Crispy Rice-berry Snack is a product made from broken rice-berry rice that has been processed into a snack that is thin and crispy, bite-sized. Broken rice-berry rice is cooked, finely ground, and mixed with other ingredients to increase its nutritional value, such as adding plant seeds, adding plant protein nutrients, and then forming it into sheets using heat. The resulting product is a thin sheet, purple-brown in color, crispy, and has the smell of the ingredients used in the production process. It does not contain sugar or sweeteners. It is used as a snack with tea or coffee. Crispy Rice-berry Waffle is a product that contains complete nutrients, including carbohydrates, protein, and fat, which are derived from the ingredients in the production formula.
เป็นการเพิ่มมูลค่าใหักับข้าวหักไรซ์เบอร์ โดยนำมาแปรรูปเป็นผลิตภัณฑ์อาหารที่รับประทานได้ง่าย
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
This conceptual model, inspired by the Rose Window in Gothic architecture, embodies intricate geometric patterns that reflect divine harmony and balance. Its symmetrical structure and the interplay of light passing through stained glass create a sense of movement, enhancing the sacred and mystical atmosphere. The composition evokes a celestial presence, like a window to heaven.
คณะอุตสาหกรรมอาหาร
The consumption of plant-based products has been gaining popularity as consumers become more health-conscious and aware of environmental impacts. The food industry has been developing meat analogs with properties similar to conventional meat. This study investigates the chemical and physical properties of chickpea-based meat analog burgers and hybrid burgers containing both chickpeas and pork, using the sous-vide cooking method. This technique helps maintain food quality in terms of texture, moisture retention, and nutritional value. The experiment examined various properties of both types of burgers, including cooking loss, water holding capacity, shear force, pH value, and color analysis. Additionally, sensory evaluation was conducted to assess taste, texture, and overall consumer preference. The findings will provide insights into the optimal sous-vide conditions for producing plant-based and hybrid burgers with desirable quality characteristics that meet the needs of health-conscious consumers. This study serves as a valuable guideline for the food industry in developing high-nutritional-value alternative protein products while reducing meat consumption. By incorporating plant-based ingredients, it helps minimize environmental impact and promotes sustainability in food production. The research is significant in both food science and the development of healthier, competitive food products for the future market.
คณะวิทยาศาสตร์
Atopic dermatitis patients are the second largest number among skin disease patients. There is no cure for atopic dermatitis, and it can only be treated to relieve symptoms, causing chronic disease. There is a chance that opportunistic infections will enter and cause more disease from the patient's wound, causing the patient to have complications from other infections. This study is interested in studying the reduction of the chance of opportunistic infections in patients with atopic dermatitis using natural extracts. The interest is in Plu Kaow and long pepper because there is data supporting the inhibition of microorganisms. The leaves of both plants are crudely extracted, soaked in 95% ethanol for 7 days, filtered with a Buchner filter, and the extracts are tested for phytochemicals to analyze phenolic components, flavonoids, tannins, anthocyanin, DPPH, and tested for antimicrobial properties. The experiments consisted of 5 types of gram-positive and gram-negative bacteria: E. coli, Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus, and Staphylococcus epidermidis. The researcher expects that this can be further developed and used to treat patients with atopic dermatitis.