|
|
Students name
|
Advisor
|
Special project
|
|
1
|
Anongnuch
Bunyartaphan
|
Dr.
Vassili V.
|
Study
of the Ethanol Tolerant Mutants of the Wine Strain of Saccharomyces cerevisiae
|
|
2
|
Annop
Klakoetphon
|
Dr.
Ruud V.
|
Identification
and Characterization of Bacteria from Thai Fermented Pork (Nham)
|
|
3
|
Apiradee
Sricharoon
|
Dr.
Churdchai C.
|
The
Production of Coconut Wine
|
|
4
|
Artikamas
Sakdadej
|
A.
Pornpen P.
|
Mushroom
Snack
|
|
5
|
Aumaree
Jantaratanavong
|
A.
Nootrudee S.
|
Antimicrobial
Activity of Some Plants from Labiatae
|
|
6
|
Autchawadee
A. Supaporn C.
|
Dr.
Siriwat W.
|
The
Production of Honey Wine
|
|
7
|
Auttaya
Munkongcheansakul
|
Dr.
Churdchai C.
|
The
Study of Process for Clear Banana Juice Extraction
|
|
|
Tawatchai
Vibulchan
|
|
8
|
Bonita
P. Anuntiyo
|
A.
Wunwisa K.
|
Formulation
of Low-Sugar Pineapple Jam Made with Konjac Flour and Carrageenan
|
|
9
|
Bussarin
Kosin
|
A.
Viyada K.
|
Study
of Optimum Condition for the Production of Lactic Acid Bacteria as
Starter Culture in Yogurt Production.
|
|
|
Chugkrapong
Puachaikul
|
|
10
|
Chalearmkwan
Saisod
|
A.
Viyada K.
|
Screening
and Identification of Vegetable Oil Degrading Microorganism
|
|
11
|
Chih-Kai
Chang
|
A.
Nootrudee S.
|
The
Production of Carotenoid-Rich Egg Noodles
|
|
12
|
Chintana
Nimmuntavin
|
A.
Wunwisa K.
|
The
Production of Low Fat Yoghurt by Using a Combination of Skimmed Milk
Powder and Defatted Soybean Flour
|
|
|
Yodphatu
Nethin
|
|
13
|
Chuchart
Seinglewlue
|
Dr.
Churdchai C.
|
The
Study of Possibility to Enhance Beer Foam Stability by Adding Gum
Arabic
|
|
14
|
Dollaya
Khantiwiriyapanich
|
A.
Wunwisa K.
|
The
Use of Stabilizers in Carrot Juice
|
|
15
|
Duangrat
Ruangchai
|
A.
Wunwisa K.
|
The
Production of Whole Wheat-Mixed Noodle
|
|
16
|
Gewalee
Cachanurak
|
A.
Wunwisa K.
|
Formulation
of Ginger Ale
|
|
17
|
Jariya
Wittanon
|
A.
Nootrudee S.
|
Banana
Flour and Its Properties
|
|
|
Suvanna
Leelasangsai
|
|
18
|
Jaruda
Visessonchok
|
A.
Pornpen P.
|
The
Development of Soybean Yoghurt Product
|
|
|
Suchada
Leiwcharoen
|
|
19
|
Jessada
Laicharoenkiat
|
Dr.
Churdchai C.
|
The
Use of Grape Juice Concentrate for Winemaking
|
|
20
|
Haritchanan
Suvachananond
|
Dr.
Churdchai C.
|
The
Study of Protoplast Fusion Between Leuconostoc
oenos (Malolactic Fermentation Bacteria) and Saccharomyces cerevisiae for
Industrial Wine Production
|
|
21
|
Vilailuck
Matchathikun
|
Dr.
Churdchai C.
|
Shelf-life
Evaluation of Ready-to-Cook Food in Supermarket
|
|
22
|
Wachareeporn
Buasanoh
|
A.
Wunwisa K.
|
The
Production of Roselle Gum
|
|
23
|
Wanna
Siriphattanapinyo
|
A.
Wunwisa K.
|
Microbiological
Quality Examination of Fast Dish Food Around ABAC by Using Index
Microorganicms
|
|
24
|
Wannee
Mavimol
|
A.
Wunwisa K.
|
The
Production of Tamarind Gum
|
|
25
|
Yuthana
Yuthanapakorn
|
A.
Wunwisa K.
|
The
Production of Concentrated Grape Juice by Using Rotary Evaporator
|
|
26
|
Vorapong
Suvajasuwan
|
A.
Viyada K.
|
The
Study of Similar & Difference of Microorganisms in Lookpang Khaomak
of Thailand
|
|
|
Kajohn
Songsangcharoen
|
|
27
|
Kamonrut
Sittirit
|
A.
Pornpen P.
|
Production
of Capsicum Oleoresin
|
