This research was aimed to study the effect of modified atmosphere packaging (MAP) on quality and shelf life of hard clam stored at 4±1°C. Blanched hard clam were packed in air (control), vacuum and 60% CO₂: 20% O₂ 20% N₂. The results showed that storage time had significant effect on...

This study was to develop the test kit for detecting antibiotic residuals in raw milk, using the principle of yogurt producing. Water samples were collected from three hot springs located in Ratchaburi and Kanchanaburi province. After purification, species of microbes were identified by Polymerase...

The objective of this research was to study the contamination of Listeria monocytogenes in pork. Twenty samples were randomly collected from the slaughter house. The culture is divided into a common bacterial culture by total plate count and a specific culture by using polymerase chain reaction...

The effect of natural organic acid-icing system on chemical and microbiological properties of chilled sand whiting fish by organic acid-icing system as follow; ice without organic acid (IC), ice with 0.05% lactic acid (LA500), 0.05% lactic acid and 0.075% citric acid (LC507), 0.05% lactic acid and...

The effect of lactic acid solution on microbial contamination in beef was conducted using 2×3 factorial completely randomized design with 6 treatment combinations of 3 replications each longissimus dorsi from crossbreed (brahman × native). During rainy season (June-October 2011). The first factor...

This proceedings contains the research papers presented at the conference, which cover a wide range of topics in food science, including food processing methods, chemical and nutrient composition of food products and non-food plant products, physical and chemical properties of food products and...

Kitchen mint is a popular vegetable consumed fresh vegetables. If unwashed before consumption, it can be dangerous from pathogens that are contaminated. Objective of this research is to determine the efficacy of sanitizer to reduce Escherichia coli contamination in kitchen mint. Kitchen mint were...

Nowadays, consumers pay more attention in buying safer meat while the producers also want to produce safe meat to meet consumers' demand and need to produce meat that can keep for longer shelf life and benefit for business opportunities. Therefore, this research aims to study the effect of high...

The shelf life of fresh longan fruit is short causing from microorganism infection and skin browning occurrence, the effects of ozone micro nanotubes on the process of extending shelf life and delaying disease incidence was studied. The treatments were the various fruit dipping processes: distilled ...

The pineapple was stored at low temperature that produced an internal browning, affecting quality. The objective of this research was to study of a role of melatonin to internal browning of pineapple cv. Pattavia. Pineapples were immersed in distilled water (control) and 500μM and 1,000μM melatonin ...