Food Science and Technology
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Meat science and technology, food processing, and application of insects as protein and lipid sources in food
Kaewthong, P., Wattanachant, C. and Wattanachant, S. 2020. The quality improvement of culled dairy goat barbecue by marinating with plant juices and sodium bicarbonate. The Journal of Food Science and Technology. https://doi.org/10.1007/s13197-020-04546-8.
Kaewthong, P., Puechkamut, Y., and Wattanachant, S. 2020. Effect of transglutaminase on the quality of restructured meat from trimmed beef. International Conference on Food and Applied Bioscience (FAB 2020) February 6-7, 2020. Proceeding. 350-357.
Takeungwongtrakul, S., Benjakul, S., Pisuchpen, S., Kaewthong, P. and Nalinanon, S. 2020. Shelf-life prediction of micro-encapsulated shrimp oil in different packages using empirical models. Current Applied Science and Technology. 20(1): 30-42.
Karnjanapratum, S., Kaewthong, P., Takeungwongtrakul, S., Sae-leaw, T., Hong, J.H. and Nalinanon, S. 2019. Production of fiber hydrolysate from bamboo shoot with antioxidative properties by enzymatic hydrolysis. Current Applied Science and Technology. 19(3): 225-234.
Kaewthong, P., Pomponio, L., Carrascal, J.R., Knøchel, S., Wattanachant, S. and Karlsson, A.H. 2019. Changes in the quality of chicken breast meat due to superchilling and temperature fluctuations during storage. Journal of Poultry Science. 56 (4): 308-317.
Kaewthong, P. and Wattanachant, S. 2019. Effect of sugar and starch levels on electrical conductivity of marinade solutions in improving water-holding capacity of marinated broiler breast meat. Journal of Applied Poultry Research. 28(1): 42-51.
Kaewthong, P. and Wattanachant, S. 2018. Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat. Poultry Science. 97: 701-708
Kaewthong, P., Waiyagan, K. and Wattanachant, S. 2017. Imaging analysis by digital camera for separating broiler breast meat with low water-holding capacity. Journal of Poultry Science. 54 (3): 253-261.