1. Food drying at sub-zero temperature importance of glassy phase on product quality
Kyuya Nakagawa

2. Commercialization of high pressure processed foods a consumer choice for quality and safety products
Nattaporn Chotyakul, Parika Rungpichayapichet

3. Acetic acid bacteria a group of potential microorganisms for conversions of biological wastes
Issara Poljungreed

4. Production of d-tagatose a review with emphasis on subcritical fluid treatment
Pramote Khuwijitjaru, Neeranuch Milasing, Shuji Adachi

5. Effect of vacuum frying conditions on physico-chemical properties of banana chips
Patchimaporn Udomkun, Bhundit Innawong, Emmanuel Njukwe