Chromatography (HPLC) with an Agilent Hi-Plex Ca column and a Refractive Index Detector (RID) Results demonstrated that arabinose remained detectable after boiling across all conditions, with the most pronounced reduction occurring within the first 30 minutes. Arabinose levels ranged from 2.88% w/w in raw samples to 0.45% w/w after 90 minutes of boiling, followed by a stable plateau. Pre-soaking for three hours combined with a 10–15-minute boil preserved arabinose more effectively while minimizing heat exposure. These findings indicate that household-style preparation can retain arabinose in peach gum and support its potential application as a functional food ingredient with health-promoting value. Independent Study (M.Sc.) -- Anti-Aging and Regenerative Science, School of Anti-Aging and Regenerative Medicine. Mae Fah Luang University, 2025

2025-01-01T00:00:00Z Krisada Rojanasomsith http://mfuir.mfu.ac.th:80/xmlui/handle/123456789/1745 2026-05-18T09:17:26Z 2021-01-01T00:00:00Z

The effect of alove vera on staplhylococcus aureus Krisada Rojanasomsith Sumate Kunching Independent Study (M.Sc.) -- Anti-Aging and Regenerative Science. School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, 2021

2021-01-01T00:00:00Z Nutkamon Luesomboon http://mfuir.mfu.ac.th:80/xmlui/handle/123456789/1737 2026-05-18T07:40:03Z 2020-01-01T00:00:00Z

Effects of green tea extract on body composition in overweight Nutkamon Luesomboon Sumate Kunching Independent Study (M.Sc.) -- Anti-Aging and Regenerative Science. School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, 2020

2020-01-01T00:00:00Z