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Research :
Asst. Prof. Parinda Penroj, Ph.D.
Year : 2020
  • The effects of color on the sweetness, sourness expectations and consumer preferences of beverage model
    Year : 2019
  • The development of meal replacement drink for the elderly
  • Food consumption behavior survey of the elderly for develop of meal replacement drink
    Year : 2015
  • Padungrerk, K., Samuhasaneeto, S., and Penroj, P. 2015. Exploring Functional Drinks Purchasing Decisions Using Free Listing Technique. Proceedings of 17th Food Innovation Asia Conference 2015: Innovative ASEAN Food Research towards the World. 18-19 June 2015. Bangkok, Thailand. pp. 201 – 207.
  • Romklao Chaochamnan. 2015. Study sweetness profile of some sweeteners. The 3 rd annual meeting of thailand sensory science and consumer research network 2015. 37-45
  • Effect of Hydrocolloids and Emulsifier on Textural Properties of Refrigerated Alkaline Starch Gel
  • Chutimon maraktham, Suched Samuhasaneetoo and Parinda Penroj. Effect of Hydrocolloid on Properties of Frozen Alkaline Rice Starch Gel. Naresuan Research Conference (Research and Innovation). 33.
    Year : 2013
  • Chutimon Maraktham, Varumporn Ampordanai, Wacharee Sumanit and Parinda Penrog. 2556. Effect of alkaline on textural properties of konjac glucomannan and rice flour gel mixture. The 2 nd KMITL Agro-Industry Conference.30.
    Year : 2012
  • Khuwijitjaru, P., Sayputikasikorn, N., Samuhaseneetoo, S., Penroj, P., Siriwongwilaichat, P, Adachi, S. 2012. Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum). Journal of Oleo Science, 61(6): 349-355.
    Year : 2008
  • Kanokwan Na Phatthalung, Parinda Penroj and Suched Samuhasaneetoo. 2008. Shelf life extension of thai noodles. Asian Journal of Food and Agro-Industry 1(3) 167-173. Free Full Text
    Year : 2006
  • Chitbunchong, P., A. Tongvisetsak and P. Penroj . 2006. Determination of rancidity threshold by ASTM and R-index method. 32nd Congress on Science and Technology of Thailand, 10-12 October, 2006. Queen Sirikit National Convention Center, Bangkok, Thailand
  • Penroj, P., S.E. Hill, J.R. Mitchell and W. Garnjanagunchorn. 2006. Effect of kappa carrageenan on konjac glucomannan gelation. pp. 211-226 In "Gums and Stabilisers for the Food Industry 13", Williams, P. A. and Phillips, G. O. (Eds.). RSC publishing. Cambridge. UK.
    Year : 2005
  • Penroj, P., Mitchell, J.R., Hill, S.E., Ganjanagunchorn, W. 2005. Effect of konjac glucomannan deacetylation on the properties of gels formed from mixtures of kappa carrageenan and konjac glucomannan. Carbohydrate Polymers. 59 (3), pp. 367-376.

    Contact us :
    Department of Food Technology
    Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000 THAILAND
    Phone +66 34 219361; FAX +66 34 272 194
    E-mail: foodtech@su.ac.th
    Faculty of Engineering and Industrial Technology | Silpakorn University
    Department of Food Technology