ภาควิชาเทคโนโลยีอาหาร มหาวิทยาลัยศิลปากร

คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร

การนำเสนอผลงาน : วารสารนานาชาติ (Scopus) ปี 2565

Shuji Adachi, Pramote Khuwijijaru, Takashi Kobayashi. Continuous production of maltulose from maltose in a hot phosphate buffer. Japan Journal of Food Engineering 23 (2): 63-69. DOI: 10.11301/jsfe.22608
Nasanit R., Jaibangyang S., Onwibunsiri T., Khunnamwong P. (2022). Screening of Volatile Organic Compound-Producing Yeasts and Yeast-Like Fungi against Aflatoxigenic Aspergillus flavus Microbiology and Biotechnology Letters, 50 (2), pp. 202 - 210 DOI: 10.48022/mbl.2202.02004
Thirathumthavorn, D., Sintongtanaput, A., Wongpracharat, S., Chai-Uea, P., & Udomrati, S. (2022). Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate. Brazilian Journal of Food Technology, 25, e2022045. DOI: 10.1590/1981-6723.04522
Udomrati, S., Tungtrakul, P., Lowithun, N. and Thirathumthavorn, D. (2022). Rheological properties of pastes and gels of rice flour with varied amylose contents. Science, Engineering and Health Studies. 2630-0087
Satianteerapap, S., Chai-uea, P., Taechapairoj, C., Bandaiphet, C. and Thirathumthavorn, D. 2022. Quality attributes of fresh-cut cabbages treated with acetic acid containing maltodextrin and chitosan. Science, Engineering and Health Studies. 16, 22030012. DOI

Shuji Adachi, Pramote Khuwijijaru, Takashi Kobayashi. Continuous production of maltulose from maltose in a hot phosphate buffer. Japan Journal of Food Engineering 23 (2): 63-69.

DOI: 10.11301/jsfe.22608

Nasanit R., Jaibangyang S., Onwibunsiri T., Khunnamwong P. (2022). Screening of Volatile Organic Compound-Producing Yeasts and Yeast-Like Fungi against Aflatoxigenic Aspergillus flavus Microbiology and Biotechnology Letters, 50 (2), pp. 202 - 210

DOI: 10.48022/mbl.2202.02004

Thirathumthavorn, D., Sintongtanaput, A., Wongpracharat, S., Chai-Uea, P., & Udomrati, S. (2022). Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate. Brazilian Journal of Food Technology, 25, e2022045.

DOI: 10.1590/1981-6723.04522

Udomrati, S., Tungtrakul, P., Lowithun, N. and Thirathumthavorn, D. (2022). Rheological properties of pastes and gels of rice flour with varied amylose contents. Science, Engineering and Health Studies. 2630-0087

Satianteerapap, S., Chai-uea, P., Taechapairoj, C., Bandaiphet, C. and Thirathumthavorn, D. 2022. Quality attributes of fresh-cut cabbages treated with acetic acid containing maltodextrin and chitosan. Science, Engineering and Health Studies. 16, 22030012.

DOI

ภาควิชาเทคโนโลยีอาหาร คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร วิทยาเขตพระราชวังสนามจันทร์ อ.เมือง จ.นครปฐม 73000
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E-mail: foodtech@su.ac.th

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