Research background Thailand is a country with good climate and geography, thus giving the country an agricultural advantage. Most of the cultivation systems rely on natural resources, such as soil, water and climate, as the main factor. However, the demand of consumers has been increasing while the cultivation areas are limited. Therefore, the development of […]
Research background Nowadays, consumers are increasingly allergic to certain food, including bread products that contain allergic ingredients, such as wheat gluten and protein from dairy products, which are important components for color, smell, taste, texture, and food structure. Therefore, the development of gluten-free and dairy-free bread produced with local raw materials would not only help […]
By Food Materials Research Team In recent years, food technology has been rapidly developed. There are various innovative food products with textures, nutrients, and aesthetics that satisfy consumers’ needs. Current food innovation focuses on personalised diets that provide appropriate nutrients for each individual’s body, such as children, athletes, the elderly, people with medical conditions, and […]
Research background People who have consumption problems, such as the elderly, those who wear dental braces, and those with dental health problems tend to avoid meat products because of its tough and hard textures. However, meat is an important source of protein, thus meat products for these consumers are usually minced, which may decrease their […]
Food Structure Design At present, the market for healthy and nutritious food products are continuously growing. These kinds of foods includes natural food products that are nutritious, non-allergenic, fiber-rich, high-protein, and low-fat, and may possess micronutrients and bioactive compounds. However, most healthy food is normally inferior in taste, texture, and stability compared to conventional food, […]
