Volume 16 Number 2, February 2021

Editorial

1-2

Food, Agriculture and Biotechnology Towards Sustainability in Thailand

[su_tooltip text=”Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]VIJITRA LUANG-IN[/su_tooltip], [su_tooltip text=”Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]SIRIRAT DEESEENTHUM[/su_tooltip] AND [su_tooltip text=”Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]ANUCHITA MOONGNGARM[/su_tooltip]

Original Article

3-10

Effects of Alternate Wetting and Drying Techniques on Grain Yield and Water Use Efficiency in Irrigated Rice

[su_tooltip text=”Department of Irrigation Engineering, Faculty of Engineering Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]SURASIT PUNYAWANSIRI[/su_tooltip], [su_tooltip text=”Irrigation Water Management Experiment Station (Phitsanulok), Royal Irrigation Department, Phitsanulok, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]KANTASINEE CHAENGPUI[/su_tooltip] AND [su_tooltip text=”Department of Irrigation Engineering, Faculty of Engineering Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]BANCHA KWANYUEN[/su_tooltip]

11-21

Effect of Dietary Papaya Peel and Baker’s Yeast Supplementation on Growth Performance, Hematological Value of Silver Barb (Barbonymus gonionotus) and Its Resistance to Aeromonas hydrophila

[su_tooltip text=”Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand, Center of Excellence in Research for Agricultural Biotechnology, Naresuan University, Phitsanulok, Thailand ” position=”bottom” background=”#a7a0a9″ font_size=”12″]PHINYO MAHATTANEE[/su_tooltip], [su_tooltip text=”Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]THAIKOSA AREEYA[/su_tooltip] AND [su_tooltip text=”Division of Fisheries, Department of Agricultural Technology, Faculty of Technology, Mahasarakham University, Mahasarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]WANGKAHART EAKAPOL[/su_tooltip]

22-29

Improvement of Ethanol Production from Yam Bean by Thermotolerant Yeast Saccharomyces Cerevisiae RMU Y-10 using an Orthogonal Array Design

[su_tooltip text=”Department of Agricultural Technology and Environment, Faculty of Science and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]KITIPONG WECHGAMA[/su_tooltip] AND [su_tooltip text=”Department of Biology, Faculty of Science and Technology, Rajabhat Maha Sarakham University, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]KANLAYANI CHAROENSOPHARAT[/su_tooltip]

30-37

Effect of Lactic Acid and Hot Water Treatments on Quality of Shucked Hard Clams (Meretrix casta) during Refrigerated Storage

[su_tooltip text=”Department of Food Industry and Fishery Product, Faculty of Science and Fishery Technology, Rajamangala University of Technology Srivijaya, Trang Campus, Trang, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]SUPRAEWPAN LOHALAKSANADECH[/su_tooltip], [su_tooltip text=”Department of Food Industry and Fishery Product, Faculty of Science and Fishery Technology, Rajamangala University of Technology Srivijaya, Trang Campus, Trang, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]DUMRONG LOHALAKSNADECH[/su_tooltip] AND [su_tooltip text=”Department of Food Industry and Fishery Product, Faculty of Science and Fishery Technology, Rajamangala University of Technology Srivijaya, Trang Campus, Trang, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]CHUTINUT SUJARIT[/su_tooltip]

38-52

Pulsed Vacuum Osmotic Dehydration on Physiological Compound Enrichmentof Model Food

[su_tooltip text=”Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Mahasarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]KULAB SITTISUANJIK[/su_tooltip], [su_tooltip text=”Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Mahasarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]PHEERAYA CHOTTANOM[/su_tooltip], [su_tooltip text=”Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Mahasarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]ANUCHITA MOONGNGARM[/su_tooltip] AND [su_tooltip text=”Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Mahasarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]SIRIRAT DEESEENTHUM[/su_tooltip]

53-66

Melatonin, Its Precursors, Total Phenolic Content and Antioxidant Activity in Legumes Germinated Under Normal and Saline Conditions

[su_tooltip text=”Research Unit of Nutrition for Life, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]SUPAP NONTASAN[/su_tooltip], [su_tooltip text=”Research Unit of Nutrition for Life, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]PHEERAYA CHOTTHANOM[/su_tooltip] AND [su_tooltip text=”Research Unit of Nutrition for Life, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]ANUCHITA MOONGNGARM[/su_tooltip]

