1. Adsorption of reactive dye by eggshell and its membrane
Nuttawan Pramanpol and Nuttakan Nitayapat*

2. Antimicrobial and antioxidant activities of betel oil
Panuwat Suppakul*, Nutcha Sanla-Ead and Panchuti Phoopuritham

3. Antioxidant activity of northern and northeastern thai foodscontaining indigenous vegetables
Plernchai Tangkanakul*, Gassinee Trakoontivakorn, Payom Auttaviboonkul,

4. Application of quality function deployment in instant rice noodle product development
Chutima Waisarayutt1* and Ornsiri Tutiyapak2

5. Application of quality function deployment in sport bra product development
Chutima Waisarayutt1* and Sudawan Siritaweechai2

6. Characterization of pregelatinized and heat moisture treated rice flours
Chuleekorn Wadchararat, Masubon Thongngam*

7. Effect of carrying slots on the compressive strength of corrugated board panels
Tunyarut Jinkarn*, Pattamaporn Boonchu and Sanivan Bao-Ban

8. Effect of dry- and wet-milling processes on chemical,physicochemical properties and starch molecular structuresof rice starches
Anocha Suksomboon and Onanong Naivikul*

9. Effect of phosphates and salt on yield and quality of cookedwhite shrimp (penaeus vannamei)
Jarouy Faithong1, Nongnuch Raksakulthai2* and Mayuree Chaiyawat2

10. Extracellular halophilic ribonuclease from a halotolerantpseudomonas sp.-purification and characterization
Werasit Kanlayakrit*, Anan Boonpan, Takahiro Ikeda and Somporn Tojai

11. Factors affecting water soluble polysaccharide content and pasting properties of thai glutinous rice
Vipa Surojanametakul*, PatchareeTungtrakul

12. Free amino acid and reducing sugar composition of pandan(pandanus amaryllifolius) leaves
Vaewta Cheetangdee and Siree Chaiseri*

13. High temperature tolerant fish protein gel usingtransglutaminase and sodium ascorbate
J. Runglerdkriangkrai1, K. Banlue2 and N. Raksakulthai1

14. Identification of major saponins from jiaogulan extract(gynostemma pentaphyllum)
Niramon Utama-ang1*, Penkwan Chompreeda1, Vichai Haruthaithanasan1,

15. Isolation, screening and identification of mannanase producing microorganisms
Khampheng Phothichitto1, 2, Sunee Nitisinprasert2 and Suttipun Keawsompong2*

16. Modification of rice flour by heat moisture treatment (hmt) to produce rice noodles
Korrakot Lorlowhakarn and Onanong Naivikul*

17. Nutritional evaluation of tropical green seaweedscaulerpa lentillifera and ulva reticulate
Pattama Ratana-arporn1* and Anong Chirapart2

18. Production of fish serum products as substitute for fetal bovineserum in hybridoma cell cultures from surimi industrial waste
Fransiska Zakaria-Runkat1, Wanchai Worawattanamateekul2* and Ong-ard Lawhavinit3

19. Production of healthy protein and snack foods for small-scale industry from full fat soy flour
Chulaluck Charunuch*, Kritsana Temtrakool, Saovaluk Runggaeng,

20. Production of seasoning mirin from thai rice by fermentation
Werasit Kanlayakrit and Metinee Maweang

21. Sensory properties of thai fish sauces and their categorization
Pitiporn Ritthiruangdej and Thongchai Suwonsichon*

22. The effect of curing parameters on the mechanical properties of styrene-nr elastomers containing natural
Tarinee Nampitch1* and Polchit Buakaew2

23. The effect of process factors on the mechanical properties of styrene-nr elastomers containing natural rubber
Tarinee Nampitch1* and Polchit Buakaew2