Yonn Pwint Phyu(Mae Fah Luang University. Learning Resources and Educational Media Centre, 2025)
People with dysphagia require foods that are safe to swallow, and 3D food printing offers a promising approach for developing such texture-modified products; however, its effectiveness depends on the availability of ...
Shankar Neupane(Mae Fah Luang University. Learning Resources and Educational Media Centre, 2025)
Watermelon rind, a major agricultural by-product of watermelon, is often discarded as waste despite its edibility. Fermentation in situ offers a sustainable approach to reintegrating such underutilized materials into the ...
Janet Wamuni Njoroge(Mae Fah Luang University. Learning Resources and Educational Media Centre, 2025)
This study evaluated the valorization of Sacha inchi press cake (SP), an oilseed by-product, to produce texturized vegetable protein (TVP) using single-screw extrusion. Steam pretreatment effectively reduced tannin content ...
Piyawan Phonphimai(Mae Fah Luang University. Learning Resources and Educational Media Centre, 2025)
Sacha inchi oil residue/press cake (SP) is a protein-rich by-product of oil extraction with strong potential as a sustainable plant-based ingredient. However, its utilization in food applications is limited by restricted ...
Mengistu Fiseha Mekonnen(Mae Fah Luang University. Learning Resources and Educational Media Centre, 2025)
Coffee, one of the most widely consumed beverages globally, generates large amounts of coffee pulp waste during processing. This Pulp, rich in bioactive compounds such as polyphenols, flavonoids, and sugars, presents an ...
Ahmed Abdou Said Abdelmoaty Abdelwahed(Mae Fah Luang University. Learning Resources and Educational Media Centre, 2025)
This study focused on the development and characterization of chitosan nanoencapsulated clove essential oil (CEO-CSNPs) and its antifungal efficacy against Aspergillus niger, a common spoilage fungus. A preliminary screening ...