ภาควิชาเทคโนโลยีอาหาร มหาวิทยาลัยศิลปากร

คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร

การนำเสนอผลงาน : วารสารนานาชาติ (ISI) ปี 2567

Neeranuch Milasing, Thaniton Amornrattanachart, Pramote Khuwijitjaru, Shuji Adachi. (2024). Isomerization of lactose to lactulose in an aqueous solution containing arginine. International Food Research Journal 31(1): 80 - 86 DOI: 10.47836/ifrj.31.1.07
Sawittree Chaiareekitwat, Busarakorn Mahayothee, Parika Rungpichayapichet, Pramote Khuwijitjaru, Marcus Nagle, Sajid Latif, Joachim Müller. (2024). The potential of near–infrared spectroscopy as a rapid method for quality evaluation of cassava leaves and roots. Journal of Food Composition and Analysis, 126, 105913. DOI: doi.org/10.1016/j.jfca.2023.105913
Wiboonsirikul, J., Khuwijitjaru, P., Klahan, R. (2024). Extraction of Crude Bromelain from Pineapple (Ananas comosus L.) Fruit Waste and it’s in vitro Protein Digestibility. Journal of Agricultural Sciences - Sri Lanka, 19(1): 73-88. DOI: 10.4038/jas.v19i1.9798
Pramote Khuwijitjaru, Takashi Kobayashi, Shuji Adachi. (2024). Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst. Journal of Food Process Engineering 47(3), e14569 DOI: 10.1111/jfpe.14569
Yoshiyuki Watanabe, Takashi Kobayashi, Pramote Khuwijitjaru, and Shuji Adachi. (2024). Isomerization of various aldo-saccharides to the corresponding keto-saccharides under microwave heating using uncalcined scallop shell powder as a catalyst. Food Science and Technology Research 30(3): 305-311. DOI:10.3136/fstr.FSTR-D-24-00025
Shin Futamata, Yuichiro Onishi, Shuji Adachi, Pramote Khuwijitjaru, Yoshiyuki Watanabe, Fumito Tani, Takashi Kobayashi. (2024). Efficient synthesis of rare sugars from galactose in hot compressed water using eggshells as an environmentally friendly catalyst. Bioresource Technology, 399, 130642 DOI: 10.1016/j.biortech.2024.130642
Pantoa, T., Pongpaew, P., Thirathumthavorn, D., Prabsangob, and Udomrati. S. (2024). Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion. Future Foods. 9: 100358. DOI: 10.1016/j.fufo.2024.100358
Pramote Khuwijitjaru,Takashi Kobayashi, Shuji Adachi. (2024). Isomerization of aldo-disaccharides to keto-disaccharides in arginine solution and phosphate buffer under subcritical conditions. Food Chemistry 454, 139707 DOI: 10.1016/j.foodchem.2024.139707
Takashi Kobayashi, Yoshiyuki Watanabe, Pramote Khuwijitjaru, and Shuji Adachi. (2024). Isomerization of maltose to maltulose under microwave heating using uncalcined scallop shell powder. Food and Bioproducts Processing 147: 140-147 DOI: 10.1016/j.fbp.2024.06.008
Narusorn Prakansamut, Kannikar Adulpadungsak, Sopark Sonwai, Kornkanok Aryusuk, Supathra Lilitchan (2024). Application of functional oil blend-based oleogels as novel structured oil alternatives in chocolate spread. LWT, 116322. DOI: 10.1016/j.lwt.2024.116322

Neeranuch Milasing, Thaniton Amornrattanachart, Pramote Khuwijitjaru, Shuji Adachi. (2024). Isomerization of lactose to lactulose in an aqueous solution containing arginine. International Food Research Journal 31(1): 80 - 86

DOI: 10.47836/ifrj.31.1.07

Sawittree Chaiareekitwat, Busarakorn Mahayothee, Parika Rungpichayapichet, Pramote Khuwijitjaru, Marcus Nagle, Sajid Latif, Joachim Müller. (2024). The potential of near–infrared spectroscopy as a rapid method for quality evaluation of cassava leaves and roots. Journal of Food Composition and Analysis, 126, 105913.

DOI: doi.org/10.1016/j.jfca.2023.105913

Wiboonsirikul, J., Khuwijitjaru, P., Klahan, R. (2024). Extraction of Crude Bromelain from Pineapple (Ananas comosus L.) Fruit Waste and it’s in vitro Protein Digestibility. Journal of Agricultural Sciences - Sri Lanka, 19(1): 73-88.

DOI: 10.4038/jas.v19i1.9798

Pramote Khuwijitjaru, Takashi Kobayashi, Shuji Adachi. (2024). Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst. Journal of Food Process Engineering 47(3), e14569

DOI: 10.1111/jfpe.14569

Yoshiyuki Watanabe, Takashi Kobayashi, Pramote Khuwijitjaru, and Shuji Adachi. (2024). Isomerization of various aldo-saccharides to the corresponding keto-saccharides under microwave heating using uncalcined scallop shell powder as a catalyst. Food Science and Technology Research 30(3): 305-311.

DOI:10.3136/fstr.FSTR-D-24-00025

Shin Futamata, Yuichiro Onishi, Shuji Adachi, Pramote Khuwijitjaru, Yoshiyuki Watanabe, Fumito Tani, Takashi Kobayashi. (2024). Efficient synthesis of rare sugars from galactose in hot compressed water using eggshells as an environmentally friendly catalyst. Bioresource Technology, 399, 130642

DOI: 10.1016/j.biortech.2024.130642

Pantoa, T., Pongpaew, P., Thirathumthavorn, D., Prabsangob, and Udomrati. S. (2024). Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion. Future Foods. 9: 100358.

DOI: 10.1016/j.fufo.2024.100358

Pramote Khuwijitjaru,Takashi Kobayashi, Shuji Adachi. (2024). Isomerization of aldo-disaccharides to keto-disaccharides in arginine solution and phosphate buffer under subcritical conditions. Food Chemistry 454, 139707

DOI: 10.1016/j.foodchem.2024.139707

Takashi Kobayashi, Yoshiyuki Watanabe, Pramote Khuwijitjaru, and Shuji Adachi. (2024). Isomerization of maltose to maltulose under microwave heating using uncalcined scallop shell powder. Food and Bioproducts Processing 147: 140-147

DOI: 10.1016/j.fbp.2024.06.008

Narusorn Prakansamut, Kannikar Adulpadungsak, Sopark Sonwai, Kornkanok Aryusuk, Supathra Lilitchan (2024). Application of functional oil blend-based oleogels as novel structured oil alternatives in chocolate spread. LWT, 116322.

DOI: 10.1016/j.lwt.2024.116322

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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