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Research :
Asst.Prof.BHUNDIT INNAWONG
Year : 2016
  • Development of analytical method for fructooligosaccharides using NIR spectroscopy in functional banana fig syrup
    Year : 2014
  • Development of Heat and Mass Profile Monitoring Procedure for Post Frying Process in Chicken Nugget Using Thermographic Image
    Year : 2013
  • Chutapa Somnuk, Bhundit Innawong and Chanin Tirawattanawanich.(2013) Cytotoxicity of used frying oil recovered by different adsorbents. Kasetsart Journal - Natural Science 47 : 874 - 884 (2013) Full text  
    Year : 2006
  • Innawong, B., Mallikarjunan, P., Marcy, J., Cundiff, J. Pressure conditions and quality of chicken nuggets fried under gaseous nitrogen atmosphere (2006) Journal of Food Processing and Preservation 30 (2), pp. 231-245.
  • Kongwut Niruntasuk and Bhundit Innawong. 2549. Shelflife determination of vacuum fried mango chips. เอกสารการประชุมสัมมนาวิชาการอุตสาหกรรมเกษตร ครั้งที่ 8 วันที่ 15 - 16 มิถุนายน 2549 ศูนย์ประชุมนานาชาติไบเทค บางนา กรุงเทพมหานคร
    Year : 2004
  • Innawong, B., Mallikarjunan, K., Irudajaraj, J., and Marcy, J.E. 2004. The determination of frying oil quality using fourier transform infrared attenuated total reflectance. Lebensm.-Wiss. u.-Technol. 37: 23-28.
  • Innawong, B., Mallikarjunan, K., and Marcy, J.E. 2004. The Determination of frying oil quality using a chemosensory system. Lebensm.-Wiss. u.-Technol. 37: 35-41.
  • Emulsifiers and Stabilizers สร้างบทบาทสำคัญในอุตสาหกรรมอาหาร
    Year : 2003
  • Sangjuntra, C., Neungwonsa, S., Jaima, A., and Innawong, B. 2003. Correlation of textural instrument and PCA technique to determine texture characteristics of rice cracker. THAIFEX&THAIMEX 5th Conference Proceeding: 480-488.
    Year : 2001
  • Determination of frying oil quality using FTIR-ATR, (oral presentation) IFT conference, LA, USA, 2001
    Year : 2000
  • Determination of frying oil quality using E-nose, (poster presentation) IFT conference, TX, USA, 2000
    Year : 1998
  • Textural and Physical properties of fat free turkey-beef frankfurters: Effects of non-meat ingredients and end point temperature (oral and poster presentation at University of Connecticut in Meat Conference 45th, 1998.

    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