67-78

The Effects of Unripe Banana Flour on Resistant Starch Content and Quality Characteristics of Gluten-free Rice Cookies

[su_tooltip text=”The Department of Agro-Industry Technology and Management, Faculty of Agro-Industry, King Mongkutʼs University of Technology North Bangkok, Prachinburi Campus, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]PAKKAWAT DETCHEWA[/su_tooltip], [su_tooltip text=”The Department of Agro-Industry Technology and Management, Faculty of Agro-Industry, King Mongkutʼs University of Technology North Bangkok, Prachinburi Campus, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]PATCHAREE PRASAJAK[/su_tooltip], [su_tooltip text=”The Department of Innovation and Product Development Technology, Faculty of Agro-Industry, King Mongkutʼs University of Technology North Bangkok, Prachinburi Campus, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]WICHIEN SRIWICHAI[/su_tooltip] AND [su_tooltip text=”The Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]ANUCHITA MOONGNGARM[/su_tooltip]

79-93

Improved Melatonin Content and Antioxcidant Activity of Mung Bean Sprout by Germination Under Salinity Incorporated with Exogenous Melatonin

[su_tooltip text=”Research Unit of Nutrition for Life, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]ANUCHITA MOONGNGARM[/su_tooltip], [su_tooltip text=”Research Unit of Nutrition for Life, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]ARISA CHAIYARAK[/su_tooltip], [su_tooltip text=”Research Unit of Nutrition for Life, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]KANYAPUK PRACHANUN[/su_tooltip] AND [su_tooltip text=”Research Unit of Nutrition for Life, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]SUPAP NONTASAN[/su_tooltip]

94-104

Evaluation of Phytochemical Constituents and Antioxcidant Activities of Different Formula of Heart Tonic Herbal Teas

[su_tooltip text=”Biodiversity Program, Walai-Rukhavej Botanical Research Institute, Mahasarakham University, Kantharawichai District, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]RACHANEE NAMMATRA[/su_tooltip], [su_tooltip text=”Veterinary Technology and Veterinary Nursing Program, Faculty of Agricultural Technology, Rajabhat Mahasarakham University, Mueang Maha Sarakham District, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]THANIDA SRIHAWONG[/su_tooltip] AND [su_tooltip text=”Biodiversity Program, Walai-Rukhavej Botanical Research Institute, Mahasarakham University, Kantharawichai District, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]CHINNAPHAT CHALOERMRAM[/su_tooltip]

Biotechnology

105-113

The Toxicity and Bioactivity of Climbing Wedelia Powder and Essential Oil Agains Maize Weevil

[su_tooltip text=”The Faculty of Technology, Mahasarakham University, Mahasarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]RUCHUON WANNA[/su_tooltip], [su_tooltip text=”The Faculty of Technology, Mahasarakham University, Mahasarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]DARIKAUNPHAN[/su_tooltip], [su_tooltip text=”The Faculty of Technology, Mahasarakham University, Mahasarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]WARANYOO KAEWDUANGTA[/su_tooltip], [su_tooltip text=”The Faculty of Technology, Mahasarakham University, Mahasarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]MONGKOL WONGSAWAS[/su_tooltip] AND [su_tooltip text=”The Faculty of Technology, Mahasarakham University, Mahasarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]PHIRAYOT KHAENGKHAN[/su_tooltip]

114-122

The Effects of Trace Mineral Supplementation in Low Fishmeal Diets on the Growth Performance and Immune Responses of the Pacific White Shrimp (Litopenaeus vannamei)

[su_tooltip text=”The Department of Aquaculture, Faculty of Fisheries, Kasetsart University, Bangkok, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]KANIN PATRACHOTPAKINKUL[/su_tooltip], [su_tooltip text=”The Department of Aquaculture, Faculty of Fisheries, Kasetsart University, Bangkok, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]ORAPINT JINTASATAPORN[/su_tooltip] AND [su_tooltip text=”The Faculty of Agricultural Technology, Valaya Alongkorn Rajabhat University under the Royal Patronage, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]SRINOY CHUMKAM[/su_tooltip]

123-128

The Holding Capabilities of Different Coating Materials on Xylanase and Phytase in ShrimpFeed

