ภาควิชาเทคโนโลยีอาหาร มหาวิทยาลัยศิลปากร

คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร

การนำเสนอผลงาน : วารสารนานาชาติ (ISI) ปี 2557

Sonwai S., Kaphueakngam P. and Flood A. 2014. Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent. Journal of Food Science and Technology. 51(10): 2357-2369 (DOI: 10.1007/s13197-012-0808-7)
Khuwijitjaru, P., Plernjit, J., Suaylam, B., Samuhaseneetoo, S., Pongsawatmanit, R. Adachi, S. Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products. The Canadian Journal of Chemical Engineering 92 (5): 810-815. DOI: 10.1002/cjce.21898
Patchimaporn Udomkun, Busarakorn Mahayothee, Marcus Nagle, Joachim Müller. 2014. Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya. International Journal of Food Science & Technology 49(4) 1122–1131, April 2014 doi: 10.1111/ijfs.12408
Khuwijitjaru, P., Pokpong, A., Klinchongkon, K. and Adachi, S. 2014. Production of oligosaccharides from coconut meal by subcritical water treatment. International Journal of Food Science and Technology 49(8) 1946-1952 DOI: 10.1111/ijfs.12524
Khuwijitjaru, P., Suaylam, B. and Adachi, S. 2014. Degradation of caffeic acid in subcritical water and on-line HPLC-DPPH assay of degradation products. Journal of Agricultural and Food Chemistry.62 (8), pp 1945–1949 DOI: 10.1021/jf404850a
Patchimaporn Udomkun, Marcus Nagle, Busarakorn Mahayothee, Joachim Müller. (2014) Laser-based imaging system for non-invasive monitoring of quality changes of papaya during drying. Food Control 42, 225-233 (DOI: 10.1016/j.foodcont.2014.02.010)
Sopark Sonwai and Punnee Ponprachanuvut (2014). Studies of fatty acid composition, physicochemical and thermal properties, and crystallization behavior of mango kernel fats from various Thai varieties. Journal of Oleo Science 63 (7) 661-669 ( DOI: 10.5650/jos.ess14036)
Thirathumthavorn, D. and W. Thongunruan. 2014. Incorporation of rice starch affecting on morphology, mechanical properties and water vapor permeability of glutelin-based composite films. Journal of Food Processing and Preservation. 38(4): 1799-1806. DOI:10.1111/jfpp.12149
Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi. (2014). Subcritical water treatment for producing seasoning from semidried Isada krill. Journal of Food Process Engineering, 37(6): 567–574 DOI: 10.1111/jfpe.12110
Marcelo Precoppe, Marcus Nagle, Busarakorn Mahayothee, Patchimaporn Udomkun, Serm Janjai, and Joachim Müller. 2014. Optimal physicochemical properties of dried litchis for Thai consumers. International Journal of Agricultural and Biological Engineering, 7(5): 103-110. Full Text

Sonwai S., Kaphueakngam P. and Flood A. 2014. Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent. Journal of Food Science and Technology. 51(10): 2357-2369 (DOI: 10.1007/s13197-012-0808-7)

Khuwijitjaru, P., Plernjit, J., Suaylam, B., Samuhaseneetoo, S., Pongsawatmanit, R. Adachi, S. Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products. The Canadian Journal of Chemical Engineering 92 (5): 810-815. DOI: 10.1002/cjce.21898

Patchimaporn Udomkun, Busarakorn Mahayothee, Marcus Nagle, Joachim Müller. 2014. Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya. International Journal of Food Science & Technology 49(4) 1122–1131, April 2014 doi: 10.1111/ijfs.12408

Khuwijitjaru, P., Pokpong, A., Klinchongkon, K. and Adachi, S. 2014. Production of oligosaccharides from coconut meal by subcritical water treatment. International Journal of Food Science and Technology 49(8) 1946-1952 DOI: 10.1111/ijfs.12524

Khuwijitjaru, P., Suaylam, B. and Adachi, S. 2014. Degradation of caffeic acid in subcritical water and on-line HPLC-DPPH assay of degradation products. Journal of Agricultural and Food Chemistry.62 (8), pp 1945–1949 DOI: 10.1021/jf404850a

Patchimaporn Udomkun, Marcus Nagle, Busarakorn Mahayothee, Joachim Müller. (2014) Laser-based imaging system for non-invasive monitoring of quality changes of papaya during drying. Food Control 42, 225-233 (DOI: 10.1016/j.foodcont.2014.02.010)

Sopark Sonwai and Punnee Ponprachanuvut (2014). Studies of fatty acid composition, physicochemical and thermal properties, and crystallization behavior of mango kernel fats from various Thai varieties. Journal of Oleo Science 63 (7) 661-669 ( DOI: 10.5650/jos.ess14036)

Thirathumthavorn, D. and W. Thongunruan. 2014. Incorporation of rice starch affecting on morphology, mechanical properties and water vapor permeability of glutelin-based composite films. Journal of Food Processing and Preservation. 38(4): 1799-1806. DOI:10.1111/jfpp.12149

Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi. (2014). Subcritical water treatment for producing seasoning from semidried Isada krill. Journal of Food Process Engineering, 37(6): 567–574 DOI: 10.1111/jfpe.12110

Marcelo Precoppe, Marcus Nagle, Busarakorn Mahayothee, Patchimaporn Udomkun, Serm Janjai, and Joachim Müller. 2014. Optimal physicochemical properties of dried litchis for Thai consumers. International Journal of Agricultural and Biological Engineering, 7(5): 103-110. Full Text

ภาควิชาเทคโนโลยีอาหาร คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร วิทยาเขตพระราชวังสนามจันทร์ อ.เมือง จ.นครปฐม 73000
Tel 0-3424-2322 (สายตรง) หรือ 0-3410-9686 ต่อ 209300
E-mail: foodtech@su.ac.th

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