Area of Interest:

Food Science and Technology

100%

Nutrition

62%

Food Technology

90%

Food Processing

75%

Natural Antioxidants

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
0

Abstracts
0

Chottanom, P., T. Pranin, K. Shopka, N. Nasinsorn and P. Itsaranuwat, 2016. Pulsed vacuum osmotic dehydration of cherry tomatoes: Impact on physicochemical properties and probiotics entrapment. Walailak J. Sci. Technol., 13: 193-204.
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Chottanom, P., M. Srisa-ard, S. Seehangkot and N. Rungram, 2014. Certain properties of gelatin-starch film incorporated with plant extract (Kaempferia parviflora Wall. Ex Baker) and its application to meat product. Am. J. Food Technol., 9: 330-339.
CrossRef | Direct Link |
Chottamom, P., R. Kongmanee, C. Manklang and S. Soponronnarit, 2012. Effect of osmotic treatment on drying kinetics and antioxidant properties of dried mulberry. Drying Technol., 30: 80-87.
CrossRef | Direct Link |
Chottanom, P. and M. Srisa-Ard, 2011. Osmotic dehydration as a factor in freezing of tomato. Am. J. Food Technol., 6: 483-491.
CrossRef | Direct Link |
Chottanom, P. and S. Phoungchandang, 2005. The development of osmotically dehydrated mangoes using conventional drying and dehumidified drying. Chem. Eng. Trans., 6: 897-902.
Chottanom, P. and S. Phoungchandang, 2005. Moisture desorption isotherms for fresh and osmotically treated mangoes. Pak. J. Biol. Sci., 8: 239-243.
CrossRef | Direct Link |