[su_tooltip text=”The Department of Aquaculture, Faculty of Fisheries, Kasetsart University, Thanon Ngamwongwan, Lat Yao, Chatuchak, Bangkok, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]UNIYOM NISACHON[/su_tooltip], [su_tooltip text=”The Faculty of Agricultural Technology,Valaya Alongkorn Rajabhat University, Pathum Thani, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]CHUMKAM SRINOY[/su_tooltip] AND [su_tooltip text=”The Department of Aquaculture, Faculty of Fisheries, Kasetsart University, Thanon Ngamwongwan, Lat Yao, Chatuchak, Bangkok, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]JINTASTAPORN ORAPINT[/su_tooltip]

129-137

The Management of Food Boxes Packing Problems in Rectangular Containers Using the Heuristic Method

[su_tooltip text=”Department of Science and Mathematics, Rajamangala University of Technology Isan, Surin, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]SIRIMARK PENPARK[/su_tooltip], [su_tooltip text=”Faculy of Science and Technology, Rajabhat Maha Sarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]BOONTAN THAWATCHAI[/su_tooltip] AND [su_tooltip text=”Faculty of Science and Technology, Phuket Rajabhat University, Phuket, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]YOTMANEE SANCHAI[/su_tooltip]

138-151

Effect of Storage and Packaging Conditions on Physical Properties and Carotenoid Content of Mango Tablets

[su_tooltip text=”Research Unit of Nutrition for Life, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]THORUNG PRANIL[/su_tooltip], [su_tooltip text=”Research Unit of Nutrition for Life, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]ANUCHITA MOONGNGARM[/su_tooltip], [su_tooltip text=”Faculty of Pharmacy, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]GREEPOL MANWIWATTANAGUL[/su_tooltip] AND [su_tooltip text=”Department of Food Science and Technology, University of Georgia, Cedar Street, Athens, USA” position=”bottom” background=”#a7a0a9″ font_size=”12″]WILLIAM L KERR[/su_tooltip]

Agricultural Technology

152-164

Identification of Soil Bacteria Isolated from Nasinuan Community Forest with Potential Application in Agriculture

[su_tooltip text=”Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]VIJITRA LUANG-IN[/su_tooltip], [su_tooltip text=”Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]WORACHOT SAENGHA[/su_tooltip], [su_tooltip text=”Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]SIRIRAT DEESEENTHUM[/su_tooltip], [su_tooltip text=”Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]KEDSUKON MANEEWAN[/su_tooltip] AND [su_tooltip text=”International College of Digital Innovation, Chiang Mai University, Chiang Mai, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]PIYACHAT UDOMWONG[/su_tooltip]

165-175

The Diversity of Halotolerant and Halophilic Bacteria in the Soil of the Nasinuan Secondary Forest in Maha Sarakham, Thailand

[su_tooltip text=”The Department of Biotechnology, Faculty of Technology, Mahasarakham University, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]CHOOKIETWATTANA KANNIKA[/su_tooltip] AND [su_tooltip text=”The Department of Biotechnology, Faculty of Technology, Mahasarakham University, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]YUWA-AMORNPITAK THALISA[/su_tooltip]

176-182

The Effects of Seed Quality Stimulation in Khao Dawk Mali 105 Paddy During the Dormancy Period using Infrared Radiation

[su_tooltip text=”Mechanical Engineering, Faculty of Engineering, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]CHANAT VIPATTANAPORN[/su_tooltip], [su_tooltip text=”Farm Mechanics Program, Department of Technical Education in Mechanical Engineering, Faculty of Technical Education, Rajamangala University of Technology Isan Khonkaen campus, Khonkaen, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]CHERDPONG CHIAWCHANWATTANA[/su_tooltip], [su_tooltip text=”Mechanical Engineering, Faculty of Engineering, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]JUCKAMAS LAOHAVANICH[/su_tooltip], [su_tooltip text=”Department of Agricultural Technology, Faculty of Technology, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]PHIRAYOT KHAENGKAN[/su_tooltip] AND [su_tooltip text=”Mechanical Engineering, Faculty of Engineering, Mahasarakham University, Maha Sarakham, Thailand” position=”bottom” background=”#a7a0a9″ font_size=”12″]SUPHAN YANGYUEN[/su_tooltip]