Coffee is a critical agricultural commodity to be used to produce a premium beverage to serve people worldwide. Coffee microbiome turned to be an essential tool to improve the bean quality through the natural fermentation. Therefore, understanding the microbial diversities could create the final product's better quality. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand to characterize the microorganisms involved in correlation toward the biochemical characteristics and metabolic attributes. Roasting is another important step in developing the complex flavor/ aroma that make coffee to be enjoyable. During the roasting process, the beans undergo many complex and alternatively change in the physicochemical properties from the gained substances in the fermentation process. The changing in the formation of the substances responsible for the sensory qualities, physicochemical/ aroma attributes as well as the health benefits of the final product. Using the starter culture could also develop the distinguished characteristics of coffee (Research collaboration with Van Hart company)
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คณะวิทยาศาสตร์
A new colorimetric assay for the rapid detection of tannic acid in beverage samples based on displacement phenomenon of aggregated gallic acid-modified platinum nanoparticles is developed for the first time. PtNPs were functionalized with gallic acid, promoting the formation of the green-hued aggregated nanoparticles. While colorimetry offers a rapid method for identifying tannic acid, challenges remain in sensitivity and accuracy of detection on the PtNPs colorimetric probe, particularly in the presence of anthocyanin interferences. To address this, we developed a sample preparation method to degrade anthocyanin in beverages. Tannic acid was easily displaced onto the gallic acid-coated PtNPs surfaces, causing dispersion and resulting in a visible color change from green to orange−brown. Under the optimal conditions, the colorimetric sensor exhibited a linear response in the range of 1−2,000 µmol L−1 (R2 = 0.9991). The limit of detection (LOD) and the limit of quantification (LOQ) were found at 0.02 and 0.09 µmol L−1, respectively. The proposed sensor expressed superior selectivity over other interfering substances and demonstrated excellent precision with a relative standard deviation (RSD) of 1.00%−3.36%. More importantly, recoveries ranging from 95.0−104.7% were obtained, indicating the capability of proposed colorimetric sensor to detect tannic acid rapidly and accurately in real beverage samples.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
This artwork was created based on the universal concepts of global warming and post-apocalyptic world, which has caused disturbances and chaos in ecosystems, leading to the extinction of many living beings on Earth due to human actions. Repairing and restoring this world may therefore be a false hope, connected to my personal experience of losing loved ones and the sorrow from setting high hope, through the artistic process using Animation Art and Sound Art.
คณะวิทยาศาสตร์
With the arrival of multimedia innovations such as games, access to media has changed, creating novelty in media consumption. Oversteer is a project that takes advantage of gaming media to allow users to experience driving similar to driving on a racetrack.