ภาควิชาเทคโนโลยีอาหาร

ผลงานวิชาการ :

ปี 2560

Khwanjai Klinchongkon, Pramote Khuwijitjaru, Jintana Wiboonsirikul, and Shuji Adachi. (2017) Extraction of oligosaccharides from passion fruit peel by subcritical water treatment. Journal of Food Process Engineering 40(1): e12269 .
DOI:10.1111/jfpe.12269

Pramote Khuwijitjaru, Intira Koomyart, Takashi Kobayashi and Shuji Adachi. (2017) Hydrolysis of konjac flour under subcritical water conditions. Chiang Mai Journal of Science 44(3): 988-992
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Sopark Sonwai, Pawitchaya Podchong and Dérick Rousseau (2017). Crystallization kinetics of cocoa butter in the presence of sorbitan esters. Food Chemistry. 214, 497-506.

doi: 10.1016/j.foodchem.2016.07.092

Nontanut Soisangwan, Da-Ming Gao, Takashi Kobayashi, Pramote Khuwijitjaru, and Shuji Adachi. (2017). Production of lactulose from lactose in subcritical aqueous ethanol. Journal of Food Process Engineering 40(2):e12413 doi: 10.1111/jfpe.12413

Nontanut Soisangwan, Pramote Khuwijitjaru, Takashi Kobayashi,and Shuji Adachi. (2017) Kinetic analysis of lactulose production from lactose in subcritical aqueous ethanol. Food Science and Technology Research 23(1), 45–49. doi: 10.3136/fstr.23.45

Parika Rungpichayapichet, Marcus Nagle, Busarakorn Mahayothee, Pramote Khuwijitjaru, Joachim Müller. (2017). Prediction mapping of physicochemical properties in mango by hyperspectral imaging. Biosystems Engineering 159: 109-120

doi: 10.1016/j.biosystemseng.2017.04.006

Khwanjai Klinchongkon, Pramote Khuwijitjaru,and Shuji Adachi.(2017) Degradation kinetics of passion fruit pectin in subcritical water. Bioscience, Biotechnology, and Biochemistry 81(4) 712-717.

doi: 10.1080/09168451.2016.1277941

Sopark Sonwai, Poonyawee Rungprasertphol, Nantinee Nantipipat, Satinee Tungvongcharoan and Nantikan Laiyangkoon (2017). Characterization of coconut oil fractions obtained from solvent fractionation using acetone. Journal of Oleo Science. 66(9), 951-961.http://doi.org/10.5650/jos.ess16224

Patchimaporn Udomkun, Marcus Nagle, Dimitrios Argyropoulos, Alexander Nimo Wiredu, Busarakorn Mahayothee, Joachim Müller. Computer vision coupled with laser backscattering for non-destructive colour evaluation of papaya during drying. Journal of Food Measurement and Characterization 11(4): 2142-2150. doi: 10.1007/s11694-017-9598-y

Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi. (2017) Astaxanthin stability and color change of krill during subcritical water treatment. Journal of Food Science and Technology 54 (10):3065–3072.
doi: 10.1007/s13197-017-2742-1

Khwanjai Klinchongkon, Nathapon Chanthong, Kakanang Ruchain, Pramote Khuwijitjaru, Shuji Adachi. (2017) Effect of ethanol addition on subcritical water extraction of pectic polysaccharides from passion fruit peel. Journal of Food Processing and Preservation 41(5): e13138 DOI: 10.1111/jfpp.13138

Kanokwan Kingphadung and Woraruthai Choothian. 2017. Challenges of HACCP implementation in agricultural food products in Thailand. International Journal of GEOMATE, Feb., 2017, Vol. 12, Issue 30, pp. 102-108.DOI: http://dx.doi.org/10.21660/2017.30.2583

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คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร

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