Department of Food Technology
Faculty of Engineering and Industrial Technology, Silpakorn University
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2023
Pramote Khuwijitjaru
, Shuji Adachi. (2023). Arginine-catalyzed isomerization of ribose to ribulose.
Process Biochemistry
130, 434-439.
DOI: 10.1016/j.procbio.2023.05.003
Neeranuch Milasing, Thaniton Amornrattanachart,
Pramote Khuwijitjaru
, Shuji Adachi. Isomerization of lactose to lactulose in an aqueous solution containing arginine.
International Food Research Journal
(Accepted)
Neeranuch Milasing,
Pramote Khuwijitjaru
, Shuji Adachi. (2023) Isomerization of galactose to tagatose using arginine as a green catalyst.
Food Chemistry
398, 133858
DOI: 10.1016/j.foodchem.2022.133858
Lakthan T, Limpachayaporn P, Rayanil K-o,
Charoenpanich P
, Phuangbubpha P, Charoenpanich A. Lupenone-Rich Fraction Derived from
Cissus quadrangularis
L. Suppresses Lipid Accumulation in 3T3-L1 Adipocytes.
Life
. 2023; 13(8):1724.
DOI: doi.org/10.3390/life13081724
Kongrueng, A.,
Thirathumthavorn, D
., Udomrati, S., Chai-Uea, P. and Wattanapairoj, C. 2023. DSC studies of the effect of sodium carbonate, polyols, and emulsifiers on thermal properties of gluten-free noodle dough. Journal of Sustainability Science and Management. 18(9): 111-122.
DOI: 10.46754/jssm.2023.09.008
Parika Rungpichayapichet
, Nimmitra Chaiyarattanachote,
Pramote Khuwijitjaru
, Kyuya Nakagawa, Marcus Nagle, Joachim Müller,
Busarakorn Mahayothee
. (2023). Comparison of near-infrared spectroscopy and hyperspectral imaging for internal quality determination of ‘Nam Dok Mai’ mango during ripening.
Journal of Food Measurement and Characterization
17(2): 1501-1514.
DOI:10.1007/s11694-022-01715-5
Thussanee Plangklang,
Pramote Khuwijitjaru
,
Khwanjai Klinchongkon
, Shuji Adachi. (2023) Subcritical fluid process for producing mannooligosaccharide-rich carbohydrates from coconut meal and their
in vitro
fermentation.
Food and Bioprocess Technology
16, 1048–1060.
DOI: 10.1007/s11947-022-02954-6
Surojanametakul, V., Satmalee, P.,
Thirathumthavorn, D.
and Udomrati, S. 2023. Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch.
Journal of Food Measurement and Characterization
. 17 (2): 1862–1876.
DOI: 10.1007/s11694-022-01754-y
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University Sanam Chandra Palace Campus, Amphoe Muang, Nakhon Pathom 73000
Tel 0-3424-2322 or 0-3410-9686 Press 209300
E-mail: foodtech@su.ac.th
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Copyright © 2023 Department of Food Technology