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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
