A sweet made from flour and added to give it a chewy texture similar to chewing gum.
เพื่อเป็นการฝึกฝนการทำธุรกิจโดยการเริ่มจากการวิเคราะห์และคัดเลือกวัตถุดิบที่เป็นทรัพยากรในพื้นที่และการทำธุรกิจ
คณะอุตสาหกรรมอาหาร
Fish gelatin is increasingly recognized as an alternative source of gelatin, but its use has been limited due to weak gelling properties. To address these issues, the effect of furcellaran, a gelling agent, was examined at various levels (25-100% FG substitution) on the structural and physicochemical properties of FG gels. As the amount of FUR increased to 25%, the FG/FUR gel showed improved hardness and gel strength (P<0.05). Additionally, increasing FUR levels led to higher gelling and melting points, showing a dose-dependent relationship. Microstructural analysis revealed that adding FUR created a denser gel network with smaller gaps. SAXS scattering intensities also increased as FUR concentration rose. Overall, adding FUR improved the gelling properties of FG without negatively affecting springiness and syneresis, enhancing gel strength and gelling temperature.
คณะวิทยาศาสตร์
The synthesis using electrons as reagents instead of oxidants is a method for synthesizing drug molecules in a way that reduces the use of chemicals, thereby minimizing environmental pollution.
คณะเทคโนโลยีการเกษตร
This research investigates the traditional knowledge, biological characteristics, and bioactive compounds of Melaleuca cajuputi Powell, with a focus on its conservation and sustainable utilization. The study encompasses its applications in agriculture, healthcare, and bioenergy.